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Terms in this set (40)
if a food handler has been vomiting or has diarrhea, they should
call in sick and don't return until the symtoms have been gone for at least 24 hours
after washing, rising and drying hands, its recommended that a food handler
turn off the faucet with a paper towel
which is not a physical hazard
mold on cheddar cheese
what is the proper holding temperature of hot foods
135 or above
Why are elderly people at a higher risk for foodborne illness?
they have weakened immune systems
how often should your bi-metallic thermometer be calibrated
once a day or at the beginning of any shift or if dropped
wheezing and hives are symptoms of
food allergies
which of the folliwing must be cleaned, rinsed and sanitized
cutting boards
foodhandlers must wash their hands before
serving food
a food handler sees rodent droppings in the storage area. whens should he tell the manager
immediately bruh, thats nasty
when washing hands, how long should food handlers scrub their hands and arms
10-15 seconds
how should the temp of a tri-tip steak be taken when cooked
put thermometer in the thiccest part
what is used to test the concentration of sanitizing solution
test kit
which piece of jewelery is a food handlers allowed to wear
plain metal band
hepatitis a is a contagious..
virus