Foods I Objective 2.02 SafePlates

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°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly

• cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours

• a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours

One example of cross-contamination is when someone preparing food:

• uses separate cutting boards for raw and cooked meat.

• uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

• washes fruits and vegetables under running water.

• prepares hand-battered food in small batches.

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

• 135°F.

• 145°F.

• 155°F.

• 165°F.

You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact?

• Supply tongs for use in serving items

• have worker use single-use papers

• wrap items in plastic before putting in the case

• all of the above

Which is the most important reason a food employee should not chew gum while preparing food?

• customers may see and find it distasteful

• saliva can be contaminate customers' food

• it can be a choking hazard

• it prevents a food handler from tasting food

What should you do to avoid cross-contact when preparing food for someone with a food allergy?

• wipe down work surfaces with a wet cloth

• wash, rinse, and sanitize surfaces and utensils between uses

• use only organic ingredients

• cook the food to its minimum internal temperature

There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?

• sheet cake, carrots, raw eggs, ground beef

• carrots, ground beef, raw eggs, sheet cake

• ground beef, sheet cake, raw eggs, carrot

• carrots, raw eggs, sheet cake, ground beef

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

How many seconds should the total handwashing process take?

• 10

• 15

• 20

• 25

Food cooked for a buffet-style dinner and hot held must be maintained at aminimum of what temperature?

• 120°F

• 135°F

• 145°F

• 175