Worker Tom threw up around 3 o’clock this morning, but he is feeling a lot better now. If you are the manager, what will you do to him? When can he come back to work?

Large visible physical hazards are more harmful than small, undetectable ones.

Briefly discuss some of the factors that affect cleaning efficiency.

Why is it important to rapidly cool cooked food before refrigeration?

There is no bacterial spores and vegetative cells survive on a food contact surface after sanitization.

Differences among FDA Class I, II, and III Recalls?

What are the differences between water content and water activity?

What are the common symptoms of allergic reactions? List at least 3 sympotoms.

What is the primary reason for using time and temperature control in food safety?

Define the term: temperature danger zone