servsafe ch 8/9

True of false you can use a clean glass to scoop ice

• true

• flase

What does a facility need to do before packaging food using a ROP method

• obtain a variance

• Slack the food

• cool to 41 F or lower

• heat to 135 F or higher

Which of the following is not an acceptable way of thawing food

• in a refrigerator keeping the food under 41 F

• under running 70 F water keeping the food under 41 F

• on a counter at room temperature

• cooking something straight out of the freezer

Can children's menus serve medium burgers

• Yes

• No

what type of eggs should be served to high risk populations

• pasteurized eggs

• unpasteurized eggs

• pooled eggs

• shell eggs

How long do you have to cool TCS food from 135 F to 70 F

• 2 hours

• 4 hours

• 6 hours

• 1 hour

how long do you have to cool TCS food down from 70 F to 41 F

• 4 hours

• 2 hours

• 6 hours

• 1 hour

What is the minimum internal temperature required for ground chicken

• 165

• 155

• 145

• 135

A chef is making a beef roast what temperature should it reach before serving

• 145 for 15 seconds

• 155 for 15 seconds

• 165 for 15 seconds

• 145 for 4 minutes

Which of the following can be reserved

• prepackaged crackers

• uneaten rolls

• uncovered condiments

• served but unused garnishes