HOSP201

A thermometer used to measure the temperature of food must be accurate to what temperature?

+/- 2F or+/- 1C

at what minimum temperature should hot TCS food be held?

135F

what is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

14 inches

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

155F for 15 seconds

what is the minimum internal cooking temperature for ground beef?

155F for 15 seconds

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

165F

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

165F for 15 seconds

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

165F for 15 seconds

a operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4

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

41F

what is the correct temperature for receiving cold TCS food?

41F or lower

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

7 days

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

70F

an operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve items on the salad bar?

8

at what temperatures do most food borne pathogens grow most quickly?

Between 70F and 125F

Which type of thermometer can read temperature without touching the items surface?

Infrared

which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

Nuts in the shell

how far above the floor should food be stored?

at least 6 inches

what item must customers take each time they return to a self-service area for more food?

clean plate

what is the first step in developing a HACCP plan?

conduct a hazard analysis

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

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 can occur if prep tables are not cleaned and sanitized between uses?

cross-contamination

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

cross-contamination

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

date that the food should be thrown out

what is the purpose of a food safety management system?

identify and control possible hazards throughout the flow of food

what probe should be used to check the temperature of a large stockpot of chili

immersion probe

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

what is the best method of checking the temperature of a delivery of fresh fish?

insert a termometer probe into the thickest part of the fish

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

it has been inspected and complies with local, state, and federal laws

milk can be received at 45F under what condition

it is cooled to 41F 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

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?

it must be washed, rinsed and sanitized

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

The temperature of a roast is checked to see if it has met its critical limit of 145F for 4 minutes. This is an example of which HACCP principle?

monitoring

how should cartons of coleslaw be checked for the correct receiving temperature?

open a carton and insert a thermometer stem into the food

which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?

rare hamburger

cleaning the surfaces of some cans of tomato sauce so that they can be excepted is an example of

reconditioning

a chef sanitized a termometer 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

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?

shellstock identification tag

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

sink of ice water

a deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

storage

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

time and temp abuse

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

time-temp abuse

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

time-temperature abuse

what device can be used to record time-temperature abuse during delivery of food?

time-temperature indicator

which part of the plate should a food handler avoid touching when serving customers?

top

how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

up to the dimple of thermometer stem

what does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

variance from the regulatory authority

reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

verification