Daltonvicky

Is free of contaminants - ANSWER -Safe food is food that: Failure to implement good food safety policies. - ANSWER -A foodborne disease outbreak can be caused by: FDA - ANSWER -Government organization that is responsible for writing food service guidelines: Eating contaminated food. - ANSWER -A foodborne illness results from: Company Policies Company Procedures Company Practices - ANSWER -What is included in a good food safety management system? Planning Organizing Directing...

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? - ANSWER -5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER -Separately from food that will be served What symptom can indicate a customer is having an allergic reaction? - ANSWER -Wheezing or shortness of breath When must a food handler change gloves? - ANSWER -As soon as they become dirty or torn ...

How long is the food managers certificate valid for? - ANSWER -3 years How long is the permit to operate valid for? - ANSWER -1 year when do critical violations need to be corrected? - ANSWER -Immediately Who does the food managers certificate belong to? - ANSWER -the individual completing the class. Where must the food managers certificate be posted? - ANSWER -Visible to your patrons. What is the purpose of the food managers course? - ANSWER -to help the operator improve sanitary...

How long is a Suffolk County Food Service Permit valid for? -ANSWER - 1 year Who does the Food Manager's certificate belong to? -ANSWER - the individual completing the class Where must the Food Manager's certificate be posted? -ANSWER - visible to your patrons 4). How long is the Suffolk County Limited Food Manager's Certificate valid for? -ANSWER - 3 years True or False: A restaurant can deny access to an inspector if the store is very busy and the owner is not present. -ANSWER -...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device -ANSWER - a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny p...

Critical Violations must be corrected within two weeks - ANSWER -false Who does the food managers certificate belong to? - ANSWER -the one who completed the test Where must the food managers certificate be posted? - ANSWER -visible to all patrons What is the purpose of the Food Managers Course? - ANSWER -to help the operator improve sanitary practices A restaurant can deny access to an inspector if it is during a busy dinner period. - ANSWER -False Only one shift at the food estab...

Bacterial Growth Factors MATT - ANSWER -Moisture Acidity Time Temp Bacterial growth factor - Moisture - ANSWER -Above 0.85 Bacterial growth factor - Acidity - ANSWER -Between 4.6 - 7.0 Bacterial growth factor - Time - ANSWER -After 2hrs, growth doubles every 20min Bacterial growth factor - Temp - ANSWER -Temp. Danger Zone - 41 - 140 Psychophilic bacteria - ANSWER -Cold loving 32 - 86 mesophilic bacteria - ANSWER -Middle temp. loving 122 - 176 Thermophilic bacteria - ANSWER -...

A. diagnosis of norovirus. B. diagnosis of typhoid fever but provides a medical note. C. visibly covered wound. D. case of jaundice for more than 7 days. -ANSWER - C. visibly covered wound. Reusable containers provided by an operation for take-home food must be A. provided and maintained by the customer. B. cleaned and sanitized by the customer before being refilled. C. returned to the operation labeled with the customer's name. D. cleaned and sanitized by the operation before being...

A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER -Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - ANSWER -High food safety standards What is the best way to prevent poor food safety? - ANSWER -Employee training Which one of the following duties is management's responsibility to ensure food safety? - ANSWER -Preventing infected employees from contaminating food. All of...

C. It makes cleaning and sanitizing easier -ANSWER - Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizing more complicated B. 6 Inches -ANSWER - What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches C. 165 F -ANSWER ...