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what should you do when taking a food order from customers who have concerns about food allergies - Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Must be at least 110 F A food handler just finis...

1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian - B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. - A seafood. 3 Ciguatera toxin is commonly found in A ambe...

Who has the higher risk of foodborne illness? - Elderly people Parasites are commonly associated with: - seafood Ciguatera Toxin is commonly found in: - amberjack What is a TCS Food? - Baked potato Metal shavings are which type of contaminant - Physical What should foodservice operations do to ...

what can you get from raw meat ? - E. Coli FDA defense tool - A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? - treat what color is the cutting board for veggies? - green what color is the cutting board for raw meat ? - red what should you clean and sani...

Which unused items may be re-served to another customer? - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Under hot running water. How should a cloth used for wet-wiping be stored? - In a bucket of sanitizing solution. Where should the scoop for...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two...

Define foodborne illness. - a disease transmitted to people by food When is a foodborne illness considered an outbreak? - when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high ris...

A Food Handler's hands can transfer pathogens from one food to another - True Food handlers who don't wash their correctly can cause a foodborne illness - True A foodborne-illness outbreak is when two or more people get sick after eating at the same place - False Adults are more likely than pr...

A broken water main has caused the water in the operation to appear brown. What should the manager do? - Contact the local regulatory before use. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake wa...

The purpose of food safety management system is to - prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - Active managerial control A manager asks a chef to continue cooking chicken breasts aft...

The three types of hazards that make food unsafe - biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard ...

which action could lead to cross contamination? - touching more than one TCS food before washing your hands the primary risk associated with transporting ice in containers originally used to store chemicals is that they - may still have residue after they have been cleaned which procedure would ...

A Beverages - Which food item has been associated with Salmonella Typhi? A Beverages B Produce C Shellfish from contaminated water D Undercooked ground beef B Jaundice - What symptom requires a food handler to be excluded from the operation? A Sore throat B Jaundice C Coughing D Stomach cra...

A service sink should be used for - cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on ...