![]() Past the dimple of the thermometer stem C. Halfway between the tip of the thermometer stem and the dimpleĭ. Just past the tip of the thermometer stemī. It must be washed, rinsed, and sanitized 4.2 How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?Ī. It must be rinsed in hot water and air-dried C. ![]() It must be washed, rinsed, and sanitizedĭ. It must be turned over to the other sideĬ. What must be done to the cutting board?ī. Tell the cook to stay away from work and see a doctor 4.1 A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. Tell the cook to go to the doctor and then immediately come to work A. Tell the cook to rest for a couple of hours and then come to workĭ. Tell the cook to come in fore a couple of hours then go homeĬ. Tell the cook to stay away from work and see a doctorī. When sitting in a break area 3.10 What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?Ī. Sore throat with fever 3.9 When is it acceptable to eat in an operation?ĭ. What symptoms require this food handler to stay home from work?ĭ. Stay home until approved to return to work 3.8 A food handler prepares meals for a child day-care center. Wash hands frequently while handling food C. Stay home until approved to return to workĭ. What should the manager tell this food handler to do?Ĭ. A food handler whose young daughter has diarrhea 3.7 A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. A food handler who eats a lot of rare meat B. A food handler who gets a lot of aches and painsĭ. A food handler whose young daughter has diarrheaĬ. A food handler whose spouse works primarily with high-risk populationsī. Before putting on the gloves 3.6 Who is at risk of contaminating food?Ī. When must the food handler's hands be washed?ĭ. Take off their aprons 3.4 A food handler will be wearing single-use gloves to assemble boxed lunches. 10 seconds 3.3 What should food handlers do after prepping food and before using the restroom?ĭ. Cleaning tables When washing hands, what is the minimum time you should scrub with soap?ĭ. Set aside the suspected product and label it with "do not use" and "do not discard" After which activity must food handlers wash their hands?ĭ. Set aside the suspected product and label it with "do not use" and "do not discard" D. Deny that the operation has anything to do with the foodborne-illness outbreakĭ. Provide as little information as possible to the regulatory authorityĬ. Reheat the suspected product to a safe temperatureī. Use clean and sanitized utensils when prepping the order What step should be taken if a manager suspects a foodborne-illness outbreak?Ī. Cook food to the appropriate minimum internal temperatureĬ. Use clean and sanitized utensils when prepping the orderī. whom to contact about suspicious activity What should food handlers do to prevent food allergens from being transferred to food?Ī. whom to contact about suspicious activity D. where to find Safety Data Sheets in the operationĭ. Store the sanitizer bottle away from the prep table To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, ad knowĬ. Store the sanitizer bottle with food supplies below the prep table A. Store the sanitizer bottle on the work surface of the prep tableĭ. Store the sanitizer bottle on the floor between usesĬ. Store the sanitizer bottle away from the prep areaī. To prevent chemical contamination, what should be done differently?Ī. Biological toxins A prep cook stores a bottle of sanitizer on a shelf above a prep table. Seafood A guest had a reversal of hot and cold sensations after eating seafood. Practice good personal hygiene 2.5 Parasites are commonly linked with what type of food?ĭ. Control time and temperature 2.4 What is the most important way to prevent a foodborne illness from viruses?ĭ. When people cause the contamination 2.3 What is the most important way to prevent a foodborne illness from bacteria?ĭ. Through the use of contaminated animal products C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice 2.2 How does most contamination of food happen?ĭ. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundiceĭ. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headacheĬ. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizzinessī. What are the most common symptoms of a foodborne illness?Ī.
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