180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
Jaundice, vomiting and/or diarrhea
... [Show More] - correct answer A food handler must be excluded from the food establishment for which symptoms?
41 to 135 - correct answer What is the temperature range for the danger zone?
spore - correct answer What is the form some bacteria take to keep from dying when they do not have enough food?
state - correct answer Most regulations for food service operations are at what level?
41 or lower - correct answer At what internal temperature should raw meat, poultry, and seafood be stored?
insulated containter - correct answer What type of container should be used to transport TCS food from the place of preparation to the place of service?
practice the skill - correct answer To learn a new skill, learners must be given the opportunity to __.
close the affected area and clean it - correct answer A backup of raw sewage has occurred in the kitchen. What should happen next?
minimum internal cooking temperature of food - correct answer When using a bottom to top shelving order, what determines the best placement of food in a cooler?
cross-connection - correct answer A hose connected to a running faucet that is left submerged in a bucket is an example of what?
sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc. - correct answer A customer having an allergic reaction may show which 9+ symptoms?
pasteurized - correct answer Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __.
Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color - correct answer The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __.
state or local regulatory authority - correct answer Which agencies enforces food safety in a food service operation?
time-temperature abuse - correct answer What can cause histamine to form in tuna?
1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation - correct answer What are the three rules of an integrated pest management program (IPM) program?
16 mesh per square inch screening - correct answer All screens for windows and vents must meet this requirement.
touching the walls - correct answer When deciding were to place dry goods for storage in a dry-storage area it is important that the dry goods NOT be ____. [Show Less]