15. when hot-holding, keep foods at ______ f.
16. when cold-holding, keep foods at ______ f.
17. what do the letters fifo stand for?
18. what does fifo mean?
19. what is the procedure for getting ice from the ice machine?
20. how should you store the ice scoop?
21. you are getting some desserts (they are covered in plastic wrap) from your work cooler/fridge and realize there is beef juice on them. what do you do?
a. wipe off the juice and serve them.
b. sanitize the plastic wrap then throw the plastic away and serve them.
c. label all of them \do not use\ and tell the manager.
d. throw out the ones that have beef juice on them and serve the rest.
e. throw them all away and then tell the manager.
22. list four of the big 8 food allergens?
23. what is the process for using our 4-compartment sink?
a.
b.
c.
d.
24. how many seconds should you spend washing your hands?
25. on what shelf should raw poultry be stored in the refrigerator?

Question

15. when hot-holding, keep foods at ______ f.
16. when cold-holding, keep foods at ______ f.
17. what do the letters fifo stand for?
18. what does fifo mean?
19. what is the procedure for getting ice from the ice machine?
20. how should you store the ice scoop?
21. you are getting some desserts (they are covered in plastic wrap) from your work cooler/fridge and realize there is beef juice on them. what do you do?
    a. wipe off the juice and serve them.
    b. sanitize the plastic wrap then throw the plastic away and serve them.
    c. label all of them \do not use\ and tell the manager.
    d. throw out the ones that have beef juice on them and serve the rest.
    e. throw them all away and then tell the manager.
22. list four of the big 8 food allergens?
23. what is the process for using our 4-compartment sink?
    a.
    b.
    c.
    d.
24. how many seconds should you spend washing your hands?
25. on what shelf should raw poultry be stored in the refrigerator?

Accepted Answer

### Question 15
# Explanation:
## Step1: Recall hot - holding temperature
In food safety, the hot - holding temperature to keep food safe is $135^{\circ}\text{F}$ or above.
# Answer:
$135$ (or higher, but the standard minimum is $135$)

### Question 16
# Explanation:
## Step1: Recall cold - holding temperature
For cold - holding, food should be kept at $41^{\circ}\text{F}$ or below.
# Answer:
$41$ (or lower, standard maximum is $41$)

### Question 17
# Brief Explanations:
FIFO is a common acronym in food storage and inventory management. It stands for First In, First Out.
# Answer:
First In, First Out

### Question 18
# Brief Explanations:
FIFO (First In, First Out) means that the food items that are received first should be used or sold first. This helps in maintaining the freshness of food and reducing food waste due to spoilage.
# Answer:
Use the oldest (first - in) food first.

### Question 19
# Brief Explanations:
To get ice from the ice machine, first, ensure your hands are clean or use a clean utensil (like the ice scoop). Then, use the ice scoop (not your hands) to transfer ice from the machine to the container. Make sure the ice scoop is clean and sanitized before use.
# Answer:
Use a clean ice scoop (not hands) to get ice. Ensure the scoop is sanitized.

### Question 20
# Brief Explanations:
The ice scoop should be stored in a clean, sanitized container or hung up (if a hanging device is available) above the ice machine, or in a designated clean area, to prevent contamination. It should not be left in the ice bin.
# Answer:
Store in a clean, sanitized container above the ice machine (or designated clean area).

### Question 21
# Brief Explanations:
When food is contaminated (like with beef juice), we need to prevent serving contaminated food. Option c: Label "Do not use" and tell the manager is correct. Option a is unsafe as wiping may not remove all contaminants. Option b is incorrect as sanitizing and throwing plastic doesn't address the contaminated dessert. Option d and e are overreactions; we should label and inform the manager first.
# Answer:
c. Label all of them "Do not use" and tell the manager.

### Question 22
# Brief Explanations:
The Big 8 food allergens are Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, and Soybeans. We can list four of them, e.g., Milk, Eggs, Wheat, Peanuts.
# Answer:
Milk, Eggs, Wheat, Peanuts (any four of Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans)

### Question 23
# Brief Explanations:
The 4 - compartment sink process is: a. Wash: Wash dishes in soapy water. b. Rinse: Rinse dishes to remove soap. c. Sanitize: Sanitize dishes in a chemical sanitizer or hot water. d. Air - dry: Let dishes air - dry (do not towel - dry to avoid contamination).
# Answer:
a. Wash (in soapy water)
b. Rinse (to remove soap)
c. Sanitize (chemical or hot water)
d. Air - dry

### Question 24
# Explanation:
## Step1: Recall hand - washing time
The recommended time for hand - washing in food - related settings is 20 seconds.
# Answer:
20

### Question 25
# Brief Explanations:
Raw poultry should be stored on the bottom shelf of the refrigerator. This is to prevent any drippings from the raw poultry (which may contain harmful bacteria) from contaminating other foods that are stored above it.
# Answer:
Bottom shelf

Sovi.AI - AI Math Tutor

QUESTION IMAGE

Question

Explanation:

Question 15

Step1: Recall hot - holding temperature

Step1: Recall cold - holding temperature

Answer:

Question 16