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6. Hot TCS (Time/Temperature Control for Safety) food should be received at _____ or higher.

a. 110° F (43° C)
b. 125° F (52° C)
c. 130° F (54° C)
d. 135° F (57° C)

7. When storing ready-to-eat food that was prepped on-site, the food must be date marked and include the _____.

a. Consumer advisory notice
b. Prep location
c. Name of the food
d. Food handler's initials

8. Which method is a fast way to thaw food?

a. On the counter at room temperature
b. Submerged in a sink of standing water at 70° F (21° C)
c. Under running water at 125° F (52° C) or higher
d. As part of the cooking process

Answer :

Final answer:

Hot TCS food should be received at 135° F (57° C) or higher, ready-to-eat food must be date marked with the name of the food, and the fastest thawing method is under running water at 70° F (21° C) or higher.


Explanation:

Food Safety Guidelines

Understanding food safety is crucial in preventing foodborne illnesses. Here are the answers to your questions based on food safety standards:

  1. Hot TCS food should be received at 135° F (57° C) or higher. This temperature helps inhibit the growth of harmful bacteria during food storage and transportation.
  2. When storing ready-to-eat food that was prepped on-site, the food must be date marked and include the name of the food. This helps in tracking and ensuring the freshness of the food.
  3. The fastest method to thaw food is to do it under running water at 70° F (21° C) or higher. This method is safe and quick compared to other methods, such as thawing at room temperature.

By following these guidelines, you can ensure that food is handled safely and effectively.


Learn more about Food Safety here:

https://brainly.com/question/51162545


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