What temp for roasts Study guides, Class notes & Summaries
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eFoodHandlers Test Questions and Answers Already Graded A
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eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year 
-foodborne illnesses is caused by biological, chemical, and physical hazards 
-foodborne illnesses account for 3,000 deaths annually. 
Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish 
what are the responsibilities that are required of the...
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SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024
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SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024 
 
What is the minimal temp. for ground meat (beef, pork, etc...); injected meat (brined ham, flavor-injected roasts, etc...); mechanically tenderized meat; ratites (ostrich, emu, etc...); ground seafood (chopped, minced, etc...); shell eggs that will be hot held for service 
Answer: 
155oF (68oC) for 15 seconds 
 
Norovirus source 
Answer: 
•transfers to food when infected food handlers touch food or equipment with feces on ...
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ARBY'S TRAINING ALL POSSIBLE QUESTIONS AND ANSWERS 2024-2025 WITH COMPLETE SOLUTION
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ARBY'S TRAINING ALL POSSIBLE QUESTIONS AND ANSWERS WITH COMPLETE SOLUTION 
 
What does BLAST stand for? Ans- Believe 
Listen 
Apologize 
Solve 
Thank 
BLAST = Ans- Believe 
Listen 
Apologize 
Solve 
Thank 
Arby's values: Ans- - dream big 
- make a difference 
- play fair 
- have fun 
- work hard 
- get it done 
What are the four basics of friendly service? Ans- Smile 
Say Thank You 
Greet 
Make Eye Contact 
Team Member Principles Ans- 1. we're friendly 
2. we're proud 
3. we put ...
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Certified Professional Food Safety (CP-FS) Exam Questions And Answers Solved 100% Correct!!
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Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. 
Death Phase 
Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in 
populations 
Lag phase - Answer-Time/temp play an important role in keeping bacteria in this phase (where numbers 
are less dangerous and growth is slowed) 
Norwalk virus - Answer-Rarely a pathogen associated with shellfish 
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - An...
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Certified Professional Food Safety (CP-FS) Exam 100% Solved
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Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations 
Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
Norwalk virus Rarely a pathogen associated with shellfish 
Hepatitis A virus (HAV) and Vibrio ...
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Certified Professional Food Safety (CP-FS) Exam 100% Solved
- Exam (elaborations) • 18 pages • 2023
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Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations 
Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
Norwalk virus Rarely a pathogen associated with shellfish 
Hepatitis A virus (HAV) and Vibrio ...
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Safety & Sanitation Test Questions and Answers 100% Solved
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Safety & Sanitation Test Questions and Answers 100% Solved 3 Types of Contaminants - Biological (bacteria, viruses, etc) - Chemical (cleaning counter tops around food) - Physical (hair, nails, etc) 
Time Temp Abuse TCS foods are time and temperature abused any time they're in the temperature danger zone, 41°F to 135°F 
Cross Contamination The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect 
Personal...
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Suffolk County Food Managers Test Questions And Answers.
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Time/Temperature Controlled for Safety Foods (TCS Foods) - Milk and Milk Products, Meat (Beef, 
Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked 
Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut 
Tomatoes, Leafy Greens, Garlic and Oil Mixtures. 
Temperature Danger Zone (TDZ) - 41°F to 135°F Do not store food between these temperatures. 
TCS foods cannot be stored where? - The Temperature Dang...
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ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024
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ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024. 
ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024 
 
5 mistakes that are common risk factors for FBI: 
1. Contaminated equipment 
2. Incorrect holding temperature 
3. Poor personal hygiene 
4. Improper cooking 
... 
5. Purchasing from unsafe sources. 
 
4 main factors for risk of FBI 
Time-temp abuse 
Cross contamination 
Poor personal hygiene 
Poor cleaning & sanitizing 
Raw chicken is left out at room ...
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ServSafe Manager Practice Test Questions & Time/Temp Questions with complete solutions.
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ServSafe Manager Practice Test Questions & Time/Temp Questions with complete solutions. 
 
 
 
 
 
 
 
 
 
Hand washing stations are required in which area? - correct answers.In food prep, service, and dishwashing areas. 
 
Where should the scoop for the ice machine be stored? - correct answers.In a protected and designated location. 
 
What should you do if food shipments are not delivered at the correct temperatures? - correct answers.Reject the delivery 
 
What is the proper sequence to effec...
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