Question 18: Please mark the statements true or false regarding appropriate environmental conditions for storing appetiser and salad products: a. Once the appetiser or salad has been prepared, it should be directly served to the customer or stored in appropriate environmental conditions till served. b. Appetisers and salads mostly comprise perishable ingredients and are not high-risk foods that need to be handled carefully. c. All hot appetisers should be stored above 60C, whereas cold appetisers and salads should be stored between 0C and 5C. d. All prepared food items do not need to be covered during storage. e. All perishable food that has been in the temperature danger zone (5C - 60C) for more than 2 hours needs to be used immediately and cannot be reused. f. All food should be stored correctly, properly covered, and labelled (date and time stored, use-by date) to remove any possibilities of contamination.

second assesment.docx - Word ert Design Layout References Mailings Review View Help Tell me what you want to do Carlito - 11 - A A Aa A AaBbCcDd AaBbCcDd AaBbCcDd AaBbCcDd AaBbCcDd AaBbC( BI U abe X2 X A- ZA Normal Body Text List Para.. 1 No Spac. 1 Table Pa. Heading 1 Font Paragraph Styles FICE Your license isn't genuine, and you may be a victim of software ting. Avoid interruption and keep your files safe with genuine Office today. Get genuine Office Learn be used. Question 18: Please mark the statements true or false regarding appropriate environmental conditions for storing appetiser and salad products: a) Once the appetiser or salad has been prepared, it should be directly served to the customer or stored in appropriate environmental conditions till served. b) Appetisers and salads mostly comprise perishable ingredients and are not high-risk foods that need to be handled carefully. c) All hot appetisers should be stored above 600, whereas cold appetisers and salads should be stored between OC and 50. d) All prepared food items do not need to be covered during storage. e) All perishable food that has been in the temperature danger zone (50 - 60C) for more than 2 hours needs to be used immediately and cannot be reused. f) All food should be stored correctly, properly covered, and labelled (date and time stored, use-by date) to remove any possibilities of contamination. ords x English (United States) Accessibility: Investigate Search the web 13 f4 6 19 144 $10 $ & 3 4 5 6 8