Cold potentially hazardous food should be held at what temperature or below?

• Above 41°F at all times.

• Between 41°F and 135°F at all times.

• Below 41°F at all times.

• Any temperature if the food is pre-packaged.

Hot, cooked potentially hazardous food should be held at what temperature or above?

• Above 41°F at all times.

• Above 135°F at all times.

• Between 41°F and 135°F at all times.

• At any temperature if food is already cooked.

Storing food on the same shelf as your cleaning solutions would be what type of hazard?

• Biological hazard.

• Physical hazard.

• Chemical hazard.

• All of the above.

Consuming an undercooked meat product would be what type of hazard?

• Biological hazard.

• Physical hazard.

• Chemical hazard.

• All of the above.

Consuming food that contains shards of glass would be what type of hazard?

• Biological hazard.

• Physical hazard.

• Chemical hazard.

• All of the above.

What does the acronym FAT TOM stand for?

• Fish, Albacore, Tilapia, Trout, Oyster, Mackerel.

• Flank, Arm, Tenderloin, Top, Offal, Mock.

• Fennel, Allspice, Thyme, Tarragon, Onion, Mint.

• Food, Acidity, Time, Temperature, Oxygen, Moisture.

What temperature range does the “danger zone” fall under?

• 110°F - 170°F.

• 41°F - 135°F.

• 30°F - 120°F.

• 50°F - 150°F.

How would you check the temperature for a turkey?

• Touch the outside and see if the turkey is hot.

• Insert the thermometer making sure it’s touching bone.

• Insert the thermometer in the thickest part of the meat.

• Turkey should be properly cooked if cooking directions were followed correctly.

What is a proper procedure for cooling food?

• The food should be placed in shallow, stainless steel pans in a walk-in cooler.

• Leave the food at room temperature for 2 hours then proceed to put in the walk-in cooler.

• Always cool the food in the same container it was cooked in.

• The method used to cool down food doesn’t matter, as long as the food is reheated to above 165°F.

What is one of the correct ways to thaw food?

• In a hot water bath.

• At room temperature.

• Inside a refrigerator or under cold running water.

• In the oven.