Food Safety and Sanitation-Quiz 2

Serving utensils should be used to serve a maximum of _________ food items at a time

1

At what minimum internal temperature should hot TCS food be held?

135F

What is the minimum cooking temperature for eggs that will be hot-held for later service?

155F

What is the minimum internal cooking temperature for ground beef?

155F

What are the time and temperature requirements for reheating TCS food for hot holding?

165F

What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave

165F

What is the minimum internal cooking temperature for stuffed pork chops?

165F

Beef stew must be cooled from 135F to 70F within ________ hours and from 70F to 41F or lower in the next ________ hours

2,4

When allowed, hot TCS food can be held without temperature control for a maximum of _______ hours before being sold, served or discarded

4 hours

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

41F

What is the first step in developing a HACCP paln?

Conduct a hazard analysis

The CDC has determined five common risk factors for foodborne illness. They are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using

Contaminated equipment

What must you do to keep food safe after thawing it in a microwave?

Cook it

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Corrective action

What is the danger created by not cleaning and sanitizing a prep table between uses?

Cross-Contamination

Fish cook in a microwave must be heated to a minimum internal temperature of 145F

False

Ground beef should be cooked to a minimum internal temperature of 140F for 15 seconds

False

Hot TCS food must be held at internal temperature of 120F or higher

False

If TCS is reheated for hot holding, the internal temperature must reach 155F for fifteen seconds with 2 hours

False

It is acceptable to thaw a roast beef at room temperature?

False

TCS food must be cooled form 135F to 70F within 4 hours and from 70F to 41F or lower within the next 2 hours

False

An operation that wants to smoke foods as a method of preservation must have an

HACCP plan

What is the third step in active managerial control?

Monitor the policies and procedures

The temperature of a roast is checked to see that it has met the critical limit of 145F for four minutes. This is an example of which HACCP plan?

Monitoring

A food safety management system is a group of ________ preventing foodborne illness

Procedures and practices

Which is the best way to cool a stock pot of clam chowder?

Put the stock pot into an ice-water bath

When returning to self-service lines for more food, customers should not _______ their dirty plates

Refill

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operations critical limit of 135F. The chef recorded the temperature in the log and reheated the soup to 165F for 15 seconds within 2 hours. Which was the corrective action?

Reheating the soup

Which is an example of when a HACCP plan is required?

Serving raw oysters from a display tank

What is the danger when thawing food at room temperature?

Time-Temperature abuse

What is the purpose of a food safety management system?

To identify and control possible hazards

When serving, it is important to avoid touching the __________ of the plate

Top

A critical control point is a point in the flow of food where a hazard can be prevented, eliminated or reduced to safe levels?

True

Active managerial control focuses on controlling the most common risk factors for food-borne illness identified by the Center for Disease Control and Prevention

True

An establishment thaht cures food must have a HACCP plan

True

Chicken salad can be held without temperature control; if it starts at 41F or lower, does not go above 70 and has a label specifying it must be discarded after 6 hours

True

Cold TCS food must be held at an internal temperature of 41F or lower

True

If cooking is a CCP for ground beef patties in a particular establishment, then ensuring the internal temperature reaches 155F for 15 seconds would be an appropriate critical limit?

True

Purchasing fish directly from a local fisher would be considered a risk in an active managerial control system?

True

Servers can contaminate food simply by handling the food contact surface of a plate

True

When holding TCS food for service, the internal temperature must be checked at least every four hours?

True