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</html>";s:4:"text";s:17170:"Corrective Action: Cease and desist using equipment that requires hood and cooking food with grease laden vapors until hood is operational. Next, slice the cantaloupe in half, remove the seeds and cut off the rind. <a href="https://www.fdacs.gov/ezs3download/download/24775/515692/P-01554.pdf"><span class="result__type">PDF</span> Cool Kitchen Tips and - FDACS</a> <a href="https://blogs.ifas.ufl.edu/bakerco/2020/05/01/watermelon-is-more-than-dessert/">Watermelon Is More Than Dessert - UF/IFAS Extension Baker ...</a> Food handlers with infected cuts on their hands or arms (including sores, burns, lesions, etc.) 2 cups sliced strawberries 2 tsp. cdi, foods that did not meet cooling parameters voluntarily discarded by pic. . Next, slice the cantaloupe in half, remove the seeds and cut off the rind. Up to 92 percent of the fruit is water, and good watermelons are juicy, with a clean, crisp texture. <a href="https://www.hometownlife.com/story/news/local/farmington/2018/12/13/inspectors-cite-45-farmington-eateries-priority-violations/2215382002/">Inspectors cite 45 Farmington eateries for priority violations</a> Wash before using. Next, slice the cantaloupe in half, remove the seeds and cut off the rind. 3. 1.What is the main reason for food handlers to avoid scratching their scalps? Slice the honeydew and cantaloupe and watermelon in half, remove the seeds and then scoop out with a melon baller. <a href="https://edis.ifas.ufl.edu/pdf/FY/FY48800.pdf"><span class="result__type">PDF</span> Melons: Safe Handling Practices for Consumers</a> Wet hands with warm water. Must change the water every 30 minutes and cook immediately. Give uncut cantaloupe a good wash before handling. Dry the melon with a clean cloth or paper towel. Berries (Blackberries, Raspberries, Strawberries, Blueberries) Refrigerator crisper: 2-3 days Before storing berries, remove any spoiled or crushed fruits. Questions and Answers. Dry the melon with a clean cloth or paper towel and refrigerate until ready to cut. • Plastic rigid containers can be reused, and can be C 30 days after the container has been emptied or the last shellfish was served from the container D 90 days after the container has been emptied or the last shellfish was served from the container #4 You should label all ready-to-eat TCS food that is prepped in-house and held longer than A 12 hours. . <a href="https://www.stltoday.com/lifestyles/food-and-cooking/guerrilla-street-food-condiment-combines-bananas-mustard/article_9576f018-c7ba-51ad-8a8f-8fce1184a7ef.html">Guerrilla Street Food condiment combines bananas, mustard ...</a> Using soap or detergent to clean your produce is not recommended. Baked Lasagna should be reheated for holding to at least which temperature for 15 sec. Cantaloupe, like most melons, is typically sliced and served with the rind on or removed from the rind. sliced cantaloupe. starts vomiting. 3-501.14 cooling - p Read more <a href="https://www.servsafe.com/ServSafe/media/ServSafe/Documents/FoodCodeUpdate/Coursebook-Test-Bank.docx"><span class="result__type">DOCX</span> Chapter 1: Keeping Food Safe - servsafe.com</a> <a href="https://fsi.colostate.edu/cantaloupe/">Cantaloupes | Food Source Information</a> 21 Raw or undercooked dishes made for high-risk populations must use eggs that have been. hours if not in a refrigeration unit or containers surrounded by ice. d. . 5 . Can this contaminate food and cause a . Where should pesticides be stored? food safety of these foods. D - Sliced cantaloupe. 135°F (57°C). Answer: b. <a href="https://quizlet.com/389621222/servsafe-flash-cards/">ServSafe Flashcards | Quizlet</a> Store it in plastic bags or clean, airtight containers. Discard any uneaten produce at the end of 4 hours. D. Wipe hands on cloth towel. <a href="https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/program-information-manual-retail-food-protection-storage-and-handling-tomatoes">Retail Food Protection Storage and Handling of Tomatoes Manual</a> D. Clean with a cleaner, rinse the surface, and then sanitize the surface. Scoop the sorbet into a container and freeze for 30 minutes to an hour. Mince Roughly chop vegetable on cutting board with a large knife. Leave it on the counter for up to two days to reach peak ripeness. Step 2: When using honeydew or cantaloupe, scoop out the seeds. 2.A food handler has a wound on their finger. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. Directions: Toss strawberries, honey and orange extract in a bowl. Safe Cooling Methods • Place food in shallow pans • Cut in to small portions • Divide in to smaller containers • Put food in metallic container and an Ice water bath and stir it • Add ice as an ingredient. LO: How food handlers can contaminate food. Throw out any that are spoiled. a.Transferring a food allergen. COS: Food handler turned on ventilation hood. If the melon is not thoroughly washed, bacteria like E-Coli may be transferred from the surface of the melon into the melon from the blade of the knife (Haraminac, 2012). Term. A ripe honeydew melon has a creamy yellow rind that is soft and velvety. 165F. 0910-0609 A food handler who has just bused tables must do what before handling food? 2. Since 2003, cantaloupe consumption has been steadily decreasing, dropping from 10.8 pound to 8.7 pounds per capita in 2018. 