shy Quiz

In order to prevent food contamination, a food handler must practice …..

• frequent handwashing.

• mayonnaise.

• Wear gloves

• Take safety procedures

A new recipe is introduced to the foodservice operation. What is the most effective way of training the food handlers on how to make the new recipe is

• Wikipedia

• Recipe book

• guided discussion.

• Less conversation

A food defense system protects against is

• intentional contaminants with malicious intent

• Choices of da decision

• Product service

• Variety products

With the exception of a stationary rack single temperature machine, what must the minimum temperature for the final sanitizing rinse in all other high-temperature dish machines be is

When food such as potato salad causes a foodborne illness, the most likely reason is .

As part of an operation's food defense program, management should restrict access by

• Adults ,students

• None license

• Supervisor

• unauthorized personnel.

What is the most important factor in controlling bacteria in a foodservice establishment is

First aid must be administered must be administered when a hazardous chemical spills on a food handler's arms and face. From which document required to be on file in the foodservice can the first aid information be found is

• Context clues (C,C)

• Safety Data Sheet (SDS).

• International observers instructor(IOI)

• The data Sheets (TDS)

A nursing home has prepared a roast on Tuesday for service the next day.

• The roast should be reheated in an oven to 165 degrees Fahrenheit for 15 seconds.

• Te roast should be roasted 30 mins exactly at 130 degrees

• The roast should be toasted in a oven 165 dregress Fahrenheit for about 10 sec

A food handler is washing his or her hands when the Person in Charge notices a lesion containing pus on one of the food handler's fingers.

• Unproper stance

• This should show the person the details of food handler

• They is unsure

• The PIC should ensure that the food handler does not work in any food prep area