The best way to prevent backflow in a three-compartment sink is to

A food handler's apron has become dirty, What should the food handler do?

To ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should

A food handler serving a glass of water to a customer should avoid holding the glass by the

Protective shields and shatter-resistant light bulbs prevent against which type of contamination?

After cooking TCS food in the microwave to a minimum internal temperature of 165° F for 15 seconds, which step should be taken next?

How many days can TCS foods safely be kept under refrigeration at 41° F?

What is the minimum internal cooking temperature for whole muscle pork?

Which federal agency issues the Model Food Code?

The dishwasher is not working and utensils must be washed by hand in a three-compartment sink. What should the dish washer do first?

A food handler replaces the sanitizing solution in the prep area. The food handler should store the new sanitizer on

Food prep utensils must be cleaned and sanitized at least every how many hours?

The primary goal of Active Managerial Control is to reduce the risk of

When cooking raw foods in a microwave, food must be

One way a manager can verify that the HACCP system is working is to

Fresh ground beef is delivered at an internal temperature of 42° F. The meat is bright cherry red in color and no apparent signs of spoilage. The receiving food handler should

In a self-service area, utensils should be provide for each item to prevent customers from

After what activity must food handlers wash their hands

What is an example of HACCP (Hazard Analysis Critical Control Point) principle?

Dairy products, other than milk, must be received at or below

What is the first step in cooling a 10-pound roast quickly and correctly?

Foodborne illnesses are

A food defense system is designed to

A manager notices some food items in the cooler that have not been properly labeled. What should the manager do with the food?

Storing sanitizers away from food is one way to help prevent which type of contamination?

Which delivery must be rejected?

What is the best way to prevent the spread of viruses?

A food handler arrives to work with jaundice. This symptom may indicate exposure to

What should a cook do to prepare food that is safe for a customer with a food allergy?

A thermometer for measuring food temperature should be accurate to  + 2° F, easy to read and

On May 5th, a food handler prepares potato salad with previously cooked items. The potatoes were cooked on May 3rd. and the eggs were cooked on May 2nd. The discard date on the label should be May

Once received, fresh poultry should be

After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep-table, the manager should

Which symptoms must a food handler report to a manager?

Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the

A customer calls the operation to be sick from food that was eaten there. What should the manager do?

A food handler is diagnosed with a disease caused by enterohemorrhagic and shiga-toxin producing E.coli. Which action is management required take?

After breakfast service the high-temperature dishwasher registers a temperature of 160° F (71° C) during the wash cycle and 185° F (85° C) during the rinse cycle. An employer pulls the rack of plates from the machine and stacks the wet plates for lunch service. At lunch, a food handler notices that the dishes have been stacked wet. The food handler should

Running water for hand washing should be at a temperature of at least

Food prep utensils must be cleaned and sanitized at least every how many hours?

Omelets are being made to order for a Sunday brunch. How should the shell eggs be handled to ensure that the omelets are safe for service?

What is the best way to handle recalled food items?

When thawing meat, it must be kept cold in order to

During which phase in an operation does food safety control begins?

Which food handler activity is most likely to contaminate food?

The policy for drinking a beverage in the food prep area that must be communicated to all employees is that beverage

Which step is a critical control point for ground beef?

Parasites are associated with which food

Cooked eggs and egg-containing foods must be held at or above which temperature?

A service sink should be used to

Which is a physical contaminant?

Fruits and vegetables that are cooked for hot holding must reach a temperature of

A manager notices a build-up of dust on the ceiling in the prep area. The most likely source of this contamination is

The correct concentration for an iodine sanitizer is

When thawing TCS food under running water, the water temperature must not exceed

Which is one way to prevent flies from entering the operation?

The first thing that food handler must do before starting work is

At which minimum temperature should hot food be held on a self-service buffet

To verify that cold TCS foods are being received at the proper temperature, food handlers should

A food handler serving a glass of water to a customer should avoid holding the glass by the

All parts of the raw food cooked in a microwave must reach which temperature for 2 minutes?

The primary goal of Active Managerial Control is to reduce the risk of

What information is required on a material safety data sheet (MSDS)?

Which action leads to cross-contamination?

Shucked oysters must be

A food handler reports to work with dirty hair, dirty nails and a visibility soiled uniform. Why should the manager send the food handler home?

What is the temperature danger zone

Which is a way to prevent contamination of hot food on display in a self-service area?

Partially thawed, torn packages of frozen steaks are delivered to an operation. The manager should

Which raw food is associated with enterohemorrhagic and shiga toxin producing E. coli?

Chemicals taken from bulk containers and transferred to individual containers such as spray bottles must be

Determining where hazards can occur in the flow of food, identifying potential food hazards and grouping food by how it is processed in an operation are all important elements of

Chili is reheated in the microwave to 155° F. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?

Large ice crystals on a frozen food item indicate that the food has undergone

During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?

Food contamination resulting in foodborne illness is most often caused by

Bacteria that can cause foodborne illness will multiply rapidly under which condition?

Under which condition may food prepared in a private home be served in an operation?

What must an operation do before curing its own bacon?

A cherry pit found in a fruit cocktail is an example of which type of hazard?

A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing?

An example of physical contaminant is

A preschool cafeteria manager protects young children's health by serving

A label on foods prepared and packaged onsite for retail sales must list which information?

Tableware and utensils that are not single use must be kept at least how many inches off the floor?

Ice for use as a food or cooling medium must be

Which food would be safe to serve to a highly susceptible population?

Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?

The second compartment in a three-compartment sink is for

Which food supports the growth of pathogens?