A Food Establishment That Sells Raw Oysters Should Have What

Question: What is the minimum internal cooking temperature for raw eggs prepared for immediate service?

Answer: 145*F

Question: Fresh beef must be received at or below?

Answer: 41*F

Question: An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are:

Answer:

Question: The cook puts refrigerated Lasagna into the steam table at 9;00 a.m. for service at noon. This practice is incorrect because,

Answer: the steam table is not used for re-heating or thawing food.

Question: Food handlers should be exclude from the prep area when they are experiencing which symptom?

Answer: Vomiting, diarrhea, jaundice, fever

Question: Which food can be received at a temperature of 45*F or lower?

Answer: Shell eggs,live shellfish-oysters,mussels,clams,and scallops at an air temperature of 45

F once received must be cooled down to 41

F,cool down to 41*F in no more than 4 hours.

Question: The manager must notify the regulatory agency if an employee comes to work with an illness caused by

Answer: Hepatitis A, Shigella spp.,Salmonella typhi, E Coli,Norovirus

Question: An operation that serves raw oysters on the half shell can best ensure safety by

Answer: purchase from approved supplier

Question: Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?

Answer: 30 days

Question: The risks of foodborne illness caused by parasites can be reduced by,

Answer: purchasing seafood from approved reputable supplier.