To ensure food handlers understand and follow food safety regulations.

To improve the taste and appearance of food.

To increase the profitability of food businesses.

To reduce the risk of foodborne illnesses.

The food handler themselves.

The food establishment manager.

The local health department.

The food supplier.

Personal hygiene, food handling practices, and sanitation.

Food preparation techniques, cooking methods, and storage procedures.

Customer service skills, communication skills, and conflict resolution.

Financial management, marketing, and business planning.

Once a year.

Every two years.

Every three years.

Every five years.

Increased risk of foodborne illnesses.

Fines and penalties from the local health department.

Loss of customers and reputation.

All of the above.

To inspect food establishments for compliance with food safety regulations.

To provide food safety training to food handlers.

To investigate foodborne illness outbreaks.

All of the above.

Bacteria, viruses, and parasites.

Chemicals, such as pesticides and cleaning agents.

Physical hazards, such as glass and metal fragments.

All of the above.

Cleaning, cooking, chilling, and cross-contamination.

Cleaning, cooling, cooking, and cross-contamination.

Cleaning, chilling, cooking, and contamination.

Cleaning, cooking, chilling, and contamination.

40°F to 140°F.

50°F to 120°F.

60°F to 100°F.

70°F to 90°F.

With soap and water for at least 20 seconds.

With soap and water for at least 10 seconds.

With hot water only.

With cold water only.

Use separate cutting boards for raw meat, poultry, and seafood.

Wash hands thoroughly after handling raw meat, poultry, and seafood.

Clean and sanitize kitchen surfaces regularly.

All of the above.

Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator.

Store cooked food on the top shelf of the refrigerator.

Keep the refrigerator temperature at 40°F or below.

All of the above.

Thaw frozen food in the refrigerator.

Thaw frozen food in cold water.

Thaw frozen food in the microwave.

Thaw frozen food at room temperature.

Cook chicken to an internal temperature of 165°F.

Cook chicken to an internal temperature of 145°F.

Cook chicken to an internal temperature of 125°F.

Cook chicken to an internal temperature of 100°F.

Wash surfaces with hot soapy water and rinse with clean water.

Sanitize surfaces with a chlorine-based sanitizer.

Air dry surfaces.

All of the above.