Which agency enforces food safety in a restaurant or foodservice operation?

Three components of active managerial control include:

Sewage is backing up from a floor drain in a prep area. What is the first thing that should be done?

To prevent the deliberate contamination of food, a manager should know who is in a facility, monitor the security of products, keep food defense information accessible, and know:

A food handler who has just used their cell phone must do what before handling food?

As part of handwashing, food handlers must scrub their hands and arms with soap for at least:

To work with food, a food handler with an infected hand wound must:

How should food handlers keep their fingernails?

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

Which food handler is less likely to contaminate food, utensils, and equipment?

How long must live shellfish stock tags or labels be kept on file?

When receiving a delivery of food for an operation, it is important to:

Which item is stored correctly in the cooler?

Ready-to-eat TCS food must be date marked if it will be stored for longer than:

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the managers do next?

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

Pathogens are likely to grow well in a meat stew that is:

Which is a TCS food?

Cut melons should be stored at what internal temperatures?

Why are preschool-age children at higher risk for getting a foodborne illness?

What is one factor that affects the growth of bacteria in food?

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of:

Peanuts and soy products are two possible food items that can be dangerous for people with:

Wheezing and hives are symptoms of:

A catering employee removed a 135°F (57°C) tray of lasagna from hot holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

Which of these operations is never allowed to hold TCS food without temperature control?

Which action could contaminate food at a self-service area?

Which food item may be handled with bare hands?

When preparing to wash dishes in a three-compartment sink, what is the first task?

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the:

Which does not require sanitizing?

What is the definition of sanitizing?

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength:

Outdoor garbage containers must be:

What is a cross-connection?

What step must managers take after creating a master cleaning schedule and training staff to use it?

A handwashing station should be a running water supplied at a temperature of at least:

What is the best way to eliminate pests that have entered the operation?

How high should floor-mounted equipment be from the floor?