What two conditions of bacterial growth can food handlers control the most?11. Restaurants should purchase food from approved suppliers in order to18. It looks like your browser needs an update.

Food handlers who have had jaundice for less than seven days must be excluded from the operation. Health. https://quizlet.com/172733807/fssm-practice-exam-1-20-flash-cards What should they do first?5. Food handlers with jaundice must be reported to the regulatory authority.

Which one below is an example of a HACCP principle?16.

What must the label on the pan of food indicate?The four hour time limit when the food must be discardedGround beef cooked in a microwave oven must reach an internal temperature of?A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and finds that it is 150 degrees. Refrigerated TCS foods must be received at or below a temperature of17. To ensure the best experience, please update your browser.A food handler must remove what item before working with food?Individuals who deliberately contaminate food can be accused of?Electrical power outages and sewer backups are classified as?Management must notify the regulatory authority if a food handler tests positive for?Immediate closure or suspension of an operating permitA backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered a(n)?A food handler who has been diagnosed with norovirus has been symptom free of vomiting and diarrhea for 24 hours.
The manager sees a worker handling raw & cooked poultry without changing gloves...what's next?throw out the cooked poultry/ reinforce correct foodhandling12. Management must notify the regulatory authority if a food handler tests positive for2. Which is a way to prevent contamination of HOT food on display in a self-service area?providing fresh plates for return visits by customers7. Which food would be safe to serve to a highly susceptible population?15. The cook records this in a log and continues cooking the poultry until its temperature reaches 165 degrees. At an off-site event, where utensils cannot be washed and sanitized properly, it is best to8. Is this OK?No...the thumbs touched the food-contact area of the plate. Prepare for your ServSafe exam with our free practice tests A master cleaning schedule should be reviewed for updates6. A restaurant must obtain a variance fro the regulatory authority if19. Join now. • Staff handling food or working in a food handling area must report these symptoms to management immediately.

Join now. During which phase in an operation does food safety control begin?9. After which activity should food handlers wash their hands?20. 1. Log in. 1. • Managers must exclude staff with these symptoms from working with or around open food, normally for 48 hours from when symptoms stop naturally.

Food prep utensils must be cleaned and sanitized every _____________ hours.4. Different action is required in some cases, as explained in section 9 of this document. Oh no! https://quizlet.com/339846207/servsafe-review-exam-3-flash-cards

What is the use-by date for the seafood salad?To prevent cross-contamination, which food must be stored on the top shelf of a cooler?How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served?A delivery of packaged frozen vegetables should be rejected if the?What might happen when solutions used to clean a frozen yogurt machine are not completely drained?Slicing fresh tomatoes that will be used for a garnish on a hamburgerA special process that requires a HACCP plan to be in place before the process is used in an operationSpraying a solution of quad on slicer parts after washingLabels on repackages bulk food for resale must include ingredients and sub-ingredients listed in which way?In order to reduce the risk of an illness caused by enterohemorrhagic and shiva toxin-producing E.coli, sausage should be cooked to what minimum internal temperature?Leftover chili being reheated for hot holding must reach what minimum internal temperature for 15 seconds?An operation wants to hold a pan of hot food using time as a public health control.
Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work. A server grips the top of a plate firmly with his thumb, without touching the food. Before handling food, food handlers should wash their hands after14. …

The manager may continue the exclusion of the food handler if?Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?A cook stems shrimp for a seafood salad on October 13th and properly cools it to 41 degrees F. The cook adds prepared crab meat to the shrimp on October 15th, combines it with mayonnaise and places it in the cooler for service on October 16th. The 2005 FDA Food Code allows bare hand contact with RTE food only when the regulatory authority has granted prior approval for an alternative procedure.

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5 points Manager must notify the regulatory if a food handler test positive for Ask for details ; Follow Report by Cloey9701 05/04/2018 Answer.

Manager must notify the regulatory if a food handler test positive for - 9961381 1. Answered by. Which step in this processes the corrective action?Seafood must be cooked to a minimum internal temperature of?To prevent food in a self-serving area from becoming contaminated by guest, an operation should?What must a food handler use to determine the concentration of sanitizing solution?Food preparation equipment shall be certified for sanitation by?When heat sanitizing in a three-compartment sink, the minimum acceptable hot water temperature is?Cold held fresh beef must be received at a temperature no higher thanLive display tanks for molluscan shellfish requires a?When purchasing a dishwasher, a manager can tell if it is in compliance with the regulatory authority by?Looking for an NSF seal of approval or a certification from ANSI on the dishwasherBackup of sewage in the prep area or a serious pest infestation are hazards that?Hamburger patties that were thawed by being placed directly onto a charbroil grillDuring correct hand washing, soap must come in contact with hands for a minimum of how many seconds?A hand washing sink shall be equipped to provide hot water at a temperature of? The dishwasher is broken so employees must use the 3-C sink. High School.

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