Food color - Never use to alter appearance, Quantity of food prep out - Only as much that can be prepped in a short time, Discard food - When exceeded time-temperature requirement, Do not mislead food appearance with aid of - Lighting, Best method to thaw food - Refrigeration, Thawing with running water - 70 F or lower, Thawing with microwave - Must cook immediately after, Frozen hamburger patty - Can be thawed as part of the cooking process, Washing produce - Water should be warmer, Pooled eggs - All broken into a container, Variance - Required for curing, ROP, smoking food to preserve and other high risk foods, TCS food - 7 day limit, Eggs for high risk population - Only pasteurized, Potable water - Safe to drink, HACCP - Hazard Analysis of (9) Critical Control Points,

ServSafe ch. 6 a (purchasing receiving storage)

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