What order should you use to wash dishes by hand?

What is a substitute for proper hand washing?

Cross- Contamination is:

What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?

Ready-to- eat- food after opening must be thrown away:

Washing your hands is required:

Cooked rice that was left in the TDZ overnight. What should you do?

Why are all food service workers required to understand and apply food safety knowledge?

What is the best way to prevent spreading germs?

Which of the following are ALL examples of ready-to-eat-foods?

Who is responsible for making sure food is safe and wholesome?

What should you do when your gloves become contaminated?

What is the proper concentration for a bleach solution to sanitize food contact surfaces?

Cold potentially hazardous foods must be held at a minimum temperature of:

Food prepared at home or in an unlicensed kitchen and sold to the public is:

Ready-to-eat foods should NOT be handled using:

If you see cockroaches in your food business, you should:

If you have a sick worker with diarrhea or vomiting what should the worker do?

What is the correct procedure for reheating food?

Raw chicken was received at a temperature of 46 degrees F. What should you do?

A bottle of glass cleaner and degreaser are on a shelf above the food preparation table. What should you do?

The safest way to thaw frozen chicken is:

When can you smoke and eat in a food establishment?

What food contact surfaces must always be washed and sanitized?

The Temperature Danger Zone is between:

The water temperature of a sanitizing solution should be:

Selling food to the public without checking with the Health Department and obtaining a permit is permissible?

Baked foods with no cream cheese or whipped cream have the same rules as potentially hazardous foods?

The most common foodborne illness is:

Nail polish is what type of food hazard?

According to FAT TOM, which IS a potentially hazardous food?

In HACCP, the flow of food begins at which point?

Acidic foods have a pH level:

How is FIFO being used correctly?

Which organization or person is the authority on all matters regarding safe food handling for restaurants and schools?

Thermometers used with foods must be made of metal

Produce should be washed:

When purchasing or accepting dairy products, you should make sure the products are:

Salmonella is most often caused by:

E- coli is most often caused by:

The most important item you can have to protect your food and your customers are:

In FAT TOM, the "M" stands for a water activity (Aw) of at least:

In the refrigerator, where should eggs and raw meats be stored?

The overall goal of a food sanitation program is to:

Why must potentially hazardous foods be cooked to proper temperatures?