1. Rotation of food in the dry storage section can be managed using the method of

2. A frozen piece of salmon can be thawed using any of the following procedures except

3. All leftovers must be reheated for 15 seconds to the minimum temperature of :

4. Food cooked for a buffet and hot held must be maintained at a minimum of what temperature?

5. The cooked pizza is being stored in a display case at a grocery store under the raw chicken. This can cause what type of issue?

6. To determine the correct cooking temperature of a roast, the employee should stick a calibrated thermometer into the

7. The holding temperature for cooked mashed potatoes is at or above 135°F or at or below

8. Fully cooked ground beef should be stored

9. Hot chicken nuggets are delivered to a daycare. If the restaurant is using time as a public health control, the nuggets must start at a temperature no lower than:

10. The inside of a walk-in refrigerator must be cleaned and organized

11. Which pathogen multiples rapidly in any perishable food that is left in the temperature danger zone?

12. The final correct cooking temperature for chicken must be maintained for

13. Bagged, chopped lettuce may be accepted when its temperature is

14. What is the maximum number of days that chicken salad, prepped in house, can be held at 41°F?

15. Which is a true statement about customer self-service operations?

16. Most adults find it very effective to learn a task or skill

17. A ground turkey burger must be cooked to at least _____ degrees for 15 seconds

18. The best method for cooling a five-gallon stockpot of beef stew is:

19. What is the final reheat temperature for previously cooked baked beans?

20. When ready-to-eat apples are offered to customers on a self-service line, what must be present to prevent contamination of the apples by a customer?

21. Which of the storage methods is most likely to result in cross contamination?

22. There are four shelves on a storage rack in the cooler of a food establishment. There is space for one item on each shelf. Starting at the top, on what shelf should you place each item?

23. When receiving a meat delivery, the receiving clerk should check the food temperature

24. Of the following examples, what is the best way to prevent cross-contamination of the cooked food?

25. Which practice describes a cross-contamination event?

26. Who is in charge of making sure employees providing food samples follow regulatory requirements?

27. A food manager is conducting an inspection of a freezer unit. Which of the following situations must be corrected immediately?

28. Whole meat roasts must be cooked to a minimum internal temperature of

29. What is the minimum cooking temperature for a mechanically tenderized steak?

30. What is the maximum number of days that spaghetti sauce, prepped in house and frozen after two days, can be held at 41°F after being thawed?

31. What would be the best practice for employee medication that must be kept under refrigeration?

32. Temperature measuring devices must be tested and calibrated:

33. You have recently installed a salad bar in the camp cafeteria. You're concerned about keeping all the ingredients at 41°F or below during the whole lunch rush. What's one strategy you can use to help keep everything at the right temperature?

34. Someone came to your back door wanting to sell scavenged mushrooms and edible flowers for you to use in your restaurant. How do you respond?

35. What is the correct temperature for lasagna with ground pork sausage?

36. Which of the following is not a reason for rejecting canned food?

37. Most pathogenic microorganisms need a water activity of _____ or higher to feed and reproduce.

38. Which of these people would be considered highly susceptible to foodborne illness?

39. Of the following choices, where would be the best place to store detergents and sanitizers?

40. You are preparing a make your own salad display for a catering order. You need to prioritize which toppings are on ice and which can be left out. Which of the following toppings should be kept on ice?

41. One of your employees makes a giant pot of chili as toppings for hot dogs. The chili is kept on the stove and the temperature is monitored throughout the day. What is the best way to monitor the temperature of the chili?

42. The chili stays between 143°F and 156°F throughout the day. How long can you hold this chili in this temperature range?

43. You want to cool this chili down for storage overnight. What would be the best process to use to cool this chili?

44. If a steak has been mechanically tenderized it needs to be cooked to _____.

45. You want to partially cook your chicken wings before the big game tonight so that you can serve them faster. Which of the following things must you keep in mind when pre- cooking?