Food & Nutrition Services (483.60)

Question 1

What is the maximum temperature for staple food storage in a pantry at the five foot level?

Answer 1

85 degrees F

Question 2

What is a staple food?

Answer 2

A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well (Wikipedia).

Question 3

What temperature must poultry (stuffed foods, pork, chicken) be cooked to?

Answer 3

165 degrees F

Question 4

What temperature must ground meat (ground beef, ground pork, ground fish) and eggs held for service be cooked to?

Answer 4

155 degrees F

Question 5

What temperature must fish and other non-ground meats be cooked to?

Answer 5

145 degrees F

Question 6

Mr. Lowe, a resident at the facility is requesting that he have his eggs “sunny-side up” for breakfast. However, the cook realizes that she only had non-pasteurized eggs to serve the residents that morning. What should the cook do?

Answer 6

The cook must cook all unpasteurized eggs until all parts of the egg are completely firm.
The dietary manager should purchase pasteurized eggs for such requests.

Question 7

In a microwave, what temperature must raw food be cooked to?

Answer 7

165 degrees F

Question 8

You should allow raw food that has been cooked in the microwave to stand, covered for this duration of time…

Answer 8

at least 2 minutes

Question 9

What temperature must you reheat food that has been cooked and cooled?

Answer 9

165 degrees F for 15 seconds before holding for hot service

Question 10

What temperature must you cook “Ready to Eat” foods?

Answer 10

at least 135 degrees F for holding for hot service

Question 11

In the pantry, how many inches must you keep food from the floor?

Answer 11

6 inches

Question 12

In the pantry, how many inches must you keep your food from the top of the ceiling?

Answer 12

18 inches

Question 13

What is the temperature danger zone?

Answer 13

Between 41 and 135 degrees F

Question 14

What is the required dish sanitizing temperature?

Answer 14

180 degrees F

Question 15

A good working refrigerator should keep foods at or below this temperature…

Answer 15

41 degrees F

Question 16

During an inspection of the facility’s freezer, the administrator finds that the food in the freezer is getting soft and ice was dripping in several places. Is this acceptable?

Answer 16

No, since all foods stored in the freezers must be kept frozen solid.

Question 17

In the kitchen, what should the temperature be for hot water for sanitizing purposes?

Answer 17

180 degrees F

Question 18

What is TCS?

Answer 18

Time/Temperature Control for Safety

Question 19

What is PHF?

Answer 19

Potentially Hazardous Food

Question 20

How many hours may past between a substantial evening meal and breakfast the following day?

Answer 20

No more than 14 hours

Question 21

What is the required temperature for low temp. chemical dish machines on the wash cycle?

Answer 21

No greater than 120 degrees F

Question 22

How many parts per million (ppm) of chlorine sanitizer should be used in the dish machine’s final rinse?

Answer 22

50 ppm