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    a tuna salad was removed from refrigeration and served at a picnic at 1 pm

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    When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? Labels on food

    What rule for serving bread should food handlers practice? Do not re-serve uneaten bread

    Lasagna was removed from hot holding service at 11:00 am. By what time must it be served or thrown out? 3:00 p.m

    What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? 35°F

    What rule for serving condiments should be practiced? Serve condiments in original containers

    What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? Clean and sanitize the utensils

    n a self-service area, bulk unpackaged food does not need a label if the product does not make a claim about health or nutrient content.

    A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? 3:00 p.m.

    Bulk unpackaged foods in self-service areas must be labeled when the manufacturer claims the food is healthy

    When can raw, unpackaged meat be offered for self-service? At Mongolian barbeques,

    How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? 6 hours

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    servsafe ch 6

    Study with Quizlet and memorize flashcards terms like a tuna salad was removed from refridgeration n served at picnic at 1pm. the temp of the salad never exceeded 70F. when must any remaining tuna salad be thrown out, caterers hold food hot for service by, hot food is being delivered to a banquet. what is the lowest temp it should be recieved and more.

    servsafe ch 6-8

    a tuna salad was removed from refridgeration n served at picnic at 1pm. the temp of the salad never exceeded 70F. when must any remaining tuna salad be thrown out

    Click card to see definition 👆

    7pm

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    caterers hold food hot for service by

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    keeping temp at 135F n checking temp regularly

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    1/29 Created by myra_brelvi

    Terms in this set (29)

    a tuna salad was removed from refridgeration n served at picnic at 1pm. the temp of the salad never exceeded 70F. when must any remaining tuna salad be thrown out

    7pm

    caterers hold food hot for service by

    keeping temp at 135F n checking temp regularly

    hot food is being delivered to a banquet. what is the lowest temp it should be recieved

    135 F

    determining where hazards occur in the flow of food, identifying potential hazards, and grouping food by how it is processed in a food servc operation are all important elements of

    conducting a hazard analysis

    what is the minimum internal temp for cooking pork

    145 F for 15 seconds

    cook is cooking for the buffet line. the food is needed on the buffet line immediately. the cook should

    continue cooking the food until it has reached minimum internal temp n transfered to buffet line

    which utensils could be contaminated while stored at an offsite location

    serving utensils stored in standing water between uses

    the best way to minimize the growth of bacteria in TCS foods in a cold holding unit is to

    maintain foods at 41F or below

    the temp of a turkey is measured during cooking. this is an example of

    monitoring to determine if a critical limit is met

    juice must be prepared following a HAACP plan if

    it is prepared in on site for service or for sale to high risk population

    thawing frozen food in a sink of standing water is a hazard because this method

    may allow harmful bacteria to grow

    what is the correct procedure for delivering prepared hot food off site

    maintain hot food temp above 135F

    a food handler serving a glass of water to a customer should avoid holding the glass by the

    rim

    how long must operations keep shellstock identification tags on file after the date last shellfish was sold or served

    90 days

    which is an important safe food handling practice

    cooking food at minimum internal temps

    fruits and veggies that are cooked for hot holding must reach a temp of

    135F

    chili is reheated in the microwave to 155F. halfway thru cooking, the chili is stirred. it is then allowed to stand for several minutes after cooking. what is incorrect about this process

    reheating it to 155F

    cross contamination could occur if wat raw foods were stored together during transportation

    ground beef with whole beef roast

    cottage cheese should be held on a salad bar at or below which temp

    41F

    which food should be delivered to an offsite serving location at either 41F or below or 135F or above

    cooked beans

    the manager assigns a cook to monitor n record temps on the steam table in order to

    avoid time-temp abuse

    at which minimum temp should hot food be held on a self service buffet

    135F

    one example of cross contamination is when a food handler

    uses the same ice for serving drinks and keeping beverages bottles cold

    the temp of poultry is measured during cooking. this is an example of

    monitoring to determine if a critical limit is met

    a critical control points is a step in the flow of food where

    harmful pathogens are unable to multiple

    an operation that wants to serve clams that are displayed in a line tank until preparation must

    obtain a variance from the regulatory authority-- some foods require.

    which procedure should be following when making a sauce that contains raw eggs for high risk customers

    pasterized eggs

    the first step in cooling a large roast before refridgerating is

    cut it into smaller pieces

    if a turkey is cooled from 135 F to 70F in 2hours and then 70F to 41F in the remaining 4 hours, was it correctly cooled

    yes

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    A tuna salad was removed from refrigerator is served at a picnic at 1 PM the

    temperature of the salad never exceed at 70° at what time that evening most

    any remaining two so I’ll be thrown out?

    • The recommendation by Food Safety of the United State is that tuna

    salads should not be consumed once the temperature of the salads is

    above 40° Fahrenheit for more than two hours.

    • The Food and Drug Administration also recommends that fridges

    should be kept at 40° Fahrenheit.

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    A tuna salad was removed from refrigerator is served at a picnic at 1 PM the temperature of the salad never exceed at 70° at what time that evening most any remaining two so I’ll be thrown out? • The recommendation by Food Safety of the United State is that tuna salads should not be consumed o ...

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