Food covers and sneeze guards Cover food and install sneeze guards to protect food from contaminants. Covers, like the ones shown in the photo at left, also help maintain a food’s internal temperature. Temperature Hold TCS food at the correct internal temperature.
Q. What is an approved way to preset utensils?
Cards
Table of Contents
- Q. What is an approved way to preset utensils?
- Q. What is an effective way to reduce pathogens present in food?
- Q. Which item can be re served to customers?
- Q. What should be done with preset unwrapped utensils?
- Q. What is the first basic rule of an IPM program?
- Q. Which item should be rejected Servsafe?
- Q. What should be done with a package of flour that has signs of dampness inside?
- Q. What is the first thing a person in charge should do when someone arrives at the food service?
- Q. Which is a requirement for key drop deliveries?
- Q. Which demonstrates the proper storage order for food in a refrigerator from top to bottom?
- Q. What is the correct order for storing food in a refrigerator?
- Q. What is the proper way to store food?
- Q. What is the correct way to store food in a fridge?
- Q. What is the first thing to do before handling food?
- Q. Should you cover food in the fridge?
- Q. What pasta can be stored in the refrigerator for 2 or 3 days?
- Q. Can you eat pasta 4 days old?
- Q. What are the tips and warnings in storing pasta?
- Q. How many days can freshly made pasta be stored in the refrigerator?
- Q. Where should cooked pasta be stored?
- Q. What is the refrigerator temperature for storing pasta?
- Q. Can you eat 2 week old spaghetti?
- Q. Can you eat week old spaghetti?
- Q. How long is cooked spaghetti sauce good for in the fridge?
- Q. How long can you keep cooked rice in the fridge?
- Q. Should you let rice cool before putting fridge?
- Q. Can you eat cooked rice the next day?
- Q. Can I eat cold rice from the fridge?
| Term Before cantaloupe are sliced they should be | Definition washed under running water |
|---|---|
| Term A food handler wearing nail polish without gloves could contaminate the food with which type of contaminant | Definition Chemical |
| Term What is one approved wat to preset utensils | Definition Wrap them in a napkin |
Q. What is an effective way to reduce pathogens present in food?
The most important way to prevent a foodborne illness is to purchase plants, mushrooms, and seafood from approved, reputable suppliers. It is also important to control time and temperature when handling raw fish. Many people have gotten sick after consuming food and beverages contaminated with foodservice chemicals.
Q. Which item can be re served to customers?
Never re-serve plate garnishes, such as fruit or pickles. You may re-serve only unopened, prepackaged food such as condiment packets, wrapped crackers, or wrapped breadsticks.
Q. What should be done with preset unwrapped utensils?
ServSafe Chapter 7 – obj. 4.04
| A | B |
|---|---|
| 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. |
Q. What is the first basic rule of an IPM program?
servsafe practice
| Question | Answer |
|---|---|
| what is the second basic rule of an integrated pest management (IPM) program | deny pests food, water, and a nesting or hiding place |
| what is the first basic rule of an integrated pest management (IPM) program | deny pest access to the operation |
Q. Which item should be rejected Servsafe?
Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food item that shows signs of pests or pest damage. Texture Reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject it if it has soft flesh that leaves an imprint when you touch it.
Q. What should be done with a package of flour that has signs of dampness inside?
reject it and return it to the supplier. D. dry the bag as best you can prior to use.
Q. What is the first thing a person in charge should do when someone arrives at the food service?
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation? Ask for identification.
Q. Which is a requirement for key drop deliveries?
What is a key drop delivery? A delivery made after hours when the operation is closed. What requirements must be met for a key drop delivery to be safely made? It must be from an approved supplier who stores it correctly in the operation.
