Question 1
How long should shell stock tags be maintained after sale?
Question 2
How long before operation should Norovirus exposure be reported?
Question 3
At what temperature should refrigerated TCS food be received?
Question 4
What is the definition of commuted meat?
Question 5
What should be done with secondary chemical containers?
Question 6
What level of thermometer accuracy is required in food establishments?
Question 7
Which symptom must be reported to the regulatory authority immediately?
Question 8
What is the minimum safe cooking temperature for poultry?
Question 9
To what temperature should food be reheated for 15 seconds?
Question 10
What is a requirement for ready-to-eat food handling?
Question 11
Who should manage pest control in a food establishment?
Question 12
What is the minimum temperature for dishwashing rinse water in a machine?
Question 13
What is the required contact time for a chlorine sanitizer solution?
Question 14
What cooking temperature is recommended for plant-based foods held hot?
Question 15
What is the correct hand washing scrub time with soap?