touching more than one TCS food before washing your hands
15
the primary risk associated with transporting ice in containers originally used to store chemicals is that they
may still have residue after they have been cleaned
15
which procedure would help protect food from contamination by food handlers and customers?
installing sneeze guards above the salad bar
15
the third compartment in a three compartment sink is for
sanitizing
15
why should training documentation reports be kept?
they verify that training has been completed
15
a correctly designed and installed three compartment sink must have which type of backflow prevention?
air gap
15
if found during a food safety inspection, which hazard is grounds for closing a foodservice operation?
significant lack of refrigeration
15
a food handler must remove what item before working with food?
medical bracelet
15
the only acceptable jewelry for a food handler is a
plain metal ring
15
mineral buildup has formed on the steam table. which cleaning agent would best remove it?
delimer
15
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to...
time temperature abuse of the roast beef
15
which is the best location for chemical detergents and sanitizers to be stored?
on shelves in the dishwashing area
15
the hair, nose, throat, and infected cuts of an average healthy person
may carry Staphyloccocus
15
who should the manager contact when reporting a suspected foodborne illness?
local regulatory authority
15
waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate?
licensed plumber
15
what is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation?
