ServSafe

Thermometers used to measure the temperature of food must be accurate to______

+/- 2 F

Thermometers for measuring the temperature of food should be accurate to: Select one: a. +/- 3o F b. +/- 1.5o F c. +/- 5o F d. +/- 2o F

+/- 2o F

What is the temperature accuracy of a thermometer measuring the air temperature in a food storage area? Select one: a. +/- 2° F b. +/- 1° F c. +/- 3° F d. +/- 5° F

+/- 3° F

Wheezing and hives are symptoms of? Select one: a. botulism b. food allergies c. hepatitis A d. Norovirus

. food allergies

As part of handwashing, food handlers must scrub their hand and arms for at least? a. 5 seconds. b. 3 seconds. c. 20 seconds. d. 10 seconds.

10 seconds

Which action could contaminate food at a self-service area? a. Taking food temperatures every hour b. Labeling all containers and handles c. Allowing customers to reuse plates d. Keeping hot TCS food at 135oF (57oC)

Allowing customers to reuse plates

What is the minimum internal temperature for the following: Steaks, chops of beef, veal, lamb, pork Commercially raised game Shell eggs that will be served immediately Whole seafood Select one: a. 175° F - 185° F b. 135° F - 155° F c. 145° F (15 SECS) d. 180° F

145° F (15 SECS)

What is the minimum internal temperature for roasts of beef, pork, veal, or lamb? Select one: a. 135° F b. 145° F (4 min) c. 135° F - 140° F d. 180° F

145° F (4 min)

Wait _____seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.

15

What is the correct temperature for receiving and holding hot TCS food? Select one: a. 142o F b. 142o F - 155o F c. Above 135° F d. 135o F - 151o F

Above 135° F

What is one factor that affects the growth of bacteria in food? Select one: a. Density b. Leanness c. Ripeness d. Acidity

Acidity

Select all instances when a food-contact surface must be cleaned and sanitized. Select one or more: a. After it is used. b. Before food handlers start working with a different type of food. c. After four hours if items are in constant use. d. After handling different raw TCS fruits and vegetables, for example between cutting melons and leafy greens. e. After 2 or more food orders are assembled.

After it is used., Before food handlers start working with a different type of food., After handling different raw TCS fruits and vegetables, for example between cutting melons and leafy greens., After four hours if items are in constant use.

Which food item may be handled with bare hands? a. Cooked pasta for salad b. Chopped potatoes for soup c. Canned tuna for sandwiches d. Pickled watermelon for garnish

Chopped potatoes for soup

When preparing to wash dishes in a three-compartment sink, what is the first task? a. Fill the first sink with detergent and water. b. Remove leftover food from dishes. c. Make sure there is a working clock with a second hand. d. Clean and sanitize the sinks and drain boards.

Clean and sanitize the sinks and drain boards.

Select the five factors that affect a sanitizer's effectiveness. Select one or more: a. Mixture b. Concentration c. Temperature d. pH e. Contact time f. Water hardness

Concentration, Temperature, Contact time, Water hardness, pH

A broken water main has caused the water in an operation to appear brown. What should the manager do? a. Contact the local regulatory authority before use. b. Boil the water for 1 minute before use. c. Use the water for everything except dishwashing. d. Use the water for everything except handwashing.

Contact the local regulatory authority before use.

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. Select one: a. Cross-contamination b. Poor cleaning and sanitizing c. Poor personal hygiene d. Time-temperature abuse

Cross-contamination

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? a. Keep the food handler away from duties that involve food. b. Make sure the food handler is supplied with disposable gloves. c. Make sure the food handler washes hands often. d. Exclude the food handler from the operation.

Exclude the food handler from the operation.

