Worksheets9/14 Tuesday Warm-up Travel
Total questions: 11
Worksheet time: 6mins
What temperature must TCS food for immediate service be reheated to?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
What temperature must commercially processed and packaged ready-to-eat food be reheated to?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
What should be done to ensure that food stored in a cooler is safe?
Randomly sample temperatures of food in the cooler
Check the temperature gauge outside of the cooler
Taste the food frequently to ensure that there is no spoilage
Taste the food frequently to ensure that there is no spoilage
Which item is 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
If a food handler has a wound on the arm they must
apply ointment only.
cover the wound with any type of bandage.
cover the wound with an impermeable cover.
cover the wound with a dry, durable, tight-fitting bandage
Which food can be handled with bare hands?
Baked potatoes
Cheese for a pizza
Croutons for a salad
Salt as seasoning to a cooked dish
A food handler who spends an entire shift forming hamburger patties should change gloves
after 1 hour, because the gloves may quickly build up pathogens.
every 4 hours during continual use, and more often if needed
at the end of the shift.
every 6 hours, to avoid wasting gloves
At what temperature must cold TCS food be stored to keep it safe?
41°F (5°C) or lower
45°F (7°C) or lower
50°F (10°C) or lower
65°F (18°C) or lower
At what temperature must hot TCS food be stored to keep it safe?
110°F (43°C) or higher
120°F (49°C) or higher
125°F (52°C) or higher
135°F (57°C) or higher
If a food handler has a wound on the arm they must
apply ointment only.
cover the wound with any type of bandage.
cover the wound with an impermeable cover.
cover the wound with a dry, durable, tight-fitting bandage
