What task requires food handlers to wash their hands before and after doing it?
Correct!Wrong!
What is a cross-connection?
Correct!Wrong!
What symptom requires a food handler to be excluded from the operation?
Correct!Wrong!
Which is TCS food?
Correct!Wrong!
When should a shipment of fresh chicken be rejected?
Correct!Wrong!
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Correct!Wrong!
What should foodservice operators do to prevent customer illness from Shigella spp.?
Correct!Wrong!
The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?
Correct!Wrong!
To wash hands correctly, a food handler must first
Correct!Wrong!
What rule for serving condiments should be practiced?
Correct!Wrong!
What is the final step in cleaning and sanitizing a prep table?
Correct!Wrong!
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
Correct!Wrong!
Parasites are commonly associated with what food?
Correct!Wrong!
What item is considered acceptable work attire for a food handler?
Correct!Wrong!
What practice should be used to prevent seafood toxins from causing a foodborne illness?
