What information must be included on the label of a container of ready to eat TCS food?
All packaging and containers should be labeled with the NAME OF THE FOOD AND EXPIRATION DATE. TCS FOODS PREPARED ON SITE must be labeled – name of the food, the date it should be sold, consumed or discarded. It can be stored a maximum of SEVEN DAYS at 41 F or lower before it must be discarded.
What should food handlers do while receiving food and supplies during the delivery?
Explanation: Gloves are widely used for many purposes around the world. Some of these are being used when it comes to food handling. This is to ensure that the food will not be contaminated by bacteria that are found in the hands–especially when handwashing is not thoroughly done.
When transporting food off site How should information such as a use-by date and time be communicated to the off site staff?
ServSafe Chapter 7 – obj. 4.04
A | B |
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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 |
What must food removed from its original packaging be labeled with?
If food is removed from its original packaging and stored in a container, the container must be labeled with the common name of the food on the side as to the contents inside the container. Cans can be accepted if the dent is shallow and not on a seam.
Which two labels should be on every package of stored food?
– Food labels should include the common name of the food or a statement that clearly and accurately identifies it. – It is not necessary to label food if it clearly will not be mistaken for another item. – Common name of the food or a statement clearly identifying it.
What food items can be re served?
You may re-serve only unopened, prepackaged food such as condiment packets, wrapped crackers, or wrapped breadsticks….Continuing Education Kitchen Safety and Sanitation
- unused, uncovered condiments.
- uneaten food.
- unopened pre-packaged food.
- unused whole fruit garnish.
What method should never be used to thaw food?
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
At what temperature should food be hot held for service?
140 °F
What food safety practice can prevent cross contact?
Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.
What are the five steps that must be taken in order to prevent cross contact?
Here are five important tips for preventing cross-contamination in your operation.
- Implement a personal hygiene program.
- Remind employees to wash their hands.
- Use separate equipment.
- Clean and sanitize all work surfaces.
- Purchase prepared food.
What are the 6 ways to avoid cross-contact?
Avoiding Cross-Contact
- Read labels and be aware of allergens.
- Wash hands with soap and water and change gloves before prepping food.
- Wash, dry, and sanitize food prep areas.
- Use separate cooking utensils and a separate cutting board when preparing allergen-safe foods.
What are the steps to avoid cross contact?
The only way to stop you from having a reaction is to avoid the food and carefully clean anything that came in contact with it using soap and water. Use utensils, cutting boards and pans that have been thoroughly washed with soap and water. Consider using separate utensils and dishes for making and serving safe foods.
What is a potential source of cross contact?
Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten.
What are 5 physical contaminants?
Common examples of physical contaminants in food businesses include:
- hair.
- fingernails.
- bandages.
- jewellery.
- broken glass, staples.
- plastic wrap/packaging.
- dirt from unwashed fruit and vegetables.
- pests/pest droppings/rodent hair.
What is the difference between cross contaminations and cross-contact?
Cross-contamination is when harmful bacteria are transferred to a food from another food or surface. Cross-contact is when the food allergen or gluten is transferred to a food meant to be allergen- or gluten-free. A key difference is that offending food proteins remain dangerous after cooking.