Q. Which demonstrates the proper storage order for food in a refrigerator from top to bottom?
Top-to-bottom order for storing foods in the refrigerator. – Do not wash before storing. – Cut melons, tomatoes, and leafy greens should be kept at 41 degrees Fahrenheit (5C) or lower. – Keep whole citrus fruit, hard-rind squash, eggplant, and root vegetables in cool, dry storage at 60-70 degrees Fahrenheit (16-21C).
Q. What is the correct order for storing food in a refrigerator?
Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it. Leaving food uncovered can lead to cross- contamination.
Q. What is the proper way to store food?
Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge.
Q. What is the correct way to store food in a fridge?
Ready-to-eat foods are stored at the top of the fridge, away from raw foods so that harmful bacteria cannot transfer from the raw food to the cooked food. Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods.
Q. What is the first thing to do before handling food?
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly. You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Q. Should you cover food in the fridge?
An unequivocal yes – food in the refrigerator should always be covered. Besides being prone to drying out or absorbing unpleasant odors, uncovered foods are susceptible to cross-contamination or dripping condensation. Foods you are storing in your refrigerator are best kept in airtight containers.
Q. What pasta can be stored in the refrigerator for 2 or 3 days?
Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used within that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be store in the refrigerator for 1 or 2 days or frozen for 2 to 3 months.
Q. Can you eat pasta 4 days old?
PASTA – COOKED LEFTOVERS Properly stored, cooked pasta will last for 3 to 5 days in the refrigerator. Cooked pasta that has been thawed in the fridge can be kept for an additional 3 to 4 days in the refrigerator before cooking; pasta that was thawed in the microwave or in cold water should be eaten immediately.
Q. What are the tips and warnings in storing pasta?
To extend the shelf life, freeze fresh pasta because it can last for 3 months. Cooked pasta should be refreshed and well drained of excess water before being stored. Make sure the cooked pasta is very lightly oiled. Cover the pasta and put it in the fridge along with Label the container is dated and labelled.
Q. How many days can freshly made pasta be stored in the refrigerator?
2 days
Q. Where should cooked pasta be stored?
Cooked pasta should be stored in an airtight container in the refrigerator and eaten within two days. Pasta that has been cooked but has not been mixed with sauce should be tossed with extra-virgin olive oil prior to being stored to avoid clumping.
Q. What is the refrigerator temperature for storing pasta?
The ideal temperature for storing pasta is between 40°F and 75°F. Do not ship or store pasta in a refrigerator or freezer. Store in a location where temperatures remain stable. Handle carefully to prevent breakage due to excessive shaking.
Q. Can you eat 2 week old spaghetti?
Can you eat 2 week old spaghetti? The bottom line While dried pasta has a long shelf life in the pantry, cooked and fresh homemade pasta should be eaten somewhat quickly. Most cooked pasta only lasts in the fridge for between 3–5 days before it starts to show signs of expiration.
Q. Can you eat week old spaghetti?
While dried pasta has a long shelf life in the pantry, cooked and fresh homemade pasta should be eaten somewhat quickly. Most cooked pasta only lasts in the fridge for between 3–5 days before it starts to show signs of expiration.
Q. How long is cooked spaghetti sauce good for in the fridge?
3 to 4 days
Q. How long can you keep cooked rice in the fridge?
five days
Q. Should you let rice cool before putting fridge?
Never leave rice in the rice cooker, steamer or pan to cool down. When you have chilled down rice, keep it in the fridge until it is used and use within one day. If rice is chilled down too slowly, or left out at room temperature, bacteria could start growing again from the spores.
Q. Can you eat cooked rice the next day?
Ideally, serve rice as soon as it has been cooked. If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). Keep rice in the fridge for no more than 1 day until reheating. When you reheat rice, always check that it’s steaming hot all the way through.
Q. Can I eat cold rice from the fridge?
Contrary to what has been believed for quite some time, it is, in fact, fine to eat cold rice from the fridge. Eating cold rice is only fine if it has been stored correctly, and has not been allowed to reach a temperature above 40 degrees Fahrenheit after cooking.
