QuestionJuly 13, 2025

A manager is training an employee to add edible cold garnishes, rolls, and butter packets to plates. What information should the manager convey to the new employee? A. Rolls and garnish should only be handled with tongs or gloved hands. B. The garnish should not be placed next to the protein to limit cross-contamination. C. Once the roll and garnish have been added, the plate should not be kept under the heat lamps. D. Butter should not be placed on the plate until the last minute because it is a time/temperature control for safety (TCS) food. Review Later

A manager is training an employee to add edible cold garnishes, rolls, and butter packets to plates. What information should the manager convey to the new employee? A. Rolls and garnish should only be handled with tongs or gloved hands. B. The garnish should not be placed next to the protein to limit cross-contamination. C. Once the roll and garnish have been added, the plate should not be kept under the heat lamps. D. Butter should not be placed on the plate until the last minute because it is a time/temperature control for safety (TCS) food. Review Later
A manager is training an employee to add edible cold garnishes, rolls, and butter packets to plates. What information should the manager convey to the new employee? A. Rolls and garnish should only be handled with tongs or gloved hands. B. The garnish should not be placed next to the protein to limit cross-contamination. C. Once the roll and garnish have been added, the plate should not be kept under the heat lamps. D. Butter should not be placed on the plate until the last minute because it is a time/temperature control for safety (TCS) food. Review Later

Solution
4.2(214 votes)

Answer

All options (A, B, C, D) are correct and should be conveyed to the employee. Explanation 1. Identify Key Food Safety Practices The manager should convey information about handling food safely, preventing cross-contamination, and maintaining proper temperature control. 2. Evaluate Each Option A. Handling with tongs or gloved hands prevents contamination. B. Placing garnish away from protein limits cross-contamination. C. Avoiding heat lamps for cold items maintains quality and safety. D. Adding butter last minimizes time/temperature abuse as it is a TCS food.

Explanation

1. Identify Key Food Safety Practices<br /> The manager should convey information about handling food safely, preventing cross-contamination, and maintaining proper temperature control.<br /><br />2. Evaluate Each Option<br /> A. Handling with tongs or gloved hands prevents contamination.<br /> B. Placing garnish away from protein limits cross-contamination.<br /> C. Avoiding heat lamps for cold items maintains quality and safety.<br /> D. Adding butter last minimizes time/temperature abuse as it is a TCS food.
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