Cook a whole turkey to a minimum internal cooking temperature of 155oF (68oC) for 15 seconds. Select one: True False

FALSE

Coolers are designed to cool hot food quickly. Select one: True False

FALSE

Fish cooked in a microwave must be cooked to a minimum internal temperature of 145oF (63oC). Select one: True False

FALSE

The first step in cooling TCS food is to cool it from 135oF to 70oF (57oC to 21oC) within three hours. Select one: True False

FALSE

Select all of the conditions that bacteria need to grow. Select one or more: a. Time b. Oxygen c. Food d. Moisture e. Temperature

Food, Temperature, Time, Oxygen, Moisture

Minimum internal cooking temp for Glazed carrots for hot holding

Glazed carrots for hot holding → 135° F (57° C),

Minimum internal cooking temp for ground beef patties

Ground beef patties → 155°F (68° C) for 15 seconds

What does the acronym HACCP stand for?

Hazard Analysis Critical Control Point

Select all of the items that are needed in a handwashing station? Select one or more: a. Soap b. A way to dry hands c. Garbage container d. Timer e.Signage for staff members to wash hands f. Hot and cold running water

Hot and cold running water, Soap, A way to dry hands, Garbage container,Signage for staff members to wash hands

Select all of the steps in implementing active managerial control. Select one or more: a. Cleaning all facilities b. Monitor critical activities c. Identifying risks d. Corrective action e. Management oversight f. Training g. Re-evaluation

Identifying risks, Monitor critical activities, Corrective action, Management oversight, Training, Re-evaluation

What are the acceptable methods of thawing food (select all that apply)? Select one or more: a. In a microwave b. Leave it outside to thaw c. In the cooler d. As part of the cooking process e. Under running drinkable water at 70oF (21oC) or lower

In the cooler, Under running drinkable water at 70oF (21oC) or lower, In a microwave, As part of the cooking process

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and? a. soap. b. a clock. c. a timer. d. gloves.

soap.

Which is a TCS food? Select one: a. Coffee b. Bananas c. Sprouts d. Crackers

sprouts

Vacuum breaker

mechanical device that prevents backsiphonage

cross connection

physical link between safe water and dirty water

What is the correct food safety temperature for the following: Minimum internal temperature for: Ground beef/pork/seafood Shell eggs hot held for service Injected meat Mechanically tenderized meat Ratites such as Ostrich/Emu Wild game Select one: a. 160° F b. 150° F - 175° F c. 140° F - 160° F d. 155° F

155° F

What is the water temperature for single rack washers, stationary rack, or single temperature machines?

165 F

What is the correct food safety temperature for the following: Reheating temperature (minimum 15 secs) Microwave cooking temperature Minimum internal temperature for poultry (ground or whole) Stuffed foods Stuffing made with meat, poultry, or seafood Minimum temperature of any dish that has previously cooked TCS food added to it. Select one: a. 155o F b. 50° F - 70° F c. 70° F - 125° F d. 165° F

165° F

What does the temperature does water need to be in order for you to use it as a sanitizer in a 3-compartment sink? Select one: a. 181° F - 191° F b. 171° F c. 131° F d. 161° F - 181° F

171° F

What is the final sanitizing temperature for a high-temperature rinse machine dishwasher? Select one: a. 120° F b. 180° F c. None of the Above d. 175° F

180° F

What is the required temperature for the Boiling Point Method?

212° F

Ready to east TCS food must be date marked if it will be stored for longer than? a. 36 hours. b. 12 hours. c. 24 hours. d. 48 hours

24 hours.

What is the temperature of the Ice Point Method?

32° F

A catering employee removed a 135oF (57oC) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? a. 3:00 p.m. b. 2:00 p.m. c. 4:00 p.m. d. 12:00 p.m.

3:00 p.m.

Pathogens are likely to grow well in a meat stew that is? a. at refrigeration temperatures. b. between 410F and 135oF (5oC and 57oC). c. cooked to the correct internal temperature. d. below freezing temperature.

410F and 135oF (5oC and 57oC).

