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3. True or False: Potentially hazardous food must be cooled from 135°F to 70°F
(57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lower
within the next two hours
4. True or False: If potentially hazardous food is reheated for hot holding, the
internal temperature must reach 155°F (68°C) for fifteen seconds within two
hours
1.
2.
3.
4.
7. When preparing salads containing potentially hazardous ingredients:
1. Make sure _________________ ingredients (i.e., pasta, chicken, potatoes)
have been handled safely by ensuring that they were:
1. Cooked, held, and cooled properly
2. Prepare product in _________________ batches
3. Refrigerate ingredients until the point they are _________________
4. _________________ all ingredients and utensils prior to using them
8. When preparing eggs and egg mixtures:
1. Handle _________________ eggs (if allowed) with care:
1. Cook _________________ after mixing or store at 41°F (5°C) or
lower
2. Define pooled eggs.