Duplicate of Foodhandlers Sanitation

When should hand sanitizers be used?

What is the leading cause of foodborne illnesses?

Cold food must be kept at ____or lower.

Which bacteria is primarily found in the hair, nose, and throats of humans?

When washing hands, the water should be

Droppings that look like grains of pepper are a sign of ?

Ready-to-eat food that was prepared by a food handler must have a label that includes ?

The "first-in, first-out" rule refers to?

The first step in the flow of food is

Glass from a broken light bulb is an example of which type of contaminate?

What should a dish washer do to make sure a sanitizer will work?

A food handler accidentally spills sanitizer into a grease fryer and lets it soak.

Ready-to-eat food TCS food that has been prepped in-house and stored at 41 degrees or lower should be_____?

Store food and nonfood items at least _____inches off the floor.

A foodborne outbreak occurs when ________?

A foodhandler notices signs of pest activity. When should the foodhandler tell the manager?

Pathogens grow well between which temperatures?

Food handlers must tell their managers when they have what symptons?

Which of the following options is not an acceptable way to thaw food?

Identify three of the most common food allergens

The garbage dumpster must be

To use gloves properly,

Food handlers should wash their hands before ___?

A pork roast must be cooked to an internal temperature of _____ and hold the temperature fo 4 minutes

During the handwashing process, hands and arms should be scrubbed for _________?

Cleaning reduces ________________?

Hands should be dried with?

Ground beef must be cooked to an internal temperature of _______ for at least 17 seconds.

What jewerly can food handlers wear working?

Where should a foodhandler check the temperature of food?

The best way to kill E-coli bacteria in ground beef is ___?

The three types of hazards that make food unsafe are?

A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop.

A food handler uses different cutting boards to chop raw beef and slice melons. What are the doing?

Some bacteria, viruses, parasites, and fungi that can't be seen, tasted/ smelled cause illness.

The transfer of allergens from one food surface to another is called?

Where is the best place for a food handler to clean a garbage container?

Which food item needs time & temperature control to keep it safe?

A foodhandler places dirty pans in the handwashing sink because the 3 comparment sink is full.

Pathogens grow best in food_______?

The foodborne illness associated with improperly processed home-canned is __?

Store food service cleaning supplies

Before use, a thermometer must be

TCS food that is being held at 135 degrees or higher must have its temperature checked___?

Handwashing sinks should be used for

A food handler washes hands and changes gloves after prepping hamburgers and before cutting lettuce

In a refrigerator, raw ground meat should be stored ____?

Why are elderly people at high risk for foodborne illness?

At what minimum temperature should hot TCS food be held?

What is the maximum time allowed for the 2 stage cooling process?

Which type of pathogen needs to live in a host to survive?