Food Safety 2

Pick the correct thermometer 5. Air temperature of a cooler

- Thermocouple with air probe

Pick the correct thermometer 2. Internal temperature of a roast

-Bimetallic stemmed thermometer -Thermocouple with penetration probe

Pick the correct Thermometer: 1. Internal temperature of a fish fillet

-Bimetallic stemmed thermometer -Thermocouple with surface probe

Pick the correct thermometer 3. Internal temperature of fryer oil

-Thermocouple with immersion probe

What is the problem with storing raw ground turkey above raw ground pork? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens

A. Cross-contamination

Which food item should not be served to high-risk populations? A. Vegetable stir-fry B. Grilled salmon C. Roasted chicken D. Raw oysters

D. Raw oysters

When must you discard tuna salad that was prepared on July 19? A. July 21 B. July 23 C. July 25 D. July 27

C. July 25 ((7 days))

How far must bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Just past the tip of the thermometer stem B. Halfway between the tip of the thermometer stem and the dimple C. To the dimple in the thermometer stem D. Past the dimple of the thermometer stem

C. To the dimple in the thermometer stem

What is the most important factor in choosing a food supplier? A. It is recommended by others in the industry. B. It has a HACCP program or other food safety system. C. It has documented manufacturing and packing practices. D. It has been inspected and complies with local, state, and federal laws.

D. It has been inspected and complies with local, state, and federal laws.

Pick the correct thermometer 4. Surface temperature of a griddle

- Thermocouple with surface probe - Infrared thermometer

Put in order 1. Raw whole meat 2. Raw ground beef 3. Mixed green salad 4. Raw fish 5. Raw chicken

1. Mix green salad 2. Raw fish 3. Raw whole meat 4. Raw ground beef 5. Raw chicken

Which is cooled correctly? 1. ____Beef barley soup was cooled from 135ºF to 70ºF (57ºC to 21ºC) in one hour and then from 70ºF to 41ºF (21ºC to 21ºC) in one hour and then from 70ºF to 41ºF (21ºC to 5ºC) in four hours. 2. ____chili was cooled from 135ºF to 70ºF (57ºC to 21ºC) in two hours and then from 70ºF to 41ºF (21ºC to 5ºC) in four hours. 3. ____Mashed potatoes were cooled from 135ºF to 70ºF ( 57ºC to 21ºC) in three hours and then from 70ºF to 41ºF (21ºC to 5ºC) I two hours.

1. _x_Beef barley soup was cooled from 135ºF to 70ºF (57ºC to 21ºC) in one hour and then from 70ºF to 41ºF (21ºC to 21ºC) in one hour and then from 70ºF to 41ºF (21ºC to 5ºC) in four hours. 2. _x_chili was cooled from 135ºF to 70ºF (57ºC to 21ºC) in two hours and then from 70ºF to 41ºF (21ºC to 5ºC) in four hours. 3. ____Mashed potatoes were cooled from 135ºF to 70ºF ( 57ºC to 21ºC) in three hours and then from 70ºF to 41ºF (21ºC to 5ºC) I two hours.

5*3=

15

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? A. 60 minutes B. 70 minutes C. 80 minutes D. 90 minutes

A. 60 minutes

Which practice can help prevent cross-contamination? A. Using color-coded cutting boards B. Rinsing cutting boards between use C. Purchasing food requiring preparation D. Prepping raw and ready-to-eat food at the same time

A. Using color-coded cutting boards

What is the best method of checking the temperature of vacuum-packed meat? A. Lay the thermometer stem or probe on the surface of the package. B. Place the thermometer stem or probe between two packages of product. C. Open a package and insert the thermometer stem or probe into the product. D. Insert the thermometer stem or probe through the package into the product.

B. Place the thermometer stem or probe between two packages of product.

Why must prep tables be cleaned and sanitized between uses? A. To make space to work safely B. To prevent cross-contamination C. To reduce toxic-metal poisoning D. To avoid time-temperature abuse

B. To prevent cross-contamination

Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? A. According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom B. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom D. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom

C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

Which thermometer is used to measure surface temperatures? A. Thermistor B. Thermocouple C. Infrared thermometer D. Bimetallic stemmed thermometer

C. Infrared thermometer

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel. B. It must be turned over to the other side. C. It must be washed, rinsed, and sanitized. D. It must be rinsed in hot water and air-dried.

