serve safe chapter 6

2. Make sure produce does not touch surfaces exposed to _____________ meat, seafood, or poultry.
5. one example of salads that may contain TCS foods
6. never use a _____ to scoop ice
7. Sliced melon, leafy greens, and cut tomatoes should be held at what temperature
9. The total cooling process cannot take longer than ____ hours
11. Take at least ______________ readings in different locations when When checking the temperature of TCS foods
12. Never cook the food longer than ________ minutes during initial cooking.
13. Packaging food using a _______________________oxygen packaging (ROP) method
16. cracked eggs

1. a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
3. 145 degrees for 4 minutes is the minimum internal temperature for _____
4. What should be done with food that is not presented honestly
8. Heat the food to at least ________˚F (74˚C) for 15 seconds before selling or serving it.
10. when microwaving TCS foods you should_____ it to prevent drying it out
14. What foods should never be served in operations that serve high risk populations
15. smoking food preserves it but does not_____ flavor