A Food Establishment That Serves Raw Oysters
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.