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Serv Safe Chapter 7
Question | Answer |
---|---|
What protects food from contamination and help maintain food temperature? | Cover Food |
What temperature we should not throw food? | 41*F(5*C) or lower |
When we shouldn't use hot holding equipment? | To reheat food unless it's designed of it |
How long can cold food held without temperature?4 | 6 Hour |
What we need to do if food exceeds? | Throw it away |
How long can Hot food be held without temperature? | 4 Hour |
What items have when they should be thrown out? | A Label |
What we need to use whenever handling ready to eat food? | Wear gloves |
What is one way of sanitized and utensils for serving? | Use separate utensils for each food |
When we should never re-serve | Food returned by one customer to another customer |