In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - ANSWER 180'F(82'C)
What is the temperature range of the temperature danger zone? - ANSWER 41'F to 135'F(5'C to 57'C)
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In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - ANSWER 180'F(82'C)
What is the temperature range of the temperature danger zone? - ANSWER 41'F to 135'F(5'C to 57'C)
Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of: - ANSWER cross-contamination
What should be used to dry hands after washing them? - ANSWER Single Use paper towel
At what internal temperature should raw meat, poultry, and seafood be stored? - ANSWER 41 or lower
Peanuts and soy products are dangerous for people with what condition? - ANSWER food allergens
What is the only jewelry that may be worn on the hands or arms while handling food? - ANSWER Plain band ring
Raw or undercooked dishes made for high-risk populations must use eggs that have been - ANSWER pasteurized
A foodhandler who has just bused tables must do what before handling food? - ANSWER wash hands
Why are young children at a higher risk for foodborne illness? - ANSWER Their immune systems are not yet fully developed
What is the definition of sanitizing? - ANSWER Reducing the number of pathogens on a surface to safe levels
The three potential hazards to food are biological, physical and - ANSWER chemical
To work with food, a foodhandler with a hand wound must - ANSWER Bandage the wound and wear a single-use glove
What is one way that food should NEVER be thawed? - ANSWER at room temperature
What is the minimum internal cooking temperature for poultry? - ANSWER 165, degrees F (74 C)
How should a prep table be cleaned and sanitized? - ANSWER Clean and rise the surface, sanitize the surface, then air dry
What is one factor that affects the growth of microorganisms in food? - ANSWER Acidity
What is the correct procedure for washing hands? - ANSWER Wet hands and arms with water at least 100 degrees F, apply soap. Vigorously scrub hands and arms for 10 to 15 seconds rinse hands and arms, and dry hands and arms
How should foodhandlers keep their fingernails? - ANSWER short and unpolished
What is the key to limiting bacterial growth? - ANSWER Controlling time-temperature
Why are infants and young children at higher risk for getting a foodborne illness? - ANSWER They have not yet build up their immune system
To work with food, a foodhandler with a hand wound must - ANSWER bandage the wound and wear a single-use glove.
Which piece of jewelry is a foodhandler allowed to wear? - ANSWER Plain-band ring
Foodhandlers should wash their hands before and after - ANSWER handling raw meat, poultry, or seafood
Food should NEVER be thawed - ANSWER at room temperature
What is the definition of sanitizing? - ANSWER Reducing the pathogens on a surface to safe levels.
To prevent cross-contact - ANSWER clean and sanitize utensils before eac
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