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

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

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

An example of physical contaminant is

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

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

After what activity must food handlers wash their hands

Food contamination resulting in foodborne illness is most often caused by

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

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

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

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

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

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

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

Parasites are associated with which food

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

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

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 temperature danger zone

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

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

Which action leads to cross-contamination?

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

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

Shucked oysters must be

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

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

A service sink should be used to

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

The second compartment in a three-compartment sink is for

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

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

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

Which is a physical contaminant?

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

What must an operation do before curing its own bacon?

Ice for use as a food or cooling medium must be

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

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?

When cooking raw foods in a microwave, food must be

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

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

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

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

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

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

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

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

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

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?

Which delivery must be rejected?

Which symptoms must a food handler report to a manager?

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

Which food handler activity is most likely to contaminate food?

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

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

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

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

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

Foodborne illnesses are

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

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

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

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

Once received, fresh poultry should be

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

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

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

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

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?

A food defense system is designed to

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

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

What is the best way to handle recalled food items?

The correct concentration for an iodine sanitizer is

Which food supports the growth of pathogens?

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?

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

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

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

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

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

Which federal agency issues the Model Food Code?

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

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

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

Which step is a critical control point for ground beef?

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

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