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1 / 26

How can cross-contamination be avoided when handling produce?

2 / 26

What will happen if produce touches a surface after raw meat, seafood, or poultry?

3 / 26

What can produce be washed or treated with to control pathogens?

4 / 26

What kind of produce needs special attention when it’s being washed?

5 / 26

How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients?

6 / 26

When is it NOT acceptable for produce to be treated with sulfites?

7 / 26

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

8 / 26

Produce must be washed thoroughly under running water before what?

9 / 26

What kind of produce should NOT be offered if your operation primarily serves high-risk populations?

10 / 26

How should leafy greens like lettuce and spinach be washed

11 / 26

What food handling activity does NOT require food handlers to wear single-use gloves?

12 / 26

When should you avoid serving produce that was treated with sulfites?

13 / 26

What chemicals are sometimes used to treat produce?

14 / 26

How should fresh fruit with edible peels be prepared before being placed in a vending machine?

15 / 26

What must be done with produce before it can be cut, cooked, or combined with other ingredients?

16 / 26

Handling produce (fruits, vegetables, leafy greens) requires special care. What are the most important things to remember when preparing or storing produce?

17 / 26

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

18 / 26

How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients?

19 / 26

When is it acceptable to mix different kinds of produce or different batches of the same produce?

20 / 26

Parasites are often linked with these foods:

• Seafood
• Wild game
• Contaminated Produce

How can produce (fruits, vegetables) get contaminated with parasites?

21 / 26

What should be avoided when prepping or storing produce?

22 / 26

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

23 / 26

Which statements are true about washing produce?

24 / 26

What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened?

25 / 26

When is food from plants (fruits, vegetables) considered a TCS food?

26 / 26

How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared?