Which of the Following Are Potentially Hazardous Foods

Dairy products such as milk custard and dairybased desserts. All of these Definition.

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- foods with a low water activity aw - foods containing potential allergens.

. Simmering the soup gently after the cream is added. Which of the following are all potentially hazardous foods. If they are allergic to milk the foods are now cross-contaminated.

All of the above. A food which supports the growth of disease-causing bacteria. These require extra caution when handling and cooking and they include gravies meat casseroles soups stews and.

Potentially hazardous food PHF means any food which consists in whole or in part of milk or milk products eggs meat poultry rice fish shellfish edible crustacean raw-seed sprouts heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth of microorganisms. Some examples are eggs milk meat and poultry. Some examples are milk or milk products shell eggs meats poultry fish shellfish baked or boiled potatoes tofu and other soy-protein foods plant foods that have been heat-treated raw seed spr.

Which of the following agencies enforce food safety in a restaurant. Which of the following are major considerations when designing a plate presentation. O Thousands of viruses are required to cause a food-borne illness.

Shape of the plate components. If bacteria growth occurs illness can result. Milk and milk products hamburgers chicken burritos chili eggs fish cooked rice cooked beans egg rolls cooked pasta meat gravies custard desserts and some cream-filled pastries and cut vegetables ie.

Adding the cream just before serving the soup. Examples of potentially hazardous foods include. Garlic and oil mixtures.

The following food should not be served to children under the age of 4 because of choking hazards. Pattern on the plate. Mon Jun 01 2015 Potentially hazardous foods include those that are moist high-protein and low acid as these are ideal conditions for bacterial growth.

Bakery Foods Cream pastries Creamcustard pies and tarts Pudding prepared from a mix or scratch Dairy Foods Whipped butterwhipped margarine Cheese mozzarella cottage cream cheese Ricotta Cream real Cream sauce white sauce Dairy whipped topping Ice cream Milk Pasta Noodles all kinds cooked Rice - cooked Eggs. Both viruses and bacteria are invisible to the naked eye. Seafood excluding live seafood processed or cut fruits and vegetables such as salads.

Cut melons including watermelon cantaloupe and honeydew. Any food containing milk or milk products eggs meat poultry rice fish shellfish edible crustaceans raw-seed sprouts heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth is classified as potentially hazardous food PHF. Examples of such foods are.

Which of the following is classified as a potentially hazardous food foods that require time or temperature controls for safety TCS. Which of the following statements are true. - potentially hazardous foods.

Shape of the plate. Cooked rice and pasta. Both viruses and bacteria grow in potentially hazardous foods.

Some examples are cooked rice cooked potatoes and cooked noodles. Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food. Dairy products such as milk custard and dairy-based desserts.

If both raw and cooked meats must be in the same refrigerator store the cooked meats on the higher shelves and raw meats on the lower shelves. Which of the following are potentially hazardous foodsprom dress shops woodbury. When chefs began opening restaurants in and around Paris to support themselves D.

Food from a plant origin that is heat treated. At the time of the French Revolution B. Potentially Hazardous Food - TCS.

All of the above. How many people must experience the smae illiness after eating the same food for it to be an outbreak of a foodborne illness. Raw and cooked meat or foods containing meat such as casseroles curries and lasagne.

Using béchamel in place of milk in the soup. Chicken stock should be simmered for about. - foods that are totally cooked convenient and safe.

Often overlooked as a source of potential hazard are foods made with meats. In the late 1700s new developments in food service received a great stimulus _____. Both viruses and bacteria create spores to help them survive.

Seafood excluding live seafood processed or cut fruits and vegetables such as salads. Raw and cooked meat or foods containing meat such as casseroles curries and lasagne. Which of the following is not a common characteristic of potentially Hazardous foods.

Because many chefs found themselves without jobs C.

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