Random

Question 1

what are the five common mistakes

Answer 1

purchase from unsafe sources
failing to cook food correctly
incorrect temperatures
contaminated equipment
poor personal hygiene

Question 2

what does alert mean

Answer 2

assure look employees reports threat

Question 3

what are the big 8 allergies

Answer 3

milk egg fish bread wheat nuts

Question 4

what temperature are eggs okay

Answer 4

Forty Five Degrees

Question 5

what temperature is milk okay to be received at

Answer 5

43

Question 6

what should your refrigerator storage order be

Answer 6

ready to eat food 
Seafood 
whole cuts of beef and pork 
ground meat and fish 
whole ground poultry

Question 7

what is the flow of food

Answer 7

purchasing 
receiving 
storing 
prepping 
cooking 
holding 
cooling 
reheating 
serving

Question 8

when can you recondition food

Answer 8

if it has not been in the danger zone for more than 2 hours

Question 9

what are acceptable thawing methods

Answer 9

microwave 
cooler
cooking
sink
under running water

Question 10

pooled eggs or opened cracked eggs in Steamboat must be immediately

Answer 10

cooked or stored at 41 or lower

Question 11

what is TCS food

Answer 11

food that requires temperature in time

Question 12

how do you store TCS food after cooking

Answer 12

within six hours cool from 135 to 41 or lower within two hours cool from 135 to 70

Question 13

how do you reheat TCS

Answer 13

reheat to 165 for 15 seconds within 2 hours

Question 14

true or false hot food can be held at room temperature for 4 hours

Answer 14

true

Question 15

true or false cold food can be held at room temperature for 6 hours and not exceed 70 while being

Answer 15

true

Question 16

what is a safe temperature for chicken breast

Answer 16

165 for 15 seconds

Question 17

what is haccp

Answer 17

1. conduct a hazard analysis
2. determine critical control points
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record-keeping and documentation

Question 18

how do you sanitize

Answer 18

use hot water 171 degrees or higher for 30 seconds

Question 19

What temperature would a high dishwasher final rinse be

Answer 19

one hundred and eighty degrees

Question 20

what are acceptable chemical sanitizers

Answer 20

chlorine iodine quats

Question 21

what is sanitizing

Answer 21

reducing pathogens to a safe level

Question 22

what temperature water should you wash your hands

Answer 22

100 degrees

Question 23

what temperature should the subs in a three-compartment sink be

Answer 23

110 degrees

Question 24

what temperature should the sanitizer be in a three compartment sink

Answer 24

75 to 100 degrees chlorine sanitizer

Question 25

where should cold cuts of beef be stored in a

Answer 25

below Ready-to-Eat food

Question 26

which method is a safe way to thaw food

Answer 26

as a part of the cooking process

Question 27

what is the minimum internal temperature for Shell eggs that will be hot-held

Answer 27

155 degrees for 15 seconds

Question 28

cold TCS food being held for off-site service must be at what

Answer 28

41 or below

Question 29

when can glass thermometers be used

Answer 29

when enclosed in a shatterproof casing

Question 30

what is the purpose of setting a critical limit in the cooking process of TCS food

Answer 30

reduce hazards to a safe level

Question 31

what is

Answer 31

removing dirt from a surface

Question 32

a food contact surface must be cleaned and sanitized:

Answer 32

before working with a different type of food

Question 33

when washing hands the hot water should be at least

Answer 33

100 degrees

Question 34

at least how many readings should be taken when measuring the temperature of fresh meat poultry or seafood

Answer 34

two