Food and Nutrition > EXAM > Food Handlers final quiz (All)

Food Handlers final quiz

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if a food handler has been vomiting or has diarrhea, they should call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, it ... s recommended that a food handler turn off the faucet with a paper towel which is not a physical hazard mold on cheddar cheese what is the proper holding temperature of hot foods 135 or above Why are elderly people at a higher risk for foodborne illness? they have weakened immune systems how often should your bi-metallic thermometer be calibrated once a day or at the beginning of any shift or if dropped wheezing and hives are symptoms of food allergies which of the folliwing must be cleaned, rinsed and sanitized cutting boards foodhandlers must wash their hands before serving food a food handler sees rodent droppings in the storage area. whens should he tell the manager immediately bruh, thats nasty when washing hands, how long should food handlers scrub their hands and arms 10-15 seconds how should the temp of a tri-tip steak be taken when cooked put thermometer in the thiccest part 00:03 01:23 what is used to test the concentration of sanitizing solution test kit which piece of jewelery is a food handlers allowed to wear plain metal band hepatitis a is a contagious.. virus where is the correct place to keep a towel used for cleaning spills when not in use in the container of sanitizing solution a food handler notices the cooler temperature is at 48 degrees they should tell manager immediately what is the minimum internal cooking temperature of seafood 145 degrees or higher a food handler who spends an entire shift making turkey sandwiches should change gloves every 4 hours a food handler must inform their manager if they have which of the following sore throat and fever [Show More]

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