ServSafe Random NPHS

a garbage container

gloves

hand antiseptic

a mirror

The delivery should be rejected

The chef should be warned

The delivery should be accepted and the food handler can get rid of any signs of pests

The delivery should be accepted and stored separately until inspected by the manager

chicken and pork

apples and oranges

fish and wild game

jolly ranchers and jelly bellies

In colored overwraps

Under colored lights that change the food's appearance

With food additives and coloring that affect the food's appearance

In a way that does not mislead or misinform customers

High acidity

Low acidity

Highly alkaline food

Low levels of moisture

41°F to 70°F

70°F to 125°F

125°F to 145°F

32°F to 41°F

Store it first, then inspect it

Inspect all food items immediately

Inspect non-food items first

Accept the delivery and store, an inspection is not necessary

135°F

145°F

155°F

165°F

the manufacturer claims the food is healthy

the food is prepared on premises

the food supports pathogen growth

the food is prepared at another store owned by the same chain

obtain a variance from the local regulatory authority

freeze the juice

contact the FDA

cool the fruit being juiced to 41°F before jicing