State Food Safety Study guides, Class notes & Summaries

State Food Safety Exam with correct Answers

A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear single-used gloves at all times A) Restrict until Regulartory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can ...

STATE FOOD SAFETY-with 100% verified solutions -tutor verified

STATE FOOD SAFETY-with 100% verified solutions -tutor verified

STATE FOOD SAFETY-with 100% verified solutions -tutor verified

STATE FOOD SAFETY TEST FOR UTAH 2024 WITH 100% CORRECT ANSWERS| ALREADY PASSED If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - ANS Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - ANS To kill germs on the item or surface

STATE FOOD SAFETY TEST FOR UTAH

STATE FOOD SAFETY PRACTICE EXAM, STATE FOOD SAFETY

STATE FOOD SAFETY PRACTICE EXAM, STATE FOOD SAFETY

STATE FOOD SAFETY PRACTICE EXAM, STATE FOOD SAFETY

State Food Safety Test questions and answers

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A. Rinse...