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Q 1/24
Score 0
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
30
135*
Q 2/24
Score 0
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
30
Labels on food
24 questions
Q.
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
1
30 sec
Q.
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
2
30 sec
Q.
What is the first step in developing a HACCP Plan?
3
30 sec
Q.
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
4
30 sec
Q.
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
5
30 sec
Q.
How should a customers plate be held?
6
30 sec
Q.
The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C). What HACCP principle is addressed by cooking the duck breast to 165°F (74°C)?
7
30 sec
Q.
When can raw, unpackaged meat be offered for self-service?
8
30 sec
Q.
Lasagna was removed from the oven at 11:00 a.m. and placed on the buffet without temperature control. By what time must it be served or thrown out?
9
30 sec
Q.
The temperature of clam chowder is checked during holding and does not meet the standard. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
10
30 sec
Q.
When holding food in hot-holding equipment, at least how frequently should the temperature be checked?
11
30 sec
Q.
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
12
30 sec
Q.
What information must be included on the label of food packaged on-site for retail sale?
13
30 sec
Q.
Tom's Diner serves grilled chicken breast sandwiches to order. What would be the critical control point (CCP) for the chicken breasts?
14
30 sec
Q.
A pasta salad is removed from the cooler at 9:00 a.m. and put out for an outdoor wedding buffet at 11:00 a.m. What is the discard time that must be written on the pasta salad's label?
15
30 sec
Q.
What is the first step in cooling a 10-pound roast quickly and correctly?
16
30 sec
Q.
At what temperature should potentially hazardous (TCS) cold food items be transported?
17
30 sec
Q.
The warmest temperature of cold food held in a salad bar should be?
18
30 sec
Q.
Foodservice operations should only use hot-holding equipment that can keep food at least at
19
30 sec
Q.
A catering service uses the sturdy boxes that the raw chuck roasts come in to transport sandwiches and salads to catered events. What is wrong with this practice?
20
30 sec
Q.
One way a manager can verify that the HACCP system is working is to
21
30 sec
Q.
When roasting poultry, the chef taking its temperature is applying which HACCP Principle?
22
30 sec
Q.
A cook takes the temperature of a whole turkey before removing it from the oven and finds the temperature to be 155°F (68°C). The turkey is returned to the oven until the temperature of the breast reaches 165°F (74°C) for 15 seconds. This is an example of
23
30 sec
Q.
Cooked rice should be held at a minimum temperature of _____ for service.
