SevSafe 90 Questions

4 September 2022
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90 test answers

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The purpose of a Safety Data Sheet (SDS) is to
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inform food handlers about the hazards of the chemicals they use
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Chemicals used in an operation must be labeled with their
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common name
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An unacceptable material for cutting boards is
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soft wood, such as pine
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Which item may be worn by a food handler?
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Plain metal ring
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By washing their hands each time before entering the food-prep area, a Person In Charge
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reinforces behavior through modeling
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How can an operation assist customers with food allergies
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Designate a manager to answer all allergy-related questions from customers
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shellfish tags must be kept for
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90 days
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What method of pest control can a person in charge of staff member perform?
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routinely inspecting incoming shipments of food or supplies for insects
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The appropriate concentration for an iodine sanitizer is
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12.5-25 ppm
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Ready to eat hot food stored without temperature control must be discarded after how many hours?
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4
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what tools should be provided to the staff when receiving and inspecting foods?
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purchase order and thermometers
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Reusable containers provided by an operation for take home food must be
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cleaned and sanitized by the customer being refilled
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The temperature danger zone is
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41-135 degrees
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Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
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no, because there is no risk of contamination when removing garbage
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mineral buildup has formed on the steam table. Which cleaning agent would best remove it?
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Delimers
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A food handler must report to the manager if he or she is diagnosed by a health practitioner with an illness caused by
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Salmonella Typhi
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What is the best way to handle recalled food items?
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remove them from inventory and relocate them to a separate area
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Sinks must be used for the correct intended purpose to prevent
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cross-contamination
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The buildup of condensation and grease on the walls indicates a problem with the
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ventilation system
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Which is the way to thaw frozen shrimp?
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under refrigeration at 41⁰F (5⁰C)
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Which foods are common food allergens?
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Soy and Wheat
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Food handlers should wash their hands beween
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shaking hands with a guest and replenishing the food on the salad bar
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What food safety rule must be consistently followed when handling ready-to-eat food?
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wear single use gloves
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When a food recall occurs, the operation must
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discontinue use of the food item
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The minimum time requirement for scrubbing hands with soap during handwashing is
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10-15 seconds
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Which food must be received at 41⁰F (5⁰C)?
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raw pork
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Within hours of hot holding in a self-service area, the temperature of soup is pulled from the self-service area, the temperature of soup has dropped to 130⁰F (54⁰C). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of _______ for 15 seconds.
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165⁰F
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A backflow-prevention device on a carbonated beverage dispenser is used to prevent
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carbonated water from flowing into copper lines
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Food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature of at least
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135⁰F (57⁰C)
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Under which condition may food prepared in a private home be served in an operation?
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it may not be served in the operation
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A nursing home food manager best protects the elderly residents' health by serving
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pasteurized apple cider
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A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. This is a risk to the water supply because
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A cross connection has been created
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After showing a food handler how to perform a task, the Person In Charge knows the process is fully understood when
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the food handler demonstrate the skill
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Which best ensures that pathogens are reduced to safe levels
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Cooking food to its minimum internal temperature
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A correctly designed and installed air curtain can be used to prevent
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pests from entering the operation
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Which item may a customer reuse at a self-service area?
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Drinking glass
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What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location?
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Used facial tissues kept in an apron
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Floor-mounted equipment must have legs that are at least how tall
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6 in (15cm)
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Which method will prevent backflow into the drinkable water supply?
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air gap
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Which food would be safe to serve to a highly susceptible population?
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Chocolate sauce
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When prepping food, a food handler should not wear which item?
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medical alert bracelet
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To transport cold time/temperature control for safety (TCS) foods, the maximum temperature of the food should be
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41⁰F
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ALERT is an acronym that represents
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a way to decrease the risk of intentional food contamination
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Glass from a broken light bulb in food is an example of which type of contamination?
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physical
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Which delivery must be rejected?
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unpasteurized grade A milk
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Which is the correct response to a sewage backflow in an operation?
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close the operation immediately
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What is the first thing a Person In Charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?
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ask for identification
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Individuals who deliberately contaminate food can be accused of
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food tampering
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A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of
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expiration
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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 washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?
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time-temperature abuse of the roast beef
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Ready-to-eat time/temperature control for safe (TCS) food may be held at 41⁰F (5⁰C) for a total of how many days?
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7
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A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?
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24
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A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)
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imminent health hazard
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The third compartment in a three-compartment sink is for
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sanitizing
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Which condition requires the person in change to exclude a food handler from the prep area?
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Diarrhea
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When should hand antiseptics be used in an operation?
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after handwashing
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Electrical power outages and sewage backups are classified as
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Imminent health hazards
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Outside garbage containers must be
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sealed with tight fitting lids
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What is one way of preventing backflow?
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using an appropriately placed air gap
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What must a food handler use to determine the concentration of sanitizing solution?
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test kit
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Biological contaminants that can result in food poisoning are
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bacteria, viruses, and toxins
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which item can be re-served to customers?
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unopened prepackaged food
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Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a(n)
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clean, pest-proof containers
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The next step after washing and rinsing items items in a three-compartment sink is to
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immerse all items in a chemical sanitizing solution
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The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage
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must be covered and have a sip lid or straw
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An example of physical contaminant is a
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metal fragment
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After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the person in charge should
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stop the food handler immediately and review the correct procedures for garbage handling
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Cooking poultry to a minimum internal of 165⁰F for 15 seconds is an example of which HACCP principle?
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Establishing critical limits
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Parasites are most likely to be found in incorrectly frozen
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fish
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The primary goal of Active Managerial Control is to reduce the risk of
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foodborne illness
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What food should a guest with a shellfish allergy avoid?
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Shrimp
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Beside hot and cold running water and soap, what must a handwashing station in an operation contain?
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a signage to remind employees to wash hands before returning to work
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At which sink should garbage containers be washed and rinsed?
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Service
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Cooked and sliced poultry should be stored in
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shallow pans at or below an internal temperature of 41⁰ (5⁰C)
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Which item is a food handler permitted to wear on hands and arms?
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plain metal band ring
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Pork chops must reach which minimum internal cooking temperature for 15 seconds?
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145⁰F (63⁰)
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In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
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broccoli, fresh salmon, fresh ground beef, fresh chicken breast
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Ice for use as a food or cooling medium must be
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made from drinkable water
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With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least
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171⁰F (77⁰C)
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A cook checks the temperature of soup being held for service, and it is 130⁰F. The cook reheats the soup to 165⁰F. This is an example of
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taking a corrective action
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A food handler reports to work with obvious yellowing of the eyes and skin. What should this person be checked for
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Hepatitis A
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Which food is associated with Hepatitis A?
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Shellfish
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Who should apply pesticides?
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Pest-control operator
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Which is the BEST way to cool chicken noodle soup?
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pre-chill the serving bowls
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A backup of sewage in the operation's dry-storage area would be a reason to contact the local regulatory authority because it is considered a
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cross-contamination
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A food handler who is diagnosed with norovirus must be
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excluded from the foodservice operation
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Containers previously used for bulk detergents can be used for what purpose?
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To hold chemicals
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Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way
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Descending order by weight
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How must a food handler segregate a product that has been recalled?
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Label the product "Do not use"
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To keep the water supply safe, a backflow prevention device is required when a(n)
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a hose is attached to a faucet