If a food handler has been vomiting or has diarrhea, they should - ANSWER call in sick
and don't return until the symtoms have been gone for at least 24 hours
After washing, rising and drying hands, its recommended that a food handler - ANSWER
turn off the faucet with a paper towel
Which is not a physical hazard - ANSWER mold on cheddar cheese
What is the proper holding temperature of hot foods - ANSWER 135 or above
Why are elderly people at a higher risk for foodborne illness? - ANSWER they have weak-
ened immune systems
How often should your bi-metallic thermometer be calibrated - ANSWER once a day or at
the beginning of any shift or if dropped
Wheezing and hives are symptoms of - ANSWER food allergies
Which of the folliwing must be cleaned, rinsed and sanitized - ANSWER cutting boards
Foodhandlers must wash their hands before - ANSWER serving food
A food handler sees rodent droppings in the storage area. Whens should he tell the manager
- ANSWER immediately bruh, thats nasty
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and don't return until the symtoms have been gone for at least 24 hours
After washing, rising and drying hands, its recommended that a food handler - ANSWER
turn off the faucet with a paper towel
Which is not a physical hazard - ANSWER mold on cheddar cheese
What is the proper holding temperature of hot foods - ANSWER 135 or above
Why are elderly people at a higher risk for foodborne illness? - ANSWER they have weak-
ened immune systems
How often should your bi-metallic thermometer be calibrated - ANSWER once a day or at
the beginning of any shift or if dropped
Wheezing and hives are symptoms of - ANSWER food allergies
Which of the folliwing must be cleaned, rinsed and sanitized - ANSWER cutting boards
Foodhandlers must wash their hands before - ANSWER serving food
A food handler sees rodent droppings in the storage area. Whens should he tell the manager
- ANSWER immediately bruh, thats nasty
1
