Foods II Module 3 Storage

Front

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Back

Store the sanitizer bottle away from the prep area

Front

Which of the following is the temperature danger zone? 41°-135° Degrees, 31°-125° Degrees, 51°-145° Degrees, 70°-125° Degrees

Back

41°-135° Degrees

Front

Which is a TCS (Temperature control for safety) food? Options: bread, flour, sprouts, strawberries

Back

sprouts

Front

A food that can be eaten without further preparation, washing, or cooking

Back

Ready to eat food

Front

A foodborne illness that lives in a person's bloodstream and intestines, and is linked to poultry, eggs and RTE foods is called:

Back

Salmonella

Front

A foodborne illness that: is in the intestines of people with typhoid fever; in food sources of RTE foods, and beverages; washing hands and excluding food handlers from the operation is characteristic of:

Back

Salmonella Typhi

Front

When must you discard tuna salad that was prepped on July 19? Options: July 21, July 23, July 25, July 27

Back

July 25

Front

How many inches from the floor should food be stored?

Back

At least 6 inches

Front

Ready-to-eat TCS foods prepared on site must be labeled if held longer than:

Back

24 hours

Front

How long can TCS foods be safely kept at 41 degrees or lower?

Back

7 days