Show:
Cleaning/Sanitizing
General Knowledge
Food Preparation
Personal Hygiene
Food Storage
100
Reducing the pathogens on a surface to safe levels
What is sanitizing
100
What you do when a sack of flour arrives with signs of dampness on the bag.
What is return to the supplier?
100
The number of hours cold food can be unrefrigerated before it has to be thrown out.
What is six?
100
A plain wedding band.
What is an example of jewelry that may be worn by a food handler?
100
What is prevented by storing raw and ready-to-eat food separately.
What is cross contamination?
200
The four steps used to clean and sanitize a prep table.
What is washing, rinsing, sanitizing and air-drying?
200
The type of hazard posed by metal shavings in a can of peaches.
What is a physical hazard?
200
The minimum internal temperature for holding hot food.
What is 135 degrees?
200
The only place a food handler should wash their hands in the kitchen.
What is a hand sink?
200
The correct way to store sliced fresh pineapple and raw steaks on the same rack.
What is pineapple on top, steaks on the bottom?
300
The first step of cleaning and sanitizing stationary equipment.
What is unplug the unit?
300
The type of hazard posed by sanitizer.
What is chemical?
300
What a food handler should do after thawing food in a microwave.
What is cooking immediately?
300
What the supervisor does when a staff member tells him or her that they have diarrhea.
What is send them home?
300
The correct way to store chemicals in a foodservice.
What is away from food?
400
What you do after transferring a cleaning chemical to a spray bottle.
What is labelling?
400
Wheezing and shortness of breath.
What is a symptom of an allergic reaction?
400
The amount of time left to chill an item to 41 degrees after cooling it to 70 degrees in 2 hours.
What is 4 hours?
400
What a food handler does first when arriving at his or her work area.
What is wash his/her hands?
400
What FIFO stands for.
What is first in, first out?
500
The minimum temperature for a dishmachine's final rinse.
What is 180 degrees?
500
What TCS stands for.
What is time and temperature controlled for safety?
500
The temperature a leftover must be heated to before service.
What is 165 degrees?
500
An employee does this when he/she has a hand wound.
What is use a bandage and a glove?
500
The information that must be included on a label for food packaged for retail sale.
What is the preparation date?