Temp Test

Question 1

What’s the proper storage temperature for: Fresh Meat

Answer 1

41 f or lower

Question 2

What’s the proper storage temperature for: Fresh Poultry

Answer 2

41 f or lower

Question 3

What’s the proper storage temperature for: Fresh Fish

Answer 3

41 f or lower

Question 4

What’s the proper storage temperature for: Live Shellfish

Answer 4

45 f or lower

Question 5

What’s the proper storage temperature for: Eggs

Answer 5

Air Temperature 45 f or lower

Question 6

What’s the proper storage temperature for: Diary

Answer 6

41 f or lower

Question 7

What’s the proper storage temperature for: Frozen Yogurt or Ice Cream

Answer 7

between 6 f or 10 f

Question 8

What’s the proper storage temperature for ROP food (MAP, vacuum packed adn sous vide)

Answer 8

41 f or lower

Question 9

What’s the proper storage temperature for Canned or dry foods

Answer 9

between 50 f or 70 f

Question 10

Minimum Internal Cooking Temperature for: Poultry (including whole or ground chicken, turkey, and duck)

Answer 10

165 f for 15 seconds

Question 11

Minimum Internal Cooking Temperature for: Stuffing and Stuffed Meat, fish poultry and pasta

Answer 11

165 f for 15 seconds

Question 12

Minimum Internal Cooking Temperature for:: Dishes containing potentially hazardous ingredients

Answer 12

165 f 15 seconds; cook raw ingredients to their required minimum internal temperatures

Question 13

Minimum Internal Cooking Temperature for: Ground Meat (all meat and fish)

Answer 13

155 f for 15 seconds

Question 14

Minimum Internal Cooking Temperature for: Injected Meats

Answer 14

155 f for 15 seconds

Question 15

Minimum Internal Cooking Temperature for:: Fish

Answer 15

145 f for 15 seconds

Question 16

Minimum Internal Cooking Temperature for: Eggs for immediate service

Answer 16

145 f for 15 seconds

Question 17

Minimum Internal Cooking Temperature for: Eggs to be hot held

Answer 17

155 f for 15 seconds

Question 18

Minimum Internal Cooking Temperature for: Pork, beef, veal and lamb in steak and chop style

Answer 18

145 f for 15 seconds

Question 19

Minimum Internal Cooking Temperature for: Pork, Beef, veal and lamb in roast style

Answer 19

145 f for 4 minutes

Question 20

Time temperature abuse is what temp zone

Answer 20

between 41 f and 135 f

Question 21

Time temperature danger zone is what temp zone

Answer 21

between 70 f - 125 f

Question 22

TCF Stands for

Answer 22

time control foods

Question 23

High Risk Includes who:

Answer 23

Elderly, young, damaged immune system

Question 24

What does SHENSS Stand for?

Answer 24

Shigella
Hepatitis A
E. Coli
Norovirus
Salmonella Typhi
Salmonella non-typhi

Question 25

How many seconds to wash hands?

Answer 25

10-15

Question 26

How many inches off the floor should table top counters be?

Answer 26

4 inches

Question 27

How many inches should storage shelves be?

Answer 27

6 inches

Question 28

How much time do you have to use standing cold food

Answer 28

6 hours counting the hour it was prepped

Question 29

How much time do you have to used standing hot food

Answer 29

4 hours counting the hour it was prepped

Question 30

What does the acronym in regards to conditions for bacteria growth FAT TOM stand for?

Answer 30

``` Food Acidity Time Temperature Oxygen Moisture ```

Question 31

RTE Stands for

Answer 31

Read to Eat

Question 32

how many days can you store rte food?

Answer 32

7 days counting the day it was prepped

Question 33

Name "The Big 8"

Answer 33

1. Milk 2. Soy 3. Eggs 4. Wheat 5. Fish 6. Shellfish 7. Peanuts 8. Tree Nuts

Question 34

How long should you keep the tabs for shellfish

Answer 34

90 days after selling to costumer