Learn2Serve Food Handler Training Course (ANSI Accredited)

Learn2Serve Food Handler Training Course (ANSI Accredited) The preservation technique that attempts to remove moisture is: - Dehydration Before you prepare a new raw animal food on a cutting board, you must - clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - visit and inspect the warehouse Why is jewelry inappropriate to wear in the kitchen? - It can harbor bacteria. It can catch on equipment. How long must you immerse equipment and utensils in a non-chlorine sanitizing solution? - 30 seconds An organism that lives in or on another organism, often with harmful side effects, but without benefits is a: - Parasite When kitchen workers are preparing food it is very important to mark any food that will be held for more than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods are kept more than - 7 days It is important that food servers are trained to know food ingredients because: - They will need to help customers who have food allergies Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person? - An apron to keep her clothes clean In order for pests to feel comfortable and survive well in a food facility they need access to - warmth and shelter When cleaning and sanitizing dishes, employees should _______ before sanitizing them. - rinse the dishes The most important and most effective way to control pests in a food establishment is to - keep the facility clean Which one of the following food contaminations is usually associated with undercooked chicken? - Salmonella If a health inspector comes for a health inspection and there is no manager present, the employee on duty should - allow the inspector to come in and do the inspection Improper hot holding and improper cooling are both examples of - temperature abuse When employees are asked to use chemicals for cleaning, they should always be sure to - ? mix chemical solutions to the proper strength The ideal temperature for dry goods storage is: - 50-70 degrees F What should you do to prevent cross-contamination when using cutting boards? - Use separate cutting boards for raw and cooked