Food Service Worker Test Review Questions And Complete Solutions.
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Course
SubAssessment
Institution
SubAssessment
Salmonella - Answer Is a food borne illness.
The two most common food borne illness symptoms. - Answer Diarrhea and vomiting
Person-In-Charge - Answer Must be present at all hours of operation of a food service establishment.
After: taking out the trash, touching their hair and pu...
Food Service Worker Test Review
Questions And Complete Solutions.
Salmonella - Answer Is a food borne illness.
The two most common food borne illness symptoms. - Answer Diarrhea and vomiting
Person-In-Charge - Answer Must be present at all hours of operation of a food service establishment.
After: taking out the trash, touching their hair and putting meat on the grill. All of these. - Answer A
food service worker should wash their hands after: ___________________________
Person who is only the cashier - Answer Which position in a Food Service Establishment is not required
to wear a hair restraint?
Dried grains and spices - Answer Is not considered to be a potentially hazardous food.
155° F - Answer Ground Beef must be cooked to ______ minimum internal food temperature for 15
seconds to kill bacteria present in the meat.
165° F - Answer Chicken or turkey must be cooked to _____ minimum internal food temperature for at
least 15 seconds to kill bacteria present in the meat.
microwave - Answer When cooking raw meat in a ________, the minimum internal food temperature
of the meat must reach 165°F in all parts.
135° F - Answer The minimum internal food temperature for vegetables and fruits held hot on a steam
table must be ______ .
cutting - Answer It is required that watermelon be washed with soap and water, and then rinsed before
___________.
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