Servsafe

Fruits and vegetables that are cooked for hot holding must reach a temperature of

135 F

Which food is safe to eat if cooked to a minimum internal temperature of 145 F for at least 15 seconds?

baked fish

What must food handlers do to food immediately after thawing it in the microwave oven?

cook it

What can occur if prep tales are not clean and sanitized between uses?

cross contamination

What is the problem with storing raw ground beef above prepped salads?

cross-contamination

What is the first step in cooling a 10 pound roast quickly and correctly?

cutting it into smaller pieces

What must be included on the label of TCS food that was prepped in-house?

date that the food should be thrown out

Food being cooled whose temperature has NOT decreased from 135 F to 41 F within 6 hours must be

discarded

What should a food handler do first to cool a large stockpot of soup?

divide it in to smaller containers

when storing food using the FIFO method, where should the food with the earliest use by dates be stored?

in front of food with later use by dates

How should open, bagged, dry food such as flour, rice, and sugar be stored?

in labeled, approved food containers with tight-fitting lids.

The ambient air thermometer in a hot holding unit must be located

in the coolest part of the unit

Milk can e received at 45 F under what condition?

it is cooled to 41 F or lower in 4 hours

What is required when receiving fish that will be served raw or partially cooked?

it must be correctly frozen before you receive it

In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

What information must be included on the label of food packaged on site for retail sale?

list of ingredients

Which food item should be rejected at receiving?

live shellfish without a shell stock identification tag

When thawing meat, it must e kept cold in order to

minimize the growth of bacteria

How should cartons of coleslaw be checked for correct receiving temperature?

open a carton and insert a thermometer stem into the food.

What type of eggs must be used when preparing raw or under cooked dishes for high risk population?

pasteurized

A preschool cafeteria manager protects young children's health by serving

pasteurized eggs

Which food should NOT be offered on a children's menu?

rare hamburger

Chili is reheated in the microwave to 155 F. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?

reheating it to 155 F.

Fresh ground beef is delivered at an internal temperature of 42 F. The meat is bright cherry red color with a fresh odor and no apparent signs of spoilage. The receiving food handler should

reject the delivery

Partially thawed, torn packages of frozen steaks are delivered to an operation. The manager should

reject the entire delivery

What should be done with an item that has been recalled?

remove the item from inventory and place it in a secure location

Live shellfish must be received with what documentation?

shell stock identification tag

A food handler can cool a stockpot of clam chowder by placing in into a

sink of ice water

When cooking raw foods in a microwave food must be

stirred midway through the cooking process

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

155 F for 15 seconds

What is the minimum internal cooking temperature for ground beef?

155 F for 15 seconds

All parts of raw food cooked in a microwave must reach which temperature for 2 minutes?

165 F

Leftover beef stew being reheated for hot holding must reach which minimum internal temperature of 15 seconds?

165 F

Poultry has been correctly cooked when it heats to which minimum internal temperature for 15 seconds?

165 F

What is the maximum water temperature allowed when thawing food under running water?

70 F

When thawing TCS food under running water the water temperature must not exceed

70 F

A food handler is prepping a seafood coconut curry dish on April 4, using shrimp and scallops. The shrimp has a use by date of April 8, and the scallops have a use by date of April 10. What is the use by date for the seafood curry?

April 8

Which food item prepped on site requires a label indicating the major allergen contained in the food?

Chicken fried in peanut oil

What is the most important factor in choosing a food supplier?

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

Once received, fresh poultry should be

Stored at an internal temperature of 41 F or lower

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

Time-temperature abuse

How far above the floor should food be stored?

at least 6 inches

Ice for use as a food or cooling medium must be

made from drinkable water

Correct food storage practices include placing raw

pork below sandwhiches

A prep cook removes a beef roast from the freezer at 10 am. By 7 pm the roast is cool to touch but it appears that the center is still frozen. The prep cook should

throw out the roast

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

time temperature abuse

A food handler thaws several frozen turkeys on a prep table. What is the danger that this pose to the food?

time temperature abuse

Receiving staff should be trained to store cold food first in order to avoid

time-temperature abuse

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

165 F

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

165 F for 15 seconds

Dairy products, other than milk, must be received at or below

41 F

Where should ground fish be stored in a cooler?

below pork roasts

Before placing finely chopped, highly seasoned raw beef on its menu, and operation must

post a consumer advisory

Shucked oysters must be

purchased from an approved supplier

What temperature must TCS food be reheated to if it will be hot held?

165 F for 15 seconds

Reheating TCS food to an internal temperature of 165 F for 15 seconds must occur within how many hours?

2

What is the correct temperature for receiving cold TCS food?

41 F or lower

How long can ready to eat TCS food that was prepped in house be stored if it was held at 41 F?

7 days

After cooking TCS food in the microwave to a minimum internal temperature of 165 F for 15 seconds. Which step should be taken next?

allow food to stand covered for 2 minutes after cooking to obtain an even tmeperature

Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the

poultry