F2 SafePlates 1.04

A food handler has cooled a container of chili to 70 degrees in 2 hours. How much time is left to cool the chili to 41 degrees?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

Which guideline for re-serving food is a safe practice?

• food handlers may re-serve uncovered condiments to other customers

• food handlers may re-serve unopened, prepackaged food in good condition

• food handlers may re-serve uneaten bread to other customers

• food handlers may re-serve plate garnishes to another customer

Which procedure must be followed when transporting food for off-site service?

• pack food in insulated food-grade containers

• clean the inside of delivery vehicles annually

• store raw meat, poultry and seafood and ready-to-eat items together

• assume the service site has safe water and garbage containers

Which includes all of the necessary items for a hand-washing station?

• hot & cold running water, soap, disposable paper towels, garbage container, nail brush

• hot & cold running water, soap, disposable paper towels, garbage container, signage

• hot & cold running water, hand sanitizer, disposable paper towels, garbage container, signage

• hot & cold running water, hand sanitizer, disposable paper towels, garbage container, nail brush

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

• telephone

• text or email message

• labels on food

• verbal instructions

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

• 12 hours

• 24 hours

• 48 hours

• 72 hours

What temperature must cooked vegetables reach to be safely hot-held for service?

• 135 degrees

• 145 degrees

• 155 degrees

• 165 degrees

What temperature must stuffed lobster be cooked to?

• 135 degrees for 4 minutes

• 145 degrees for 4 minutes

• 155 degrees for 15 seconds

• 165 degrees for 15 seconds

Food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

• April 4

• April 8

• April 10

• April 11

When can raw, unpackaged meat be offered for self-service?

• at organic food stands, where customers can take home the meat

• at restaurants where it will be cooked and eaten immediately

• when the meat is high quality and meets strict requirements

• when the meat is frozen