Why is water containing ozone allowed in the washing produce? (Contributed by Destiny - 1st period)

Which is NOT an acceptable way to thaw frozen foods? (Contributed by Aryana - 1st period)

Which is a correct guidelines for ice containers and scoops? (Contributed by Raven - 1st period)

The use of which of the following may NOT lead to the misrepresentation of food items? (Attributed by Azariah - 2nd period)

Which of the following conditions may NOT require food to be discarded? (Attributed by Brianna - 2nd period)

Under which condition are eggs safe to be used in the operation? (Attributed by Andrea - 2nd period)

What is the name of the document allowing a law to be waved or altered ? (Attributed by Erynn - 3rd period)

What does pasteurization do for eggs that allow consumption of high-risk populations? (Attributed by Ambar - 3rd period)

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Poultry – including whole or ground chicken, turkey, and duck?

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Ground Meat – including beef, pork, and other meats?

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Meats - Mechanically tenderized

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Shell Eggs – that will be served immediately

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Stuffing – Made with fish, meat, or poultry

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Seafood – including fish, shellfish, and crustaceans

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Game – Commercially raised

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Stuffed Items – meats, seafood, poultry, or pasta

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Roasts – Pork, beef, veal, or lamb

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Injected Meats – including brined ham and flavor-injected roasts

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Steaks/Chops – Pork, beef, veal, or lamb

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Fruit, Vegetables, Grains – (e.g. rice, pasta) and legumes (e.g. beans, refried beans) that will be hot held for service

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Ratites (mostly flightless birds with flat breastbones) – including ostrich and emu

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Shell Eggs – that will be hot held for service

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Dishes – that include previously cooked TCS ingredients

When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Ground Seafood – including chopped or minced seafood