Temperatures
What is the recommended minimum internal cooking temperature for poultry, reheated or stuffed meats?
a. 145 F
b. 135 F
c. 165 F
d. 155 F
c. 165 F
Which of the following is acceptable for employee handwashing?
a. A food preparation sink
b. A designated handwashing sink
c. Rinsing hands in a bucket filled with sanitizing solution
d. The mop sink by the back door
b. A designated handwashing sink
What is FIFO?
a. A method of stock rotation that uses products in the order they are received
b. Using products fast
c. The employee with the highest food sales
d. Dealing with customer service problems
A method of stock rotation that uses products in the order they are received
What should an employee do first before cleaning the meat slicer?
a. Wear gloves
b. Disconnect the power
c. Call a manager
d. Take a break
b. Disconnect the power
Signs of pests may include which of the following?
a. Torn packages in dry storage
b. Droppings that look like black pepper
c. Black, greasy-looking marks on baseboards
d. All of the above
d. All of the above
What is the minimum internal holding temperature for hot food?
a. 145°F
b. 135°F
c. 165°F
d. 155°F
b. 135°F
What can happen if raw foods come into contact with cooked ready-to-eat foods?
a. The raw food will cook
b. Food preparation time will decrease
c. Cross-contamination may occur
d. Time /temperature abuse may occur
c. Cross-contamination may occur
What is sanitizing?
a. safe cleaning in a restaurant
b. removing food and dirt from a surface
c. reducing pathogens on a surface to a safe level
d. eliminating all pathogens from a surface
c. reducing pathogens on a surface to a safe level
What jewelry may be worn in food preparation areas?
a. Watches
b. A solid metal band
c. Earrings
d. All of the above
b. A solid metal band
Which one of these is an example of cross-contamination?
a. Frequently wipe food contact surfaces with a sanitizer solution
b. Store raw food on the top shelf above ready-to-eat food
c. Promptly remove all trash from the establishment
d. Bathe and put on clean work clothes before work
b. Store raw food on the top shelf above ready-to-eat food
What temperature must plain, potable hot water be for use as a sanitizer to kill microorganisms?
a. 165°F
b.155°F
c. 145°F
d. 171°F
d. 171°F
Which is the best way to prevent cross-contamination?
a. Not eating at work
b. Frequent and proper handwashing
c. Removing jewelry before work
d. ake a shower after work
b. Frequent and proper handwashing
What does TCS stand for?
a. Taste and Cooking Samples
b. Time and Temperature Control for Safety
c. Table and Chair Stand
d. Time and Control for Sanitizing
b. Time and Temperature Control for Safety
Which of the following is not a TCS (time and temperature control for safety) food?
a. Ground beef
b. Shellfish
c. Sliced cantaloupe
d. Salt
d. Salt
What is cross-contamination?
a. Transferring pathogens from one surface or food to another.
b. Forgetting to sanitize the tables.
c. Transferring pathogens from your body to food.
d. Forgetting to wash your hands.
a. Transferring pathogens from one surface or food to another.
What is the minimum cooking temperature required to destroy potential microorganisms in ground beef?
a. 135°F
b. 155°F
c. 165°F
d. 130°F
b. 155°F
Why are employees prohibited from eating while working?
a. Employees sell more food if they are hungry
b. It's rude
c. It's unprofessional
d. Eating can contaminate hands, which can cross-contaminate to a customer's food
d. Eating can contaminate hands, which can cross-contaminate to a customer's food
What is time temperature abuse?
a. Letting food stay too long at temperatures that are good for pathogen growth.
b. Letting chicken cook until it reaches a temperature above 165°F.
c. Letting beef cook until it reaches a temperature above 155°F.
d. Letting seafood cook until it reaches a temperature above 145°F.
a. Letting food stay too long at temperatures that are good for pathogen growth.
If you find food at incorrect temperatures, what is the first thing you should do?
a. throw the food out
b. tell a manager
c. eat the food
d. heat the food to the correct temperature
b. tell a manager
Name 2 examples of physical hazards.
Some examples include foreign objects like hair, dirt, bandages, metal staples, broken glass, or bones.
What is the temperature danger zone?
a. 135°F to 175°F
b. 155°F to 185°F
c. 41°F to 135°F
d. 35°F to 125°F
c. 41°F to 135°F
Which of the following methods/ways is acceptable for drying hands?
a. A towel from the sanitizer bucket
b. An apron
c. A Single use disposable paper towel
d. Wiping hands on clean pants
c. A Single use disposable paper towel
What is an example of a biological hazard?
a. hair
b. dirt
c. sanitizer
d. bacteria
d. bacteria
Name 3 times you should wash your hands.
Some examples include:
After using the bathroom
After handling raw meat
After touching your face
After handling animals
After sneezing or coughing
After touching your phone
Name 3 examples of chemical hazards.
Some examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware into food.