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Question:

If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?

A That it must remain frozen until used
explanation

Explanation: The current ServSafe Manager 7th Edition textbook does not include this portion, but it has been updated with supplemental information and is now part of the curriculum.If your operation is packaging fish using reduced-oxygen packaging (ROP), the fish must be frozen before, during, or after the packaging. And it must also include a label stating that the fish must remain frozen until it is used.If your operation is using frozen fish from a supplier that has packaged it by ROP, it should usually remain frozen until it is used. And the package should be inspected for a label containing instructions for thawing the fish and if the fish should be removed from the package before, during, or after thawing.

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ezerfren

9 months ago

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Gnarely

8 months ago

So far so good and to the point

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Related Questions

Flavor-injected roasts should be cooked to what minimum internal temperature?

155°F (68°C) for 17 seconds

Explanation: Roasts injected with flavoring and brined meats such as ham should be cooked to 155°F for 17 seconds.Roasts that are not flavor-injected should be cooked to 145°F for 4 minutes.These rules do not include poultry which should always be cooked to 165°F.Other foods that should be cooked to 155°F (68°C) for 17 seconds: Ground meat—including beef, pork, and other meat Injected meat—including brined ham and flavor-injected roasts Mechanically tenderized meat Ground meat from game animals commercially raised and inspected Ratites (mostly flightless birds with flat breastbones)—including ostrich and emu Ground seafood—including chopped or minced seafood Shell eggs that will be hot held for service

When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 135°F to 70°F or lower?

2 hours

Explanation: Hot TCS food should be cooled before being put into cold storage. Hot TCS food is held at 135°F or higher, but it must be brought down to 41°F or lower before being placed in the cooler. This range of temperatures is the Temperature Danger Zone, so we must be careful and do it quickly.The food should be brought down from 135°F to 70°F within 2 hours.Then it should be brought down from 70°F to 41°F within 4 hours.The total amount of time for the cooling process should take no longer than 6 hours.The reason the food must be brought down through the range of 135°F to 70°F more quickly than the range of 70°F to 41°F is that bacteria grow the most rapidly within the temperature range of 70°F to 125°F

What is the minimum internal temperature that raw poultry should be heated to before serving?

165°F for less than 1 second

Explanation: Poultry requires a higher internal cooking temperature than most of the other TCS foods and should be cooked to an internal temperature of 165°F. "Poultry" includes whole or ground chicken, turkey, or duck. The reason poultry must be cooked to a higher temperature is due to the threat of salmonella bacteria. Salmonella is very hard to kill and can tolerate higher temperatures than other pathogens. Some other foods also require a minimum internal cooking temperature of 165°F for the same reason, they are: • Stuffing made with fish, meat, or poultry • Stuffed meat, seafood, poultry, or pasta • Dishes that include leftovers made from ingredients that are TCS foods The "7th Edition ServSafe Manager" textbook (as well as some earlier editions) state that poultry should be cooked to an internal temperature of 165°F for 15 seconds. However, due to updates in the FDA Food Code made after the publication of the 7th Edition, the amount of time has been reduced to "less than 1 second, or instantaneous". This information is available in 7th Edition ServSafe Manager books purchased after October 2017 in the form of supplements. For all ServSafe Manager exams issued in 2019 and 2020, the internal cooking temperature of raw poultry (and the other 3 example foods above) should be memorized as "165°F for less than 1 second or instantaneous".

Which government authority is responsible for writing the codes that regulate food service operations?

State and local health departments

Explanation: The FDA, USDA, and CDC are directly involved with many food safety regulations. But local jurisdictions are not forced to strictly adhere to their recommendations.Each state and local health department is free to revise and adjust the recommendations given by those agencies. That is why your state and local regulatory authorities are the most important to your operation.

You are receiving a delivery of live shellfish. What maximum air-temperature should they be received at?

45°F

Explanation: Most cold TCS food should be received at a maximum air temperature of 41°F. But shellfish, milk, and shell eggs are an exception.Live shellfish may be received at a maximum air temperature of 45°F. And a maximum internal temperature of 50°F is also acceptable.In either case, the live shellfish should be brought down to 41°F or lower within 4 hours of receiving.

When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 70°F to 41°F or lower?

