QM6202 Lesson Practice Exercise Answer Key and Feedback

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QM6202

LESSON

PRACTICE EXERCISE

ANSWER KEY AND FEEDBACK

Item Correct Answer and Feedback 1. A. light-colored.

Except during field operations, food service personnel will wear white, pastel, or other light-colored uniforms that readily show accumulation of soil or dirt shall be worn by all employees, including ware washers and permanent food service employees.

2. D. Concrete or machine-laid asphalt.

Garbage and refuse containers, dumpsters, and compactor systems located outdoors shall be stored on a smooth surface of nonabsorbent material such as concrete or machine-laid asphalt that is kept clean and maintained in good repair.

3. B. not less than 120°F.

Machines using chemicals for sanitizing may be used provided that they meet the requirements of NSF Standards for chemical sanitization and the temperature of the wash water is not less than 120°F. Other standards also apply.

4. C. 45°F.

PHFs may be tempered or thawed only in designated tempering units operated at an air temperature not to exceed 45 degrees Fahrenheit.

5. A. throw the salads out.

The cumulative time for holding PHF outside the safe temperature zone shall not exceed three hours. PHFs that have been held at an unsafe temperature for greater than three hours shall be considered adulterated and shall be discarded as food waste.

6. D. 140°F.

Sandwiches intended to be eaten hot shall be prepared either from hot ingredients (140°F (60°C) or above) and held at that temperature or from chilled ingredients that are then rapidly heated to 140°F (60°C) prior to service.

7. B. individual packages.

Condiments, seasonings and dressings for smorgasbord/salad bar type use shall be provided in individual packages, from dispensers, or from protected containers.

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