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249 Cards in this Set
- Front
- Back
Which of the following is an example of an affinity group?
|
Church
|
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_____ projects the unit’s shift staffing based on a sales projection and standard staffing profile.
|
Scientific Staffing
|
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A(n) _____ is a short official note, memorandum or voucher, typically recording a sum owed
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Chit
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According to Quality Staffing, if your schedule calls for 3 seven-hour Salespeople on 1st shift, a minimum of _____ has to be worked.
|
18
|
|
According to the 15th Edition MTS Manual, what are the number of days during training that a manager trainee is required to work 3rd shift?
|
5
|
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According to the Waffle House Way, how man uniforms tops should an Associate have been given after completing one full year of service?
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4
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An Associate who has worked for you more than 1 year is experiencing difficulties with her pregnancy. Her doctor told her not to work more than 5 hours per day, even though she is scheduled to work 8 hours per day. Is she entitled to this reduced work schedule even if it is an inconvenience to the unit?
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Yes, because accommodations should be made based on her doctor's recommendations
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Can you legally fire someone who is HIV-positive if you are concerned that Customers might find out?
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No, because HIV is covered under the Americans with Disabilities Act
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Controllable Margin =
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Sales - Food Cost - Operating - Excess Payroll total - Expenses
|
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How do you handle a "commissary sale"?
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The cost is subtracted from the commissary through a "cash sale to another unit"
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How is paid-out receipt treated when counting the drawer?
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Like cash
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How is the register cleared of sales figures at each shift change?
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With a "Z Reading"
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How many days are there in each operating period?
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28
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How many days off in a row should you try to schedule Associates for?
|
2
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How many operating periods are there in each fiscal year?
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13
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How many weeks of schedules should you always have posted on the Action Centers?
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2
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How often should you update the Blackbook?
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Daily
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How should a commissary shortage of $35 be handled?
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The person responsible for the shortage will be held accountable through a payroll deduction for the full amount of the shortage
|
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How should a Unit Manager verify the drawer?
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Count it and then have a Salesperson count it
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How soon should a separation notice be completed after separation of an Associate from employment?
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Within 72 hours
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If you have an electric ignition pilot on your water heater and the electricity is out, what is recommended for you to do to help get the hot water ignition working?
|
Use a power inverter in your car
|
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Non-food cost, payroll or operating expenses incurred that unit level management has some degree of control over.
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Total Direct Expense
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Roughly how much of every sales dollar do food cost, payroll and operating absorb?
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55 cents
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What accounting term do we use to describe gross sales less any sales taxes?
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Net Sales
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What age is the beginning point regarding Age Discrimination under Title VII of the Civil Rights Act?
|
40
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What are the two basic questions a unit manager should ask him or herself if he alone is going to discipline an associate and avoid discrimination?
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What is the unit manager's past practice and what does the Waffle House written policy say?
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What does consistent monitoring of the PPE positively affect in the restaurant?
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Production & Payroll
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What does PTD Shifts on the Comparison Report represent?
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Period-to-Date sales broken out by shifts
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What does Respect plus Appreciation equal?
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Retention
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What is 2/2?
|
the food used during the last 24 hours between 2 PM yesterday and 2 PM today
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What is achieved when you combine Praise & Recognition?
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Motivation
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What is it called if an Associate makes any complaint about harassment, discrimination or a payroll violation and a member of management then takes a negative employment action against that Associate?
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Retaliation
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What is Rule # 1?
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Show Up
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What is the "Guide" for a Unit Manager to ensure everything needed to run the unit is"prepped" and on the floor?
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PRC
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What is the % difference between the current year and last years results?
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Variance
|
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What is the APD's job related to training?
|
Gatekeeper
|
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What is the basic rule of management to help prevent discriminatory treatment of Associates?
|
Treat similar situations the same, unless there is a sound reason to do otherwise
|
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What is the basis for determining the daily Grill Operator bonus ?
|
% of total sales for the shift they cook and that shift in a sales increase of at least $1.00
|
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What is the Company standard maximum target for register shortages?
|
$20
|
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What is the easiest and most frequent source for theft?
|
Coffee
|
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What is the first step in progressive discipline?
