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