When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first?
The purpose of a consumer advisory is to advise customers of the potential of which of the following risks?
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?
Which food musy be stored at a temprature of 41 °F or lower?
A food handler who has an open sore on his or her elbow must
The first step in cooling a large roast before refrigerating it is to
What is an acceptable sanitizer to use after cleaning a cutting baord?
An example of a physical contaminant is
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
Which of the following documents must be kept on the file for 90 days after last product has been sold?
Serving utensils are used when serving food in order to
How often should a milkshake mixer be cleaned and sanitized if it is used frequently?
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
Food prep utensils must be cleaned and sanitized at least every how many hours?
Which is the BEST way to cool chicken noodle soup?
At the end of a shift, food handlers should place soiled aprons in a
During which phase in an operation does food safety begin?
Glass from broken light bulb in food ia an example of which type of contamination?
What is one way of preventing backflow?
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?
Which contaminant poses the greatest foodborne illness risk?
At the end of a shift, food handlers should place soiled aprons in a
Which of the following vendors is legally authorized to apply pesticide?
What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls?
Which is a common food allergen?