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Verbal warning
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What is the local marketing effort that Waffle House uses whose primary objective is to build sales through long-term relationships and community involvement?
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The First Mile
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What is the main reason Food Cost systems fail?
|
The Unit Manager stops following the systems
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|
What is the maximum number of adults allowed per booth under the Full House policy?
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5
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What is the maximum number of days of food inventory you should have in the commissary?
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10
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What is the minimum number of hours an Associate must work to count towards People Quota
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14
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What is the number of hours a manager trainee's work week is based upon?
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55
|
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What is the only record that shows an Associate has been paid?
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Payroll Receipt Log
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What is the overtime account?
|
602
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What is the possible problem if you have water dripping into your refrigerator?
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Clogged drain tube
|
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What is the primary responsibility of the Door Corps?
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Remain at the door and greet each Customer
|
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What is the purpose of the Unit Manager Days Off Baton?
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Accountability
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What is the role of the District Manager in the MTS process?
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Substitute Quarterback
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What is the role of the Expeditor?
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To ensure that quality food is delivered and that Salespeople maintain superb service
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What is the stock rotation procedure used by Waffle House?
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FIFO (First In/First Out)
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What is the target for Overtime dollars?
|
0 hours
|
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What is the total sales divided by the number of days in the period?
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DA
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What may be the problem if the rinse temperature in the dish machine is below 180 degrees
|
The booster heater needs to be reset
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What may be the problem if your toast is too light?
|
a dirty crumb tray
|
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What should be done if the Customer area is too hot or cold?
|
Adjust the thermostat
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What should be the range of 2/2?
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+/- 3%
|
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What should shift huddles do?
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Deliever bit-sized coaching
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What should you do if the two eye burner will not light automatically
|
Check that the pilot is lit
|
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What time should a Unit Manager be at work according to the Unit Managers Daily Routine in the MTS?
|
6:15 AM
|
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What time should the credit card settlement be completed every day?
|
7:00 AM
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What topic should ALWAYS be covered during a shift huddle?
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C&t
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What type of sexual harassment involves a manager/supervisor asking an Associate to comply with their sexual demands and upon refusal taking adverse employment action against the Associate?
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Tangible Employment Action
|
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What will happen if your coffee machine "dual voltage" switch is in the wrong position?
|
It will take longer to brew a pot of coffee
|
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When are new Associates eligible to participate in the stock program?
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After 1 year
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When can a Unit Manager borrow company funds from a unit for personal use?
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Never
|
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When completing a Pride Inspection, what can also be calculated
|
Health Inspection Score
|
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When entering the restaurant during a Manager's Walk Through, what should you concentrate on?
|
What can be praised and what needs to be corrected
|
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When is it okay to tell a sexual joke at work?
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Never
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When is it required that a newly hired Associate call the AON number?
|
Always
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When is payroll paid in cash to your Associates?
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Sunday
|
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When is the weekday par amount used?
|
Sunday through Thursday
|
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When must cash audits be completed?
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2 PM - 4 PM daily
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When ordering operating supplies, you MUST meet what target?
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No Target - Order what you need
|
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When should a Manager's Walk Through be conducted?
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Every time you enter the unit
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When should sanitation inspections be conducted?
|
Weekly with the District Manager
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When should the build-up be completed?
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Once a day after 1st shift
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When should the Dish Inventory be completed?
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1st or 2nd shift on Sunday
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When you pull to Par you should have enough food on the floor to last how many hours?
|
36
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Where is the number of people needed to staff a unit found?
|
People Data Sheet
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Where should a copy of the Cash Register Shortage Tracking Chart be posted to indicate the shortage to Associates?
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In the backroom so all Associates can see it
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Where will you recruit 80% of your new hires?
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In your Unit
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True or False: All Associates who worked during a shift where a cash register shortage occurred and had access to the cash drawer must sign the Cash Register Shortage Form.
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True: All Associates
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What are things that should be done after a Crisp Shift Change?