4 hours

Explanation: Hot TCS food should be cooled before being put into cold storage. Hot TCS food is held at 135°F or higher, but it must be brought down to 41°F or lower before being placed in the cooler. This range of temperatures is the Temperature Danger Zone, so we must be careful and do it quickly.The food should be brought down from 135°F to 70°F within 2 hours.Then it should be brought down from 70°F to 41°F within 4 hours.The total amount of time for the cooling process should take no longer than 6 hours.The reason the food must be brought down through the range of 135°F to 70°F more quickly than the range of 70°F to 41°F is that bacteria grow the most rapidly within the temperature range of 70°F to 125°F.

Which of the following is an acceptable method for improving the appearance of food?

None of these

Explanation: The way food appears can be a clue as to if it's safe to eat or not. For this reason, you should never improve the appearance of food by artificial means.

What is the FIFO method (first-in, first-out)?

Storing food items so that the oldest is used first

Explanation: Because all food becomes less safe over time, it makes sense to use the oldest food first and save the newest foods for later. Not only does this promote food safety but it also contributes to the overall quality of food in the establishment. It also reduces waste by preventing food from being discarded when it could have been avoided. Although the FIFO method is effective, it should not replace other rules regarding time and temperature.

In which temperature range do bacteria grow the most rapidly, even more rapidly than in the Temperature Danger Zone?

Between 70°F and 125°F (21°C and 52°C)

Explanation: Bacteria grow the most rapidly within the temperature range of 70°F and 125°F.But the "Temperature Danger Zone" is the wider range of 41°F to 135°F.

Why must ground meats be cooked to a higher temperature than whole cuts of meat?

More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat.

Explanation: The outside of meat contains more pathogens than the inside. This is because it comes into contact with more surfaces and is more likely to be exposed to conditions that encourage pathogens to multiply. When whole cuts of meat are cooked, the outside of the meat receives the most intense heat. This will ensure that the pathogens on the outside are killed. When meats are ground, the outside of the meat blends throughout the meat. For this reason, ground meat should be cooked to a higher internal temperature than whole cuts of meat.Another reason that ground meat should be cooked to a higher temperature is that it contains more animals. A beef roast contains the meat from one cow. Ground beef could contain the meat from dozens of cattle. If the meat from one sick cow is ground together with 20 healthy cows, the risk is spread to more people. A higher cooking temperature is an extra precaution for this risk.

What is the best way to ensure the proper concentration of chemical sanitizers?

Use a test kit

Several things can influence the effectiveness of chemical sanitizers. The most important are concentration, temperature, contact time, water hardness, and pH. The chemical sanitizer that your operation uses should have test-strips provided by the manufacturer. Follow the instructions according to the manufacturer's recommendation to get the correct concentration for that sanitizing agent. The manufacturer should also provide guidelines for temperature, contact time, water hardness, and pH. These guidelines should be followed closely.

Shellfish and crustaceans should be cooked to what minimum internal temperature?

145°F (63°C) for 15 seconds

Explanation: Some examples of shellfish and crustaceans are clams, scallops, oysters, mussels, shrimp, crayfish, crab, and lobster. These foods should be cooked to an internal temperature of 145°F for 15 seconds.Other foods that should be cooked to 145°F (63°C) for 15 seconds: Seafood — including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately

What is the minimum water temperature for the final sanitizing rinse in a high-temperature dishwashing machine?

180°F (82°C)

Explanation: The final sanitizing rinse in a high-temperature dishwashing machine should be at least 180°F.For a single-temperature, stationary rack machine, the water must be at least 165°F.Both types of dishwashers must have a built-in thermometer that checks the water temperature at the manifold. This is where the water sprays into the tank.

A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do?

Clearly mark the package with the use-by date

The rule for TCS food in cold storage is that it must be served or thrown out within 7 days. It's unusual to receive delivery of a food item with a use-by date that is less than 7 days from the day of delivery - but it does happen.
Because it's unusual and because the rest of the food can be safely stored for 7 days, there is a risk that the use-by date could be overlooked. Especially if it was a large delivery. This is why a TCS food with a use-by date that is less than 7 days from the date of delivery should be clearly marked.

What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving?

145°F

Explanation: A roast is a large and thick cut of meat and should be cooked to a minimum internal temperature of 145°F for at least 4 minutes. Because it's much larger than other cuts, it requires more time to ensure that it is cooked thoroughly. By comparison, steaks, chops, and filets are much thinner and only require 15 seconds at 145°F.