What is the temperature "Danger Zone" (when pathogens begin to grow)? Select one: a. 142o F b. 41o F - 135o F c. 92o F d. 150o F - 160o F

41o F - 135o F

What is the correct food safety temperature for the following: Holding and receiving cold TCS Food Live shellfish (once received) Shucked shellfish (once received) Milk and Dairy products (once received) UHT and Asepically packaged food (once opened) Cold TCS Food in vending machines select one: a. 70° F - 41° F b. 41o F or below c. 135° F - 70° F d. 45° F

41o F or below

Cut melons should be stored at a. 51oF (11oC) or lower b. 45oF (7oC) or lower c. 55oF (13oC) or lower d. 41oF (5oC) or lower

41oF (5oC) or lower

Select the correct temperature danger zone. Select one: a. 41oF (5oC) to 135oF (57oC) b. 55oF (12.7oC) to 110oF (43oC) c. 61oF (16oC) to 110oF (43oC) d. 35oF (1.6oC) to 54oF (12.2oC)

41oF (5oC) to 135oF (57oC).

The term slacking refers to the gradual thawing of frozen food to prep for the deep fryer. Food that is slacked should not get above what temperature? Select one: a. 45° F b. 155° F c. 41° F d. 70° F

41° F

What is the correct food safety temperature for the following: Air temperature of live Shellfish (when receiving) Shucked Shellfish (when receiving) Milk and Fresh Dairy Products (when receiving) Air Temperature of Shell Eggs Select one: a. 45o F b. 70° F c. 135° F - 70° F d. 101o F

45o F

You are serving a buffet with carrots, green beans, pork tenderloin, corn, mashed potatoes, and a pudding for dessert. How many utensils should be used in the buffet? Select one: a. 6 b. 4 c. 5 d. 2

6

What is the water temperature for Iodine as a sanitizer?

68° F

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 degrees Fahrenheit before it must be sold, served, or thrown out? a. 7 days b. 9 days c. 2 days d. 5 days

7 days

What temperature range does foodborne pathogens grow most quickly? Select one: a. 70oF (21oC) to 125oF (52oC) b. 75oF (24oC) to 135oF (57oC) c. 65oF (18oC) to 100oF (38oC) d. 81oF (27oC) to 125oF (52oC)

70oF (21oC) to 125oF (52oC)

What is the Super Danger Zone? Select one: a. 142o F b. d. 150o F - 160o F c. 41o F - 135o F d. 70° F - 125° F

70° F - 125° F

What is the water temperature for QUATS(Quaternary Ammonium Chlorides) as a sanitizer?

75° F

The purpose of a food safety management system is to prevent foodborne illness. Select one: True False

TRUE

How long must shellstock tags be kept on file? a. 90 days after the day the shellfish were received b. 30 days after the day the shellfish were received c. 90 days after the last shellfish was sold or served from the container d. 30 days after the last shellfish was sold or served from the container

90 days after the last shellfish was sold or served from the container

What minimum temperature should the water be for manual dishwashing?

: 110° F

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of? a. time-temperature abuse. b. cross-contamination. c. physical contamination. d. toxic-metal poisoning.

: cross-contamination.

Three components of active managerial control include? a. identifying risks, creating specifications, and training b. identifying risks, record keeping, and training c. identifying risks, corrective action, and training d. identifying risks, creating purchase orders, and training

: identifying risks, corrective action, and training

backflow

: reverse flow of contaminants through a cross-connection into a drinkable water supply

What is the correct temperature for the following:Internal temperature for live Shellfish (when receiving)(cool to 41o F in 4 hours) Select one: a. 60o F b. <50° F c. <41oF d. 45° F

<50° F

what foods are most commonly linked with Shigella spp.

ready-to-eat food, produce, contaminated water,

what foods are most commonly linked with Hepatitis A

shellfish, ready-to-eat foods, contaminated water,

How high should floor-mounted equipment be from the floor? a. At least 4 inches (10 centimeters) b. At least 6 inches (15 centimeters) c. At least 1 inch (3 centimeters) d. At least 2 inches (5 centimeters)

At least 6 inches (15 centimeters)

Select all the types of contaminants that are a risk to food Select one or more: a. cleaning b. Biological c. Physical d. Chemical

Biological, Physical, Chemical

Select each item that is an FDA health intervention. Select one or more: a. Consumer advisories. b. Demonstration of knowledge. c. Controlling hands as a vehicle of contamination. d. Staff health controls. e. Time and temperature parameters for controlling pathogens. f. HACCP planning.

