What final step should a food handler follow before preparing ready-to-eat foods?
Which of the following documents must be kept on the file for 90 days after last product has been sold?
A food worker is not sure when the dry storage area needs to be cleaned. What can be done to find out when to clean it?
Glass from broken light bulb in food ia an example of which type of contamination?
The first step in cooling a large roast before refrigerating it is to
Which food musy be stored at a temprature of 41 °F or lower?
Which is the most effective way to prevent the transmission of a disease caused by norovirus?
Which document must be on file in the foodservice operation when a hazardous chemical spills on a food handler's arms and face, necessitating the administration of first aid?
Which is the BEST way to cool chicken noodle soup?
A cook checks the temprature of soup being held for service, and it is 130 °F. The cook reheats soup to 165 °F. This is an example of
During which phase in an operation does food safety begin?
At the end of a shift, food handlers should place soiled aprons in a
Food prep utensils must be cleaned and sanitized at least every how many hours?
A label on food prepared and packaged onsite for retail sales msut list which information?
During which phase in an operation does food safety begin?
When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first?
Customers should be informed of any raw or undercooked time/temperature control for safety (TCS) food in menu items because these foods are more likely to cause
Customers should be informed of any raw or undercooked time/temperature control for safety (TCS) food in menu items because these foods are more likely to cause
An example of a physical contaminant is
Glass from broken light bulb in food is an example of which type of contamination?
What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls?
The purpose of a consumer advisory is to advise customers of the potential of which of the following risks?
Serving utensils are used when serving food in order to
A food handler who has an open sore on his or her elbow must
Ready to eat time temprature control for safety (TCS) food prepared on-site and stored at the correct refrigerated temprature can be held for up to how many days?
