A Food Handler Working With A Highly Susceptible Population

Question: Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to 130°F. The soup is pulled from self-service area and reheated. The soup must be reheated to a temperature of ________ for 15 sec.

Answer: 165°F

Question: In order from top to bottom, how should a pan of fresh chicken breast, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Answer: Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts.

Question: Cooking poultry to a Minimum internal temperature of 165°F for 15 sec. is an example of which HACCP principle?

Answer: Establishing critical limit

Question: The appropriate concentration for an iodine sanitizer is ____

Answer: 12.5-25 ppm

Question: What is the best way to handle recalled food items?

Answer: Remove them from inventory and relocate them to a separate area.

Question: The purpose of a Safety Data Sheet (SDS) is to ___________

Answer: Inform food handlers about the hazards of the chemical they use.

Question: A cook checks the temperature of a soup being held for service, and it is 130°F. The cook reheats the soup to 165°F. This is an example of ___________

Answer: Taking a corrective action

Question: The primary goal of Active Managerial Control is to reduce the risk of __________

Answer: Foodborne illness

Question: Biological contamination that can result in food poisoning are ____________

Answer: Bacteria, Viruses, and Toxins

Question: Do food handlers that are cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

Answer: No,because they are no risk of cross-contamination when removing garbage.