Food allergies are the most likely cause of wheezing and hives.
Chemicals such as cleaners and sanitizers should be stored away from any food, as well as clean equipment and utensils. Proper storage of chemicals is essential to prevent contamination and maintain food safety.
Raw animal foods, such as raw meats, poultry, seafood, and eggs, should be stored in containers on the lowest shelves of the refrigerator. This practice is recommended to prevent cross-contamination and ensure food safety.
The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.
Ready-to-eat food can be stored if held at 41°F (5°C) for a maximum of 7 days.
Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.
Sealing areas where roaches can hide and keeping the establishment clean are important steps in preventing and controlling a roach infestation.
No, it is not appropriate to work if you have a contagious illness. Working while being contagious can put others at risk of contracting the illness, compromising their health and potentially spreading it further within the workplace.
Smoking and eating are generally not allowed in areas where food is prepared or stored, such as the kitchen or food preparation areas within an establishment. This is to maintain food safety and prevent contamination.
The elderly have a higher risk of foodborne illness.
Washing, rinsing, and sanitizing utensils before each use can prevent cross-contact.
To sanitize equipment, tables, and other work surfaces that come into direct contact with food, it is necessary to use a wiping cloth that has been soaked in a solution of water and an approved sanitizer. Sanitizing surfaces helps to eliminate bacteria and ensure food safety.
When a ready-to-eat potentially hazardous food has been opened or prepared, it can typically be stored in the refrigerator for a maximum of 7 days, as long as it has been consistently maintained below 5°C (41°F) during that entire time. This guideline helps to ensure food safety and minimize the risk of bacterial growth.
A food handler with a sore throat and a fever can return to work with or around food when a written medical release is provided.
To safely work with food a food handler with a hand wound must bandage the wound with an impermeable cover and wear a single-use glove.
The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.
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Purchasing, Receiving, and Storage Test 1
