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NEW QUESTION # 39
A label on foods prepared and packaged onsite for retail sales must list which information?
Answer: B
Explanation:
When a food establishment packages food for retail sale (such as a "grab-and-go" cooler), it must comply with strict labeling requirements mandated by the FDA Food Code. The label must include the common name of the food, the quantity (weight), the name and place of business of the manufacturer, and, crucially, alist of all ingredients in descending order by weight. This transparency is vital for consumer safety, particularly regarding food allergies.
The label must also clearly identify any of theBig 9 major allergenscontained in the food. If an ingredient (like bread) contains other sub-ingredients, those must also be listed. Option A is incorrect because the specific recipe is proprietary and not required for a safety label. Option C is incorrect as inspection scores are public record but not required on food labels. Option D is incorrect because the standard shelf life for TCS food is 7 days, not 5, and the specific date must be calculated based on the earliest expiring ingredient. Proper labeling allows guests to make informed decisions and protects the establishment from liability in the event of an allergic reaction. Managers must verify that every packaged item is accurately labeled before it is placed in the retail area to ensure compliance with both federal and local health laws.
NEW QUESTION # 40
What is the second compartment in a three-compartment sink used for?
Answer: D
Explanation:
The three-compartment sink is the standard for manual warewashing in a professional kitchen, and its effectiveness depends on following the correct sequence of steps. According to ServSafe and the FDA Food Code, the five-step process is: (1) Scrape/Pre-rinse, (2) Wash, (3)Rinse, (4) Sanitize, and (5) Air-dry. The second compartmentis dedicated exclusively torinsing. After items are washed in the first compartment with detergent and hot water ($110
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