Serve Safe Study
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| show | botulism
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| show | she must be excluded from the restauran
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| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | show 🗑
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| Joe, a prep cook, has diarrhea | show 🗑
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| Harry, a dishwasher, has a cold | show 🗑
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| show | Hepatitis A
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| show | a sore throat with fever
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| show | 10 - 15 seconds
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| After handwashing, when drying your hands, which of the following should NOT be done | show 🗑
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| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | show 🗑
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| show | she must be restricted from working with or around food
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| True or False: Chicken held at an internal temperature of 125°F (52°C) has been temperature abused | show 🗑
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| show | False the usual boiling point for water is 200°F
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
marlene_m101
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