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Why are psychrotrophic bacteria of concern to those in the food-service industry?
The concern with this bacteria is that it is known for being detected late. Another concern is that it is easily born without the proper precautions.
Why are psychrotrophic bacteria of concern to those in food-service industry?
Because they can grow at refrigerator temperatures, and cause food spoilage.
How do food service suppliers keep their food fresh?
They keep their food service supplies fresh by storing them in refrigerated areas-not necessarily friges but large rooms that are cool enough to store food that would go off in warm areas.
How far should food service personnel bury or burn food waste from food preparation areas and water sources?
30 meters
What has the author Clement Ojugo written?
Clement Ojugo has written: 'Practical Food and Beverage Cost Control' -- subject(s): Food service, Cost control
What are common work related subjects in food service?
Common work-related subjects in food service include food safety and sanitation, customer service skills, menu planning and nutrition, and inventory management. Additionally, topics like teamwork and communication, culinary techniques, and cost control are essential for efficient operations. Training in these areas helps ensure a high-quality dining experience and compliance with health regulations.
What are HACCP over traditional food safety programs?
HACCP (Hazard Analysis and Critical Control Programs) addresses the prevention of hazards within the food production and processing industries, rather than inspecting the finished food products. It looks for physical, chemical, and biological hazards that could make food unsafe for human consumption. Primary areas of concern include contamination and spoilage.
In managing the business of a restaurant what are some decision that must be made in the areas of strategic planning managerial control operational control?
Restaurant businesses can be complicated. You need to have a plan for what all employees must do, how the food will get prepared on time, customer service, and if something goes wrong.
What has the author Jacquelyn L Bostic written?
Jacquelyn L. Bostic has written: 'HACCP for food service professionals' -- subject(s): Handbooks, manuals, Quality control, Food contamination, Food, Food service, Food handling, Microbiology
What areas do you implement food safety plans for in the workplace?
Food safety plans are implemented for food service activities in the workplace, such as cafeterias, kitchens, etc. If the function of the workplace is to process food, then a food safety plan is implemented for all areas where food or materials that may come in contact with food are to be found.
Field sanitation team should ensure hand washing devices are placed close to?
food service areas
What is the meaning of temperature control systems?
Food storage areas need to have temperature control systems to allow the food to be stored for a long time. If the temperature drops too low the food is damaged by cold, if the temperature rises too high then the food starts decaying
