(Calli) Ch 6 ServSafe, 7th Ed

Why must prep tables be sanitized between uses?

• To make space to work safely.

• To prevent cross-contamination

• To avoid time-temperature abuse.

• To reduce toxic metal poisoning.

What should happen to food right after it is thawed in a microwave oven?

• Cool it to 41 degrees.

• Hold it in equipment that maintains the correct temperature.

• Freeze it solid.

• Cook it immediately in conventional cooking equipment.

When cooling TCS foods, the temperature must be cooled from 135 degrees to 70 degrees in how many hours?

• 2 hours.

• 4 hours.

• 6 hours

• 8 hours.

A food handler left a hotel pan of pasta on the prep table while preparing several lunch orders. What is the problem with this situation?

• Poor cleaning and sanitizing.

• Poor personal hygiene.

• Time-tempeature abuse.

• Cross-contamination.

What is the maximum water temperature when thawing food under running water?

• 41 degrees.

• 60 degrees.

• 70 degrees.

• 135 degrees.

What is the required minimum internal cooking temperature for ground turkey?

• 135 degrees for 15 seconds.

• 145 for 15 seconds.

• 155 for 15 seconds.

• 165 for 15 seconds.

A safe way to cool a stockpot of meat sauce is to put it into a:

• Hot-holding buffet.

• Sink of ice-water /ice-water bath.

• Freezer.

• Ice chest.

Which food items should not be served to high-risk populations?

• Grilled salmon.

• Vegetable stir-fry.

• Roasted chicken.

• Raw oysters.

To what temperature must soup that contains cooked beef be reheated for hot holding?

• 135 degrees at 15 seconds.

• 145 degrees at 15 seconds.

• 155 degrees at 15 seconds.

• 165 degrees at 15 seconds.

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

• 60 minutes.

• 70 minutes.

• 80 minutes.

• 90 minutes.