.png){kind=logo}
PDF Download
BELLRINGER #18 EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing score -5 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: if hand antiseptics are used, when should they be applied
Answer:
After drying hands Question 2: Shrimp for seafood salad is cooked on October 13 and cooled to 41 F (5
- or below. Cold pasteurized crab meat is added to the cooked shrimp on October 15,
combined with chilled mayonnaise and spices, plated on beds of lettuce, and placed in the cooler for banquet service on October 16. What is the use-by-date for leftover panned seafood salad?
Answer:
October 19 Question 3: Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness
Answer:
Person in charge
Question 4: All lights in the foodservice prep area should be
Answer:
Shatter-resistant
Question 5: A food handler failed to cook hamburger patties to the correct internal temperature.Later, several customers developed hemorrhagic colitis, which is an example of a foodborne illness produced by
Answer:
Shiga toxin producing
- coli
.png)