Equipment used to process TCS food in a refridgerated room held at 41F or below can be cleaned every

What document contains information about the safe use and handling of hazardous chemicals?

Nausea, vomitting, diarhea, jaundice, and fever are all reportable

A service sink should be used to

Which is a physical contaminant?

Air curtains should be installed at the delivery entrance of an operation in order to

A significant threat to public health requiring immediate closure of an operation and correction is classified as an

Garbage containers used by an operation should be

A food handler must remove what item before working with food?

When washing hands properly, which other body part must also be cleaned?

In an operation, handwashin sinks must be located in which area?

A food handler must wear single use gloves when

Which item requires a consumer advisory on the menu?

A food handler has been diagnosed with hepatitis A, but is NOT showing signs of illness. The manager must

After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table

Cooked TCS food is reheated in a microwave and then held in a steam table. To be considered safe the food handler must heat the food to

Using food coloring to make ground beef appear fresher is

Which foods are common food allergens?

Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

Whre should mop water be disposed?

When holding food without temperature control, the food must be marked to indicate

A key element to a succesful training program is

What contains a common food allergen?

A cook takes poultry out of the oven for service, checks the temp of the poultry that is baking and continues baking until the poultry reaches 165F. Which step in the process was the corrective action?

Which is a "time/temperature control for for safety" (TCS) food?

A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are cleaned. The roast beef is then placed back on the slicer to continue slicing. What is the most serious risk of this procedure?

Which method will prevent backflow into the drinkable water supply?

Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in

Which practice reduces the risk of contamination in a food prep area?

Which is a way to prevent contamination of hot food on display in a self service area?