food in the cooler in the cooked stew below raw D. before cookie stew ingredients the day before cooking 63. Which cleaning agent would best remove mineral buildup on steam table? A. Delimer B Degreaser C. Detergent D. Abrasive cleaner 64. Floor-mounted equipment must have legs tall? A. 4 in (10 cm) B. 6 in (15 cm) C. 9 in (23 cm) D. 12 in (30 cm) 65. When transporting food, food-holding compartments must be A. locked during transport. B. equipped with a light source. C. cleaned thoroughly and regularly. D. constructed of absorbent material. B. Melled. B soft bolled. D Grade in . Dastourized prevent porting therature abuse control ansporting Testemperature (TCs) lood, which A. Lood delivery trucks with cold TCS B. Stack all hot not TCS food last. C. Transport cold Teambox.an ice cardboard box D. Transporthot TCS food in an insulated 50^circ F(10^circ C) maintains a temperature of food container at 135^circ F(57^circ C) or higher. 68. An example of a physical contaminant is A. overspray from stainless steel polish. B. pesticide on fresh fruit. C. bones in a fish fillet. D. bacteria on the wound of a food handler. 69. Which storage practice reduces the risk of cross-contamination? A. Fish stored above cheese B. Ground beef stored above steak C. Poultry stored aboveral oysters C. Courtrols-stored above ground beef

Question

food in the cooler in the cooked stew below raw D. before cookie stew ingredients the day before cooking 63. Which cleaning agent would best remove mineral buildup on steam table? A. Delimer B Degreaser C. Detergent D. Abrasive cleaner 64. Floor-mounted equipment must have legs tall? A. 4 in (10 cm) B. 6 in (15 cm) C. 9 in (23 cm) D. 12 in (30 cm) 65. When transporting food, food-holding compartments must be A. locked during transport. B. equipped with a light source. C. cleaned thoroughly and regularly. D. constructed of absorbent material. B. Melled. B soft bolled. D Grade in . Dastourized prevent porting therature abuse control ansporting Testemperature (TCs) lood, which A. Lood delivery trucks with cold TCS B. Stack all hot not TCS food last. C. Transport cold Teambox.an ice cardboard box D. Transporthot TCS food in an insulated 50^circ F(10^circ C) maintains a temperature of food container at 135^circ F(57^circ C) or higher. 68. An example of a physical contaminant is A. overspray from stainless steel polish. B. pesticide on fresh fruit. C. bones in a fish fillet. D. bacteria on the wound of a food handler. 69. Which storage practice reduces the risk of cross-contamination? A. Fish stored above cheese B. Ground beef stored above steak C. Poultry stored aboveral oysters C. Courtrols-stored above ground beef

Answer 1

63. The correct answer is A. Delimer. Delimers are specifically designed to remove mineral buildup on steam tables. They are formulated to dissolve and remove the hard water deposits that can accumulate on the surfaces of steam tables, ensuring they remain clean and efficient.64. The correct answer is C. 9 in (23 cm). According to food safety standards, floor-mounted equipment must have legs that are at least 9 inches (23 cm) tall to ensure that they are not in contact with the floor, which can lead to contamination.65. The correct answer is A. locked during transport. When transporting food, especially perishable items, it is crucial to ensure that food-holding compartments are locked during transport to prevent unauthorized access and potential contamination.66. The correct answer is D. Transport hot TCS food in an insulated food container at

or higher. This temperature range is critical for maintaining the safety of time/temperature control for safety (TCS) food during transport, ensuring that it remains safe for consumption.67. The correct answer is C. bones in a fish fillet. Physical contaminants are foreign objects that can be present in food and cause harm if consumed. Bones in a fish fillet are an example of a physical contaminant, as they are not supposed to be part of the food and can pose a choking hazard.68. The correct answer is C. Poultry stored above raw oysters. Cross-contamination can occur when raw poultry juices drip onto other foods, especially those that are ready to eat, such as raw oysters. Storing poultry above raw oysters reduces the risk of juices dripping onto the oysters and causing cross-contamination.

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