1
Ready to eat food must be marked with the date by which it must be sold, eaten, or thrown out if it will be help for longer than how many hours?
24
chemical, biological and physical
how can an operation prevent cross-contamination in self service areas?
allow customers to reuse plates only once
Which is a common food allergy?
roasted peanuts
what food items need to be time and temperature control for safety?
cut tomatoes
110 F
removing an apron before using the restroom is an example of -
practicing good personal hygiene
A food handler cleans up a spill. What should the food handler do next?
wash hands correctly
Which item must be applied over a bandage on a food handlers finger?
single use glove
How should a food handler test the temperature of food?
use a clean and sanitized thermometer
Food handler must tell their managers when they have which symptom?
diarrhea
Food must be stored how far from the floor?
the top of the plate where food is placed is called -
food-contact surface
When should antiseptics be applied?
after handwashing
how many seconds should the entire handwashing process take?
20 seconds
Which is considered a TCS food
sliced melons
What should be done with dishware before washing it in a dishwasher?
scrape or rinse it
a food handler may eat in an area used for
employee breaks
which is the correct order of the steps for cleaning and sanitizing?
wash, rinse, sanitize, air dry
when checking a foods temperature, a food handler should monitor the thermometer until the reading is -
stays steady
outdoor garbage containers must be equipped with
lids that close
pathogens grow well between which temperatures?
41 - 135 F
a food handler come to work with diarrhea and begins prepping food. Which risk is the food handler taking?
spreading pathogens to food
which food was received in the temperature danger zone?
potato salad at 43 F
a server is not sure if a dish contains a food allergen. what should the server tell the customer?
"hold on for a moment while I find out the dish's ingredients"