Foods I- Safe Plates- Exam Review

What is the best prevention measure for Norovirus?

• A. Cook all meats to the proper internal temperature

• B. Store potentially hazardous foods in a cooler when not using

• C. Hold all hot food at at least 135 degrees

• D. Make sure food staff keeps good hygiene practices

A frozen piece of salmon should NOT be thawed:

• A. under cold running water.

• B. as part of the cooking process

• C. in the cooler.

• D. on the counter.

There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?

• A. sheet cake, carrots, raw eggs, ground beef

• B. carrots, ground beef, raw eggs, sheet cake

• C. ground beef, sheet cake, raw eggs, carrots

• D. carrots, raw eggs, sheet cake, ground beef

Which is the most important reason a food employee should not chew gum while preparing food?

• A. Customers may see and find it distasteful

• B. Saliva can contaminate customers' food.

• C. It can be a choking hazard

• D. It prevents a food handler from tasting food.

What is the maximum number of days that homemade chicken salad can be held at 41°F?

• 2

• 3

• 6

• 7

All leftovers must be reheated for 15 seconds to the minimum temperature of:

• A. 135°F

• B. 145°F

• C. 155°F

• D. 165°F.

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

• A. Yes, he can as long as he washes his hands well.

• B. Yes, he can as long as he is restricted to washing dishes

• C. No, he must be excluded but can tomorrow.

• D. No, he must be excluded until cleared by a doctor.

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

• A. 120°F

• B. 135°F

• C. 145°F

• D. 175°F

One example of cross-contamination is when someone preparing food:

• A. uses separate cutting boards for raw and cooked meat.

• B. uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

• C. washes fruits and vegetables under running water.

• D. prepares hand-battered food in small batches.

Which food was correctly cooled?

• A. a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours

• B. beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly

• C. cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours

• D. a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours