FOOD HANDLERS FINAL QUIZ WITH LATEST SOLUTIONS A GRADED

FOOD HANDLERS FINAL QUIZ WITH LATEST SOLUTIONS A GRADED if a food handler has been vomiting or has diarrhea, they should right ans----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 right ans----turn off the faucet with a paper towel which is not a physical hazard right ans----mold on cheddar cheese what is the proper holding temperature of hot foods right ans----135 or above Why are elderly people at a higher risk for foodborne illness? right ans----they have weakened immune systems how often should your bi-metallic thermometer be calibrated right ans----once a day or at the beginning of any shift or if dropped wheezing and hives are symptoms of right ans----food allergies which of the folliwing must be cleaned, rinsed and sanitized right ans----cutting boards foodhandlers must wash their hands before right ans----serving food a food handler sees rodent droppings in the storage area. whens should he tell the manager right ans----immediately bruh, thats nasty when washing hands, how long should food handlers scrub their hands and arms right ans----10-15 seconds how should the temp of a tri-tip steak be taken when cooked right ans----put thermometer in the thiccest part