At the end of a shift, food handlers should place soiled aprons in a
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 storage practice reduces the risk of cross-contamination?
Food prep utensils must be cleaned and sanitized at least every how many hours?
What is one way of preventing backflow?
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?
Which is a common food allergen?
When must a consumer advisory be provided for menu items containing TCS food?
Which food musy be stored at a temprature of 41 °F or lower?
In which type of sink should a food handler wash his or her hands?
How often should a milkshake mixer be cleaned and sanitized if it is used frequently?
A common food allergen is
What is the first thing you should do when notified by a customer of a foodborne illness?
The first step in cooling a large roast before refrigerating it is to
Which of the following can be received at 45° F or below?
Which is the BEST way to cool chicken noodle soup?
Which of the following vendors is legally authorized to apply pesticide?
Where should food handlers wash their hands?
The temperature danger zone is
What must a manager do with a recalled food item in the operation?
What final step should a food handler follow before preparing ready-to-eat foods?
The purpose of a consumer advisory is to advise customers of the potential of which of the following risks?
What is the Food and Drug Adminstration (FDA) requirement for an off-site caterer who will be serving food without temprature controls?
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?
Serving utensils are used when serving food in order to
What is a step in practicing correct personal hygiene
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?
Outside garbage containers must be
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
During which phase in an operation does food safety begin?
Which of the following documents must be kept on the file for 90 days after last product has been sold?
What is an acceptable sanitizer to use after cleaning a cutting baord?
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?
What is the minimum internal cooking temperature for chicken for it to be considered safe for consumption>
An example of a physical contaminant is
Which contaminant poses the greatest foodborne illness risk?
Which is the most effective way to prevent the transmission of a disease caused by norovirus?
A food handler who has an open sore on his or her elbow must
An object must be immersed in quaternary ammonium (QUATS) for at least how many seconds to be considered sanitized?
The curved, sealed edge placed between the floor and the wall that makes this easier to clean is known as
A label on food prepared and packaged onsite for retail sales msut list which information?
