Food Safety Quiz

What is the discard date for tuna salad that was prepared and stored on October 1?

• October 6

• October 7

• October 8

• October 9

Which items are 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

A manager asks a food handler to put away a shipment of whole potatoes. What should the food handler do?

• Wash and dry the potatoes.

• Put the potatoes in an airtight container.

• Refrigerate the potatoes.

• Move the potatoes to a cool dry storage area.

How should pooled eggs be handled to keep them safe?

• Cook them right after mixing them.

• Make additional batches in the same container.

• Store them at an air temperature of 45°F (7°C) or lower.

• Leave them at room temperature for 4 hours or less.

What guidelines should be followed when using additives during food preparation?

• Additives should only be used to alter the appearance of food.

• Sulfites should only be added to produce that will be eaten raw.

• Additives must be approved by the regulatory authority.

• Colored overwraps should be used to enhance the appearance of food.

What guidelines should be followed when handling ice to keep it safe?

• Store ice scoops in the ice machine.

• Only handle ice with bare hands after handwashing.

• Use a glass to scoop ice.

• Never use ice as an ingredient if it was used to cool food.

Which practice requires a variance?

• Packaging food using a reduced oxygen method

• Holding food without temperature control

• Cooling food using the two-stage cooling method

• Reheating food that was previously cooked and cooled

What is the required 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 17 seconds

• 165°F (74°C) or higher for <1 second

What temperature must meat be cooked to if it will be cooked in a microwave?

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

When must a consumer advisory be provided for menu items containing TCS food?

• When the item is raw or undercooked

• When the item contains a potential allergen

• When the operation provides only counter service

• When the operation primarily serves a high-risk population