Stack the slices and cut into lengthwise 1/4-inch strips. One container of sliced melon was at 56 degrees for more than four hours. Carbs in a cantaloupe slice add up to 8.9 grams total carbs and 8 grams net carbs . -tofu or other soy protein, synthetic Ingredients (textured soy protein in meat alternatives -sliced melons, cut tomatoes, cut leafy greens -shell eggs -poultry -shellfish and crustaceans -heat treated plant food (cooked rice, beans, and veggies) -sprouts and sprouts seeds -untreated garlic and oil mixtures Refrigerate the sliced melon within 2 hours of cutting it. Baked Lasagna should be reheated for holding to at least which temperature for 15 sec. Dry hands and arms with a hot-air dryer. For slices, place one half of the melon flat side-down on your cutting board and slice it across the middle, producing a quarter of a melon. At this point, you can cut your melon into thin slices, wedges, or cubes. A. take a 10 minute break and return to work D. Use hand antiseptic before applying soap. Remove the seeds with a spoon and cut the melon into wedges. 1 . Instructions Checklist. As of September 1, 2016, all those listed above must become certified food handlers. Dice Slice vegetable into slices. Cantaloupes are most in season during the summer, so enjoy these sweet and juicy fruits while they're still ripe! Cut the peeled melon in half along the equator and use a spoon to scoop out the seeds from both halves. The seeds won't germinate at temperatures below 60°F. Customer service number: 512-996-0909 and press 1 for customer service. Cut the watermelon into quarters and slice the melon flesh away from the rind. A food handler may be involved in food preparation such as chopping, cooking, cooling, packing, transporting, food service, or cleaning the premises and equipment. Freeze. 2.A food handler has a wound on their finger. Make the cut in shape rectangular notch cut on each of cantaloupe wedges. 135°F (57°C). answer choices . starts vomiting. Nearly 14 million pounds of cantaloupes were produced in the U.S. in 2017, reaching a production value of over $260 million. If the fruit is not fully ripe, add an extra 5 to 10 days on the counter. Next, slice the cantaloupe in half, remove the seeds and cut off the rind. Package in plastic bags or containers, leaving some room to allow for expansion during freezing. A clean utility bucket with holes drilled in the bottom for drainage works well in a pinch, or purchase a half-barrel planter for multiple plants or a full-size variety. 34 Cal. A further clue to ripeness is a pleasant aroma. Wet hands with warm water. Term. Term. 5. RELATED: How to Pick Produce. 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. Sec.13-807. Germination usually takes between five and ten days. Remove the hard, black pips from the melon and cut it into cubes or slices. Figure 2. Wash hands with warm water and soap. Ste B103 #17, El Paso, TX 79938 (877) 590-8588 PDF 1 AAA Food Handler TXDSHS 207 1 AAA Food Handler 431 W. Lambert Road #310. Sugar Pack Sprinkle cantaloupe pieces with sugar (21⁄ 4. Grab a baking sheet and pop some parchment on the top. C. keeping food tightly covered during pesticide applications. Other Food Handling Guidelines. This will help remove dirt and bacteria. If desired, separate the flesh from the melon rind, though this step is optional. How far off the floor should cleaned and Cut off the top and bottom of the melon. Skip the line and start studying for your exam in minutes. Can this contaminate food and cause a . When purchased from a grocery store, a cantaloupe will keep in the refrigerator for Start Peeling. To store melon slices, place them on a dish covered with plastic. . Top view. Throw out any that are spoiled. Cantaloupe meat is encased with a tan colored skin and a green hue or green lines running from end to end of the melon. Wash all whole cantaloupes thoroughly in a clean sink under clean, running water. Publix Publix - Sliced cantaloupe. Continue to chop until vegetables are very finely chopped. 9/14/10 2:00 PM. c.Getting food in their hair. Whole, uncut cantaloupe or honeydew melons can last for 7 to 10 days in the fridge. Healthy Recipes. 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 . To manage the petal stability move slightly to the right or left the natch. [Image description] This section describes each food-handling practice outlined in the top 10 list and the ways to prevent each problem. Or place them in a sealed container. A well-ripened cantaloupe is a glorious thing, honey-sweet and juicy with colorful and deeply aromatic flesh. We stay on top of the various and changing regulatory requirements for every state and ensure that it will meet any food handler training need. Maintain the hot food at 140 degrees Fahrenheit / 60 degrees Celsius minimum. Additionally, wash hands and change gloves if switching between service areas and food prep areas and if returning from the lobby. Make the cut on every cantaloupe wedges. A. allow the food handler to return to work in 2 A. Cut into 1 inch slices and peel. Step 1. A food handler is a food service employee who works with unpackaged food, food equipment or utensils, or food contact surfaces, such as hostesses, bar-backs, kitchen staff, bussers, etc. 14 days. Hot foods should be held hot (135 F or greater) and cold foods held cold (41 F or lower). Cards must be issued by an ANSI-approved training provider. We understand the importance of our program in teaching responsible food service measures. Report an issue . Sign Up. Cutting the Cantaloupe. The best temperature to store a ripe cantaloupe is 36 to 41 degrees F (2.2 to 5 degrees C). Once you cut up the cantaloupe, it lasts about 3 to 4 days in the fridge. Lay out the triangles of melon in a single layer. . Upon delivery transfer hot food containers from the thermal container and place in the counter top food warmer or oven, return thermal container with the driver. 