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(TCO 5) When we discuss the flow of food, we refer to the _____.

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  1. (TCO 5) When we discuss the flow of food, we refer to the _____.
  2. (TCO 2) What is the definition of cross-contamination?
  3. (TCO 2) Bacteria grow mostly in a type of food that is _____
  4. (TCO 2) Which one of the following statements best fits a characteristic of bacteria?
  5. (TCO 1) Which food is most likely to cause a foodborne infection?
  6. (TCO 4) Which parasite below is found typically in fish/marine mammals?
  7. (TCO 9) Which of the following points are important for the critical limits of food?
  8. (TCO 6) Reviewing a menu is an example of which HACCP principle?
  9. (TCO 5) If there is any batter left after the shift is over, what should be done with it?
  10. (TCO 4) When it comes to storing teabags, in what type of place should they be placed?
  11. (TCO 1) Briefly explain each of the three potential hazards that can affect the overall food safety, and give an example of each.
  12. (TCO 2) Identify the factors that affect the growth of foodborne pathogens and give a brief explanation of each.
  13. (TCO 3) Analyze the proper criteria for excluding employees from a food service operation or restricting them from working with or around food. Use a couple of examples in your explanation below.
  14. (TCO 3) What are some ways that food handlers can possibly contaminate food, and what should be done to prevent this?
  15. (TCO 5) Temperature abuse is something that is very serious in preventing foodborne illnesses. Give several examples of time and temperature abuse.
  16. (TCO 4) If your food service operation purchases crustaceans, what acceptable criteria must they have before you accept the shipment at the receiving stage?
  17. (TCO 7) Poultry is perhaps the most susceptible animal protein to foodborne illness. What are some criteria that you should follow in order to reject questionable poultry?
  18. (TCO 4) Please describe what FIFO stands for and why it is important to practice and train your staff on this system.
  19. (TCO 5) Identify several methods for preventing contamination and time temperature abuse of prepared food in vending machines.
  20. (TCO 5) There are several ways for cooking potentially hazardous foods. Identify and explain the proper procedure for cooking potentially hazardous food in a microwave.

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