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Set up drawer for next shift & conduct a cash audit
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True or False: Sales per Shift is what the PPE provide management.
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True: Sales per Shift
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True or False: Being Positive is a characteristic of an effective Coach?
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True: Positive
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True or False: "I'm staffed so why should I be recuriting now?" is a common misconception about recruiting.
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True: "I'm staffed so why should I be recruiting now?"
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True or False: Offense is one of the four components of the Sales Stool?
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True: Offense
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True or False: Expediting for 2 hours is required for Red Star Certification
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False: Has Expedited for at least 4 hours
|
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What type of manager count toward People Quota?
|
Relief Manager
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True or False: Remain Calm and Negative are effective for handling a potentially violent Customer?
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False: Remain calm and polite
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Is Diabetes one of the disability covered under the Americans with Disabilities Act?
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Yes: Diabetes
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Which TWO days does the pull usually not equal the food used the previous 24 hours?
|
Friday & Sunday
|
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Who must conduct the Halftime Grill skills Evaluations on each manager trainee?
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AVP/Region
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Why must each Salesperson complete a "Ticket Control Sheet?"
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AFAT
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Your Food Cost Target is 29.9 and your actual food cost is 31.5. What is the amount of the wasted food per period if your period sales are $38,400?
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$614.40
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True or False: A foodhandler's hands can transfer pathogens from one food to another.
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TRUE
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True or False: Food handlers who don't wash their hands correctly can cause a foodborne illness.
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TRUE
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True or False: A foodborne-illness outbreak is when two or more people get sick after eating at the same place.
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FALSE
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True or False: Adults are more likely than preschool-age children to get sick from contaminated food.
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FALSE
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Leftover chili is cooled on the counter is what kind of abuse?
|
Time-temperature abuse
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A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun is what kind of contamination?
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Cross-contamination
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A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad is poor ______ _______.
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Poor personal Hygiene
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A server setting tables touches the food-contact surfaces of a water glass when placing it on the table is ______ _______.
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Cross-contamination
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Name 5 foods that is or contains a TCS food.
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Baked Potatoes, Pizza with diced tomatoes and green pepper, Poached salmon, Refried beans, Scrambled shell eggs, Shrimp fried rice, Tofu ice cream, Vanilla milk shake.
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True or False: All pathogens need oxygen to grow.
|
FALSE
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True or False: The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
|
FALSE
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True or False: Salmonella Typhi is commonly linked with ground beef.
|
FALSE
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True or False: Parasites are commonly associated with seafood.
|
TRUE
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List the six conditions that pathogens need to grow.
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Food, Acidity, Temperature, Time, Oxygen, Moisture
|
|
What food is commonly linked to Hepatitis A?
|
E, F, J
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What food is commonly linked to Norovirus?
|
E, F, J
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What food is commonly linked to Salmonella Typhi?
|
A, F
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What food is commonly linked to Shigella spp.?
|
G, J
|
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What food is commonly linked to Shiga toxin-producing Escherichia coli?
|
C, G
|
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What food is commonly linked to Nontyphoidal Salmonella?
|
C, G, I, B
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What are examples of Biological contaminants that are a risk to food?
|
Biological: bacteria, ciruses, parasites, fungi, and toxins from plants, mushrooms, and seafood.
|
|
What are examples of Physical contaminants that are a risk to food?
|
Physcial: foreign objects such as dirt, broekn glass, metal staples, and bones.
|
|
What are examples of Chemical contaminants that are a risk to food?
|
Chemical: cleaners, sanitizers, and polishes.
