NPHS HOME WORK REVIEW-All Domains

Which temperatures best promote the growth of bacteria?

• 41°F to 70°F

• 70°F to 125°F

• 125°F to 145°F

• 32°F to 41°F

Stuffed lobster must be cooked to what minimum internal temperature?

• 135°F

• 145°F

• 155°F

• 165°F

Bulk unpackaged food in self-service areas must be labeled when

• the manufacturer claims the food is healthy

• the food is prepared on premises

• the food supports pathogen growth

• the food is prepared at another store owned by the same chain

What must an operation do before packaging juice for on-site retail sale

• obtain a variance from the local regulatory authority

• freeze the juice

• contact the FDA

• cool the fruit being juiced to 41°F before jicing

An air curtain that has been properly installed can be used to prevent

• Pests from entering the establishment

• Foul odors from entering the dining room

• Customers from entering the establishment

• Grease from coating the walls

Which is a correct amount of contact time for effective sanitizing?

• Quat for 7 seconds

• Iodine for 15 seconds

• chlorine for 30 seconds

• chlorine for 7 seconds

Cold TCS food that is held without temperature control must be thrown out after _______ hours or once it has reached ______°f

• 4, 70

• 4, 125

• 6, 70

• 6, 125

Which may be handled with bare hands?

• Cooked pasta for salads

• Chopped potatoes for soup

• Canned tuna for sandwiches

• Pickled watermelon for garnish

In the event of an imminent health hazard, such as total loss of refrigeration, what must an operation do?

• Reduce the hours of operation

• Execute a HACCP plan

• Contact the regulatory authority

• Maintain normal operating procedures

A customer may reuse which of the following items at a self-service area

• Drinking glass

• Single-use utensils

• Dinner plate

• Ice-cream bowl