Salad
What is a salad?
What is the purpose of a Food Safety Management System?
What is... helps prevent problems before they happen.
Temperature holding hot food, and cold food?
135 degrees for hot, 41 degrees for cold.
The temperature of a roast is checked to see if it has met its crucial limit of 145 degrees for 4 minutes. This is an example of what HACCP principle?
A) monitoring
B)Record keeping
c) Hazard Analysis
A) Monitoring
3 guidelines used to prepare appealing salads.
What is...combine colors, do not repeat ingredients, and match the type of dressing.
What are public health interventions?
Protect public health
Check food temperature at least every __ hours.
4
A food handler who just bused tables must do what before handling food?
A) Change Apron
B) Wash Hands
C) Put disposable gloves back on`
B) Wash hands
If you use darker colored greens for a salad, which nutrients are increased?
What is...vitamin A, C, and minerals such as potassium
What is a consumer advisory?
Notices provided to customers if you serve raw or undercooked items
Food handlers must wear ____-____ _____ whenever handling ready to eat foods.
Single-Use Gloves
Pathogens are more likely to grow well in a meat stew that is?
A) At refrigeration temperatures
B) Between 41 F and 135 F
C) Cooked to the correct internal temperature
B) Between 41 F and 135 F
What are the characteristics of arugula?
What is...has a spicy, peppery flavor
5 common risk factors responsible for foodborne illnesses.
Purchasing food from unsafe sources
Failing to cool food correctly
Holding food at incorrect temperatures
Using contaminated equipment, practicing poor hygiene
Food on display can be protected from contamination using _____
sneeze guard
Using one set cutting boards for raw poultry and another set of cutting boards for read-to-eat food reduces the risk of
A) Cross contamination
B)Time temperature abuse
C)Toxic metal poisoning
A) Cross Contamination
Describe an appetizer salad.
What is...an attractive salad before the main course
What does it mean to control hands as a vehicle of contamination?
Controls must be put in place to prevent bare-hand contact with ready-to eat food.
Cover ___ and instal ______ ______
Food, sneeze guard.
What does HACCP stand for?
Hazard Analysis Critical Control Point