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| 1 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? | 180°F
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| 2 A food handler must be excludedicated from the operation for which symptom? | Jaundice
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| 3 The risk of physical contamination can be reduced by | Using shields on fluorescent light bulds where food is Stored.
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| 4 What is the temperature range of the temperature danger zone? | 41°F to 135°F (5°C to 57°C)
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| 5 What is a form some bacteria take to keep from dying when they do not have enough food? | Spore
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| 6 Most regulations for food service operations are written at what level? | State
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| 7 Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of | Cross-contamination.
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| 8 What should be used to dry hands after washing them? | Single-use paper towel
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| 9 At what internal temperature should raw meat, poultry, and seafood be stored? | 41°F (5°C) or lower
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| 10 Peanuts and soy products are dangerous for people with what condition? | Food allergies
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| 11 What type of container should be used to transport TCS food from the place of preparation to the place of service? | Insulated
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| 12 To learn a new skill, learners must be given the opportunity to | Practice the skill
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| 13 What is the only jewelry that may be worn on the hands or arms while handling food? | Plain-band ring
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| 14 Who should apply pesticides in an operation? | Pest control operator
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| 15 A backup of raw sewage has occurred in the kitchen. What should happen next? | Close the affected area and clean it.
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| 16 When using a bottom-to-top shelving order, what determines the best placement of food in a cooler? | Minimum internal cooking temperature of food
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| 17 A hose connected to a running faucet that is left submerged in a bucket is an example of a | Criss-connection.
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| 18 What is the intended use fir a hand antiseptic? | Reduce pathogens on skin
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| 19 An example of TCS food is | Sliced cantaloupe
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| 20 A customer having an allergic reaction may show which symptom? | Wheezing
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| 21 Raw or undercooked dishes made for high-risk populations must use eggs that have been | Pasteurized.
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| 22 The effectiveness of chemical sanitizers is NOT affected by its | Color.
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| 23 After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong? | The food handler failed to wash hands and change gloves after handling the raw meat.
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| 24 A food handler who has just bused tables must do what before handling food. | Wash hands
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| 25 Where should pesticides be stored? | In a secure storage area away from food
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| 26 Which agency enforces food safety in a food-service operation? | State or local regulatory authority
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| 27 Food in storage should be rotated using which method? | First in, first out
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| 28 What can cause histamine to form in tuna? | Time-temperature abuse
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| 29 Several people became ill with Bacillus cereus gastroenteritis after eating time temperature abuse rice. This result is an example of what? | Foodborne illness
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| 30 Why are young children at a higher risk for foodborne illness? | Their immune system are not yet fully developed.
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| 31 What is the second basic rule of an integrated pest management program? | Deny pests food, water, and a nesting or hiding place.
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| 32 Food stored in a dry-storage area should not be | Touching the walls.
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| 33 How long must shell stock tags be kept on file? | 90 days after the container has been empty or the last shellfish was served from the container
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| 34 You should label all ready to eat TCS food that is prepared in-house and held longer than | 24 hours
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| 35 What is the definition of sanitizing? | Reducing the number of pathogens on a surface to safe levels
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| 36 When transporting food off-site, how should information such as used by date and time be communicated to the off-site staff? | Labels on food
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| 37 What is the first basic rule of an IPM program? | Deny pests access to the faculty
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| 38 The three potential hazards to food are biological, physical, and | Chemical.
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| 39 People who are "carriers" are able to carry pathogens in their system and infect others, yet they never | Become ill themselves.
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| 40 What is the only certain way to prevent backflow? | Air gap
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| 41 When should employees receive food safety training? | When hired, and then periodically after that
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| 42 On-the-job-training works best for | Individuals or small groups.
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| 43 TCS food must be reheated to what temperature for 15 seconds within 2 hours? | 165°F (74°C)
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| 44 To work with food, a food handler with a hand wound must | Bandage the wound and limit contact with food.
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| 45 How can managers play a key role in promoting good personal hygiene? | Modeling proper behaviour at all times
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| 46 What do time-temperature indicators do? | Show if food has been time-temperature abuse during shipment
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| 47 What is one way that food should NEVER be thawed? | At room temperature
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| 48 What is the minimum internal cooking temperature for poultry? | 165°F (74°C)
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