Culinary 1 Safety test

Excluding staff who are vomiting or have diarrhea from operation

The number one reason for the spread of foodborne illness is

Salmonella is a microorganism that can be found in poultry products.

Pathogens transfer from one surface or food to another is cross contamination.

Chemicals should be stored away from food prep areas.

To keep food safe, a hair restraint must be worn when

Eating food in food preperation areas is an example of

At what temperature can hot water sanitize dishes?

Which symptoms must be reported to a manager?

What is the correct temperature for receiving cold TCS food?

Which of the following is not a potentially hazardous food (PHF)?

After cutting a melon, it is placed in a cooler. What is this an example of?

A food handler has an infected wound on a finger. What must be placed over the wound?

Using the same cutting board to prepare raw meat and then immediately to chop produce is

A food handler sprays a cleaner into the fryer oil and continues to cook, which type of hazard?

At what minimum temperature must hot TCS food be held?

Food-borne illness cost businesses money in legal fees and lawsuits.

Which of the following is acceptable for employee handwashing

What are three types of hazards that make food unsafe?

What temperature promotes the rapid growth of bacteria?

What food item needs time and temperature control to keep it safe?

Ground beef must be cooked to 155 to kill microorganisms.

Groups with higher risk to develop a severe foodborne illness are

What is the recommended minimum internal cooking temperature for poultry and stuffed meats?