First 15 2/7/19

Which food was correctly cooled?

• A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours.

• Beans that did not cool to 70˚ within 2 hours, but were reheated to 145˚ for 15 seconds within 2 hours and then cooled correctly.

• Cooked poultry that cooled down from 135˚ to 70˚ within 2 hours and from 70˚ to 41˚ within an additional 4 hours.

• A roast that cooled from 135˚ to 70˚ within 4 hours and from 70˚ to 41˚ within an additional 6 hours.

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

• preschooler

• adult on kidney dialysis

• woman who is 15 weeks pregnant

• all of the above

Which is NOT a factor in controlling growth of microorganisms?

• Temperature

• Color

• Moisture

• Oxygen

Which is an example of a chemical contaminant?

• Caterpillar found in case of lettuce.

• Foul odor coming from fresh seafood.

• Table sanitizer sprayed over pastries.

• Buildup of heavy frost on frozen fruit.

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

• 135˚F

• 145˚F

• 155˚F

• 165˚F

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

• 120˚F

• 135˚F

• 145˚F

• 175˚F

How many seconds should the total handwashing process take?

• 10

• 15

• 20

• 25

An employee has been diagnosed with Norovirus. Can he come to work?

• Yes, he can as long as he washes his hands well.

• Yes, he can as long as he is restricted to washing dishes.

• No, he must be excluded but can come back tomorrrow.

• No, he must be excluded until cleared by a doctor.

Which is the most important reason a food employee should refrain from chewing gum while working?

• Customers may see and find it distasteful.

• Saliva can be transferred to a food employee's hands and spit onto food.

• It can be a choking hazard.

• It prevents a food employee from tasting food.

Ground beef cooked in a microwave must reach an internal temperature of:

• 135˚F

• 145˚F

• 155˚F

• 165˚F