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What is the maximum temperature that hot food should be held at to ensure safety?

60°C (correct)

50°C

62°C

55°C

At what temperature should eggs be cooked if they are to be consumed later?

70°C

63°C

68°C (correct)

61°C

What is the recommended cooling action for the first two hours?

Cool from 57ºC to 21ºC (correct)

Cool from 60ºC to 21ºC

Cool from 70ºC to 21ºC

Cool from 63ºC to 5ºC

For how long should cold food not exceed a temperature of 21ºC?

6 hours Signup and view all the answers

What is the safe internal cooking temperature for food if using a food thermometer?

Some specified minimum temperature based on the food type Signup and view all the answers

What is the maximum storage duration for ready-to-eat food at 5°C or lower?

7 days Signup and view all the answers

Which of the following practices should be avoided to prevent cross-contamination?

Prepping raw and ready-to-eat food simultaneously Signup and view all the answers

What is considered the Danger Zone for food safety?

5°C - 60°C Signup and view all the answers

What is the FIFO method in food storage?

First In First Out Signup and view all the answers

How should equipment be handled to prevent cross-contamination?

Use separate equipment for raw and ready-to-eat foods Signup and view all the answers

What is the appropriate method for storing freshly cut produce?

At 5°C or lower Signup and view all the answers

Which of the following is a correct statement about date marking food?

All food must be date marked if held for over 24 hours Signup and view all the answers

What is a critical control point when preparing food?

Taking out only the required amount of food to prep Signup and view all the answers

What does food safety ensure regarding prepared food?

It will not cause harm to the consumer when used as intended. Signup and view all the answers

What constitutes a foodborne illness outbreak?

Two or more people have the same symptoms after eating the same food. Signup and view all the answers

Which of the following is NOT a common cause of foodborne illnesses?

Eating food that is frozen. Signup and view all the answers

Which factor is NOT included in the acronym FAT TOM that affects microbial growth?

Nutrition Signup and view all the answers

What does controlling the environment of microorganisms accomplish?

It prevents microbial growth. Signup and view all the answers

When is a foodborne outbreak confirmed?

When laboratory analysis confirms the cause. Signup and view all the answers

Which of the following is a control measure to prevent microbial growth?

Cooking food to a safe temperature. Signup and view all the answers

Which factor does NOT contribute to the growth of microorganisms?

Low moisture levels Signup and view all the answers

What is a key practice to ensure food safety regarding personal hygiene?

Removing aprons before leaving the food prep area Signup and view all the answers

Which of the following is NOT a factor leading to food becoming unsafe?

Buying food from approved sources Signup and view all the answers

What should be done with infected wounds when handling food?

Cover them properly Signup and view all the answers

Why is it important to observe proper hand washing when handling food?

It prevents the spread of bacteria Signup and view all the answers

What type of gloves should be worn when handling ready-to-eat food?

Single-use gloves Signup and view all the answers

Which action can potentially lead to cross-contamination in food preparation?

Chopping vegetables and raw meat on the same board Signup and view all the answers

What is a consequence of time-temperature abuse in food safety?

Growth of harmful bacteria Signup and view all the answers

Which practice is discouraged to prevent food contamination?

Touching food directly with unwashed hands Signup and view all the answers

What outcome results from poor personal hygiene among food handlers?

Increased likelihood of foodborne illnesses Signup and view all the answers

When handling food, what should food handlers do with their aprons before leaving the preparation area?

Remove them properly Signup and view all the answers

What should be done if the packaging of food is damaged upon delivery?

It must be rejected immediately. Signup and view all the answers

What is the minimum height food should be stored off the ground?

6 inches Signup and view all the answers

Which of the following is NOT an acceptable condition for receiving canned goods?

Rusty cans Signup and view all the answers

Why is it important to clean the lids of canned goods before opening?

To prevent contamination from dirt and bacteria. Signup and view all the answers

What should be done with food that shows signs of ice crystals or water stains?

It should be discarded. Signup and view all the answers

What type of containers should food be stored in?

Containers designed for food that are durable and leak-proof. Signup and view all the answers

What is required for food packaged on-site for retail sales?

It must be labeled with the common name and date marking. Signup and view all the answers

What characteristic must floors, walls, and ceilings possess in a food establishment?

They must be smooth and durable for easy cleaning. Signup and view all the answers

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Questions and Answers

What is the maximum temperature that hot food should be held at to ensure safety?

At what temperature should eggs be cooked if they are to be consumed later?

What is the recommended cooling action for the first two hours?

For how long should cold food not exceed a temperature of 21ºC?

What is the safe internal cooking temperature for food if using a food thermometer?

What is the maximum storage duration for ready-to-eat food at 5°C or lower?

Which of the following practices should be avoided to prevent cross-contamination?

What is considered the Danger Zone for food safety?

What is the FIFO method in food storage?

How should equipment be handled to prevent cross-contamination?

What is the appropriate method for storing freshly cut produce?

Which of the following is a correct statement about date marking food?

What is a critical control point when preparing food?

What does food safety ensure regarding prepared food?

What constitutes a foodborne illness outbreak?

Which of the following is NOT a common cause of foodborne illnesses?

Which factor is NOT included in the acronym FAT TOM that affects microbial growth?

What does controlling the environment of microorganisms accomplish?

When is a foodborne outbreak confirmed?

Which of the following is a control measure to prevent microbial growth?

Which factor does NOT contribute to the growth of microorganisms?

What is a key practice to ensure food safety regarding personal hygiene?

Which of the following is NOT a factor leading to food becoming unsafe?

What should be done with infected wounds when handling food?

Why is it important to observe proper hand washing when handling food?

What type of gloves should be worn when handling ready-to-eat food?

Which action can potentially lead to cross-contamination in food preparation?

What is a consequence of time-temperature abuse in food safety?

Which practice is discouraged to prevent food contamination?

What outcome results from poor personal hygiene among food handlers?

When handling food, what should food handlers do with their aprons before leaving the preparation area?

What should be done if the packaging of food is damaged upon delivery?

What is the minimum height food should be stored off the ground?

Which of the following is NOT an acceptable condition for receiving canned goods?

Why is it important to clean the lids of canned goods before opening?

What should be done with food that shows signs of ice crystals or water stains?

What type of containers should food be stored in?

What is required for food packaged on-site for retail sales?

What characteristic must floors, walls, and ceilings possess in a food establishment?

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