
9/14 Tuesday Warm-up Travel
Authored by Jerra Villesca
Specialty
9th Grade - Professional Development
Used 1+ times

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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature must TCS food for immediate service be reheated to?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature must commercially processed and packaged ready-to-eat food be reheated to?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done to ensure that food stored in a cooler is safe?
Randomly sample temperatures of food in the cooler
Check the temperature gauge outside of the cooler
Taste the food frequently to ensure that there is no spoilage
Taste the food frequently to ensure that there is no spoilage
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which item is stored correctly in a cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork roast
Sliced pineapple stored below raw steaks
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
If a food handler has a wound on the arm they must
apply ointment only.
cover the wound with any type of bandage.
cover the wound with an impermeable cover.
cover the wound with a dry, durable, tight-fitting bandage
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which food can be handled with bare hands?
Baked potatoes
Cheese for a pizza
Croutons for a salad
Salt as seasoning to a cooked dish
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