Explain the process involved in delivering quality food and nutrition services.  Think about everything we’ve learned this semester to help answer this question.  Provide a detailed, high quality answer that is in sentence/paragraph form with at least 2 paragraphs (4 – 5 sentences/paragraph).

Previously cooked hazardous food must be reheated to an internal temperature of 165oF for 15 seconds within:

A convection oven combines convection oven, pressureless steamer, proof cabinet, and cook-and-hold oven in a single compact unit.

As part of an HACCP plan, a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:

The first step in design development is to:

What is the safe minimum internal cooking temperature for poultry?

A primary reason why restaurants, popular with elderly customers, should be particularly concerned about food safety is because this population:

Which of the following federal agencies established the Hazards Communication Standard?

The temperature danger zone, as defined by the federal government is:

Which of the following is mandated by federal law to communicate special protection information to employees regarding use of chemicals?