What is the correct order of steps for handwashing? O a. Apply hand sanitizer, scrub hands,...
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What is the correct order of steps for handwashing? O a. Apply hand sanitizer, scrub hands, rinse, and dry with a clean dish towel O b. Wet hands in cool water, apply hand sanitizer, scrub hands, rinse, and air-dry c. Apply soap, wet hands in warm water, scrub hands, and dry on a clean kitchen towel O d. Wet hands in warm water, apply soap, scrub hands, rinse, and dry with a paper towel When must the cleaning step occur when cleaning and sanitizing in a three- compartment sink? O a. Before rinsing b. After sanitizing c. After towel-drying O d. Before removing food What should food workers use to touch food from display cases? a. Clean hands O b. Cloth linens O c. Serving tongs Od. Pewter utensils What is the maximum cold-holding temperature allowed for deli meat? O a. 38°F (3°C) O b. 41°F (5°C) c. 43°F (6°C) O d. 47°F (8°C) A food worker has a stuffy nose a few hours before she is scheduled to work. A What should the food worker do? O a. Go to work as usual O b. Stay home from work O c. Notify the health department d. Obtain a doctor's note before going to work What is the maximum cold-holding temperature allowed for a green salad? a. 38°F (3C) Ob. 41°F (5°C) O c. 43°F (°C) Od: 47°F (°C) When you are sick, which symptom should you report to your manager? O a. Sneezing b. Vomiting O c. Dizziness O d. Constipation What is the correct order of steps for handwashing? O a. Apply hand sanitizer, scrub hands, rinse, and dry with a clean dish towel O b. Wet hands in cool water, apply hand sanitizer, scrub hands, rinse, and air-dry c. Apply soap, wet hands in warm water, scrub hands, and dry on a clean kitchen towel O d. Wet hands in warm water, apply soap, scrub hands, rinse, and dry with a paper towel When must the cleaning step occur when cleaning and sanitizing in a three- compartment sink? O a. Before rinsing b. After sanitizing c. After towel-drying O d. Before removing food What should food workers use to touch food from display cases? a. Clean hands O b. Cloth linens O c. Serving tongs Od. Pewter utensils What is the maximum cold-holding temperature allowed for deli meat? O a. 38°F (3°C) O b. 41°F (5°C) c. 43°F (6°C) O d. 47°F (8°C) A food worker has a stuffy nose a few hours before she is scheduled to work. A What should the food worker do? O a. Go to work as usual O b. Stay home from work O c. Notify the health department d. Obtain a doctor's note before going to work What is the maximum cold-holding temperature allowed for a green salad? a. 38°F (3C) Ob. 41°F (5°C) O c. 43°F (°C) Od: 47°F (°C) When you are sick, which symptom should you report to your manager? O a. Sneezing b. Vomiting O c. Dizziness O d. Constipation
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Question 1 Option d is the most appropriate Wet hands in warm water apply soap scrub hands rinse and ... View the full answer
Related Book For
Advanced Accounting
ISBN: 978-0077431808
10th edition
Authors: Joe Hoyle, Thomas Schaefer, Timothy Doupnik
Posted Date:
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