Scrape, wash, rinse, sanitize and
All containers must be leakproof, pestproof and _____
____ connection is a physical link between safe water and dirty water.
The requirements at a handwashing station are hot and cold running water, soap, a way to dry hands, garbage container and a ____
The minimum internal temperature for ____ is 165 degrees.
A _____ is needed if you plan to prep food by curing food or offering live shellfish from a display tank.
Reduces pathogens on a surface to safe levels.
Removes food and other dirt from surfaces
Deny pests of food, water and
Cooking food in a ______ must be cooked to 165 degrees.
Whole cuts of beef and pork and _____ minimum internal temperature is 145 degrees.
All food must be purchased from an _____ reputable supplier
The water temperature at the three-compartment sink must be at _____110 degrees
Food requiring time and temperature control for safety
A consumer advisory is needed for ____ or undercooked food such as meat, eggs or seafood.
A foodborne illness is considered an outbreak when____or more people have the same symptoms from eating the same food
The food _____ program should deal with the points in your operation where food is at risk.
In the dishwasher, hot water sanitizing - the final rinse must be a minimum of 180 degrees. True or false
Water is applied to hands before soap in the handwashing process. True or False
Use separate equipment for raw and ready-to-eat ____.