Demonstration of knowledge., Staff health controls., Controlling hands as a vehicle of contamination., Time and temperature parameters for controlling pathogens., Consumer advisories.

Where should staff members eat, drink, smoke, or chew gum? a. Where customers cannot see them b. Outside the kitchen door c. Dishwashing areas d. Designated areas

Designated areas

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? a. Inform the local media, customers, and employees of the reason from the recall b. Refer to the vendor notification for next steps c. Label the item to prevent it from accidentally being placed back in inventory d. Contact the supplier and arrange for the product to be picked up

Label the item to prevent it from accidentally being placed back in inventory

Which item is stored correctly in the cooler? a. Sliced pineapple stored below raw steaks b. Raw poultry stored above raw pork roast. c. Raw ground pork stored below raw poultry d. Macaroni salad stored above raw salmon

Macaroni salad stored above raw salmon

What step must managers take after creating a master cleaning schedule and training staff to use it? Select one: a. Time staff on how long they take to clean. b. Determine what should be cleaned c. Determine who should do each task d. Monitor the cleaning program

Monitor the cleaning program

Which of these operations is never allowed to hold TCS food without temperature control? a. Catered event b. Nursing home c. Quick service operation d. Convenience store

Nursing home

What is cross-connection? Select one: a. Device that prevents a vacuum b. Physical link between sources of safe and dirty water c. Brass valve that mixes hot and cold water d. Threaded faucet

Physical link between sources of safe and dirty water

Select all of the correct ways you can cool a large pot of chili once it is divided into smaller containers. Select one or more: a. The chili could also be made with less water than required. Cold water or ice could then be added after cooking to cool the chili and provide the remaining water. b. Let the containers each sit out of the cooler for approximately 2 hours. c. Place it in an ice-water bath and stir it. d. Stir the chili with ice paddles. e. Place it in a blast chiller.

Place it in an ice-water bath and stir it., Stir the chili with ice paddles., Place it in a blast chiller., The chili could also be made with less water than required. Cold water or ice could then be added after cooking to cool the chili and provide the remaining water.

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. Select one: a. Time-temperature abuse b. Poor cleaning and sanitizing c. Cross-contamination d. Poor personal hygiene

Poor personal hygiene

After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad. Select one: a. Cross-contamination b. Poor personal hygiene c. Time-temperature abuse d. Poor cleaning and sanitizing

Poor personal hygiene

Minimum internal cooking temp for pork chops

Pork chops → 145° F (63° C) for 15 seconds

Select all of the common risks factors that are responsible for foodborne illness. Select one or more: a. Failing to cook food correctly. b. Cooking food to the correct temperature. c. Purchasing food from unsafe sources. d. Holding food at incorrect temperatures. e. Using contaminated equipment. f. Practicing poor personal hygiene.

Purchasing food from unsafe sources., Failing to cook food correctly., Holding food at incorrect temperatures., Using contaminated equipment., Practicing poor personal hygiene.

What is the definition of sanitizing? a. Reducing the pathogens on a surface to safe levels b. Washing a surface to a clean level c. Using a cloth on a surface until it is clean d. Removing the amount of dirt on a surface to safe levels

Reducing the pathogens on a surface to safe levels

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? a. Report the illness to the local regulatory authority. b. Restrict the food handler from working with food. c. Exclude the food handler from the operation. d. Speak with the food handler's medical practitioner.

Restrict the food handler from working with food.

How should food handlers keep their fingernails? a. Long and unpolished b. Short and unpolished c. Short and painted with nail polish d. Long and painted with nail polish

Short and unpolished

Which agency enforces food safety in a restaurant or foodservice operation? a. Food and Drug Administration b. U.S. Department of Agriculture c. State or local regulatory authority d. Centers of Disease Control and Prevention

State or local regulatory authority

Place the steps for cleaning and sanitizing in a three-compartment sink in the correct order.

