Flashcards in 1-15 Deck (15)
In a year-long sanitizing dishwashing machine, what is the minimum temperature for the final rinse.
A chemical-sanitizing warewashing machine must have a temperature of what?
A good handler must be excluded from the food establishment for which symptoms?
Jaundice, vomiting and/ or diarrhea
A food handler must be restricted from the good establishment for which symptoms?
Sore throat, fever
What is the temperature range for the danger zone.
41 to 134 (70 to 125 = extreme danger)
What is the form some bacteria take to keep from funny when they do not have enough food?
Most regulations for good service operations are at what level?
At what internal temperature should raw meat,poultry, and seafood to be stored?
41 or lower
What type of container should be used to transport TCS food from the place of preparation to the place of service.
To learn a new skill, learners must be given the opportunity to _______.
Practice the skill
A backup of raw sewage has occured in the kitchen. What should happen next?
Close the affected area and clean it
When using a bottom to Top shelving order, what determines the best placement of good in the cooler?
Minimum internal cooking temperature of food
A house connected to a running faucet that is left submerged in a bucket is an example of what?
What are some symptoms of an allergic reaction?
Sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc..