Food Safety & Sanitation Procedures Part 1

which action could lead to cross contamination?

the primary risk associated with transporting ice in containers originally used to store chemicals is that they

which procedure would help protect food from contamination by food handlers and customers?

the third compartment in a three compartment sink is for

why should training documentation reports be kept?

a correctly designed and installed three compartment sink must have which type of backflow prevention?

if found during a food safety inspection, which hazard is grounds for closing a foodservice operation?

a food handler must remove what item before working with food?

the only acceptable jewelry for a food handler is a

mineral buildup has formed on the steam table. which cleaning agent would best remove it?

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?

which is the best location for chemical detergents and sanitizers to be stored?

the hair, nose, throat, and infected cuts of an average healthy person

who should the manager contact when reporting a suspected foodborne illness?

waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate?

what is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation?

what is the reaction of the immune system to a specific food called?

tabletop equipment on legs requires a clearance of at least

shucked oysters must be

which food should be stored below all others in a cooler?

a food handler has opened a container of commercially prepared potato salad. after how many days must the potato salad be discarded if it has been properly stored?

what is the correct way to clean a cutting board?

an illness caused by what pathogen must be reported to the regulatory authority?

which temperature is acceptable for cold storing potato salad?

cross contact is a concern with

when prepping food for customers with a food allergy, food handlers must

hand antiseptics may only be used if they are

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?

which sink should be used to empty mop buckets and rinse cleaning tools and brushes?

a food handler should recalibrate a thermometer after

sinks must be used for the correct intended purpose to prevent

the most effective way to prevent pest problems is by

A delivery of rice boxes should be rejected if the

a cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is 150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. which step in this process was the corrective action.

the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods is

which information is required on a safety data sheet? (SDS)

a cherry pit in a slice of pie is which type of contaminant?

For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?

which practice reduces the risk of contamination in a food prep area?

a consumer advisory is required when serving

an operation is forced to close due to a natural disaster. the authorization to reopen must be issued by the

when a food recall occurs, the operation must

reviewing video surveillance is part of which ALERT food defense awareness step?

the appropriate concentration for an iodine sanitizer is

how should food and supplies be stored in a dry storage area?