The temperature danger zone is
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 is an acceptable sanitizer to use after cleaning a cutting baord?
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 of the following documents must be kept on the file for 90 days after last product has been sold?
During which phase in an operation does food safety begin?
Glass from broken light bulb in food is an example of which type of contamination?
The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as
Serving utensils are used when serving food in order to
Which of the following vendors is legally authorized to apply pesticide?
When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first?
What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls?
What is one way of preventing backflow?
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?
The purpose of a consumer advisory is to advise customers of the potential of which of the following risks?
Which is the most effective way to prevent the transmission of a disease caused by norovirus?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
An example of a physical contaminant is
A food handler who has an open sore on his or her elbow must
Outside garbage containers must be
What is a step in practicing correct personal hygiene
What final step should a food handler follow before preparing ready-to-eat foods?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
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?
