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Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - D. Taking off small, removab...

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth...

Hot TCS food should be held at - 135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - 155 F (68 C) Eggs that will be hot held for services need to be cooked to - 155 F (68 C) for at least 15 secs. Food workers should avoid bare-hand contact with read...

If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - To ...

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - d) complying with staff's vacation ...

What is the order of the HACCP Plan? - hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control) What is ...