Table service
Which part of the plate should a food handler avoid touching when serving customers?
Top
Parasites are commonly linked with what type of food?
Seafood
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
135 Degrees
When installing tabletop equipment on legs, the space between the base of the equipment & the tabletop must be at least?
4 inches
What should staff do when receiving a delivery of food & supplies?
check temperatures & all items for quality control
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Clean & Sanitize Utensils
What step should be taken if a manager suspects a foodborne-illness outbreak?
Set aside the suspected product & label it with "do not use" and "do not discard"
When holding food in hot-holding equipment, at least how frequently should the temperature be checked?
Every 4 hours
What factors influence the effectiveness of a chemical sanitizer?
concentration, temperature, contact time, pH, and water hardness
What is the only completely reliable method for preventing backflow?
Air gap
How should flatware & utensils that have been cleaned & sanitized be stored?
Handles facing up
What does ALERT stand for?
Assure, Look, Employees, Reports, and Threat
What should happen to food right after it is thawed in a microwave oven?
Cooked Immediately
What are the most important food safety features to look for when selecting flooring, wall, & ceiling materials?
Smooth & Durable
What does HACCP stand for?
Hazard analysis critical control point
Where should you grab a wine glass correctly?
Stem
Which feature is most important for a chemical storage area?
Good lighting
What is the maximum water temperature allowed when thawing food under running water?
70 or below
How many inches from the floor should food be stored?
6 in
A food handler drops the end of a hose into a mop bucket & turns the water on to fill it. What has the food handler done wrong?
Created a cross connect
What should a server do when taking a food order from customers who have concerns about food allergies?
BE transparent give all ingredients for the safety of the customer.
What temperature must a high-temperature dishwasher's final sanitizing rinse be?
At least 180 degrees
How long can food stay in the temperature danger zone before it must be thrown out?
4 hours
What organization creates national standards for foodservice equipment?
NSF
The purpose of a food safety management system is to:
prevent cross contamination by reducing hazards & risks