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
