Before placing finely chopped, highly seasoned raw beef on its menu, and operation must
Quizzma Latest Questions
After cooking TCS food in the microwave to a minimum internal temperature of 165 F for 15 seconds. Which step should be taken next?
When cooking raw foods in a microwave food must be
When thawing TCS food under running water the water temperature must not exceed
A prep cook removes a beef roast from the freezer at 10 am. By 7 pm the roast is cool to touch but it appears that the center is still frozen. The prep cook should
Which food is safe to eat if cooked to a minimum internal temperature of 145 F for at least 15 seconds?
Poultry has been correctly cooked when it heats to which minimum internal temperature for 15 seconds?
Fruits and vegetables that are cooked for hot holding must reach a temperature of
What should a food handler do first to cool a large stockpot of soup?
All parts of raw food cooked in a microwave must reach which temperature for 2 minutes?
What is the first step in cooling a 10 pound roast quickly and correctly?
Leftover beef stew being reheated for hot holding must reach which minimum internal temperature of 15 seconds?
When thawing meat, it must e kept cold in order to
Food being cooled whose temperature has NOT decreased from 135 F to 41 F within 6 hours must be
Chili is reheated in the microwave to 155 F. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?
A preschool cafeteria manager protects young children’s health by serving
Reheating TCS food to an internal temperature of 165 F for 15 seconds must occur within how many hours?
A food handler can cool a stockpot of clam chowder by placing in into a
Which food should NOT be offered on a children’s menu?
What temperature must TCS food be reheated to if it will be hot held?
What is the minimum internal cooking temperature for ground beef?
What is the minimum internal cooking temperature for eggs that will be hot held for service?
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
What is the minimum internal cooking temperature for stuffed pork chops?
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
A food handler thaws several frozen turkeys on a prep table. What is the danger that this pose to the food?
What can occur if prep tales are not clean and sanitized between uses?
What must food handlers do to food immediately after thawing it in the microwave oven?
What is the maximum water temperature allowed when thawing food under running water?
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
How should open, bagged, dry food such as flour, rice, and sugar be stored?
Correct food storage practices include placing raw
Which food item prepped on site requires a label indicating the major allergen contained in the food?
The ambient air thermometer in a hot holding unit must be located
Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the
What information must be included on the label of food packaged on site for retail sale?
A food handler is prepping a seafood coconut curry 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 ...
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
What is the problem with storing raw ground beef above prepped salads?
When storing food using the FIFO method, where should the food with the earliest use by dates be stored?
How long can ready to eat TCS food that was prepped in house be stored if it was held at 41 F?
What must be included on the label of TCS food that was prepped in-house?
Receiving staff should be trained to store cold food first in order to avoid
Partially thawed, torn packages of frozen steaks are delivered to an operation. The manager should
Fresh ground beef is delivered at an internal temperature of 42 F. The meat is bright cherry red color with a fresh odor and no apparent signs of spoilage. The receiving food handler should