The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as
At the end of a shift, food handlers should place soiled aprons in a
What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls?
In which type of sink should a food handler wash his or her hands?
During which phase in an operation does food safety begin?
The temperature danger zone is
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
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?
Serving utensils are used when serving food in order to
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
Food prep utensils must be cleaned and sanitized at least every how many hours?
What final step should a food handler follow before preparing ready-to-eat foods?
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?
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 a step in practicing correct personal hygiene
Which is the BEST way to cool chicken noodle soup?
At the end of a shift, food handlers should place soiled aprons in a
How often should a milkshake mixer be cleaned and sanitized if it is used frequently?
What is an acceptable sanitizer to use after cleaning a cutting baord?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
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
Which is a common food allergen?
Which of the following vendors is legally authorized to apply pesticide?
