Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to 130°F. The soup is pulled from self-service area and reheated. The soup must be reheated to a temperature of ________ for 15 sec. correct answers 165°F
In order from top to bottom, how should a pan of fre...
Serv-Safe Food || with Errorless Solutions 100%.
Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to 130°F.
The soup is pulled from self-service area and reheated. The soup must be reheated to a
temperature of ________ for 15 sec. correct answers 165°F
In order from top to bottom, how should a pan of fresh chicken breast, fresh salmon, a carton of
broccoli, and fresh ground beef be stored on shelves in a cooler? correct answers Broccoli, fresh
salmon, fresh ground beef, and fresh chicken breasts.
Cooking poultry to a Minimum internal temperature of 165°F for 15 sec. is an example of which
HACCP principle? correct answers Establishing critical limit
The appropriate concentration for an iodine sanitizer is ____ correct answers 12.5-25 ppm
What is the best way to handle recalled food items? correct answers Remove them from
inventory and relocate them to a separate area.
The purpose of a Safety Data Sheet (SDS) is to ___________ correct answers Inform food
handlers about the hazards of the chemical they use.
A cook checks the temperature of a soup being held for service, and it is 130°F. The cook reheats
the soup to 165°F. This is an example of ___________ correct answers Taking a corrective
action
The primary goal of Active Managerial Control is to reduce the risk of __________ correct
answers Foodborne illness
Biological contamination that can result in food poisoning are ____________ correct answers
Bacteria, Viruses, and Toxins
Do food handlers that are cutting raw vegetables need to change their gloves before removing
garbage from the kitchen? correct answers No,because they are no risk of cross-contamination
when removing garbage.
Which item can be re-served to customers? correct answers Unopened prepacked food
When prepping food, a food handler should not wear which item? correct answers A medical
alert bracelet
Which best assures that pathogens are reduced to safe levels? correct answers Cooking food to a
Minimum internal temperature.
Floor-mounted equipment must have legs that are at least how tall? correct answers 6 in.
, Which item is a food handler permitted to wear on hands and arms? correct answers Plain metal
band ring
What must a food handler use to determine the concentration of sanitizing solution? correct
answers A Safety Data Sheet (SDS)
Reusable containers provided by an operation for take home food must be _______ correct
answers Cleaned and Sanitized by the operation before being refilled.
What is a potential contamination source that could result in foodborne illness at an outdoor,
temporary serving location? correct answers Dirt floor in the food prep area.
An unacceptable material for cutting boards is _______ correct answers Soft wood (Pine)
The Minimum time requirement for scrubbing hands with soup during handwashing is ______
correct answers 10-15 sec.
Which item may a customer reuse at a self-service area? correct answers Drinking glass.
Which food would be safe to serve to a highly susceptible population? correct answers Chocolate
sauce
A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills.
This is a risk to the water supply because ___________ correct answers A cross-connection has
been created.
Electrical power outages and sewage backups are classified as _________ correct answers
imminent health hazards.
An example of physical contamination is a ______ _________ correct answers Metal Fragment.
Which item may be worn by a food handler? correct answers Plain metal ring
What food safety rule must be followed when handling ready-to-eat food? correct answers Wear
single-use gloves.
A nursing home food manager best protects the elderly residents' health by serving _____
_______ ______ correct answers Pasteurized Apple Cider.
A food handler who has diarrhea may return to work after being symptom-free for at least how
many hours? correct answers 24 hours.
Which is the best way to thaw frozen shrimp? correct answers Under refrigeration at 41°F or
below
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