Easiest
What does the L stand for in the FDA’s ALERT tool?
Look
What must staff members do when transferring chemicals to new containers?
Complete an MSDS
How should chemicals be stored?
Away from prep areas
When must a food handler change gloves?
What thermometer is best suited for checking the dishwashing machines’s final rinse temperature?
maximum registering temperature
What is the minimum internal temperature of Chicken Breast?
165 F
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Purchasing food from approved, reputable suppliers
What organization requires an MSDS (Material Safety Data Sheet) to be included with hazardous chemicals?
Occupational Safety and Health Administration
A food handler has cooled down chili to 70 degrees in 1 hour. How much time is left to cool the chili down to 41 degrees F?
5 hours
When can raw, unpackaged meat be offered for self service?
When the Meat is Frozen
What rule for serving condiments should be practiced?
Serve condiments in the original containers
How many hours can cold food be held without refrigeration before it is discarded or served?
6 hours
Bulk unpackaged food in self service areas must be labeled when?
The food is prepared on the premises
Which process requires a variance from the regulatory authority?
Smoking food to enhance flavor
When can glass thermometers be used?
When Enclosed In A Shatterproof Case
What is the first step in cleaning and sanitizing stationary equipment?
Unplug the unit
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Pasteurized
Nursing home cafeteria staff are creating a new menu for breakfast for the residents and their families. What can NOT be served?
Soft Boiled Eggs
What temperature should the water be for manual dishwashing?
At least 110 degrees F
When should a food handler be excluded from the operation if they have a fever and sore throat?
When their fever is over 100 degrees F
What is the internal cooking temperature of a veal chop?
145 F
When transporting food off site, how should the reheating instructions, used by date, and time be communicated to the off-site staff?
Labels on the food
Chef Evans Has How Many Children?
1
What practice can help prevent allergic reactions?
Identifying ingredients for customers
What factors influence the effectiveness of a chemical sanitizer?
concentration , temperature, contact time, pH, and water hardness