Ready-to-eat (RTE) Food

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Ready-to-eat (RTE) Food

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What food needs careful handling to prevent contamination?

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Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

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How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food?

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What is food called that can be eaten without further preparation, washing, or cooking?

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Bare hand contact with ready-to-eat food may be allowed if the food will be added to a dish and cooked. What conditions make this acceptable?

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What kind of food has a higher risk for contamination than other food?

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If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

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Which is true about ready-to-eat (RTE) food?

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TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

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Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food?

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Bakery foods, sugar, spices, and seasonings are all examples of what kind of food?

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Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

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How should food handlers avoid bare-hand contact with ready-to-eat food?

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Which kind of food can easily become unsafe if not handled carefully?

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What are some situations that require corrective action to throw out the food?

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If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands?

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What type of food must be stored separately from raw meat, poultry, and seafood?

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What kind of food can easily become unsafe?

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What situation is it acceptable to handle ready-to-eat food with bare hands?

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What is the biggest threat to food that is ready to be served?

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What does ServSafe call food that can be eaten without further preparation, washing, or cooking?