A food handler should wash their hands Ans- between shaking hands and refilling food on a
salad bar
Metal shavings in a can of peaches is considered what type of contamination? * Ans- Physical
Most often, food become
...
A food handler should wash their hands Ans- between shaking hands and refilling food on a
salad bar
Metal shavings in a can of peaches is considered what type of contamination? * Ans- Physical
Most often, food becomes unsafe due to Ans- the people that handle the food
Cross-contamination can occur Ans- when a food handler carries raw vegetable and raw ground
chicken on the same tra
During a shift a food handler complains about a sore throat and fever. What should the manager
do with the food that the employee prepared earlier in the day? Ans- Throw it out
Water hardness can affect cleaning by Ans- decreasing the effectiveness of detergents
How many days do shellstock records need to be maintained after the last item has been sold? *
Ans- 90
Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. The
soup is pulled and reheated. What temperature must the soup be reheated? Ans- 165 F
What is the minimum number of people to complain of foodborne illness in order to be
considered an outbreak? Ans- 2
A cook begins his shift on the salad station at 8am. At 11am he takes a break and returns at
11:30am. At 3pm he leaves for the day. When should he have washed hands and applied gloves?
Ans- 8am and 11:30am
A food handler diagnosed with jaundice may return to work once seven days have passed and
they have Ans- a written release from a medical practitioner and regulatory authority approval
Ans- 8am and 11am
Ans- 11am and 3pm
To assist a customer with a food allergy, a server should be able to Ans- discuss menu food items
Ans- deliver all plates to the table at the same time
Ans- provide a sample of the dish
A cook is preparing a dinner for a local retirement residence. Which item should be removed
from the menu? Ans- Sushi
Ans- Raw vegetable platter
Ans- Chicken salad sandwiches
Ans- Deviled eggs
A service sink is used for Ans- cleaning mops and throwing out waste water
Ans- washing, rinsing and sanitizing utensils
Ans- first-aid functions such as eye washing
Ans- food prep activities
Ready-to-eat TCS food prepared on-site and stored at the correct temperature can be held for up
to how many days? Ans- 7
Ans- 3
Ans- 8
Ans- 2
After switching from cutting cantaloupe to romaine lettuce, the cutting board Ans- must be
cleaned and sanitized
Ans- can be wiped with disposable towels and reused
Ans- must be rinsed with hot water and dried
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