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food handeler

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
show 180  
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show jaundice  
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A risk of physical contamination can be reduced by   show
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What is the temperature range of the temperature danger zone   show
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show spore  
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Most regulations for food-service operations are written at what level   show
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show cross-contamination  
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What should be used to dry hands after washing them   show
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show 41*f 5*c  
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show Food allergies  
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What type of container should be used to transport TCS food from the place of preperation to the place of service   show
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show practice the skill  
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show Plain-band ring  
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Who should apply pesticides in an operation   show
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show Close the affected area and clean it  
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show Minimum internal cooking temperature of food  
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A hose connected to a running faucet that is left submerged in a bucket is an example of a(n)   show
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What is the intended use for a hand anticeptic   show
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show Milk and dairy, Shell eggs, Meat, poultry, fish, Shellfish and crustaceans, Baked potatoes, rice, beans, and vegetables, tofu or soy,sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, and untreated garlic-and-oil mixtures  
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A customer having an allergic reaction may show what symptoms   show
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show pasteurized  
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The effectiveness of chemical sanitizers is affected by   show
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show Failed to wash his hands and change gloves after handling raw meat  
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show Wash hands  
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Where should pesticides be stored   show
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Which agency enforces food safety in a food-service operation   show
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Food in storage should be rotated using which method   show
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What causes histamine to form in tuna   show
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Several people became ill with Bacillus cereus gastroenteritis after eating time-temperature abused rice this is an example of what   show
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show Their immune systems are not yet fully developed  
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What is the second basic rule of an integrated pest management program   show
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Food stored in a dry-storage area should be   show
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How long must shell-stock tags be kept on file   show
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show 24 hours  
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show Reducing the number of pathogens on a surface to safe levels  
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show Labels on food  
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What is the first basic rule of an IPM program   show
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show Biological,physical, and chemical  
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show Become ill themselves  
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show Air Gap  
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show When hired and then periodically after that  
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On-the-job training works best for   show
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show 165*F(74*C)  
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To work with food, a food-handler with a hand wound must   show
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How can managers play a key role in promoting good personal hygiene   show
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show Show if food has been time-temperature abused during shipment  
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show At room temperature  
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What is the minimum internal cooking temperature for poultry   show
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What is the first step in developing a HACCP plan   show
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Which type of pathogen is Hepatitis A   show
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Where is the only place a food-borne virus can reproduce   show
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show Surface temperature  
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show Gap between what an employee knows and what an employee needs to know  
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show gnawing, droppings and urine stains, tracks, nesting materials, holes  
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Hot TCS food that has been held below 135*f(57*C) for over 4 hours should be   show
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show To inform employees of safe use and hazards associated with chemicals used in the operation  
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What is the FDA Food Code   show
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A package of flour that arrives on the receiving dock with signs of dampness on the bag should be   show
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show Send the food-handler home and then call regulatory authority  
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show The water vaporizes before items can be sanitized  
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When recieving a delivery of food for an operation, it is important to   show
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To make sure that the chemical sanitizer being used on a food-prep table is at the correct strength you should   show
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show 41*F(5*C) or lower  
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What is the minimum internal cooking temperature for TCS food cooked in a microwave   show
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What is the calibration nut on a bimetallic stemmed thermometer used for   show
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A food-handler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong   show
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show 1 cleaned 2 rinsed 3 sanitized 4 air-dried  
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show 41*F(5*C)  
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Labels on containers of ready-to-eat TCS food that was prepped on-site must include what   show
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How should a prep table be cleaned and sanitized   show
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show Every 4 hours  
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What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered   show
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show Acidity, food, Temperature, Time, Oxygen, and Moisture  
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show Wet hands and arms with water at least 100*. Apply soap. Vigorously scrub hands and arms for 10-15 seconds Rinse hands and arms. Dry hands and arms  
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How should food-handlers keep their fingernails   show
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A food handler how spends an entire shift deboneing chicken should change gloves   show
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What is key to limiting bacterial growth   show
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show fully describe each menu item to customers who ask including and "secret" ingredients  
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show Acids in the food can leach zinc into the food  
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show 2 hours  
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show 4 hours  
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Which bacteria is commonly linked with cooked rice dishes   show
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Scombroid poisoning can be prevented by   show
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show pathogens including viruses, parasites, fungi,and bacteria  
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Jaundice is a symptom of which food-borne illness   show
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As part of hand-washing food-handlers must scrub their hands for   show
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Food-handlers should wash their hands before and after   show
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A food-handler who spends an entire shift forming hamburger patties should change gloves   show
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How should the temperature of a shipment of sour cream be taken when it arrives at an operation   show
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show Reject it  
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What is the top to bottom storage order   show
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show 41* or lower  
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All ready-to-eat TCS foods must be labeled if they will be kept longer than   show
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show 145*F (63*C) or higher for 15 seconds  
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show 7 Days  
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What is coving   show
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show rinsing, scraping, or soaking items  
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show Reducing the number of pathogens on a surface to safe levels  
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show Sanitizing  
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show Penetration  
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Cleaning and sanitizing utensils before use can prevent   show
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show Food allergies  
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show FDA  
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show Shut down the operation  
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Taking experienced staff away from their tasks is a disadvantage of which training method   show
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show Role play  
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Created by: Jenifer Clark