Chapter 7
soup that is being hot-held on a buffet should be labeled with the ?
name of the food
a manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of what type of active managerial control?
corrective action
how high must legs be on table-mounted equipment ?
at least 4 inches
What is the minimum internal cooking temperature for poultry
165 degrees for 15 seconds
a buffet with 8 different items on it should have ____ number of utensils ?
8
Ready to eat TCS food most be labeled if held longer than?
24 hours
one way for managers to show that they know how to keep food safe is?
Become certified in food safety
in the event of an imminent health hazard, such as a water supply interruption , the operation must?
notify the regulatory authority
what is the minimum internal cooking temperature for seafood?
145 degrees for 15 seconds
where should garbage cans be cleaned?
away from food and utensils
If hot TCS food is left out of temperature control for six hours, what most be done?
Throw food away
a managers responsibility to control risk factors for food borne illness is called
active managerial control
a food handler notices signs of pests in a food delivery, what should be done?
the delivery should be refused and prevented from entering the operation
when thawing food in a refrigerator what must the temperature stay at?
41 degrees or lower
what does TCS stand for?
Time and Temperature Control for Safety
when delivering food for off-site service, raw poultry must be stored?
separately from ready to eat food
the purpose of a food safety management system is to?
prevent foodborne illness by controlling risks and hazards
to prevent back flow, a sink most be equipped with an
air gap
Hot TCS food being hot held for service must be at what temperature?
135 degrees or above
Reduced Oxygen Packaging
cold food can be held for ___ hours as long as is does not exceed 70 degrees
6 hours
when must a consumer advisory be provided for menu items containing TCS food?
when the item is raw or undercooked
a food handler drops the end of a hose into a mop bucket and turns the water on to fill it, what has the food handler done wrong?
created a cross-connection
what is the minimum temperature that must be maintained when holding hot soup for service
135 degrees
What does FIFO stand for and what is the method?
First in, first out. Method of stock rotation in which products are shelved based on their use by dates.