ige practice is correct?
Storing chicken at 41°F (5°C)
Storing fresh lamb at 45°F (7°C)
¢) Storing eggs at 50°F (21°C)
4) Storing canned good at 80°F (27°C)
Beef stew must be cooled from 135°F to 70°F (57°C to 21°C) within___ hours and from
70°F to 41°F (21°C to 5°C) or lower in the next. hours,
a) 4,2
3,2
Ca
2,3
‘What must you do to keep food safe after thawing it ina microwave?
Hold it.
Cook it.
Cool it
4). Freeze it
‘What are the time and temperature requirements for reheating TCS food for hot holding?
a) 135°F (57°C) for 15 seconds within 2 hours
b) 145°F (63°C) for 15 seconds within 2 hours
15°F (68°C) for 15 seconds within 2 hours
Coyper (74°C) for 15 seconds within 2 hours
yous
(10) 2. Two to four after the company picnic, individuals experience vomiting,
diarrhea, and nausea from exposure to this bacteria. All the individuals that ate the ready
to eat food became ill. What caused this outbreak and how could it have been prevented?
What foods could have contained the bacteria? Staphyococeus omens
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