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100
Why are elderly people at a higher risk for foodborne illnesses?
Their immune systems have weakened with age.
100
Itching and tightening of the throat are symptoms of what?
Food allergy
100
At what temperatures do foodborne pathogens grow most quickly?
Between 70°F and 125°F (21°C and 52°C)
100
Beef stew must be cooled from 135°F to 70°F (57°C to 21°C) within ___ hours and from 70°F to 41°F (21°C to 5°C) or lower in the next ___ hours.
2, 4
100
What is the correct way to cool a stockpot of clam chowder?
Put the stockpot into ice water
200
The three categories of food safety hazards are biological, physical, and
Chemical
200
metal in your food
physical
200
how should you wash your hands
wet hands and arms apply soap scrub hands rise hands dry hannds
200
What must you do immediately after thawing food in a microwave?
Cook it
200
What is the best to get rid of pest that have entered the build
Work with a licensed pest control operator
300
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
Time-temperature control
300
To prevent food allergens from being transferred to food
Clean and sanitize utensils before use
300
these should always be on your hands
Gloves
300
What are the time and temperature requirements for reheating TCS food for hot-holding?
165°F (74°C) for 15 seconds within 2 hours
300
What is the minimum internal cooking temperature for ground beef?
155°F (68°C)
400
Eggs and peanuts are dangerous for people with which condition?
Food allergies
400
when a tcs food sits out for to long
time temp abuse
400
Infrared thermometers should be used to measure the
b) Surface temperature
400
What is the minimum internal cooking temperature for stuffed pork chops
165°F (74°C)
400
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 4 hours
500
To prevent chemical contamination, chemical should be stored __________ food and utensils.
Separate from
500
highest risk of foodborne illnesse
preschool,eldery people, hiv/aids
500
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
Immersion probe
500
What devices can be used to record time temp abuse during the delivery of food
time-temperature indicator
500
What is the correct way to clean and sanitize a prep table?
a) Wash, rinse, sanitize, air-dry
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