Food prep utensils must be cleaned and sanitized at least every how many hours?
Outside garbage containers must be
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 is a common food allergen?
What final step should a food handler follow before preparing ready-to-eat foods?
Which of the following documents must be kept on the file for 90 days after last product has been sold?
When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first?
What is a step in practicing correct personal hygiene
How often should a milkshake mixer be cleaned and sanitized if it is used frequently?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
Which storage practice reduces the risk of cross-contamination?
Serving utensils are used when serving food in order to
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?
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
During which phase in an operation does food safety begin?
Serving utensils are used when serving food in order to
What is a step in practicing correct personal hygiene
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?
The temperature danger zone is
The first step in cooling a large roast before refrigerating it is to
Which is the BEST way to cool chicken noodle soup?
What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
