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 THIS Toaderin, was post Whew Solent. This outlertel was ymose Vite casted ‘by fred ot Ing Weld at the conrct temperatun, The allo could haw bern an, oppor taaity) Fie CVDSS- Contamination during preyaration duu» improyur Prod. handling, aS well af onw rw trod VAS Oxpomd to tre indi vidwaly Serving, Wendting andy cating tie Food. TiS Could heve been Prwated. by proper feud) handing teentiquis, hana WAMing, ands eSpecia holdin, Cotking temperatures. Food! that could have Container, Anis bacteria, Coule haw been poultry, Prepand Saleds with w Great amount of Fred, ‘nanating , or frulS and viqetabus