2. which is not acceptable?
a. using fly swatters
b. chemical sprays
c. sealing cracks
d. air current curtains
be sure that your employees know
a. call fire dep.
b.class a is first choice
c. extingiush themselves
d. electrical fire suppressed w halon extinguisher
notice an alcoholic smell, might be produced by
a. moldy veggies
b. yeast growing
c. musty cardboard
d. rodent infestation
most important in controlling food spoilage is
a. purchase small quantities
b. proper fridge
c. stacking cartons above
d. buying frozen or canned
vaccum packing of food preservation that
a. hold chemicals in
b. controls oxygen level
c.freezes
d. heat level
calcium propionate do in baked goods?
a. raises temp
b. absorbs moisture
c. expansion during cook
d. extends shelf life
smell, it might be infestation of
a. cockroaches
b. parasites
c. rodents
d. houseflies
rodent infestation is not proactive?
a. calling exterminator
b. storing food 6 inches off floor
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c. sealing outside
d. calling exterminator periodically
wash cycle shouldn't exceed 160*f because
a.plastic waste melt
b. egg will cook
c.be burned
d.cost is prohibitive
manually wash dishes water 170*f soaking 1/2 minute or
a. 20 minute water of 130*f
b. draining, refill water 190*f
c.filling third not less than 75*f add chemical agent
d.rinsing not less than 190*f
foods been cooked, are allowed to cool at room temp
a. can produce staph toxins
b. treated w calcium proprionate
c. alkaline ph levels
d. cooled before fridge
always use____ to keep all food preservation and work stations sanitary
a. detergent and clean clothes
b.water temp of 140*f
c.scouring pads
d. heat instead of chemical disinfectants.
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