NEW
Font size
S
M
L
XL
WorksheetsServsafe numbers
Total questions: 46
Worksheet time: 47mins
Name
Class
Date
1.
What is the temperature danger zone?
a)
40° F - 140° F
b)
41° F - 135° F
c)
70° F - 125° F
d)
135° F - 165° F
2.
*Chicken Corn Chowder is prepared on March 16. By which date should it be used?
a)
March 20
b)
March 21
c)
March 22
d)
March 23
3.
Which item can be received at an air temperature of 45° F?
a)
Shell eggs
b)
Raw beef roast
c)
Frozen chicken wings
d)
Bacon
4.
Which is an acceptable internal temperature for mashed potatoes held for self-service buffet?
a)
45° F for 15 seconds
b)
76° F for 15 seconds
c)
143° F for 15 seconds
d)
180° F for 15 seconds
5.
What is the minimum internal cooking temperature for broccoli steamed for hot-holding?
a)
125 ° F for 15 seconds
b)
135° F for 15 seconds
c)
145° F for 15 seconds
d)
155° F for 15 seconds
6.
A food handler takes the temperature of hot-held chicken soup. At 11 AM, the temperature was 149° F for 15 seconds. He records the temperature and time on the monitoring log. At 2 PM, the temperature of the soup is 132° F for 15 seconds. What should the food handler do?
a)
Reheat the soup to 145° F for 15 seconds
b)
Turn up the steam table
c)
Nothing, the temperature is acceptable
d)
Throw the soup away
7.
How long should shellstock identfication tags be kept on file?
a)
24 hours
b)
30 days
c)
60 Day
d)
90 days
8.
To what minimum internal temperature should turkey sausage be cooked?
a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
155° F for 15 seconds
d)
165° F for 15 seconds
9.
In a three-compartment sink, what must the temperature be in the wash compartment?
a)
100° F
b)
110° F
c)
171° F
d)
181° F
10.
When cooking a bison burger, the minimum internal temperature must reach
a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
155° F for 15 seconds
d)
165° F for 15 seconds
11.
The final sanitizing rinse of a high-temperature dishwashing machine must reach what temperature?
a)
165° F
b)
171° F
c)
180° F
d)
212° F
12.
What is the minimum internal cooking temperature for a veal roast?
a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
135° F for 4 minutes
d)
145° F for 4 minutes
13.
To what minimum internal temperature should crab-stuffed orange roughy be cooked?
a)
135° F for 15 seconds
b)
145° F for 15 seconds
c)
155° F for 15 seconds
d)
165° F for 15 seconds
14.
How long can macaroni salad prepared onsite be held for?
a)
24 hours
b)
7 days
c)
14 days
d)
21 days
15.
Pathogens grow well between which temperatures?
a)
0* and 32* F
b)
32*F and 41*F
c)
41*F and 135*F
d)
135*F and 165*F
16.
Cooked poultry must reach what minimum internal temperature for a least 15 seconds?
a)
135*F
b)
145*F
c)
155*F
d)
165*F
17.
which is the upper end of the temperature danger zone?
a)
120
b)
126
c)
135
d)
165
18.
How many inches should food and equipment be stored off the floor?
a)
8"
b)
5"
c)
4"
d)
6"
19.
What temperature do vegetables or produce need to be cooked to?
a)
145
b)
155
c)
165
d)
135
20.
How many people have to become ill from a food service establishment to be considered an outbreak?
a)
1
b)
2
c)
3
d)
4
21.
Hot TCS food can be held without temperature control for a maximum of
a)
4 hours
b)
6 hours
c)
2 hours
d)
5 hours
22.
Pathogens grow fastest in this temperature range and food must pass through it quickly
a)
41° F to 70° F
b)
70° F to 125° F
c)
135° F to 165° F
d)
32° F to 41° F
23.
If certain conditions are met hot food may be held for up to _________ hours and cold food may be held for up to ________ hours without temperature control.
a)
2, 5
b)
4, 6
c)
2,4
d)
6,4
24.
What is the correct temperature for receiving cold TCS food?
a)
32°F or lower
b)
41°F or lower
c)
45°F or lower
d)
50°F or lower
25.
Milk can be received at 45°F. Under what condition?
a)
It is thrown out after 2 days.
b)
It is cooled to 41°F or lower in 4 hours.
c)
It is immediately cooled to 41°F.
d)
It is used or served in the operation within 2 hours.
26.
Where should a food handler check the temperature of food?
a)
On the bottom surface
b)
On the top surface
c)
In the thinnest part
d)
In the thickest part
27.
Hot TCS foods must be received at
a)
41 degrees F.
b)
45 degrees F.
c)
135 degrees F.
d)
165 degrees F.
28.
A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp has a used by date of April 8th and the scallops of April 10th. What is the use by date on the dish?
a)
April 10th
b)
April 4th
c)
April 12th
d)
April 8th
29.
For a foodborne illness to be considered an "outbreak", minimum of how many people must experience the same illness after eating the same food?
a)
1
b)
2
c)
10
30.
How long can TCS food that was prepped in-house be stored?
a)
3 days
b)
5 days
c)
7 days
d)
9 days
31.
How many inches (centimeters) from the floor should food be stored?
a)
At least 1" (3 cm)
b)
At least 2" (5 cm)
c)
At least 4" (10 cm)
d)
At least 6" (15 cm)
32.
Poultry
a)
165 for 15 seconds
b)
155 for 15 seconds
c)
145 for 15 seconds
d)
135
33.
Re-fried beans
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
34.
Ground Beef
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
35.
Steak
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
36.
Ground Seafood
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
37.
Pork Roast
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 4 minutes
d)
145 for 15 Seconds
38.
Grilled Pineapple
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
39.
Pasta
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
40.
Mechanically tenderized meat
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
41.
Shell eggs that will be served immediately
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
42.
Injected Meat
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
43.
Pork Chops
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
134
44.
Turkey
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
45.
Stuffed Seafood
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 4 minutes
d)
135
46.
Shell eggs that will be hot held for service
a)
165 for 15 Seconds
b)
155 for 15 Seconds
c)
145 for 15 Seconds
d)
135
Reset
