Chapter 6

Question 1

General prep practices

Answer 1

Prepping food in small batches
Keeping workstation and cutting board clean and sanitized
Only remove from cooler what you can prep in a short period of time
Returning prepped food to cooler that will not be immediately cooked
Follow guidelines for use of additives
Thaw food correctly

Question 2

Throw away food when it has

Answer 2

Become unsafe and cannot be safely reconditioned

Question 3

Throw away food if it has not been

Answer 3

Presented honestly

Question 4

Thaw frozen food

Answer 4

In the cooler
Under running water
In a microwave
Or as part of the cooking process

Question 5

Never thaw food

Answer 5

At room temperature

Question 6

Cook and reheat food

Answer 6

To required internal minimum temperature for a specific amount of time

Question 7

Reheat TCS foods that will be held hot to an internal temperature of

Answer 7

165 for 15 seconds

Question 8

Make sure reheated food reaches required temperature within

Answer 8

2 hours

Question 9

Your menu must tell customers when a TCS food is served

Answer 9

Raw or undercooked

Must also tell them the risks

Question 10

The FDA advises against offering raw or undercooked foods on

Answer 10

Children’s menus

Question 11

Operations that serve mainly high risk populations should never serve

Answer 11

Raw seed sprouts
Raw or undercooked eggs, meat or seafood
Unpasteurized milk or juice

Question 12

TCS foods must be cooled from 135 to 70 degrees within

Answer 12

2 hours

Question 13

Then TCS foods must be further cooled from

Answer 13

70 degrees to 41 degrees or lower within the next 4 hours

Question 14

Food will cool faster if

Answer 14

You reduce its size

Question 15

To cool food safely

Answer 15

Cut large items into smaller pieces 
Divide large containers into small containers
Use ice water bath
Stir food with ice paddles
Use a blast or tumble chiller

Question 16

Temperature of running water to thaw food

Answer 16

70 degrees or less

Question 17

Food thawed in a microwave must be

Answer 17

Cooked immediately afterwards by conventional cooking equipment

Question 18

Cooking food temps

Poultry, stuffed meats

Answer 18

165 for 15 seconds

Question 19

Cooking temperature

Ground meat, shell eggs held hot for service

Answer 19

155 for 15 seconds

Question 20

Cooking temp

Seafood, steaks, chops
Shell eggs served immediately

Answer 20

145 for 15 seconds

Question 21

Cooking time

Roast, meats

Answer 21

145 for 4 minutes

Question 22

Cooking time

Fruit, vegetables, grains, beans

Answer 22

135 with no minimum time

Question 23

Meat, seafood, poultry and eggs cooked in a microwave must be cooked to

Answer 23

165

Question 24

When partially cooking food, max time for initial cooking

Answer 24

60 minutes

Question 25

The only way to reduce pathogens in food to safe levels is to

Answer 25

Cook it to correct Minimum internal temperature