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- 1. Open Ended180
- 2. Open EndedJaundice, vomiting and/or diarrhea
- 3. Open Ended41 to 135
- 4. Open Endedspore
- 5. Open Endedstate
- 6. Open Ended41 or lower
- 7. Open Endedinsulated containter
- 8. Open Endedpractice the skill
- 9. Open Endedclose the affected area and clean it
- 10. Open Endedminimum internal cooking temperature of food
- 11. Open Endedcross-connection
- 12. Open Endedsneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
- 13. Open Endedpasteurized
- 14. Open EndedExposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color
- 15. Open Endedstate or local regulatory authority
- 16. Open Endedtime-temperature abuse
- 17. Open Ended1. deny pests access to the operation 2. deny pests food, water, and a nesting or hiding place 3. work with a licensed PCO to eliminate pests that do enter the operation
- 18. Open Ended16 mesh per square inch screening
- 19. Open Endedtouching the walls
- 20. Open Ended90 days after the container has been emptied or the last shellfish that was served from the container
- 21. Open Ended24 hours
- 22. Open Endedvacuum-breaker
- 23. Open Endedwhen hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary
- 24. Open Ended165
- 25. Open Endedshow if food has been time-temperature abused during shipment
- 26. Open Endedat room temperature
- 27. Open Ended165
- 28. Open EndedHazard Analysis and Critical Control Points
- 29. Open EndedHACCP system
- 30. Open Ended1. Conduct a hazard analysis 2. determine critical control points (CCPs) 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation
- 31. Open Ended1. cool food from 135 to 70 within 2 hours 2. cool food from 135 to 41 within 6 hours
- 32. Open Endedbimetallic stemmed thermometer
- 33. Open Endedthermocouples and thermistors
- 34. Open Endedimmersion probes
- 35. Open Ended165 for 15 seconds
- 36. Open Ended155 for 15 seconds
- 37. Open Ended145 for 15 seconds
- 38. Open Ended145 for 4 minutes
- 39. Open Ended135
- 40. Open Ended135
- 41. Open EndedIntegrated Pest Management (IPM) program
- 42. Open Endeddetergent
- 43. Open Endedmoderately-alkaline and highly-alkaline
- 44. Open Endedmoderately-alkaline
- 45. Open Endedmoderately-alkaline
- 46. Open Endedhighly-alkaline
- 47. Open Endedhighly-alkaline
- 48. Open Endedabrasives
- 49. Open Endeddegreaser
- 50. Open Endeddelimer
- 51. Open EndedPre-scrape, clean, rinse, sanitize, air dry
- 52. Open Ended6 inches
- 53. Open Endedchemicals
- 54. Open EndedMaterial Safety Data sheet
- 55. Open Endedinform employees of safe use and hazards associated with chemicals used in the operation
- 56. Open Ended1. Creating a Master Cleaning Schedule 2. Training your employees to follow it 3. Monitoring the program to make sure it works
- 57. Open Endedvirus
- 58. Open Endedvirus
- 59. Open Endedvirus
- 60. Open Endedvirus
- 61. Open Endedvirus
- 62. Open Endedperson's intestines
- 63. Open Endedsurface temperature
- 64. Open Endedrodent infestation
- 65. Open Endedthrown out immediately
- 66. Open Endedthe federal goverment's recommendations for foodservice sanitation regulations
- 67. Open Endedkeep the foodhandler away from duties that involve food
- 68. Open Endeduse a test kit to check the sanitizer's concentration when mixing it
- 69. Open Endedinsert the thermometer of the stem into the thickest part of the product
- 70. Open Ended41 or lower
- 71. Open Ended165
- 72. Open Endedthe date the food should be sold
- 73. Open Endedcleaned, rinsed, and sanitized
- 74. Open Endedevery 4 hours
- 75. Open Ended100
- 76. Open Ended1 hour
- 77. Open Endedfully describe each menu item to customers who ask, including any secret ingredients
- 78. Open Endedacids in the food can leach zinc into the food
- 79. Open Endedbotulism
- 80. Open Endedsous-vide
- 81. Open Endedshiga toxin producing e coli
- 82. Open Endedcooking food in the right temperature
- 83. Open Endedwash their hands
- 84. Open Endedtoxic metal poisoning
- Answer choicesTagsAnswer choicesTags