Rub a Dub Dub
All Systems Go
It's Your Serve
Come and Get It
Into the Flow
100
Where should cleaning tools and chemnicals be stored in a foodservice operation?
In a separate area away from food and food-prep areas.
100

What is the temperature danger zone between?

41-135.

100
What should be the internal temperature for hot holding TCS food?
135 degrees or higher.
100
What are the four acceptable methods for thawing TCS food?
In refrigeration at 41 degrees or lower. Under cold running water not to exceed 70 degrees. In the microwave As part of the cooking process.
100
What are two requirements for a food supplier to be considered an approved food supplier.
They must be inspected and can show inspection reports. They must be in compliance with applicable local, state and federal laws.
200
What is the difference between cleaning and sanitizing?
Cleaning is using soap and water ot clean dirt and visibles. Sanitizing is using very hot water or chemicals to reduce the number of pathogens to a safe level.
200

What are five common risk factors for foodborne illness?

Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene

200
What are the two biggest hazards to food when serving it off-site?
Time-temperature control Contamination
200
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
165 degrees for 15 seconds.
200
How long can chicken salad, prepped in-house and helf at 41 degrees or lower be stored?
7 days
300
What is the main purpose of a vacuum breaker?.
To prevent backsiphonage
300

What is Bacteria?

—Microscopic, colorless, single-celled organism that vary in size and shape and grow at different rates

300
What are two ways to prevent customers from contaminating self-service areas?
Installing sneeze guards Label food items Monitor guests Place food in display cases or package it in a way to protect it from contamination.
300
What are the time and temperature requirements for reheating beef stew that will be held for service?
Reheat only once to 165 degrees for 15 seconds within 2 hours.
300
What are the requirements for receiving fresh meats and shell eggs?
Fresh meats-41 degrees or lower Shell eggs-45 degrees or lower
400
What five factors influence the effectiveness of a sanitizer?
concentration temperature contact time water hardness pH
400
Name an activity performed by an operation that requires a variance (special methods) by regulatory authorities.
Smoking foods Curing foods Adding food additives or preservatives to foods On-site pasteurizations for fruit juices Custom-processing animals for food
400
What are two alternatives for avoiding bare-handed contact with ready-to-eat food.
Wearing disposible (single-use) gloves. Using serving utensils such as spoon, tongs, spatulas and deli sheets.
400
What is the required minimum internal cooking temperatures for beef roasts, stuffed pork chops and shell eggs for immediate service?
Beef Roasts-145 degrees for 4 minutes Stuffed Pork Chops-165 degrees for 15 seconds Shell eggs-145 degrees for 15 seconds
400
A food handler is prepping a pot of chili on May 1 using sausage and ground beef. The sausage has a use-by date of May 10. The ground beef has a use-by date of May 6. What should be the use-by date of the chili be?
May 6 (because the ground beef has the oldest use-by date)
500
What are the five necessary items in a handwashing station?
Hot & cold running water soap a way to dry hands garbage container signs to instruct how to wash hands
500
Cooking ground beef to 155 degrees for 15 seconds is an example of this HACCP principle.
Establishing critical limits.
500
What are the requirements for holding potato salad without temperature control.
Hold potato salad at 41 degrees or lower before removing from refrigeration. Label it with the time you removed it from refrigeration and the time it should be discarded. Make sure the temperature of the potato salad does not exceed 70 degrees. Discard it it does exceed 70 degrees. Sell, serve or throw out within 6 hours.
500
What are the time and temperature requirements for cooling TCS food? (2-stage cooling)
Cool from 135 degrees to 70 degrees within 2 hours, then to below 41 degrees within 4 hours for a total of 6 hours.
500
What will the order, from top to bottom, should duck, ground beef, salmon and strawberries be so=tored in the same refrigerator/cooler?
strawberries, salmon, ground beef and duck.
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