Step 1: Rinse, scrape, or soak items before washing them. Step 2: Wash items in the first sink. Step 3: Rinse items in second sink. Step 4: Sanitize items in third sink. Step 5: Air-dry items on a clean and sanitized surface.

Place the steps for cleaning and sanitizing stationary equipment in the correct order.

Step 1: Unplug the equipment. Step 2: Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed. Step 3: Scrape or remove food from the equipment surface. Step 4: Wash the equipment surfaces. Step 5: Rinse the equipment surfaces with clean water. Step 6: Sanitize the equipment surfaces. Step 7: Allow surfaces to air dry.

Minimum internal cooking temp for swordfish steaks

Swordfish steaks → 145° F (63° C) for 15 seconds

Active managerial control focuses on managing the risk factors for foodborne illness. Select one: True False

TRUE

Identifying risks is the first step in implementing active managerial control. Select one: True False

TRUE

Why shouldn't a server use a glass to scoop ice? Select one: a. You can use glass to scoop ice, just be very careful. b. The glass would have to be sterilized. c. The glass may break or chip. d. The glass would have be used and then thrown away.

The glass may break or chip.

Why are preschool-age children at a higher risk for getting a foodborne illness? a. They are more likely to suffer allergic reactions b. They do not receive enough nutrition c. They do not have strong appetites d. They have not yet built up their immune systems.

They have not yet built up their immune systems.

Leftover chili is cooled on the counter. Select one: a. Poor personal hygiene b. Poor cleaning and sanitizing c. Cross-contamination d. Time-temperature abuse

Time-temperature abuse

Select each food that is or contains a TCS food. Select one or more: a. Tofu ice cream b. Whole-wheat bread c. scrambled shell eggs d. Baked potatoes e. Vanilla ice cream f. Orange Juice g. Poached salmon h. Shrimp fried rice i. Refried beans j. Pizza with diced tomatoes and green pepper

Tofu ice cream, scrambled shell eggs, Baked potatoes, Vanilla ice cream, Poached salmon, Shrimp fried rice, Refried beans, Pizza with diced tomatoes and green pepper

Select all of the way's to prevent cross-contamination. Select one or more: a. Identify foods to be used ahead of time. b. Use separate equipment for raw and ready-to-eat food. c. Buy prepared food. d. Clean and sanitize all work surfaces, equipment, and utensils before and after each task. e. Prep raw meat, fish, and poultry; and ready-to-eat food at different times.

Use separate equipment for raw and ready-to-eat food., Clean and sanitize all work surfaces, equipment, and utensils before and after each task., Prep raw meat, fish, and poultry; and ready-to-eat food at different times., Buy prepared food.

A food handler who has just bused tables must do what before handling food? a. Put disposable gloves back on b. Change apron c. Wash hands d. Wipe hands on a cloth towel

Wash hands

Minimum internal cooking temp for a whole chicken

Whole chicken → 165° F (74° C) for less than 1 second (instantaneous)

What is the best way to eliminate pests that have entered the operation? Select one: a. Work with a licensed pest control operator (PCO). b. Raise the heat in the operation after-hours. c. Lower the heat in the operation after-hours.

Work with a licensed pest control operator (PCO).

Air gap

air space that separates an outlet of safe water from a potentially contaminated source of water.

What are examples of biological contaminant?

bacteria, viruses, parasites, fungi, toxins from plants, mushrooms, and seafood.

what foods are most commonly linked with Salmonella Typhi

beverages, ready-to-eat food,

Make sure your thermometers are accurate by _____ them regularly.

calibrating

What are examples of chemical contaminant?

cleaners, sanitizers, and polishes.

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the? a. common name of the chemical. b. date the chemical was transferred. c. expiration date of the chemical.

common name of the chemical.

