BELL RINGER NUMBER 11 EXAM QUESTIONS

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BELL RINGER NUMBER 11 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -5 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Gloves should be used when hondling ready to-eat food that

Answer:

will not be cooked further Question 2: A new recipe is introduce to the foodservice operation . What is the most effective way of training the food handlers on how to make the new recipe ?

Answer:

demonstration Question 3: A food handler has opened a container of commercially prepared potato salad .After how many days must the potato salad be discarded if it has been property stored?

Answer:

7 Question 4: Which raw food should be stored all other in a cooler to minimize cross- contamination ?

Answer:

Carrots

Question 5: An operation will offer take-out meals produced-oxygen packaging (ROP) method its . In order to do this , what must the operation do?

Answer:

Create a HACCP Plan.