What is an acceptable sanitizer to use after cleaning a cutting baord?
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
Outside garbage containers must be
Glass from broken light bulb in food is an example of which type of contamination?
During which phase in an operation does food safety begin?
Serving utensils are used when serving food in order to
Glass from broken light bulb in food ia an example of which type of contamination?
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?
At the end of a shift, food handlers should place soiled aprons in a
Serving utensils are used when serving food in order to
Which of the following documents must be kept on the file for 90 days after last product has been sold?
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?
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
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?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
Food prep utensils must be cleaned and sanitized at least every how many hours?
An example of a physical contaminant is
At the end of a shift, food handlers should place soiled aprons in a
Which is the BEST way to cool chicken noodle soup?
A food handler who has an open sore on his or her elbow must
A cook tests a new soup recipe at home, likes the taste, and decides to bring it to work to serve to customers. The cook should NOT serve this soup to customers because
What final step should a food handler follow before preparing ready-to-eat foods?
What is one way of preventing backflow?
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 food musy be stored at a temprature of 41 °F or lower?