To work with food, a food handler with an infected hand wound must? a. wash hands and bandage the wound with an impermeable cover. b. cover the wound with an impermeable cover and wear a single-use glove. c. cover the wound with an impermeable cover and limit contact with food. d. apply ointment and bandage the wound with an impermeable cover.

cover the wound with an impermeable cover and wear a single-use glove.

what foods are most commonly linked with Nontyphoidal Salmonella

eggs and poulty, meat, produce, milk/dairy products

what foods are most commonly linked with Norovirus

ellfish, ready-to-eat food, contaminated water, Shiga toxin-producing

A foodborne-illness outbreak is when two or more people get sick after eating at the same place. Select one: True False

false

Adults are more likely than preschool-age children to get sick from contaminated food. Select one: True False

false

All pathogens need oxygen to grow. Select one: True False

false

Cleaning reduces the number of pathogens on a surface to safe levels. Select one: True False

false

Hold hot TCS food an internal temperature of 120oF (49oC) or higher. true or false

false

If you are using chlorine to chemically sanitize in a 3-compartment sink, the water temperature should be >180o F. Select one: True False

false

Maybe change to: Food must be cooled to between 41o F - 70o F within four hours. Select one: True False

false

Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. Select one: True False

false

Salmonella Typhi is commonly linked with ground beef. Select one: True False

false

Surfaces must be sanitized before they are cleaned? Select one: True False

false

The EPA creates national standards for foodservice equipment that comes in contact with food. Select one: True False

false

The brewing temperature of hot tea is 145o F. Select one: True False

false

The correct temperature range for cool dry storage is 135° F - 155° F. Select one: True False

false

The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. Select one: True False

false

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel. Select one: True False

false

When cooling food, you must cool it to 85 F within two hours. Select one: True False

false

Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. Select one: True False

false

mechanical device that prevents backsiphonage

false

Peanuts and soy products are two possible food items that can be dangerous for people with? a. chemical sensitivity b. poor personal hygiene c. food allergies. d. FAT TOM.

food allergies.

Sanitize thermometers by using a sanitizing solution appropriate for______surfaces.

food-contact

What are examples of physical contaminant?

foreign objects such as dirt, broken glass, metal staples, and bones.

When receiving a delivery of food for an operation, it is important to? a. stack the delivery neatly and inspect it within 12 hours. b. store it immediately and inspect it later. c. inspect only TCS food. d. inspect all food immediately before storing it.

inspect all food immediately before storing it.

Outdoor garbage containers must be? a. kept away from customer parking areas. b. lined with plastic of wet-strength paper. c. washed frequently. d. kept covered with tight-fitting lids.

kept covered with tight-fitting lids.

what foods are most commonly linked with Shiga toxin-producing Escherichia coli

meat, produce

Place a probe into the_____part of the food.

thickest

A food handler's hands can transfer pathogens from one food to another. Select one: True False

true

An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. Select one: True False

true

Chicken held at an internal temperature of 125oF(52oC) has been time-temperature abused. Select one: True False

true

Different areas of a facility have different lighting intensity requirements. Select one: True False

true

Food handlers who don't wash their hands correctly can cause a foodborne illness. Select one: True False

true

Hold cold TCS food at an internal temperature of 41oF (5oC) or lower. Select one: True False

true

If you thaw food under running water the temperature of the water must be 70o F or below. Select one: True False

true

Parasites are commonly associated with seafood. Select one: True False

true

Soaking items for 30 seconds in water at least 171oF (77oC) is an acceptable way to sanitize items. Select one: True False

true

Some thermometers cannot be calibrated. Select one: True False

true

The minimum internal temperature for Fruits and Vegetables, Grains (rice and pasta), Legumes (beans and refried beans that will be hot held for service), and ready to eat foods is 135o F. Select one: True False

true

When holding TCS food for service, the internal temperature must be checked at least every four hours. Select one: True False

true

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, a. heat it to the temperature recommended by the manufacturer. b. rinse it from the surface and then apply it a second time. c. use a test kit to check the sanitizer's concentration when mixing it. d. test the surface first to confirm that there are no pathogens.

use a test kit to check the sanitizer's concentration when mixing it.

Which does not require sanitizing? a. Plates b. Walls c. Knives d. Tongs

walls

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know? a. when to register with the EPA. b. how to fill an incident report. c. where to find Safety Data Sheets in the operation. d. whom to contact about suspicious activity.

whom to contact about suspicious activity.