Food Safety And Sanitation For All Flashcards
1
Q
Temp of buffet products taken and recorded
A
4x a day
2
Q
Stirrable products are
A
Stirred prior to checking temps
3
Q
Product temperatures taken in the ______ part of solid foods or in between ______ of thin food
A
Thickest part
Layers
4
Q
Time tagged products are used or
A
Discarded within 4 hours even if recipe shelf life is longer
5
Q
Where are time tags placed?
A
On back of containers out of view from guests
6
Q
Oasis 146 sanitizer is tested _____ at _____ temperature and shows ____-_____Ppm On test strips
A
Daily
Room temperature
159-400
7
Q
Sanitizing solution is changed
A
As needed
