true or false you should submerge cutting board into a sink of water to clean
false
100
Workers can carry pathogens internally and on their __,__and__
hands, skin, and hair
100
The ______ _____ should be designed to remove food residue from equipment, building, and structures frequently enough to prevent the pest attraction or support their growth and reproduction.
sanitation program
100
Food handlers shall not use _____ in any form while engaged in food preparation or service, nor while in areas where equipment and utensils are washed.
tobacco
100
All food must be obtained from
an approved source
200
you can Use ____ to disinfect and clean your wood cutting boards or butcher block counter top.
vinegar
200
Hair in food can be a source of both _____ and _____ contamination
microbiological and physical
200
Sanitation and cleaning tasks must be completed in a manner that
will not harm employees carrying out the cleaning tasks
200
Food handlers shall never use a tasting spoon ___
twice
200
Hazardous food must be maintained at proper temperature of??
41° F or colder or 135° F or hotter at all times.
300
_% hydrogen peroxide can also be used as a bacteria-killer. To kill the germs on
3%
300
Personal items such as meals and snacks should be stored in a ?
locker or break area
300
Sanitation also may be necessary to keep the workplace clean to prevent
slips, trips, and falls
300
Food handlers shall practice in a way to prevent cross contamination of bacteria during ___,____,____ and _____
storage, preparation, display, and service of food.
300
Sanitizer test strips should be??
available and used at all times
400
Mix 1 tablespoon of _____ with 1 gallon of water. Pour some of the mixture in a spray bottle. Spray your kitchen surfaces with the bleach mixture and allow them to air dry.
bleach
400
Removal of smocks, lab coats or aprons should take place when leaving the work area to go to?
the employee break room, restroom or exiting the building.
400
_____ and _____ must be provided to all employees carrying out sanitation tasks to avoid accidents and injuries.
training,education
400
If the same equipment and utensils must be used, food handlers shall?
thoroughly clean and sanitize equipment used for raw food after each use.
400
Barbecue pits outside of buildings shall not be located within __ feet of combustible walls or roofs or other combustible material.
10
500
sanitation is the hygienic means of?
promoting health through prevention of human contact with the hazards of waist as well as the treatment and proper disposal of sewage or waist.
500
Signs with pictures of ____ _____ are an excellent method to reinforce training.
good practices
500
Other cleaning activities may require the use of chemicals that can cause
employee injury
500
true or false food handlers can consume food anywhere
false
500
____ ____ ____ shall be provided for barbecue pits.