A food handler pulled a hotel pan of egg salad from he cooler and used it to prepare four egg salad
sandwiches. What is the problem with this situation? - ANS_Time-temperature abuse
how many days can prepared food that has been kept at 41F or below be held before it must be thrown
out? - ANS_7 Days
sliced oranges can be safely stored - ANS_wrapped in a plastic container in a reach-in refrigerator at at
or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's open wound? -
ANS_staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - ANS_detergent
tongs that fail to consistently perform in the correct manner should be discarded because - ANS_they
cannot be repaired**
ciguatoxin contamination is caused by - ANS_toxi-producing algae
how should the temperature of sour cream be taken? - ANS_by removing the lid and placing a
thermometer stem in the cream
what is the most important factor in choosing a good reputable food supplier? - ANS_it has been
inspected and complies with local, state, and federal laws
, foodborne intoxication is caused by eating foods that contain: - ANS_poisons
which of the following is a safe food handling practice: - ANS_clean and sanitize food contact surfaces in
constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging.
what is the problem that caused this? - ANS_time-temperature abuse
what is the purpose of Active Managerial Control - ANS_Identify and control possible hazards
throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANS_allergen prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then prepares
ready to eat salads. At a minimum, how many times should the food worker washed their hands? -
ANS_three times
if a customer vomits in a food preparation area, what should be done? - ANS_isolate the area until it is
properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness outbreak? - ANS_2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - ANS_safety data sheets
where can personal items be stored? - ANS_in a designated area away from food
sandwiches. What is the problem with this situation? - ANS_Time-temperature abuse
how many days can prepared food that has been kept at 41F or below be held before it must be thrown
out? - ANS_7 Days
sliced oranges can be safely stored - ANS_wrapped in a plastic container in a reach-in refrigerator at at
or below 41F below ready-to-eat food.
which of the following bacteria might be most commonly found in a food worker's open wound? -
ANS_staphylococcus aureus
which cleaning product is required to stop cross-contact of allergen foods: - ANS_detergent
tongs that fail to consistently perform in the correct manner should be discarded because - ANS_they
cannot be repaired**
ciguatoxin contamination is caused by - ANS_toxi-producing algae
how should the temperature of sour cream be taken? - ANS_by removing the lid and placing a
thermometer stem in the cream
what is the most important factor in choosing a good reputable food supplier? - ANS_it has been
inspected and complies with local, state, and federal laws
, foodborne intoxication is caused by eating foods that contain: - ANS_poisons
which of the following is a safe food handling practice: - ANS_clean and sanitize food contact surfaces in
constant use at least every 4 hours
frozen vegetables are rejected during receiving for having large ice crystals on the food and packaging.
what is the problem that caused this? - ANS_time-temperature abuse
what is the purpose of Active Managerial Control - ANS_Identify and control possible hazards
throughout the flow of food.
the term "cross-contact" in food safety refers to: - ANS_allergen prevention
a food worker take a lunch break and returns to cut tomatoes, the cuts raw chicken, and then prepares
ready to eat salads. At a minimum, how many times should the food worker washed their hands? -
ANS_three times
if a customer vomits in a food preparation area, what should be done? - ANS_isolate the area until it is
properly cleaned and sanitized
how many people must have the same symptoms to be called a foodborne illness outbreak? - ANS_2
manufacturers provide SDS with all pesticides and chemicals. SDS stands for: - ANS_safety data sheets
where can personal items be stored? - ANS_in a designated area away from food
