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Exam Prep
, An operation installs hand-antiseptic dispensers at each of the A. A hand-antiseptic applied after correct handwashing
handwashing stations. What should management explain to
food handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic
is applied.
A food handler may not wear fingernail polish unless B. Wearing intact single-use gloves.
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized
The person in charge must exclude the food handler when he A. Yellow skin and eyes
or she reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever
Cooked plants products that are served from a steamtable C. 135°F
must be maintained at what minimum temperature?
A. 155°F
B. 145°F
C. 135°F
The "T "in the ALERT food defense awareness program deals B. Threats
with
A. Tasks
B. Threats
C. Temperature
Molluscan Shellfish that are recreationally caught should A. Be immediately frozen for safety
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling