Exam (elaborations) Learn 2 serve food handler course

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours? - 24 hours When washing tableware in a three-compartment sink, the water temperature should be at least - 110 degrees F Which item must be applied over a bandage on a food handler's finger? - gauze Food should be stored at least which distance from the floor? - 6in A cutting board is washed in detergent and then rinsed. The cutting board is considered - clean Staples and metal shavings are examples of which type of hazard? - physical Outdoor garbage containers must be equipped with - lids that close Pathogens grow well between which temperatures? - 41 F and 135 F ( 5 C and 57 C) The best way to prevent pest is to - Clean and sanitize the operation Cans of soda are stored on ice behind the bar. A manager sees a food handler scooping some of this ice to fill a customer's drink. What should the manager tell the food handler? - Ice used to keep beverages cold cannot be used for anything else Food handlers who scrub their hands and arms with soap for how many seconds have washed their hands correctly? - 13 What is an example of a physical contaminant? - dirt Removing an apron before using the restroom is an example of - Preventing crosscontamination How should a food handler test the temperature of food? - Use a clean and sanitized thermometer The top of the plate where food is placed is called? - Food-contact surface A food handler washes his or her hands after using the restroom. This is an example of - Practicing good personal hygiene What should be done with dishware before washing it in a dishwasher? - Scrape or rinse it Which food is considered a TCS food? - Sliced melons A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored? - In sanitizer solution Wearing dirty clothing can be a food safety risk because dirty clothing can - Carry pathogens that could make people sick Food handlers must wash their hands before which activity - Putting on gloves How can an operation prevent cross-contamination in self-service areas? - Place food under sneeze guards A food handler does NOT need to worry about time and temperature control when handling which food? - warmed tortillas Which is NOT required in a stocked handwashing station? - Hand lotion Eating soup that has been time-temperature abused can result in - Foodborne illnesses What occurs when food is left too long at temperatures that support pathogen growth? - Time-temperature abuse A food handler may eat in an area used for - Employee breaks When checking a food's temperature, a food handler should monitor the thermometer until the reading - Stays steady