An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.
Placing the item on a prep counter should never be used as a method to thaw food.
Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink
The safest action for Olivia to take is to inform a manager. Leaving the chicken, cooking it, or sticking it back in the freezer are not safe options as the chicken may now be harboring bacterial growth.
The first step to washing hands properly is to wet hands and arms.
To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.
While antibacterial soap can be used, it is not a must for effective hand washing.
TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. TCS food reheated for hot-holding must reach 165° (74°C) for 15 seconds
The minimum safe temperature of cooked food is 135 degrees Fahrenheit. While a cooked temperature of 160 or 180 is safe, it would not meet the requirements of a “rare” steak.
Using hand sanitizer is not a substitute for hand-washing when handling food. All of the other answer choices are considered to be good food-handling practices.
Every container of stored food should be labeled with the name of the food and its expiration date.
Those with infected injuries should not work around food because of the risk of contamination. Because the injury occurred at work and could compromise the health and safety of others, it should also be reported to the manager. While Mike’s injury may require treatment, that level of urgency was not conveyed in the question and is therefore not the best choice.
Ground fish should be stored below pork roasts in a cooler.
This is the defined temperature range at which bacteria is mostly likely to grow, causing food spoilage at a higher rate than at any other temperature range.
Food allergies are the most likely cause of wheezing and hives.
If a food-contact surface is in constant use it should be cleaned and sanitized every four hours.
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