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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Unused, uncovered condiments
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Uneaten bread
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Unopened pre-packaged food
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Unused whole fruit garnish
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Detailed explanation-1: -Only unopened prepackaged food in good condition and bottles of ketchup, mustard, and other condiments (as long as they remain closed between uses) can be re-served to another guest. Do NOT re-serve uncovered condiments such as salsa, dressings or dips.
Detailed explanation-2: -Utensils should be placed in food handles up, past the container rim. Non-TCS food utensils can be laid on a clean and sanitized food contact surface. Some spoons or scoops can be stored under running water or in a container of water kept at 135°F.
Detailed explanation-3: -Food Safety: To ensure the safety of food products, focus on traceability. Labeling: Many factors play a role in the purchasing decisions of a consumer. Hygienic Practices: Define and maintain food hygienic practices to offer fresh and untainted food items to consumers.