C. It must be washed, rinsed, and sanitized.

Which probe should be used to check the temperature of a chicken breast? A. Air probe B. Immersion probe C. Penetration probe D. Surface probe

C. Penetration probe

A safe way to cool a stockpot of meat sauce is to put it into a A. Cooler B. Freezer C. Sink of ice water D. Cold-holding unit

C. Sink of ice water

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? A. List of all ingredients B. List of common allergens C. Date that the food was received D. Date that the food should be discarded

D. Date that the food should be discarded

Which practice can help prevent time-temperature abuse? A. Keeping records of employee schedules B. Cleaning and sanitizing equipment and work surfaces C. Making sure food handlers spend at least 30 seconds washing their hands D. Limiting the amount of food that can be removed from a cooler for prepping

D. Limiting the amount of food that can be removed from a cooler for prepping

What's the temperature? A. 135ºF B. 145ºF C. 155ºF D. 165ºF

1. Pork roast ______145 2. Brined ham_____155 3. Catfish fillets_____145 4. Ground-beef burger_____155 5. Stuffing made with oysters____165 6. Roasted potatoes that will be hot held______135 7. Scrambled shell eggs that will be hot held_____155 8. Chili made with previously cooked chicken_____165

A thermometer used to measure the temperature of food must be accurate to what temperature? A.+-2º F or +-1º C B. +-4ºF or +-3ºC C. +-6ºF or +-5ºC D. +-8ºF or +-7ºF

A. +-2ºF or +-1ºF

When cooling TCS food, the temperature must go from 135ºF to 70ºF (57ºC to 21ºC) in A. 2 hours B. 4 hours C. 6 hours D. 8 hours

A. 2 hours

Refrigerator order (top to bottom) A. B. C. D. E.

A. Ready-to-eat food B. Seafood 145ºF (63ºC) C. Whole cuts of beef and pork 145ºF(63ºC) D. Ground meat and ground fish 155ºF(68º) E. Whole and ground poultry 165ºF(74ºC)

What is the correct temperature for receiving cold TCS food? A. 32ºF (0ºC) or lower B. 41ºF (5ºC) or lower C. 45ºF (7ºC) or lower D. 50ºF (10ºC) or lower

B. 41ºF (5ºC) or lower

Milk can be received at 45ºF (7ºC) under what condition? A. It is thrown out after 2 days. B. It is cooled to 41ºF (5ºC) or lower in 4 hours. C. It is immediately cooled to 41 ºF (5ºC) or lower. D. It is served or used in the operation within 2 hours.

B. It is cooled to 41ºF (5ºC) or lower in 4 hours.

What device can be used to monitor both time and temperature abuse during the shipment or storage of food? A. Infrared thermometer B. Time-temperature indicator C. Thermistor with an air probe D. Bimetallic stemmed thermometer

B. Time-temperature indicator

What is the maximum water temperature allowed when thawing food under running water? A. 41ºF (5ºC) B. 60ºF (16ºC) C. 70ºF (21ºC) D. 135ºF (57ºC)

C. 70ºF (16ºC)

At what temperatures do most foodborne pathogens grow most quickly? A. Between 0°F and 41°F (-17°C and 5°C) B. Between 45°F and 65°F (7°C and 18°C) C. Between 70°F and 125°F (21°C and 52°C) D. Between 130°F and 165°F (54°C and 74°C)

C. Between 70°F and 125°F (21°C and 52°C)

What should happen to food right after it is thawed in a microwave oven? A. Freeze it solid. B. Cook it to 41ºF (5ºC) C. Cook it in conventional cooking equipment. D. Hold it in equipment that maintains the correct temperature.

C. Cook it in conventional cooking equipment.

A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing

C. Time-temperature abuse

What causes large ice crystals to form on frozen food and its packaging? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing

C. Time-temperature abuse

To what temperature must soup that contains cooked beef be reheated for hot holding? A. 135ºF (57ºC) for 15 seconds B. 145ºF (63ºC) for 15 seconds C. 155ºF (68ºC) for 15 seconds D. 165ºF (74ºC) for 15 seconds

D. 165ºF (74ºC) for 15 seconds

What is the required minimum internal cooking temperature for ground turkey? A. 135ºF (57ºC) for 15 seconds B. 145ºF (63ºC) for 15 seconds C. 155ºF (68ºC) for 15 seconds D. 165ºF (74ºC) for 15 seconds

D. 165ºF (74ºC) for 15 seconds

How long can food stay in the temperature danger zone before it must be thrown out? A. 1 hour B. 2 hours C. 3 hours D. 4 hours

D. 4 hours

How many inches (centimeters) from the floor should food be stored? A. At least 1 inch (3cm) B. At least 2 inches (5cm) C. At least 4 inches (10cm) D. At least 6 inches (15cm)

D. At least 6 inches (15cm)