1
An immersion probe thermometer is used for checking the temperature of what?
The Internal Temperature of Meats.
Which of the following is considered by the regulatory authority to be an imminent health hazard?
All of These
Using Color-Coded, cutting boards and utensils is an effective strategy to help prevent watt?
Cross-Contamination
E. coli is usually contracted from which food?
Poultry
Where is the best place to store cleaning tools and chemicals?
In an area that is used Only for this Purpose
A food handler has a wound or a boil on their hand or wrist. What is the appropriate course of action?
Wear an impermeable bandage, with a cover, and a single-use glove.
If you were reheating a TCS food from the cooler for immediate service to a guest, assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving?
At least 165°F
Raw ground beef and pork should be cooked to an internal temperature of 155 Fahrenheit for how many seconds before serving?
17 seconds
What is the best approach to dealing with pests?
All of these
Which of the following is NOT considered an example of a corrective action?
Rejecting a shipment of food that appears to be spoiled
To effectively heat sanitize equipment it must be soaked for at least 30 seconds in hot water that is a minimum temperature of?
171°F
A pathogen is considered what type of contaminant?
Biological
Which type of pathogen is not normally destroyed by freezing or cooking, and must be prevented through good personal hygiene?
Viruses
A cold storage unit must have a reliable thermometer. Where should the thermometer be located?
Near the warmest part of the unit
How long can you safely store ready to eat TCS food in a cooler at a temperature of 41°F or lower?
7 days
Which of the following symptoms is the most commonly associated with foodborne illness?
Diarrhea
What is the proper sequence to effectively sanitize, dishware, utensils and equipment?
Scrape, wash, rinse, sanitize, air dry,
What is the minimum internal temperature that raw fish seafood shellfish and crustaceans should be cooked to for at least 15 seconds before serving?
165°F
Which type of jewelry are you allowed to wear during food preparation?
Plain wedding band
What is a commonly used chemical sanitizer?
All of These
You are reheating previously cooked TCS food from the cooler that will be hot held for service to guests, assuming that the food was originally cooked and cooled correctly. What is the minimum temperature that the food must be reheated to before being hot held?
165°F for any amount of time
Which of the following is not considered a TCS food?
Bread.
What is a grease trap?
A plumbing fixture that prevents grease buildup from blocking drains
What is an example of a physical contaminant?
Raw chicken juices on a cutting board
If a TCS food will be hot held for service what is the minimum internal temperature that this food must maintain while being held?
135°F