Food Handler Review

3. Whole or cut tomatoes are TCS foods?
5. Can be caused by touching the rim of a glass.
6. Use hand sanitizers/antiseptics ____ handwashing.
8. Water should be 110 degrees when ____ dishes in a 3 compartment sink.
10. A ____ guard will help control cross contamination at a buffet.
12. Minimum temperature for ____ food is 135 degrees.
14. Remove this before going to the restroom to practice good personal hygeine.
16. Food stored in the front of other food (FIFO method) will ____ first.
19. First step to washing your hands.
22. Time & Temp abused chicken can result in?
23. A dishwasher will ____ & sanitize dishes.
24. I walked away from cutting onions, do I clean & sanitize work surface?
25. Keep food 6 inches above floor and ___ from wall.
26. Cleaning & sanitizing each sink and all work surfaces is the ____ step.
29. Ready to Eat food must be labeled if not used within __ hours
32. Glass is what kind of hazard?
33. Make sure the _____ holds a steady number before removing.

1. Grow well in the danger zone.
2. Tell manager and don't use if your ____ board is damaged.
4. You always must have your hair up or in a hair covering.
7. Symptom of Hep A and has to be reported to the manager.
9. When making a sandwich, what should you wear?
11. Tongs, glasses, forks, plates are ___ ____ surfaces.
13. Scrape, ____, rinse, sanitize, air dry.
15. Biological hazards include bacteria, parasites, fungi, and ____.
17. A foodborne illness is transmitted to people through ___.
18. Servers need to tell customer how each dish is made if they have a food ____.
19. What do you do before putting on new gloves?
20. Under running water 70 degrees or below is a way to ____ frozen poultry.
21. 41-135 degrees.
23. Beef or chicken needs to be 165 internal temperature?
27. Tell your manager if you notice signs of a ____.
28. Next step after you wash, rinse, and sanitize.
30. Keep a cleaning towel in a _____ solution when not in use.
31. Allergy in a ham, bacon, lettuce, wheat bread sandwich