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Controlling time and temperature is an important measure for preventing food borne illness.
The food handler should have stored the sanitizer bottle away from the prep area.
The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and purchasing food from unsafe sources.
The cutting board must be washed, rinsed, and sanitized.
An infrared thermometer can read temperature without touching the item's surface.
Most food borne pathogens grow most quickly between 70° F and 125° F
The manager should tell this food handler to stay home until approved to return to work.
Most food borne pathogens grow most quickly between 70° F and 125° F
Food handlers must wash their hands after clearing tables.
Most food borne pathogens grow most quickly between 70° F and 125° F
Preschool-age children are at higher risk for food borne illnesses because they have not built up strong immune system.
Most food borne pathogens grow most quickly between 70° F and 125° F
A sore throat with fever would require this food handler to stay home from work.
An infrared thermometer can read temperature without touching the item's surface.
An immersion probe should be used to check the temp of a large stockpot of chili.
The cook should have washed their hands and put on new gloves before slicing the hamburger buns.
Food handlers must wash their hands after clearing tables.
Food handlers should clean and sanitize utensils after use to prevent food allergens from being transferred to food.
