3. When are foods considered good to eat?
4. What is the most important concern of any food service operation?
5. Who is involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing and preserving of food?
4. What is the most important concern of any food service operation?
5. Who is involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing and preserving of food?
Add an Answer
More Questions From This User See All
Answers & Comments
Answer:
3. •vegetables and legumes or beans.
•fruit.
•lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes or beans.
•grain (cereal) foods, mostly wholegrain or high cereal fibre varieties.
•milk, yoghurt, cheese or alternatives, mostly reduced fat.
4. The proper storage of food is a critical part of maintaining high catering standards, especially in settings such as care homes, where healthy meals are a key element of care. Catering staff in such settings should observe a strict regime of stock control that includes the removal of out-of-date foods. All food should be prepared or cooked properly and displayed or served hygienically at an appropriate temperature.
5. A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.
Explanation:
//HOPE IT'S HELP PO//
//CARRY ON LEARNING//
//BRAIN.LESS//ME//