How should chemicals be stored?

• Above food

• Away from prep areas

• In food storage areas

• With kitchenware

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

• Date mark it.

• Sell it.

• Throw it away

• Serve it within the next hour.

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

• Refer to the vendor notification for next steps.

• Contact the supplier and arrange for the product to be picked up.

• Label the item to prevent it from accidently being placed back in inventory

• Inform the local media, customers, and employees of the reason for the recall.

What must a manager do with a recalled food item in the operation?

• Combine the item with non-recalled items during preparation.

• Record the names of customers who purchase the item

• Store the recalled item separately from other food.

• Sell all recalled items within 24 hours.

Cold food can be held intentionally without temperature control for---------- hours as long as it does not exceed 70°F (21°C)

• 2

• 4

• 6

• 8

When delivering food for off-site service, raw poultry must be stored

• at a lower temperature than ready-to-eat food.

• separately from ready-to-eat food.

• without temperature control.

• above raw beef.

What is the minimum internal cooking temperature for seafood?

• 135°F (57°C) or higher for 15 seconds

• 145°F (63°C) or higher for 15 seconds

• 155°F (68°C) or higher for 15 seconds

• D 165°F (74°C) or higher for 15 seconds

Food must be cooled from 135°F (57°C) to within 2 hours.

• 80°F (27°C)

• 45°F (7°C)

• 70°F (21°C)

• 41°F (5°C)

Hot TCS food being hot-held for service must be at what temperature?

• 70°F (21°C) or above

• 125°F (52°C) or above

• 135°F (57°C) or above

• 155°F (68°C) or above

Which method is a safe way to thaw food?

• As part of the cooking process

• Under running water at 125°F (52°C) or higher

• Submerged in a sink of standing water at 70°F (21°C)

• On the counter at room temperature