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 is the most effective way to prevent the transmission of a disease caused by norovirus?
Which is a common food allergen?
Which of the following documents must be kept on the file for 90 days after last product has been sold?
Which food musy be stored at a temprature of 41 °F or lower?
The first step in cooling a large roast before refrigerating it is to
Serving utensils are used when serving food in order to
The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as
What is an acceptable sanitizer to use after cleaning a cutting baord?
At the end of a shift, food handlers should place soiled aprons in a
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?
Which is the BEST way to cool chicken noodle soup?
In which type of sink should a food handler wash his or her hands?
During which phase in an operation does food safety begin?
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
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?
Which of the following vendors is legally authorized to apply pesticide?
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 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?
Glass from broken light bulb in food is an example of which type of contamination?
What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls?
During which phase in an operation does food safety begin?
When a regulatory authority finds a critical violation, what should the Person In Charge (PIC) do first?
A label on food prepared and packaged onsite for retail sales msut list which information?
