Garbage containers used by a business should be
waterproof, easy to clean, leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd,
the chicken salad should be
discarded
Which food items provide an ideal environment for pathogen growth
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food
Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink?
110°
The best location for chemical detergents and sanitizers to be stored is
in a storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds
145°
We have an expert-written solution to this problem!
, Which organization certifies and or classifies equipment for food preparation and sanitation
an ANSI accredited certification program
Which foodborne illness is usually caused by incorrectly canned food?
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food
safety measure involves
date marking foods with a maximum of seven daysonce open or prepared
What happens when non-potable water contaminates drinkable water?
cross-connection
What is the final step in the process of cleaning and sanitizing stationary equipment?
sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single
temperature machine is
180°
What is the meaning of the acronym FATTOM?
Conditions that favor the growth of most foodborne pathogens
What are the two items that can be obtained at a temperature of 45°
waterproof, easy to clean, leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd,
the chicken salad should be
discarded
Which food items provide an ideal environment for pathogen growth
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food
Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink?
110°
The best location for chemical detergents and sanitizers to be stored is
in a storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds
145°
We have an expert-written solution to this problem!
, Which organization certifies and or classifies equipment for food preparation and sanitation
an ANSI accredited certification program
Which foodborne illness is usually caused by incorrectly canned food?
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food
safety measure involves
date marking foods with a maximum of seven daysonce open or prepared
What happens when non-potable water contaminates drinkable water?
cross-connection
What is the final step in the process of cleaning and sanitizing stationary equipment?
sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single
temperature machine is
180°
What is the meaning of the acronym FATTOM?
Conditions that favor the growth of most foodborne pathogens
What are the two items that can be obtained at a temperature of 45°
