Food Preparation
If serving high risk populations, what types of eggs should be used if serving dishes that have raw or undercooked eggs?
Pasteurized
What is the correct internal temperature for chicken?
165 degrees Fahrenheit and held for less than 1 second (instantaneous)
Ready to eat food
Which part of a dish should be held by service staff to prevent contamination? (must give 1 out of 2 possible answers)
Bottom or edge
What does HACCP stand for?
Hazard Analysis Critical Control Point
What are safe ways of thawing food? (Must list 3 out of 4)
Refrigeration
Running water at 70 degrees Fahrenheit or lower
Microwave (Must be cooked IMMEDIATELY afterwards)
Cooking
What is the correct internal temperature for ground meat?
155 degrees Fahrenheit for 17 seconds
Raw seed sprouts
Raw or undercooked eggs (unpasteurized), meat or seafood, such as over easy eggs, raw oysters, and rare hamburgers
Unpasteurized milk or juice
Packaged food, such as frozen vegetables that have not been cooked according to manufacturer's instructions
How often must foodservice serving utensils be cleaned and sanitized if using continuously?
4 hours
What is active managerial control?
The manager's responsibility to actively control risk factors for foodborne illness
When it is handled by staff who have been restricted or excluded from the operation due to illness
When it is contaminated by hands or bodily fluids
When it has exceeded time temperature requirements designed to keep food safe
What is the correct internal temperature for injected meats?
155 degrees Fahrenheit for 17 seconds
What method(s) can you use to cool food down safely? Only list 1
Ice water bath - place containers of food in a sink with ice water or large container of ice water
Blast chiller
Ice Paddle - plastic paddles filled with ice or water and then frozen
Ice or cold water as an ingredient
How long can cold food be held without temperature control if the following conditions are met?
The food is held at 41 or lower before removing from temperature control
The food is labeled with the time it was removed from refrigeration and the discard time
The food does not exceed 70 degrees Fahrenheit during service
The food is sold, served or thrown out within this time
6 hours
If the food will be thrown out or served within 4 hours, the food can reach any temperature during service
When installing floor mounted equipment, how many inches should the legs of equipment be above the floor?
At least 6 inches above the floor
Alternatively, you can seal to the floor.
If partially cooking food (to be finished cooking during service) what is the MAXIMUM amount of time the food can be cooked for during initial cooking?
60 minutes
What is the correct internal temperature for food from plants - including fruits, vegetables, grains, (rice, pasta) and legumes that will be hot held for service?
135 degrees Fahrenheit no minimum time
When cooling TCS foods, how many hours do you have to cool from 135 degrees Fahrenheit to 70 degrees Fahrenheit AND how many hours do you have to cool from 70 to 41 degrees Fahrenheit?
Cool food from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours.
Cool food from 70 degrees Fahrenheit to 41 degrees Fahrenheit or lower in the next four hours.
How long can hot food be held for service if the following conditions are met?
The food is held at 135 or higher before removing from temperature control
The discard time is labeled on the food
The food is sold, served or thrown out within this time
4 hours
When installing tabletop equipment, how many inches high should the legs of the equipment be?
At least 4 inches high.
Alternatively, you can seal it to the countertop.
What types of food/preparation methods require a variance (document issued by regulatory authority that allows a regulatory requirement to be waived or changed)?
Must list 2
Packaging fresh juice on site for sale at a later time
Smoking food as a way to preserve it
Using food additives or adding components such as vinegar to preserve or alter the food so it no longer needs time and temp control for safety
Curing food
Custom processing animals for personal use
Packaging food using a reduced oxygen packaging (ROP) Includes MAP, vacuum packed, and sous vide food
Sprouting seeds or beans
Offering live shellfish from a display tank
What is the correct internal temperature for roasts of pork, beef, veal and lamb?
145 degrees Fahrenheit for 4 minutes
When reheating (previously cooked TCS foods) for hot holding, what internal temperature must be reached?
Internal temperature of 165 degrees Fahrenheit for 15 seconds
However, you can reheat TCS foods for immediate service to any internal temperature.
Commercially processed RTE foods should be reheated to 135 degrees Fahrenheit - this includes cheese sticks and fried vegetables.
Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored in what two types of water?
Under running water or a container of water at least 135 degrees Fahrenheit or higher
What are important steps to take when implementing active managerial control in your operation? (Must give 3 out of 6)
Identify risks, monitor, corrective action, management oversight, training, re-evaluation