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using shields on fluorescent lightbulbs where food is stored.
The risk of physical contaimination can be reduced by
90 days after the last shellfish was sold or served from the container
How long must shellstock tags be kept on file?
Inspect all food immediately before storing it.
When receiving a delivery of food for an operation, it is important to ...
No USDA or state department of agriculture inspection stamp
For which condition should you reject a shipment of fresh chicken?
To inform staff of use and hazards associated with chemicals used in the operation
What is the purpose of Material Safety Data Sheets?
What type of container should be used to transport TCS food from the place of preparation to the place of service.
Labels on food
When transporting food off-site, how should information such as reheating instructions be communicated to off-site staff?
Restrict the foodhandler from working with food
What should a manager of a quick-service operation do if a foodhandler reports having a sore throat and a fever?
every 4 hours during continual use, and more often as needed
A foodhandler who spends an entire shift forming hamburger patties should change gloves
Close the affected area and clean it
A backup of raw sewage has occurred in the kitchen, what should happen next
Minimum internal cooking temperature of food
When using a bottom-to-top shelving order what determines the best placement of food in the cooler
Chili that is being reheated for hot holding must reach what temperature for 15 seconds for 2 hours
Show if food has been time temperature abused during shipment
What do time temperature indicators do
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