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How should an item that has been recalled by its manufacturer be stored in an operation?
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
A food handler has just finished storing a dry food delivery. Which step was done correctly?
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
What rule for serving bread should food handlers practice?
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
What practice can help prevent allergic reactions
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
What should food handlers do after leaving and returning to the prep area?
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
Which process requires a variance from the regulatory authority?
Go home
Sprouting seeds or beans
Stored food away from the wall
Wash hands
Separately from food that will be served
Identifying ingredients for customers
Do not re-serve uneaten bread
6 hours
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