Chapter 8

Question 1

When pathogens spread from one surface or another food to another surface

Answer 1

Cross contamination

Question 2

Before reading the temperature using a bimetallic stemmed thermometer, at least how much time should be allowed after inserting them into the food

Answer 2

15 seconds

Question 3

Thermometers can lose there accuracy over time, so it’s important that they be regularly adjusted or

Answer 3

Calibrated

Question 4

Adjusting a thermometer based on the temperature at which water freezes is called the

Answer 4

Ice point method

Question 5

Adjusting a thermometer based on the temperature at which water boils is called

Answer 5

Boiling point method

Question 6

The point where water is hot enough the bubbles form and rise to the top as steam is called

Answer 6

Boiling

Question 7

When food is delivered, when should it be inspected

Answer 7

Immediately

Question 8

What temperature should cold TCS food be received

Answer 8

41°F or lower

Question 9

What temperature should hot TCS food be received

Answer 9

135°F or higher

Question 10

All ready to eat TCS food that is prepared in house must be labeled if it will be held longer than

Answer 10

24 hours

Question 11

Labels on ready to eat TCS food must include the name of the food and the

Answer 11

Date by which it should be sold, eaten, or thrown out

Question 12

Fruits, vegetables, and greens that will be hot held for service must have a minimum internal temperature of

Answer 12

135°F

Question 13

Live shellfish must be received with shell stock identification tags, and operators must keep these tags on file for how many days from the due date written on them

Answer 13

90

Question 14

The minimum temperature hot TCS food should be held

Answer 14

135°F

Question 15

The first in first out rule refers to

Answer 15

Using older food supplies before newer ones

Question 16

Shell eggs must be received at an air temperature of

Answer 16

45°F or lower

Question 17

Ready to eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out in

Answer 17

Seven days

Question 18

In a refrigerator, raw ground meat should be stored

Answer 18

Above the whole and ground turkey

Question 19

The internal temperature a pork roast must be for at least 15 seconds

Answer 19

145°F

Question 20

The internal temperature a whole chicken, must be cooked for at least 15 seconds

Answer 20

165 degrees Fahrenheit

Question 21

Eggs that will be hot held for service must be heated to what temperature for at least 15 seconds

Answer 21

155°F

Question 22

TCS food that is being held at 135°F or higher must have its temperature checked at least

Answer 22

Every four hours

Question 23

Food handlers who plan to reheat leftovers or previously prepared TCS food so that it can be held for service must heat the food to what internal temperature within two hours for seconds

Answer 23

165°F

Question 24

Use these to scoop ice

Answer 24

Tongs

Question 25

Store food service cleaning chemicals

Answer 25

Away from food and food contact services

Question 26

A HACCP system focuses mostly on

Answer 26

Major hazards at specific points within a foods flow through the operation

Question 27

The first step in the flow of food is

Answer 27

Purchasing

Question 28

A group of procedures and practices that work together to prevent foodborne illness is a

Answer 28

Food safety management system

Question 29

The minimum temperature milk and dairy products must be received

Answer 29

45°F

Question 30

Following the proper top to bottom storage methods this would be stored on the bottom

Answer 30

Whole and ground poultry

Question 31

Following the proper top to bottom storage methods this will be stored on the top

Answer 31

Seafood

Question 32

Cooling food has not reached 70°F within two hours

Answer 32

It must be either thrown out or reheated and then cooled again

Question 33

Store serving utensils in the food with the handle…

Answer 33

Extended above the rim of the container

Question 34

When checking the temperature of food the thermometer stem probe must be placed…

Answer 34

In the thickest part of the food

Question 35

The manager’s responsibility to actively control risk factors for foodborne illness is called

Answer 35

Active managerial control

Question 36

This is critical to the success of active managerial control

Answer 36

monitoring

Question 37

Thawing food items at room temperature could lead to

Answer 37

Time temperature abuse

Question 38

The maximum acceptable receiving temperature for fresh beef

Answer 38

41°F

Question 39

Previously cooked food should be reheated to this minimum internal temperature for 15 seconds within two hours

Answer 39

165°F

Question 40

The internal temperature of Brined ham, must be cooked for at least 15 seconds

Answer 40

155°For