According to the FDA which is a major food allergen? - Crab legs
An employee has just received a large case of peanuts and needs to store it. Where should he store the
case of peanuts? - In a food preparation room
A manager is ordering new cookware for her establishment. Which material should the cookware be
made of? - Stainless steel
A food worker needs to prepare an assortment of different meats for cooking. How should the worker
accomplish this task? - Use separate equipment for each type of raw meat
A food worker needs to thaw five pounds of steaks for tomorrow's shift. How should he thaw the
steaks? - Place them in the refrigerator
What is a sign of cockroach infestation? - Strong oily smell
What is the minimum internal cooking temperature for fruits and vegetables cooked for hot holding? -
135 degrees F
A food worker comes into work with an infected cut on his wrist. What should the manager require him
to do before beginning work? - Cover the cut with a waterproof bandage and put on gloves
When is bare hand contact with ready to eat food permitted? - ?????When the ready to eat food is an
ingredient in a meal that will be cooked to a required temperature
How should a manager prevent backflow in a food establishment, if an air gap is not practical? - Use a
backflow prevention device
Which symptom is a food worker required to report to the manager? - Sore throat with a fever
, A food worker is cooking a pan of lasagna in the oven. What is the minimum temperature the lasagna
must reach during cooking? - 165 degrees F
While preparing different kinds of raw meat, when would an employee be required to clean and sanitize
a food contact surface? - ????
A manager is preparing to train some new employees. Which topic should she include, according to the
FDA food codes? - Food allergy awareness
What is a requirement for the application of restricted use pesticides in a food facility? - The pesticides
must be applied by a certified applicator
Which confirmed food worker illness must a manager report to the regulatory authority? - E. Coli
infection
A food worker is monitoring a self-service station. What must she remind customers to do? - Use clean
dishes each time they get food
Which characteristic could qualify a food as time/temp control for safety food (TCS/PHF)? - Neutral pH
level
A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What
must her manager do? - Restrict until regulatory approval is obtained
A manager is setting up a new warewashing machine. What is the maximum temperature allowed for
the hot water sanitizing rinse? - 194 degrees F
Which practice can cause cross-food contact with one of the eight major food allergens? - ?????
A food worker cleans his hands using a hand antiseptic after using the bathroom. What should the
manager ask him to do? - Wash his hands in a handwashing sink
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