Question

class pd.:

1. how can a food soap and water, near raw foods.
2. what are the guidelines for safe ice handling and storage in a food service

operation?

1. explain the importance of maintaining the correct air gap in plumbing systems in a

kitchen.

1. how should a food handler manage a power outage in a foodservice establishment?
2. describe the proper procedures for cleaning and sanitizing cutting boards.
3. what are the temperature requirements for hot - holding and cold - holding food?
4. how should a food handler respond if they notice signs of spoilage in a food item?

Explanation:

Answer:

1. C. Droppings, nests, or damage to food packaging
2. A. Ice should be treated as food.
3. B. To prevent backflow and contamination of the water supply
4. C. Monitor food temperatures and discard any that fall into the danger zone.
5. C. Clean with soap and water, then sanitize with an appropriate solution.
6. A. Hot - holding at 130 degrees and cold - holding at 41 degrees
7. C. Report it and remove the item from inventory.