When transporting food off-site How should information?
When transporting food off-site How should information?
When transporting food items off-site, the label should include the name of the food, use-by date and time, and 1. Time and temperature log. 2. Driving and delivery instructions.
What information must be included on the label of food packaged on site for retail sale?
Labeling food packaged on-site for retail sale:
- Common name of the food or a statement clearly identifying it.
- Quantity of the food.
- If the item contains two or more ingredients, list the ingredients.
- List of artificial colors and flavors in the food including.
- Name and place of business of the manufacturer, packer,
What Haccp principle is being practiced by throwing out soup?
Review for Exam
| Question | Answer |
|---|---|
| The temperature of clam chowder is checked during holing. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? | Corrective action. |
| What is the first step in developing a HACCP plan? | Conduct a hazard analysis. |
What information must be included on the label of a container of ready to eat TCS food prep on site for retail sale?
All packaging and containers should be labeled with the NAME OF THE FOOD AND EXPIRATION DATE. TCS FOODS PREPARED ON SITE must be labeled – name of the food, the date it should be sold, consumed or discarded. It can be stored a maximum of SEVEN DAYS at 41 F or lower before it must be discarded.
Who is responsible for ensuring that staff members are informed about food allergies?
For Food Handlers: Every three (3) years. Who needs to be trained: The Person in Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
When can food items be reconditioned?
– Food can be reconditioned if it has not been in the temperature danger zone for more than two hours.
What piece of jewelry is a Foodhandler allowed to wear?
ServSafe Practice Test
| Question | Answer |
|---|---|
| To work with food, a foodhandler with a wound must | bandage the wound and wear single-use gloves |
| Which piece of jewelry is a foodhandler allowed to wear | plain band ring |
| Foodhandlers should wash their hands before and after | handling raw meat, poultry or seafood |
Which of the following is an imminent health hazard?
Examples of imminent health hazards include, but are not limited to, fire, flood, no hot water, no water, power outage, inadequate refrigeration, sewage backup, misuse of poisonous or toxic materials, onset of a suspected foodborne illness outbreak, gross unsanitary occurrences or conditions, or other circumstances …
What is the correct order of tasks for washing dishes in a three compartment sink quizlet?
wash items in the first sink. rinse items in the second sink. sanitize items in the third sink. air dry items on a clean and sanitized surfaces.
What method of pest control can a person in charge perform?
Cards
| Term question | Definition answer |
|---|---|
| Term What method of pest control can a Person in Charge(PIC) or staff member perform? | Definition Routinely inspecting incoming shipments of food or supplies for insects |
What should an operation do before transporting food off-site?
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? What must an operation do before packaging fresh juice on-site for later sale? The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out.
How to manage your responsibilities during food transport?
To manage your responsibilities during transport, understand the requirements and commit to the following strategies: Make sure your vehicles are in good mechanical condition and can keep food from becoming unsafe.
How to transport food safely on the road?
1 Make sure your vehicles are in good mechanical condition and can keep food from becoming unsafe. 2 Familiarize your drivers with applicable sanitary transportation practices for the cargo space and require on-the-road documentation. 3 Maintain records of your business’ written procedures, agreements and training programs.
Which is food item should not be served?
A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out? Lasagna was removed from hot holding for service at 11:00 am.
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? What must an operation do before packaging fresh juice on-site for later sale? The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out.
What’s the rule for serving bread off-site?
A B When transporting food off-site, how sho Labels on food What rule for serving bread should food Do not re-serve uneaten bread Lasagna was removed from hot holding ser 3:00 p.m What is the minimum internal temperature 35°F
To manage your responsibilities during transport, understand the requirements and commit to the following strategies: Make sure your vehicles are in good mechanical condition and can keep food from becoming unsafe.