5. Then put the melon on a clean surface — one that hasn't come into contact with meat or poultry or other foods that . Cut each half into 4-6 slices and remove the rind. Stand the melon on end and remove the remaining rind and white from the sides. Cut orange segments into pieces and toss with strawberries and coconut. Office of Food Safety Division of Plant and Dairy Food Safety (HFS-317) 5001 Campus Drive College Park, MD 20740 (Tel) 240-402-1700) OMB Control No. Fresh pork chops. Color. was fresh because I saw them dump it on the huge pitcher & when they opened the door I saw a table covered with cut & sliced cantaloupe. C. On the bottom shelf of the dry storage area. Continue to chop until vegetables are very finely chopped. A gorgeous little restaurant tucked away in the bottom of an antique store. Take the quiz and find out. Using soap or detergent to clean your produce is not . When refrigerating meat or stuffing, store it in shallow covered containers so it will cool quickly. Thawing must be done using approved methods only. Once it has been washed, peel, trim, pit, and slice the fruit, and follow the directions for freezing fruit given in Table 2. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. Wash your hands thoroughly for 20 seconds with warm, soapy water before and after handling fresh produce. Make sure to remove the seeds if they are present, as these will be harder to pick out after freezing. D. Sliced cantaloupe. 34. observed several containers of sliced deli meat, cut lettuce, cut melon cooling in walk in cooler in covered containers and above 41 degrees f after 4 hours. Attached Photos Remove all . a.Transferring a food allergen. To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. Processing the Cantaloupe. honey 1 tsp. b. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly. must not handle food or utensils unless the cuts are properly covered (e.g., waterproof bandage covered with a latex glove or finger cot). Cut into 1 inch slices and peel. 2. In a covered container in the fridge 2. To select: Choose Ontario pears that are firm. Additionally, . Scrub the melon with a clean produce brush. Melon Salad. B 24 hours. If desired, separate the flesh from the melon rind, though this step is optional. at one time to avoid undue handling. Can this contaminate food and cause a . Lift washed fruit out of the water, and drain thoroughly. A. The following recommendations are based on provisions of the 2005 FDA Food Code and the 2006 CFP recommendation to add "cut tomatoes" (e.g., sliced, diced) to the definition of PHF/TCS food in the . Cut crosswise slits 1 inch apart in each melon slice. Food Handler Certification Information for Sites Preparing Meals: One Certified Food Handler needs to be on staff at your site. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. Sliced Melon What happened: Precut watermelon, honeydew, and cantaloupe potentially contaminated with salmonella were shipped to 22 states in June. Carve the cantaloupe flesh away from the peel and then cut it into cubes, slices, or use a melon-baller to scoop out cantaloupe rounds. Alternatively, cut the watermelon in half and use a melon-baller to scoop out watermelon rounds, discarding the seeds. 1 large cantaloupe, casaba or honeydew melon 1/4 to 1/2 thinly sliced prosciutto or ham, cut into 1-inch strips Fresh lemon or lime juice Freshly grated black pepper (optional) Toothpicks Cut melon in half. Water supply and disposal . Storage & Handling Preparation tips. First, slice the cantaloupe into cubes or similar small shapes so as to store them conveniently. Wash hands with warm water and soap. Scrub the melon with a clean produce brush while washing. 4. Good fats: 12g (Polyunsaturated 2g, Monounsaturated 10g) 2020 . Let the melon slices sit on the table at your backyard BBQ, or in the kitchen waiting to be served, and give them enough time in the Temperature Danger Zone (41 ˚ F to 135 ˚ F; 5 ˚ C to 57.2 ˚ C) and the germs start to reproduce. Don't be misled by scars or minor surface blemishes - they won't affect the flesh or taste. • Use ice paddles to stir Reheating food for hot holding stations • Reheat food to 165°F for 15 sec. !5 When may food handlers wear plain-band rings? Non-PHF and food storage containers properly labeled and dated as required. O Create safe salad bars and self-service lines by taking the following actions: Protect food with sneeze guards or food shields in a direct line between the food and the mouth or nose, usually 14 to 18 inches above the food. Fresh-cut fruit products include peeled and cored pineapple, peeled citrus fruits and segments, slices of apple, peach, mango, and melon, and fruit salads. Refrigerate the sliced melon within 2 hours of cutting it. a food handler is prepping a seafood coconut curry dish on April 4th and using shrimp and scallops shrimp as used by date of April 8th in the scallops use by date is April 10th what is the use by date for the seafood. Pasteurized. Throw out any that are spoiled. Cut the watermelon into quarters and slice the melon flesh away from the rind. A. Cantaloupe, like most melons, is typically sliced and served with the rind on or removed from the rind. remove the lid of a container and put the thermometer stem into the sour cream. d.Causing toxic-metal poisoning. Maintain the hot food at 140 degrees Fahrenheit / 60 degrees Celsius minimum. Dry the melon with a clean cloth or paper towel and refrigerate until ready to cut. Stand the melon on end and remove the remaining rind and white from the sides. