FN2 Unit 1/ServSafe Part 2 Review

What is the maximum number of hours you can keep a tray of lasagna out at room temperature before you have to discard of it?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

What is the minimum internal temperature for cooking a whole piece of meat?

• $135\degree\ F$

• $145\degree\ F$

• $155\degree\ F$

• $165\degree\ F$

What is the minimum internal temperature for cooking poultry?

• $135\degree\ F$

• $145\degree\ F$

• $155\degree\ F$

• $165\degree\ F$

What is the minimum internal temperature for cooking seafood/shellfish?

• $135\degree\ F$

• $145\degree\ F$

• $155\degree\ F$

• $165\degree\ F$

What is the minimum temperature necessary for microwave cooking?

• $135\degree\ F$

• $145\degree\ F$

• $155\degree\ F$

• $165\degree\ F$

What is the minimum temperature necessary for hot holding?

• $135\degree\ F$

• $145\degree\ F$

• $155\degree\ F$

• $165\degree\ F$

What is the maximum amount of hours you should go before checking the temperature of food that is being hot/cold held for serving?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

What is the correct temperature to use for cold holding food?

• $41\degree\ F$

• $45\degree\ F$

• $51\degree F$

• $55\degree\ F$

What is the proper way to cool food?

Is the following an example of safe or unsafe food handling procedures?

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

• Safe

• Unsafe