145f - Study guides, Class notes & Summaries

Which minimum internal cooking temperature must prime rib reach for 15 seconds? - 165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - 145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? - 165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least - 180F (82C) When sanitizing utensils using hot water in a three-compartment sink, the t...

Arizona eFoodHandlers Test Questions with 100% Correct Answers | Latest Version 2024 | Verified Select which of the following statements are true about foodborne illness - -foodborne illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens - milk soy eggs wheat peanuts nuts fish shel...

All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar - Answer portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number of times the restroom are used during peak hours - Answer maintaining temperature logs Hamburgers patties should be cooked to what temperature? *145f * 155f * 164f - Answer Which of the...

Food Manager Exam Questions with 100% Correct Answers Graded A+++ All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar - Correct Answer portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number of times the restroom are used during peak hours - Correct Answer maintaining temperature logs Hamburgers patties should be ...

All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar - ANSWER portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number of times the restroom are used during peak hours - ANSWER maintaining temperature logs Hamburgers patties should be cooked to what temperature? *145f * 155f * 164f - ANSWER Which of the follo...

eFoodHandlers Test With Complete Solutions Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of ...

All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number of times the restroom are used during peak hours maintaining temperature logs Hamburgers patties should be cooked to what temperature? *145f * 155f * 164f #Examify | #OnlineExams | #TestPrep | #StudyR...

fda - food and drug administration food code inspects all food EXCEPT meat, poultry and eggs usda - inspects meat,poultry, eggs temperature danger zone - 41-135F bacteria grows rapidly in what range - 70-125F themometers for food use must be accurate within? - +-2F or +-1C themometers for air temp use must be accurate within? - +-3F or +-1.5C seafood minimum internal temp - 145F whole cuts beef and pork min internal temp - 145F Ground beef & fish min internal temp - 155F whole & groun...

NRFSP Safety Practice/Study-Holman/3rd Exam Questions and Answers Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? -Answer-3pm (4hours) Which food should be rejected? -Answer-Live oysters at 50F What is the first step in developing a HACCP Plan? -Answer-Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? -Answer-Shellfish from Contaminated Water When transporting food offsite, how should information, suc...

NRFSP Safety Practice/Study-Holman/3rd with Complete Solutions(RATED A+). Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - ANSWER-3pm (4hours) Which food should be rejected? - ANSWER-Live oysters at 50F What is the first step in developing a HACCP Plan? - ANSWER-Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - ANSWER-Shellfish from Contaminated Water When transporting food offsite, how should...