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Which food may be re-served to customers?
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
Ciguatera toxin is commonly found in
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
TCS food reheated for hot-holding must reach what temperature?
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
Parasites are commonly associated with
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
What should foodservice operators do to prevent the spread of hepatitis A?
seafood
Unused whole fruit garnish
Exclude staff with jaundice from the operation
165˚ (74˚C) for 15 seconds
Penetration
amberjack
Corrective action
30 seconds
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