SERVSAFE

Foodborne-illness outbreak occurs when how many people or more become ill eating the same food?

What is a step in practicing correct personal hygiene?

at which minimum temperature should hot food be held in a self service area?

one way to prevent cross-contamination is too?

What method of pest control can a manager or staff member perform?

which is the highest air temperature at which shell eggs can be received?

a food handler working the short order grill removes gloves to answer the phone. before returning to the grill the food handler must

stuffed fish must be cooked to a minimum internal temp of

cooking poultry to a minimum internal temp of 165 is an example of which HACCP method

Food borne pathogens grow best in foods with a water activity within which range

what must be done with a shipment of shucked shellfish that has been delivered at 50 degrees

who is responsible for reporting employee health issues to the appropriate authorities

beef noodle soup made with leftover beef must be cooked to which minimum internal temperature for 15 seconds

which HACCP principle identifies places in the flow of food where hazards can be prevented, eliminated, or reduced to acceptable levels

During a 12-hour power outage, temperature of the freezer reached 55 degrees and all of the products have thawed. The correct action for the manager to take is to?

what is the minimum internal cooking temperature for ground veal?

what should a manager do when a state adopts the most current model FDA food code?

when should a meat slicer be cleaned and sanitized

the only completely reliable back flow of backsiphonage-prevention method is a ?

shatter-resistant heat lamp bulbs are an excellent way to prevent which type of contamination

stationary kitchen equipment with legs should be mounted at least how far off the floor?

a food handler with a sore throat and fever must NOT work around

fruits and vegetables that are cooked for hot holding must reach a temperature of?

under which condition may food be prepared in a private home be served in a an operation

when should hand antiseptics be used

which risk may result from having cross contamination

in between uses, buckets of chemical sanitizing solution containing wet wiping cloths must be stored

A food handler stores sanitizer next to bread and labels the bottle "sanitizer." What did the food handler do wrong?

a common food allergen is found in

leftover chili being reheated for hot holding must reach which minimum internal temperature for 15 seconds

which item is a TCS Food

what should a cook do to prepare food that is safe for a customer with a food allergy

What is the best way to thaw frozen shrimp

which food is classified as a TCS food

a common allergen found in yogurt is

when should hands be washed during food prep to avoid cross contamination

purpose of a food defense program is to

after a new piece of food prep equipment is installed the manager should

which food must be received and stored at 41 degrees or lower

when is food considered adulterated

Caterers are delivering cold TCS food to an outdoor event. Upon delivery, the temperature of the food is found to be 41 degrees. The food may remain without temperature control for 6 hours as long as its temperature does not exceed?

game animals received for sale in an operation should be

a food handler who has diarrhea may return to work after being symptonm free for at least how many hours

if a previously cooked food has been cooling for 2 hours and the internal temperature is 70, the next step is to?

A food handler must be reported to the regulatory authority if diagnosed with an illness caused by?

frozen food coated with ice crystals indicates food that has been

correct hand washing must take a total of how many seconds

the best way to thaw frozen chicken breast is to place them

A restricted-use pesticide shall be applied only by the?

purchasing food from an approved supplier better ensure that

one way to ensure that correct cooking temperatures are reached is to

cooked TCS food is reheated in a microwave and then held in a steam table. to be considered safe the food must be reheated to at least?

the manger must notify the regulatory authority when food handlers have

to honestly present food means to

what is the primary source of Hepatitis A

which is an example of critical control point

an example of physical contaminate is