What final step should a food handler follow before preparing ready-to-eat foods?
The temperature danger zone is
What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption>
How often should a milkshake mixer be cleaned and sanitized if it is used frequently?
An example of a physical contaminant 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 a step in practicing correct personal hygiene
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?
Which is the BEST way to cool chicken noodle soup?
Serving utensils are used when serving food in order to
Food prep utensils must be cleaned and sanitized at least every how many hours?
When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first?
Glass from broken light bulb in food is an example of which type of contamination?
Which food musy be stored at a temprature of 41 °F or lower?
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
In which type of sink should a food handler wash his or her hands?
Where should food handlers wash their hands?
Which of the following can be received at 45° F or below?
Which storage practice reduces the risk of cross-contamination?
A common food allergen is
When must a consumer advisory be provided for menu items containing TCS food?
Which contaminant poses the greatest foodborne illness risk?
The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as
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?
What is the first thing you should do when notified by a customer of a foodborne illness?
Which is the most effective way to prevent the transmission of a disease caused by norovirus?
During which phase in an operation does food safety begin?
What is one way of preventing backflow?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
At the end of a shift, food handlers should place soiled aprons in a
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?
Which is a common food allergen?
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?
Which of the following vendors is legally authorized to apply pesticide?
A food handler who has an open sore on his or her elbow must
Outside garbage containers must be
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
What must a manager do with a recalled food item in the operation?
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?
A label on food prepared and packaged onsite for retail sales msut list which information?