100 % 8g Carbs. Growing cantaloupe in containers chooses at least 5 gallons of potting soil. b.Spreading pathogens to the food. Mince Roughly chop vegetable on cutting board with a large knife. We are a nationally accredited company and work closely with state and local departments. A food handler has emptied a durable, 5-gallon bucket of pickles. Definition. WonderHowTo. Mon-Fri- 9am-6pm central, holidays excluded. Slice vegetable into slices. Ace Food Handler training and final exam meets the requirements of California's food safety law SB 602 and is ANSI Approved. The food handler failed to wash hands before putting the gloves back on to slice the buns. Hours of operations. 2. The manager should tell B. Step 2: Peel and Cut. How Food Handlers Should Remove Gloves - PDF Version. No 0-7475-8) Moore Like other melons, cantaloupe has a high water content (about 90 percent), but being packed with water . Cut into 1 inch slices and peel. Cut strips of flesh into 1 inch cubes. Bag Up. B. allow the food handler to return to work in C. 155°F (68°C). The chart below summarizes cantaloupe carb count for various serving . Quick Freeze. A. Browse 110,435 sliced melon stock photos and images available, or search for strawberry or cantaloupe to find more great stock photos and pictures. )Wash cantaloupe and cut into halves; remove seeds. C. exclude the food handler from work. Which items may be placed in the same insulted container with a package of raw steaks for transport to an off-site event. ServSafe is administered by the National Restaurant Association. Stack slices and slice into 1/4-inch vertical slices. Lining the tray with parchment, plastic wrap or wax paper first makes removing the frozen pieces easier. Netted melons like cantaloupe grow on the ground and can come in contact with pathogens in non-composted fertilizer or through handling. Fold the paper towel and place it a Ziploc bag, then label with the date and fruit type. The inspector discussed when to wash hands during food handling. 25. Watermelon slices pattern viewed from above. Hold each wedge, remove melon skin from the flesh, and cut it into cubes. In a blender or food processor combine the remaining three-fourths of the avocado, the buttermilk, cream cheese, lime juice, garlic, the 1/8 teaspoon cayenne pepper and salt. Or you can share it with your friends and see who scores the highest. Answer: b. 30 seconds . Spoiled cantaloupe appears sickly inside and out. Pop this into the freezer and freeze for 6 to 8 hours. What did the food handler do wrong? SURVEY . The entire melon gets soft and eventually becomes unable to hold its shape. 3/2/16 6:51 PM. Gently scrape out the seeds with a clean spoon and cut the melon into slices or whatever is desired. !\|ational Food Handlers Foundation: TXDSHS 220 National Food Handlers Foundation 3590 N Zaragoza Rd. A ripe cantaloupe can be pressed gently with a thumb where it was picked from the stem and that spot will give slightly from the gentle pressure. ServSafe Food Handler FAQs B. Food handling: Work permits required No person shall work, or permit any other person to work in a bakery, cafe, meat market, restaurant, or other place where food is handled or served, whether for compensation or not, unless that person possesses a current and unrevoked permit from the health officer. (Ord. 145°F (63°C). Tags: Question 28 . C. The food handler failed to wash and sanitize the gloves before handling the buns. Weigh out 5 pounds of pieces and place in large glass bowl. Do not cover the melon or wrap it in plastic. Directions. Brea, CA 92821. Once fully frozen, remove the cubes from the tray and place them into a freezer bag, removing the air from the bag before sealing. D. washing hands before handling food. D. restrict the food handler from working with food. Safety of Cantaloupe Cantaloupe and other melons present special food safety risks. A Food Handler Card is designed to make sure that employees receive a reasonable level of training in food safety practices with the basic knowledge they need to safely handle food for human consumption. Store it in plastic bags or clean, airtight containers. but it might work! Track macros, calories, and more with . Canny shoppers are familiar with the visual and sensory cues that identify a ripe melon, one that's ready to eat or will be after a few days on the counter.Occasionally, though, even melon gurus can become impatient and cut into a melon that isn't quite ready for prime time. 3. Foods must be cooled from 135 F to 70 F in two hours or less and from 70 F to 41 F in four hours or less. d.Causing toxic-metal poisoning. D. Pack in Freezer Bags. LO: How food handlers can contaminate food. Separate with Parchment Paper. 165F. If you're afraid of cutting one apart—or just don't know how to—check out this food tutorial to learn how to remove a cantaloupe's skin and then slice it up.

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