purpose of a sanitizer test kit concentration of a chemical solution

ServSafe 2017 Already Passed

ready to eat TCS foods have a shelf life of how many days ✔✔7

cooked vegetable should be hot held at what temp ✔✔135

a manager can tell if a dishwasher is compliance by ✔✔looking for the NSF seal or ANSI certification

purpose of a sanitizer test kit ✔✔concentration of a chemical solution

food contamination resulting in foodborne illness is cause by ✔✔unwashed hands

A TCS food was prepped on june 1st what date should be placed on it ✔✔used by june 7th

if exposed to norovirus who should food handler contact ✔✔manager

wash your hands for how many seconds ✔✔10-15

the ambient air thermometer in a hot holding unit should be located ✔✔coolest part of the unit

dry food should be placed how many inches off floor ✔✔6

an employee with salmonella typhi can return to work ✔✔after symptoms have been gone for 24hours

bacterial contamination of food is best prevented by ✔✔purchasing from approved suppliers

what information must shellstock tags contain ✔✔date of harvesting

acidic foods should never be stored in ✔✔copper containers

a process that requires the implementation of a HACCP plan ✔✔using time as a public health control for sushi rice

grilled salmon temp ✔✔145

before plating a piece of pie after busing a table the server should ✔✔wash their hands

one way to prevent pests from entering an operation is ✔✔immediately inspect shipments when they arrive

what item can be placed in the same insulated container with packages of raw steaks ✔✔fresh pork chops

a consumer advisory notifies guests about risks ✔✔of raw or under cooked ingredients

if hand sink is dirty and full of straws and ice ✔✔immediately clean and sanitize the hand sink and retrain staff on the correct use of hand sinks

an operation may be cited for a violation ✔✔if they serve raw shellfish to high risk population

a condition that requires a manager to exclude a food handler from prep areas ✔✔food handler having diarrhea

whole pork must be cooked to ✔✔145

which food should be received at 41 or lower ✔✔raw pork

always purchasing sushi grade fish from approved supplier prevents a contamination of ✔✔parasitic

all food and nonfood items must be stored ✔✔away from the wall

which item can be worn by a food handler ✔✔plain metal ring

what can be served to nursing home residents ✔✔romaine lettuce with oil and vinegar dressing

food handler has vomited and has diarrhea, he should ✔✔be restricted from working with food

bleach is which type of sanitizer ✔✔chlorine