DOH

Question 1

What temperature must ground meat be cooked to?

Answer 1

158 degrees F

Question 2

What temperature must Chicken be cooked to?

Answer 2

165 degrees F

Question 3

What tenperature must pork be cooked to?

Answer 3

150 degrees F

Question 4

Raw shell eggs must be cooked to?

Answer 4

145 degrees F

Question 5

Fish, shellfish, beef, & Lamb must be cooked to what temperature?

Answer 5

140 degrees F

Question 6

What is considered a potentially hazardous food?

Answer 6

Any food that supports the rapid growth of microorganisms.

Question 7

What s the temperature danger zone?

Answer 7

41 - 140 F

Question 8

How many days must a shellfish tag be kept for?

Answer 8

90 days after product use

Question 9

Smoked fish must be kept at what temperature?

Answer 9

on or below 38 degrees F

Question 10

Food must be stored how many inches off the floor?

Answer 10

6 Inches.

Question 11

What are the three main hazards to our health when it comes to food?

Answer 11

Physical, Chemical and Bacterial.

Question 12

True or false: Food contaminated witha bacteria will have a change I appearance and/or smell bad.

Answer 12

False. They do not necessarily show any evidence.

Question 13

In unfavorable conditions, how often does bacteria double?

Answer 13

Every 20 to 30 minutes.

Question 14

What are the 4 stages of bacteria growth?

Answer 14

Lag, Log, stationary & Death.

Question 15

What are the 6 factors of bacteria growth?

Answer 15

FATTOM:

food, acidity, time, temperature, oxygen, moisture.

Question 16

Which of the 4 stages does bacteria grow the most?

Answer 16

Log stage.

Question 17

What are two common viruses that can be transmitted through food?

Answer 17

Norovirus, Hepatitis A.

Question 18

Trichinosis is found in what kind of meat?

Answer 18

Pork

Question 19

What temperature does pork have to be cooked to to prevent thrchinosis?

Answer 19

150 degrees for 15 seconds.

Question 20

True or false: Botulism can only grow with oxygen present.

Answer 20

False, it can also grow in an anaerobic environment.

Question 21

Handwashing sinks must be within how many feet of food prep stations?

Answer 21

25 feet.

Question 22

What are 3 acceptable means to defrost food?

Answer 22

In a fridge, under cold running water, in a microwave IF cooked immediately.

Question 23

True or false: food cooling in the fridge should be covered immediately.

Answer 23

False: you should only cover it once it has cooled to 41 degrees or lower.

Question 24

AVB’s (Atmospheric Vaccuum Breakers) must be installed in any equipment that has a direct connection to:

Answer 24

A potable water supply.