FINAL CARDS

Question 1

Parasites are commonly linked with

Answer 1

Seafood

Question 2

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Answer 2

Shigella

Question 3

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Answer 3

It must be correctly frozen before you receive it.

Question 4

It must be correctly frozen before you receive it.

Answer 4

45°F (7°C) or lower

Question 5

What temperature must TCS food be reheated to if it will be hot held?

Answer 5

165°F (74°C) for 15 seconds

Question 6

A safe way to cool a stockpot of meat sauce is to put it into a

Answer 6

sink of ice water.

Question 7

When a utensil is stored in water between uses, what are the requirements?

Answer 7

Running water at any temperature, or a container of water at 135°F (57°C) or higher

Question 8

At what minimum temperature should hot TCS food be held?

Answer 8

135°F (57°C)

Question 9

At what maximum internal temperature should cold TCS food be held?

Answer 9

41°F (5°C)

Question 10

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer 10

Smooth and durable

Question 11

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer 11

Clean and sanitize the sinks and drainboards.

Question 12

Which feature is most important for a chemical storage area?

Answer 12

Good lighting

Question 13

How should flatware and utensils that have been cleaned and sanitized be stored?

Answer 13

With handles facing up

Question 14

What information should a master cleaning schedule contain?

Answer 14

What should be cleaned, when, by whom, and how