On what parameter is the septic tank capacity based?

Which of the following conditions is a critical control point (CCP) in the preparation of fried turkey when HACCP principals are applied?

According to the current FDA Food Code, bare hand contact with food that is being prepared (food not in ready-to-eat form)

Your prep cook reports to you that she has diarrhea: you are short staffed.  Identify the incorrect response(s)

Which of the following statements presents the best reason for using separate cutting boards when preparing raw and cooked foods?

Which of the following chemicals are not approved for sanitizing food contact surfaces?

To sanitize a surface properly, a foodservice employee should

Which food poisoning is associated with improper canning, symptoms start as digestive disturbance and leads to difficulty speaking and paralysis?

A manager notices that a cook has a small, open cut on his finger and is preparing a tossed salad. The manager should

In which of the following situations did the manager of a foodservice establishment act correctly?