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Flavor-injected roasts should be cooked to what minimum internal temperature? - ANSWER 155F for 17 seconds Shell eggs that will be hot-held for service should be cooked to what minimum temperature?... - ANSWER 155F for 17 seconds Fish should be cooked to what minimum internal temperature? - ANSWER 145F for 15 seconds Steaks, chops, or filets of pork, beef, veal, and lamb should be cooked to what minimum internal temperature? - ANSWER 145F for 15 seconds Ground beef, pork, or other meats should be cooked to what minimum internal temperature? - ANSWER 155F for 17 seconds A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature? - ANSWER 165F for <1 second (instantaneous) Food from plants that will be hot-held for service should be cooked to what minimum temperature? - ANSWER 135F (no minimum time) Stuffed pasta, seafood, meat, or poultry should be cooked to what minimum internal temperature? - ANSWER 165F for <1 second (instantaneous) Shell eggs that will be served immediately (not hot-held) should be cooked to what minimum temperature? - ANSWER 145F for 15 seconds Ratites (large flightless birds such as ostrich or emu) should be cooked to what minimum internal temperature? - ANSWER 155F for 17 seconds You are receiving a delivery of hot TCS food. What is the minimum temperature that you should receive the food at? - ANSWER 135F When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 70F to 41F or lower? - ANSWER 4 hours How long can a cold-held TCS food remain in the Temperature Danger Zone before it must be served or thrown out? - ANSWER 6 hours What is the minimum temperature for TCS foods that are being hot-held for service? - ANSWER 135F In which temperature range do bacteria grow the most rapidly, even more rapidly than in the Temperature Danger Zone? - ANSWER between 70F and 125F You are receiving a delivery of milk. What is the maximum temperature that the milk should be received at? - ANSWER 45F What is the minimum water temperature for the final sanitizing rinse in a high-temperature dishwashing machine? - ANSWER 180F You are receiving a delivery of live shellfish. What maximum air-temperature should they be received at? - ANSWER 45F You are reheating a previously cooked TCS food from the cooler that will be hot-held for service. To what minimum temperature must the food be reheated before being hot-held for service? - ANSWER 165F for <1 second (instantaneous) What is the total amount of time that you should allow for cooling a hot TCS food down from 135F to 41F or lower, before putting it into cold storage? - ANSWER 6 hours or less Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? - ANSWER Hepatitis A Which activity requires a food handler to wear single-use gloves? - ANSWER Handling ready to eat foods The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to? - ANSWER The deliberate contamination of food Which of the following is NOT considered to be "cross-contamination" - ANSWER Leaving foods in the temperature danger zone for too long How long can you safely store ready to eat TCS food in a cooler at a temperature of 41F or lower? - ANSWER 7 days Which person is the most susceptible to foodborne illess? - ANSWER A 65-year-old man An "immersion probe thermometer" is used for checking the temperature of what? - ANSWER The temperature of liquids such as soups, sauces, and frying oil Which of the following is NOT considered an example of "corrective action"? - ANSWER Asking a customer who is ordering an alcoholic beverage for ID All items should be stored away from the walls and how many inches from the floor - ANSWER 6 inches The "Temperature Danger Zone" refers to which range of temperatures? - ANSWER 41F - 135F The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done? - ANSWER Quickly bring the food to the correct temperature If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held? - ANSWER 41F A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into faucet - contaminating the clean drinking water. What is this type of contamination called? - ANSWER Cross-connection Where is the best place to store cleaning tools and chemicals? - ANSWER In an area that is used only for this purpose To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? - ANSWER 171F If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what - ANSWER That is must remain frozen until used What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving? - ANSWER 145F Which of the following would require obtaining a "variance" from your regulatory authority? - ANSWER Offering live shellfish from a display tank What is the first step when cleaning and sanitizing stationary equipment? - ANSWER Unplug the equipment Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135F to the storage temperature of 41F or lower? - ANSWER 6 hours What is a "TCS food"? - ANSWER Food that requires time and temperature control for safety What is the easiest and safest way to calibrate a thermometer? - ANSWER Adjusting the thermometer so that ice-water shows a temperature of 32F E. coli is usually contracted from which food? - ANSWER Ground beef These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions? - ANSWER FAT TOM A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days from the day of delivery. What should you do? - ANSWER Clearly mark the package with the use-by date Which of the following is NOT considered to be one of "The Big Eight" allergens? - ANSWER Onions Which type of jewelry are you allowed to wear during food preparation? - ANSWER A plain band ring A pathogen is considered what type of contaminant? - ANSWER Biological In which temperature range to pathogens grow the most rapidly? - ANSWER 70F - 125F Which government authority is responsible for writing the codes that regulate food service operations? - ANSWER State and local health departments If you will be holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out? - ANSWER 4 hours When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature? - ANSWER In the thickest part of the meat What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving? - ANSWER 145F What type of establishment should serve raw seed sprouts? - ANSWER A senior living home You are reheating a TCS food from the cooler for immediate service to a guest. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving? - ANSWER You can safely serve it at any temperature What is a "backflow prevention device"? - ANSWER Preventing cros-connection What is a commonly used chemical sanitizer - ANSWER Chlorine, Iodine, Quats "Coving" is recommended for foodservice establishments. What is it? - ANSWER A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective Foods should be stored so that those requiring a higher internal temperature are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below it. From top to bottom, which is a correct storage arrangement? - ANSWER Ready to eat foods Seafood Whole cuts of beef or pork Ground meats Whole and ground poultry How often should a soft-serve yogurt machine be cleaned and sanitized? - ANSWER Once a day A cold storage unit must have a reliable thermometer. Where should the thermometer be located? - ANSWER Near the warmest part of the unit When receiving a shipment of milk, eggs or live shellfish, the air temperature of the shipping container should be... - ANSWER 45F or lower Which type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene? - ANSWER Viruses Which of the following is NOT considered a "TCS food"? - ANSWER Bread What is the first step to correctly washing your hands? - ANSWER Wet hands and arms Which symptoms should cause a sick employee to be excluded from a food service establishment? - ANSWER Vomiting Which of the following is an acceptable method for improving the appearance of food? - ANSWER None What is the best example of the "fecal-oral route" of contamination? - ANSWER A food handler does not wash their hands after using the restroom Which of the following is considered a common risk factor that may lead to foodborne illness? - ANSWER All are common risk factors Using color-coded cutting boards and utensils is an effective strategy to help prevent what? - ANSWER Cross-contamination What is the best way to ensure the proper concentration of chemical sanitiziers? - ANSWER Use a test kit In order from left to right, what should be placed in a three-compartment sink for manual dishwashing? - ANSWER Detergent and water - clean water - sanitizing solution What is a grease trap? - ANSWER A plumbing fixture that prevents grease buildup from blocking drains What is the minimum internal temperature that raw poultry should be heated to before serving? - ANSWER 165F for <1 second If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out - ANSWER 6 hours Which of the following is considered by the regulatory authority to be an imminent health hazard? - ANSWER All When is a foodservice operation able to hold or display TCS foods without temperature control? - ANSWER After receiving approval in advance by the regulatory authority A dishwashing machine should have the ability to measure which of the following? - ANSWER All Food from plants that will be hot held for service should be cooked to what temperature? - ANSWER 135F You are reheating previously cooked TCS food from the cooler that will be hot-held for service to guests. Assuming that the food was originally cooked and coole [Show More]

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