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True or False: You should wash your hands after taking a break to smoke.
|
TRUE
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True or False: You should not have painted fingernails when serving food.
|
TRUE
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True or False: Wearing a dirty uniform or apron can contaminate food.
|
TRUE
|
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True or False: Use hand antiseptic before washing hands.
|
FALSE
|
|
List the 5 steps to hand washing
|
Wet hands and arms, Apply enough soap, Scrub hands, Rinse, Dry with paper towel or hand dryer.
|
|
Can the action of touching your hair, face, or body contaiminate food?
|
Yes
|
|
Can the action of wearing a hat while prepping food contaiminate food?
|
No
|
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Can the action of handling money contaiminate food?
|
Yes
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Can the action of earing a clean apron contaiminate food?
|
No
|
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Can the action of sneezing, coughing, or using a tissue contaiminate food?
|
Yes
|
|
(E) Exclude or (R) Restricted: A food handler at a hospital has a sore throat and a fever.
|
E
|
|
(E) Exclude or (R) Restricted: A food handler at a nursing home has jaundice.
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E
|
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(E) Exclude or (R) Restricted: A food handler at a restaurant was vomiting this morning.
|
E
|
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(E) Exclude or (R) Restricted: A food handler at a restaurant has been diagnosed with a foodborne illness caused by Salmonella Typhi.
|
E
|
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True or False: Rinsing a cutting board will prevent cross-contaimination with the next food item placed on it.
|
FALSE
|
|
True or False: Some thermometers cannot be calibrated.
|
TRUE
|
|
True or False: Chicken held at an internal temperature of 125 ͦF has been time-temperature abused.
|
Tur
|
|
Name 2 ways to prevent cross contamination.
|
Use separate equipment for each type of food; Clean and sanitize all work surfaces, equipment, and utensils after each task; Prep raw meat, fish, and poultry, and ready-to-eat food at different times; buy prepared food.
|
|
What are the temperature danger zone _____ ͦF to ______ ͦF
|
41 ͦF to 135 ͦF
|
|
What are the temperature range at which foodborne pathogens grow most quickly _____ ͦF to ______ ͦF
|
70 ͦF to 125 ͦF
|
|
Thermometers used to measure the temperature of food must to accurate to ________ .
|
+/- 2 ͦF or +/- 1 ͦF
|
|
Place a probe into the ________ part of the food.
|
thickest
|
|
Wait ________ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.
|
15
|
|
Make sure your thermometers are accurate by ________ them regularly.
|
calibrating
|
|
Sanitize thermometeres by using a sanitizing solution for ________ surfaces.
|
food-contact
|
|
True or False: You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers.
|
FALSE
|
|
True or False: You can store food in any durable container that you can cover.
|
FALSE
|
|
True or False: Arrange stored food by its use-by-date so that you use the oldest food first.
|
TRUE
|
|
True or False: You should reject a delivery of frozen steaks covered in ice crystals.
|
TRUE
|
|
Store food at least _________ inch(es) [_________ centimeter(s)] off the floor.
|
six; fifteen
|
|
Store raw meat, poultry, and seafood _________ ready-to-eat food.
|
below
|
|
Purchase food from _________ , reputable suppliers
|
approved
|
|
Store ready-to-eat TCS food that is prepared on-site for no more than _________ days.
|
seven
|
|
Raw poultry should be on the 1st, 2nd, and 3rd shelf.
|
3rd
|
|
Ground beef should be on the 1st, 2nd, and 3rd shelf.
|
2nd
|
|
Cake should be on the 1st, 2nd, and 3rd shelf.
|
1st
|
|
True or False: Coolers are designed to cool hot food quickly.
|
FALSE
|
|
True or False: Cook a whole turkey to a minimum internal cooking temperature of 155 ͦF for 16 seconds.
|
FALSE
|
|
True or False: The first step in cooling TCS food is to cool it from 135 ͦF to 70 ͦF within three hours.
|
FALSE
|
|
True or False: Fish cooked in a microwave must be cooked to a minimum internal temperature of 145 ͦF.
|
FALSE
|
|
Four acceptable methods of thawing foods
|
In the cooler; Under running drinkable water at 70 ͦF or lower; In a microwave; As part of the cooking process
|
|
Minimum Internal Cooking Temp for Swordfish Steaks
|
145 ͦF for 15 sec
|
|
Minimum Internal Cooking Temp for Whole Chicken
|
165 ͦF for 15 sec
|
|
Minimum Internal Cooking Temp for Pork Chops
|
145 ͦF for 15 sec
|
|
Minimum Internal Cooking Temp for Ground Beef Patties
|
155 ͦF for 15 sec
|
|
Minimum Internal Cooking Temp for Glazed Carrots for Hot-Holding
|
135 ͦF
|
|
Correctly cool a large pot of chili by?
|
Either `1) Place it in an ice-water bath and stir it 2)Stir the chili with ice paddles 3)Place it in a blast chiller
|
|
True or False: Hold cold TCS food at an internal temperatur of 41 ͦF or lower
|
TRUE
|
|
True or False: Hold hot TCS food an internal temperature of 120 ͦF or higher
|
FALSE
|
|
Your operation may be allowed to hold hcicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours.
|
FALSE
|
|
When holding TCS food for service, the internal temperature must be checked at least every four hours.
|
TRUE
|
|
Why shouldn't a server use a glass to scoop ice?
|
The glass may break or chip
|
|
What can happen if food has not been held at the correct temperature?
|
Pathogens present in the food can grow to harmful levels and cause a foodborne illness.
|
|
Active managerial control focuses on managing the risk factors for foodborne illness.
|
TRUE
|
|
The purpose of a food safety management system is to prevent foodborne illness.
|
TRUE
|
|
A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliniated, or reduced to safe levels.
|
TRUE
|
|
If cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef patties reaches 155 ͦF for 15 seconds.
|
TRUE
|
|
True or False: Is Purchasing food from unsafe sources a common risk factor responsible for foodborne illness
|
TRUE
|
|
True or False: Is Failing to cook food adequately a common risk factor responsible for foodborne illness
|
TRUE
|
|
True or False: Is Holding food at incorrect temperatures a common risk factor responsible for foodborne illness
|
TRUE
|
|
True or False: Is Using contaminated equipment a common risk factor responsible for foodborne illness
|
TRUE
|
|
True or False: Is Practicing poor personal hygiene a common risk factor responsible for foodborne illness
|
TRUE
|
|
True or False: Smoking food as a method of preserving food process requires a HACCP plan.
|
TRUE
|
|
True or False: Curing food process requires a HACCP plan.
|
TRUE
|
|
True or False: Sprouting seeds or beans process requires a HACCP plan.
|
TRUE
|
|
True or False: Packaging food using reduced-oxygen packaging (ROP) methods process requires a HACCP plan.
|
TRUE
|
|
HACCP has how many principles
|
7
|
|
True or False: Different areas of a facility have different lighting intenstiy requirements
|
TRUE
|
|
True or False: When mounted on legs, stationary equipment must be at least two inches (five centimeteres) off the floor.
|
FALSE
|
|
True or False: An electrical power outage is considered by local regulartory authorities to be an imminent health hazard
|
TRUE
|
|
True or False: The EPA creates national standards for foodservice equipment that comes in contact with food.
|
FALSE
|
|
What items are needed in a handwashing station?
|
Hot and cold running water; Soap; A way to dry hands; Gargbage Container; Signage for staff members to wash hands
|
|
Definition for Air Gap
|
Air space that separates an outlet of safe water from a potentially contaminated source of water
|
|
Definition for Backflow
|
Reverse flow of contaminants through a cross-connection into a drinkable water supply
|
|
Definition for Cross-connection
|
Physical link between safe water and dirty water
|
|
Definition for Food-candle
|
Measure of lighting intensity
|
|
True or False: Surfaces must be sanitized before they are cleaned.
|
FALSE
|
|
True or False: Cleaning reduces the number of pathogens on a surface to safe levels.
|
FALSE
|
|
True or False: Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel
|
FALSE
|
|
True or False: Saoking items for 30 seconds in water at least 171 ͦF is an acceptable way to sanitize items.
|
TRUE
|
|
A food-contact surface should be cleaned and sanitized at after it is used?
|
Yes
|
|
Before food handlers start working with a different type of food the food contact surface should be?
|
Cleaned and Sanitized
|
|
If a food contact surface is constantly used, after how many hours should it be cleaned and sanitized?
