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?
A food handler who has an open sore on his or her elbow must
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
What is an acceptable sanitizer to use after cleaning a cutting baord?
A common food allergen is
At the end of a shift, food handlers should place soiled aprons in a
Which food musy be stored at a temprature of 41 °F or lower?
Glass from broken light bulb in food ia an example of which type of contamination?
A label on food prepared and packaged onsite for retail sales msut list which information?
In which type of sink should a food handler wash his or her hands?
Which storage practice reduces the risk of cross-contamination?
Serving utensils are used when serving food in order to
What is a step in practicing correct personal hygiene
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
What is a step in practicing correct personal hygiene
Food prep utensils must be cleaned and sanitized at least every how many hours?
How often should a milkshake mixer be cleaned and sanitized if it is used frequently?
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
The first step in cooling a large roast before refrigerating it is to
Which of the following documents must be kept on the file for 90 days after last product has been sold?
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
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
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
