What is the lowest permissible temperature for the hand sinks
Give this one a try later!
100°
In order to prevent cross contamination , cooks must wear
Give this one a try later!
clean aprons
,Which type of food is considered a significant food allergen?
Give this one a try later!
Sesame
Which organization certifies and or classifies equipment for food preparation and
sanitation
Give this one a try later!
an ANSI accredited certification program
What is the recommended minimum height from the floor for installing a new oven?
Give this one a try later!
6 inches
A surface not in direct contact with food should be
Give this one a try later!
nonabsorbent
, What steps should a cook take when preparing foods like Caesar salad dressing or
mayonnaise for individuals who are highly susceptible to foodborne illnesses?
Give this one a try later!
Substitute pasteurized eggs for raw eggs
What does the acronym ALERT represent in a food safety system?
Give this one a try later!
prevent or reduce the risk of intentional food contamination
Ground beef that has been cooked thoroughly needs to be stored
Give this one a try later!
above all raw meat
When a cook checks the temperature of beef stew being reheated for hot-holding,
which HACCP principle is being implemented?
Give this one a try later!
Monitoring
Give this one a try later!
100°
In order to prevent cross contamination , cooks must wear
Give this one a try later!
clean aprons
,Which type of food is considered a significant food allergen?
Give this one a try later!
Sesame
Which organization certifies and or classifies equipment for food preparation and
sanitation
Give this one a try later!
an ANSI accredited certification program
What is the recommended minimum height from the floor for installing a new oven?
Give this one a try later!
6 inches
A surface not in direct contact with food should be
Give this one a try later!
nonabsorbent
, What steps should a cook take when preparing foods like Caesar salad dressing or
mayonnaise for individuals who are highly susceptible to foodborne illnesses?
Give this one a try later!
Substitute pasteurized eggs for raw eggs
What does the acronym ALERT represent in a food safety system?
Give this one a try later!
prevent or reduce the risk of intentional food contamination
Ground beef that has been cooked thoroughly needs to be stored
Give this one a try later!
above all raw meat
When a cook checks the temperature of beef stew being reheated for hot-holding,
which HACCP principle is being implemented?
Give this one a try later!
Monitoring
