1. When transporting tuna salad to an event, the tuna salad must be transported at a temperature of:
a) 41 degrees or below
b) 50 degrees to 70 degrees
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c) 0 degrees fahrenheit
d) 50 degrees or below - a) 41 degrees or below
A pH level below 4.6 will:
a) encourage bacteria to grow rapidly in the food
b) inhibit the growth of bacteria in the food
c) have no effect on bacteria in the food
d) allow viruses to grow in the food - b) inhibit the growth of bacteria to grow rapidly in the food
The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70 degrees. How much more time does the chef have to cool the stew to 41 degrees?
a) 5 1/2 hours
b) 4 hours
c) 6 hours
d) 3 1/2 hours - a) 5 1/2 hours
When storing raw poultry in the cooler, it should be stored:
a) on the shelf next to the lettuce
b) on a shelf above the pasta salad
c) on a shelf below everything else
d) raised a minimum of 2" off the floor - c) on a shelf below everything else
Meat and Poultry must be all the following except:
a)FDA approved
b) stored below salad in the cooler
c) received at 41 degrees or below
d) free of any signs of spoilage - a) FDA approved
Ciguatoxin can be prevented by:
a) purchasing fish from approved sources
b) purchasing fish from private fisherman
c) refrigerating fish for two weeks
d) eating only fish high up in the food chain - a) purchasing fish from approved sources
Shellfish identification tags should be kept on file for a minimum of :
a) 30 days
b) 60 days
c) 90 days
d) 120 days - c) 90 days
The Bacteria Listeria is unusual because it can:
a) grow at refrigerated temperatures
b) grow in the danger zone
c) grow at 135 degrees or higher
d) grow in the freezer - a) grow at refrigerated temperatures
To maintain safety with chemicals in the facility, all the following should be considered except:
a) proper storage of the chemicals
b) proper labeling of the chemicals
c) maintaining Safety Data Sheets (SDS) in case of emergency
d) proper ordering procedures for chemicals - d) proper ordering procedures for chemicals
Which food is not a TCS Food?
a) Bean Sprouts
b) Cut Melon
c) Beef Jerky
d) Chocolate custard - c) Beef jerky
An example of a Critical Control Point is:
a) cook the chicken to a specific temperature
b) clean the floors at night
c) receive deliveries when you are not busy
d) serve customers quickly - a) cook the chicken to a specific temperature
Ground Beef is required to be cooked to a minimum temperature of:
a) 135 degrees
b) 145 degrees
c) 155 degrees
d) 165 degrees - c) 155 degrees
A virus typically spread through the fecal oral route is:
a) Vibrio
b) anisakis
c) salmonella
d) Hepatitis A - d) hepatitis A
Items may be polished with a clean dry cloth:
a) after they air dry [Show Less]