ServSafe pt. 4

Shell eggs that will be hot held must reach what temperature for 15 second?

• 135 F

• 145 F

• 155 F

• 165 F

Parasites are associated with which food?

• Baked goods

• Seafood

• Poultry

• Produce

What should a food handler first to cool a large stockpot of soup?

• Cover it and place it in the cool.

• Stir it frequently with a large spoon

• Cool it at room temperature

• Divide it into smaller containers

Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.

• Refrigerate it for later use

• Reheat it to the correct temperature

• Serve it immediately

• Throw it away

The stem of a meat thermometer shall be constructed of

• stainless steel

• durable glass

• soft plastic

• galvanized metal

Food removed from hot-holding at 135 or greater can be held for service without temperature control for

• 1 hours

• 2 hours

• 4 hours

• 5 hours

Food that is prepped and packaged in an operation must include what information on the label?

• Date of prep

• Name of the food handler who prepped the food

• Common name of the food

• Correct disposal method

Prepped sushi can be stored at

• 48 F

• 50 F

• 39 F

• 45 F

A food handler serving a highly susceptible population is sick with symptoms of sore throat and fever. Should the food handler be allowed to work?

• No, they should be transferred

• No, they must be excluded

• Yes, but only after 24 hours

• Yes, if they are restricted

Hot food prepared at a central location and delivered to an off0site event is required to be received at a temperature of

• 32 F

• 41 F

• 135 F

• 165 F