|
4
|
|
Clean-In_place Equipment: What are the steps for cleaning and sanitizing stationary equipment be cleaned and sanitized?
|
Unplug equipment; removeable parts off and wash, rinse, sanitize by hand or dishwasher; Scrape or remove food from equip surface; wash equip surface; Rinse equip surface w/ clean water; Sanitize equip surface; allow to air-dry
|
|
Five factors that affect a sanitizer's effectiveness
|
Concentration; Temperature; Contact time; Water hardness; pH
|
|
Steps for cleaning and Sanitizing three-compartment sink
|
Rinse, scrape, or soak items; Wash items; Rinse items in 2nd sink; Sanitize items in 3rd sink; air dry items on a clean and sanitized surface.
|
|
Which group of individuals has a higher risk of foodborne illness? Teenagers, Elderly people, Women, Vegetarians
|
Elderly people
|
|
Parasites are commonly associated with
|
Seafood
|
|
Ciguatera toxin is commonly found in
|
Saltines
|
|
Is Baked Potato a TCS food?
|
Yes
|
|
Metal shavings are which type of contaminant?
|
Physical
|
|
Which should foodservice operators do to prevent the spread of hepatitis A?
|
Exclude staff with jaundice from the operation
|
|
To wash hands correctly, a food handler must first
|
Wet hands and arms
|
|
What should foodservice operators do to prevent customer illness from Shigella spp.?
|
Control flies inside and outside the operation
|
|
What must a food handler with a hand wound do to safely work with food?
|
Bandage the wound with an impermeable cover and wear a single-use glove
|
|
What item is considered acceptable work attire for a food handler?
|
Plain-band ring
|
|
What task requires food handlers to wash their hands before and after doing it?
|
Handling raw meat, poultry, or seafood
|
|
Which action requires a food handler to change gloves?
|
The food handler is wearing gloves that have been torn
|
|
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
|
Place the thermometer stem into an opened container
|
|
When should a shipment of fresh chicken be rejected?
|
The receiving temperature is 50 ͦF.
|
|
Where should ground fish be stored in a cooler?
|
Below pork roasts
|
|
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ͦF?
|
7 days
|
|
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
|
Lettuce, fresh halibut, fresh beef roast, ground chicken
|
|
What organization requires Material Safety Data Sheets?
|
Occupational Safety and Health Administration
|
|
What is the minimum internal cooking temperature for green beans that are hot-held for service?
|
135 ͦF
|
|
What food item does the Food and Drug Administartion advise against offering on a children's menu?
|
Rare cheeseburgers
|
|
TCS food reheated for hot-holding must reach what temperature?
|
165 ͦF for 15 seconds
|
|
What method should never be used to thaw food?
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Place the item on a prep counter
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When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
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60 minutes
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Food held at 41 ͦF or lower before being removed from refrigeration can be held without temperaturecontrol for up to how many hours?
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6
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Hot TCS food can be held without temperature control for a maximum of how many hours.
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4
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Which food may be re-served to customers?
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Unopened pre-packaged food
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What is the purpose of setting critical limits in a HACCP plan?
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To reduce hazards to safe levels
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What is the minimum water temperature required when using hot water to sanitize objects?
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171 ͦF
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What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
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Corrective action
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What is the final step in cleaning and sanitizing a prep table?
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Allowing the surface to air-dry
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What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
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30 seconds
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If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
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Every 4 hours
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What is the third step in cleaning and sanitizing items in a three-compartment sink?
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Rinsing
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What type of thermocouple probe should be used to check the internal temperature of a beef roast?
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Penetration
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What food safety practice can prevent cross-contact?
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Washing, rinsing, and sanitizing utensils before each use
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What is the most likely cause of wheezing and hives?
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Food allergies
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What is a basic characteristic of a virus?
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Requires a living host to grow
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Where should staff members eat, drink, smoke, or chew gum?
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In designated areas
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When can a food handler with a sore throat and a fever return to work with or around food?
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A written medical release is provided.
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What should a foodservice operator do when responding to a foodborne-illness outbreak?
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Segregate the product
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