FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Check the internal temperature of potentially hazardous foods.
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Talk to the delivery driver about the weather
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Make sure all items on the invoice have arrived
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Have all personnel in the restaurant help you unload the goods.
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Detailed explanation-1: -Check the internal temperature of potentially hazardous foods. Talk to the driver about the weather. Make sure all items on the invoice have arrived.
Detailed explanation-2: -Potentially hazardous foods have certain characteristics that support the growth of pathogenic microorganisms or the production of toxins. Factors affecting microbial growth include the nutrients, moisture, acidity (pH) and gas atmosphere of the food.
Detailed explanation-3: -Hot and Cold Holding of Potentially Hazardous Foods If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
Detailed explanation-4: -The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.