Which HACCP Principle is in action when a cook checks the temp of beef stew being reheated for hot service?

The second compartment in a three compartment sink is for

What should a food handler do after adding too much sanitizer to a three compartment sink?

An operation must be closed immediately in the event of a

Floors in a food prep area must be

To guard against seefood toxins, it is important to buy fish

Operations serving highly suceptible populations should NOT serve

When an operation is notified of a food item recal the manager must

What area must meet the highest minimum light intensity requirements?

What is the maximum number of days chicken salad prepared in house may held at 41 F or below?

Bacteria generally grow well in food that

What is the primary food safety concern with overstocking a cooler?

Which date should be placed on the label of leftover pasta salad

Single use gloves must be worn by a food handler when he or she

Recommendations for foodservice regulations are issued ath the federal level through the

The correct way to take the temp of vacuum packaged food is to

When should hand antiseptics be used?

When using the heat sanitizing methond in a three compartment sink, the temperature of the hot water whould be at least

During which phase in an operation does food safety control begin?

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least

In which liquid should wiping cloths be stored?

When a food recall occurs the operation must

To prevent pests from entering an operation, doors that open to the outside should have

A food handler working in self service area should ensure that cold food is being held at which temp or lower.

When prepping food, the only piece of jewelry that may be worn is a

The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodbourne illness is