Potentially hazardous food has a pH greater than ________ and a water activity of ______ or more.

How often should a pair of single-use gloves be changed if an employee is working continuously on the same task?

When washing hands, after applying the soap rub your hands together for 10 seconds.

Discussion Question: What are the four phases of bacterial growth curve?  

Regarding food thermometers, which statement is false? They should:

Poultry and stuffed meats should be cooked to an internal temperature of _______ for 15 seconds to be considered safe.

Regardless of the type of food, all potentially hazardous foods that have been cooked and cooled need to be reheated to an internal temperature of ______ within 2 hours to be considered safe.

An employee that becomes ill may wash vegetables for sale at a market with little risk of contamination.

Frozen foods should not be accepted at a food establishment if:

Temperature abuse frequently occurs during the thaw process.