1What is the purpose of setting critical limits in a HACCP plan?
To identify where hazards can be eliminated.
2Which food may be re-served to customers?
Unopened pre-packaged food.
3Hot TCS food can be held without temperature control for a maximum of?
4
4What method should never be used to thaw food?
Place the item on a prep counter
5What is the third step in cleaning and sanitizing items in a three-compartment sink?
Rinsing
6What is a basic characteristic of a virus?
Requires a living host to grow
7What food safety practice can prevent cross-contact?
Washing, rinsing, and sanitizing utensils before each use
8What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
30 seconds
9What type of thermocouple probe should be used to check the internal temperature of a beef roast?
Penetration
10TCS food reheated for hot-holding must reach what temperature?
165˚ (74˚C) for 15 seconds
11What organization requires Safety Data Sheets?
Occupational Safety and Health Administration
12If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
Every 4 hours
13When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
60 minutes
14In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, fresh halibut, fresh beef roast, ground chicken
15Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
6
16What should foodservice operators do to prevent customer illness from Shigella spp.?
Control flies inside and outside the operation