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. Use sparkling water or carbonated water as alternatives to soda. Next, slice the cantaloupe in half, remove the seeds and cut off the rind. Keep the food covered. When using gloves or finger cots, food handlers must still wash their hands. The person in . Observed the following foods, in the walk in cooler held at improper temperatures due to improper cooling methods: 1.1 container of black beans-57 degrees 2. Dry the melon with a clean cloth or paper towel. Puree the fruit until liquified, about 2 . Above work station in the food prep area. c.Getting food in their hair. !5 When may food handlers wear plain-band rings? Which items may be placed in the same insulted container with a package of raw steaks for transport to an off-site event. A At any time B When not handling food C Only if wearing gloves D Only if washing dishes!6 What should a food handler do when working with an infected cut on the finger? d.Causing toxic-metal poisoning. changing diapers; or. B. wash hands. a. wear gloves while handling food b. work in a non-food handling position c. stay home until approved to return to work d. wash hands frequently while handling food Scrub the melon with a clean produce brush. Microwave and cook immediately. In fact the drive is part of the fun. Slice the avocados in half and scoop out with a melon baller or cut into cubes. repeat. Drizzle dressing over skewers and serve. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. As well, gloves or cots must be . 2.) 1. A Cover the wound with a bandage. To Core: Slice pears lengthwise; using a spoon or melon-baller and working from the base of the pear, scoop out core. Halve the cantaloupe and remove the inner seeds. Here are some tips on cutting a melon: Step 1: Get a firm hold on your ripe melon and cut it in half. Step 2: Peel and Cut. strawberries, mangos, blueberries, lilikoi, cantaloupe, lychee, apples, starfruit. 2. A At any time B When not handling food C Only if wearing gloves D Only if washing dishes!6 What should a food handler do when working with an infected cut on the finger? Submerged in cold water in the sink. A. Spray with cleaning solution, and then wipe with a sanitized cloth. Freeze in a single layer before transferring to a freezer-safe container to avoid sticking. Expected shelf-life of these products is generally much less than for the vegetable products. Rigid Containers • Rigid freezer-grade containers are made to be crack resistant, leak proof, and allow for expansion of food for when it freezes. 145°F (63°C). Stand the melon on end and remove the remaining rind and white from the sides. Store it in plastic bags or clean, airtight containers. C. Brush off loose dirt with a clean cloth, and then wipe or spray with a sanitizing solution. this area of a melon. 22 The effectiveness of chemical sanitizers is NOT affected by its. Violation Description: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. One container of sliced melon was at 56 degrees for more than four hours. a food handler has diarrhea and has been diagnosed with an illness from shigella spp. Arrange balls or slices of watermelon, cantaloupe, or honeydew melon, alone or in combination, on lettuce. Lather hands with hot, soapy water for 20 seconds before handling food and when switching between foods. Assemble the melon and avocado onto skewers. Since 2003, cantaloupe consumption has been steadily decreasing, dropping from 10.8 pound to 8.7 pounds per capita in 2018. Cut strips of flesh into 1 inch cubes. Answer: b. Unsweetened Melon Freeze layers of melon between wax paper. common physical contaminants include metal shavings from cans, staples from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes, fingernails, hair, bandages,dirt and bones. Store it in plastic bags or clean, airtight containers. )Wash cantaloupe and cut into halves; remove seeds. Nutritional Value Per Serving: Calories 207, Total Fat 5.7g, Saturated Fat 3.2g, Total Carbohydrates 37.4g, Protein 6.3g, Fiber 8.5g, Sodium 246mg Fun Tip: Toast the flatbread orange extract 2 oranges ½ cup flaked coconut. D. restrict the food handler from working with food. Sliced melons, on the other hand, will last for about three days in the refrigerator. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. 2. 2.A food handler has a wound on their finger. Do not remove Melon consumption has also increased with the introduction of sweeter seedless and hybrid varieties. So, one of these days step outside of your comfort zone & give . I would eat there just to look at the place but the food was great too! Approved thawing methods used: Observed raw hamburger patties thawing at room temperature. In this ServSafe Sample Diagnostic Test, you'll be taking a close look at the well renowned Food and Beverage Safety Training and Certification program, which is administered by the National Restaurant Association in the United States. C Cover the hand with a glove or a finger cot. Dry the melon with a clean cloth or paper towel and refrigerate until ready to cut. Slice vegetable into slices. Food stored off the floor . Check the stored melons regularly for signs of spoilage, such as mold and slime. c.Getting food in their hair. To freeze Israeli Melons, first, remove the seeds, then cut into the desired shapes and remove them from the rind. B. Spray with a sanitizing solution, rinse with clean water, and then dry. D 72 hours. C. Put disposable gloves back on. 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