What should staff do when receiving a delivery of food and supplies?
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In a self-service area, bulk unpackaged food does not need a label if the product...
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The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
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How should an item that has been recalled by its manufacturer be stored in an operation?
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When can a food handler diagnosed with jaundice return to work?
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When can glass thermometers be used?
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Which food item has been associated with Salmonella Typhi?
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Why are people who take certain medications at risk for foodborne illness?
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Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
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What is the purpose of hand antiseptic?
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Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
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What should food handlers do after leaving and returning to the prep area?
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When can raw, unpackaged meat be offered for self-service?
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Which of these food processes does not require a variance from a regulatory authority?
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A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
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A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
