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Food Safety Comprehensive Assessment - Part 2

Quiz by Jonathan Michael

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16 questions
Show answers
  • Q1
    When using hot water to sanitize pots and pans in a 3-basin sink, what is the required minimum water temperature?
    211°F
    71°F
    51°F
    171°F
    30s
  • Q2
    Which of the following temperature ranges represent the Temperature Danger Zone?
    70°F - 135°F
    20°F - 155°F
    70°F - 90°F
    41°F - 135°F
    30s
  • Q3
    Above what temperature does heat start to destroy bacteria?
    185°F
    100°F
    135°F
    105°F
    30s
  • Q4
    Hot food held without temperature control may be held for a maximum time of:
    4 hours
    8 hours
    2 hours
    1 hour
    30s
  • Q5
    What is the minimum internal cooking temperature for stuffed meats?
    135°F
    165°F
    125°F
    105°F
    30s
  • Q6
    What should the temperature of the detergent solution in a three-basin sink system be?
    70°F
    110°F
    160°F
    180°F
    30s
  • Q7
    Which temperature range best slows down bacterial multiplication?
    0°F - 41°F
    41°F - 98°F
    50°F - 70°F
    55°F - 105°F
    30s
  • Q8
    What is the minimum internal temperature for hot-holding food?
    135°F
    125°F
    155°F
    145°F
    30s
  • Q9
    In order to effectively sanitize, what is the minimum final rinse temperature requirement for a high temperature machine?
    115°F
    180°F
    212°F
    155°F
    30s
  • Q10
    What safety feature should you look for when using a vending machine to dispense cold TCS food?
    Automatic lighting when in operation
    Posted warning to consume food within 4 hours of purchase
    Automatic dispensing shut off if machine rises above 41°F
    Glass front that allows consumers to view the product
    30s
  • Q11
    What is the best way to cook a beef stew using a microwave oven?
    Reach a final temperature of 155°F
    Leave standing for 1 minute after cooking and reach 175°F
    Leave standing for 5 minutes after cooking and reach 200°F
    Leave standing for 2 minutes after cooking and reach 165°F
    30s
  • Q12
    When delivering prepared hot food to an off-site location, what should you do?
    It is not appropriate to transfer hot food off-site
    Reheat the food to 165°F when needed
    Use insulation bags
    Maintain the temperature above 135°F in transit
    30s
  • Q13
    What type of food product is a TCS food?
    One that needs freezing only
    One that needs refrigeration only
    One that needs time and temperature control to minimize pathogenic bacterial growth
    One that needs cooking only
    30s
  • Q14
    What is the legal, maximum amount of time that should be allowed to pass before checking food temperatures on a buffet?
    4 hours
    5 hours
    6 hours
    1 hour
    30s
  • Q15
    What kind of temperature monitoring device is required in any unit storing TCS food?
    Probe thermometer
    Glass thermometer
    They are not required
    Permanent thermometer
    30s

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