Food handlers 360 final quizlet
Web• The food handler will know not to work in the food service facility while ill with these symptoms. • The food handler will know to not work in food service for 24 hours after symptoms of diarrhea or vomiting have gone. • The food handler will know not to handle food with an infected boil, cut, burn, or sore on the hand or wrist. WebThe training covers all areas of food safety, including: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. Some food service employees may be …
Food handlers 360 final quizlet
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WebPotentially Hazardous Foods (PHFs) are foods which support rapid growth of. microorganisms. -Examples of PHFs include all raw and cooked meats, poultry, milk … WebServSafe. Our free flashcards for the ServSafe exam are a quick and easy way to study! They review specific terms and concepts and are not organized by test, but by general topic. Whether you’re short on time or using them in tandem with our practice tests and study guides, our flashcards will help you get ready for the test and earn your ...
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WebScrub hands with soap and warm water for at least 10-15 seconds and drying with a paper towel. A food worker should use a cooling method that cools food from 135 to 70F within the first ___ hours and reaches 41F in a total of six hours. two (2)
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