Show:
chapter 1
chapter2
chapter 3
chapter 4
chapter 5
100
which segment of the restaurant and foodservice industry provides food in support of other establishment main functions?
What is noncommerial
100
special attention to the dietary needs of patients is provided by
What is healthcare foodservice.
100
which is a TCS food?
What is chicken
100
the single most important part of personal hygiene for a food handler is
What is hand washing.
100
when a first or second degree burn occurs , immediately apply
What is cool water
200
which type of restaurant requires a guest to order and pay for hie or her food is served?
What is quick service.
200
what is the leading cause of a foodborne illness?
What is viruses
200
What is cross -contamination?
What is spreading pathogens from one surface or food to another.
200
bacteria grow especially fast in the temperature range of
What is 70 f- 125f
200
The primary function of OSHA is to
What is create and enforce safety -related standards in the work place.
300
which was the first quick-service restaurant in the united states?
What is white castle
300
piece of broken glass, packaging material, and jewerly in foodare examples of what kind of contamination|?
What is physical
300
why are babies at higher riskfor food borne illness?
What is their immune system have not yet fully developed.
300
The best way to thaw food safety is to
What is move it to the refrigerator
300
class c fires usually in volve
What is live electical equipment , cords,circuitsor wiring
400
which foodservice employee works outside of the public space?
What is buser
400
TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone?
What is 4
400
which food is most commonly involved in food borne -illness outbreaks?
What is ready to eat food
400
poutry must be cooked to what minimum internal temperature for at least 15 seconds?
What is 165 f
400
what should an emergency plan include?
What is how and when employees should respond to emergencies
500
which type of chef would typicallybe responible for the preparation of breadsand desserts?
What is pastry.
500
fat toms are the six conditions under which
What is pathogens grow rapidly.
500
soy,peanuts, and tree nuts are dangerous for people with which condition?
What is food allergies
500
the loss of sales , negative exposure, low employee morale and increased insurance premiums can all be results of
What is a food borne illness outbreak
500
How many tablespoons are equivalent to one gallon?
What is 256