WILD CARD 1
43. what items should NEVER be reserved
food returned by one costumer to another customer, uncovered condiments, uneaten breads, and plate garnishes
45. what does HACCP stand for
Hazard Analisis and Critical Control Points
56. when should you clean a food contact serfice
after they are used, before working on another type of food, any time a task is interrupted, and after 4 hours if the item is in constant use
44. what are the 4 ways that servsafe says a manager can do to achieve active managerial control in the operation
training programs, manager supervision, SOPs, and HACCP
38. what are the guidelines of microwave cooking
cover food, rotate or stir halfway through cooking, let it stand for at least two minutes, and check the temperature in at least two places
33. when serving a high-risk population when do you have to use pasteurized eggs
if the eggs will be pooled and when serving raw or undercooked dishes
58. if you are going to heat sanitize something, what is the time and temperature in which you should do it
171 submerged for 30 seconds
what is the requirement for floors, walls, and the ceiling for easier cleaning
they must be smooth and durable
34. what things should you not do while presenting food beacuse it would be seen as "dishonest"
you should not use food and/or color additive, use color overwraps (such as gold leaf), use colored lighting as it could hide the expiration of food
39. what are the guidelines of partially cooking meat, seafood, poultry, or eggs or any dish containing these items
never cook the food longer than 60 minutes in the initial process, cool immediately after, freeze or refrigerate after cooling, heat to required minimum internal temp, and cool food if it is not being served immediately or held for service