2: # of people it takes to be an outbreak, thermometers that measure the temperature of food should be accurate to +/- ____ degrees F, When cooling food, it should be cooled to below 70F within ____ hours., Check temp of food every ___ hours to leave time for corrective action., 4: Food being held for service needs to have the temp checked at least every ___ hours, Surfaces that are in constant use should be cleaned and sanitized at least every ___ hours, Tabletop equipment need to be on legs at least ____ inches off the table, Gloves that are in constant use need to be changed every ____ hours, When cooling food, you have ___ hours to get it from 70F to below 41F, 6: Food should be stored at least ___ inches off the floor, Clean and sanitized utensils and tableware need to be stored at least ___ inches off the ground, Floor mounted equipment needs to be on legs at least ___ inches off the ground, 7: Ready-to-eat TCS food can be stored for ___ days before it needs to be thrown out, Sneeze guards should extend ___ inches past the food, There are ___ HACCP principles, Items being sanitized by chlorine sanitizer should be soaked for at least ___ seconds, 24: food that is going to be held for longer then ____ hours needs to be labeled, When food handlers are excluded from the kitchen for vomiting, diarrhea, or vomiting, they must be symptom for ___ hours, 30: Items being sanitized by heat should be soaked in hot water for at least ___ seconds., Items being sanitized by iodine or quats sanitizer should be soaked in hot water for at least ___ seconds., 41: cold food should be received at ____ degrees F or lower, cold food held for service needs to be held at ___ degrees F or lower, 45: air temp that live shellfish, shucked shellfish, milk, and eggs can be received at,

ServSafe Numbers Grouping

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