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Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least
Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least
- 8 in (20.32 cm)
- 3 in (7.62 cm)
- 2 in (5.08 cm)
- 4 in (10.16 cm) (correct)
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least
- 135°F (57°C) (correct)
- 180°F (82°C)
- 145°F (63°C)
- 155°F (68°C)
The manager must notify the regulatory authority if an employee comes to work with an illness caused by
The manager must notify the regulatory authority if an employee comes to work with an illness caused by
- Influenza type A
- Listeria monocytogenes
- Shigella spp (correct)
- Staphylococcus aureus
Which item is a food handler permitted to wear on hands and arms?
Which item is a food handler permitted to wear on hands and arms?
Which food must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds?
Which food must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds?
An operation is serving oysters on the half shell. The operation must provide consumers with a
An operation is serving oysters on the half shell. The operation must provide consumers with a
The water temperature in the wash sink of a three-compartment sink must be at least
The water temperature in the wash sink of a three-compartment sink must be at least
Food service operations must purchase food from
Food service operations must purchase food from
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong?
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong?
Fresh beef must be received at or below
Fresh beef must be received at or below
What food item can be re-served to customers?
What food item can be re-served to customers?
Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?
Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?
Recommendations for foodservice regulations are issued at the federal level through the
Recommendations for foodservice regulations are issued at the federal level through the
What is the minimum internal cooking temperature for raw eggs prepared for immediate service?
What is the minimum internal cooking temperature for raw eggs prepared for immediate service?
Food handlers should be excluded from the prep area when they are experiencing which symptom?
Food handlers should be excluded from the prep area when they are experiencing which symptom?
Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?
Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)
The presence of metal shavings in a can of tomatoes is considered which type of contamination?
The presence of metal shavings in a can of tomatoes is considered which type of contamination?
Which would require single-use gloves?
Which would require single-use gloves?
When drinkable water is contaminated by non-drinkable water, what has occurred?
When drinkable water is contaminated by non-drinkable water, what has occurred?
When the water supply has been disrupted to a natural disaster, an acceptable alternative is
When the water supply has been disrupted to a natural disaster, an acceptable alternative is
Equipment approved for use in the prep area should have a seal of approval from which of the following?
Equipment approved for use in the prep area should have a seal of approval from which of the following?
Food that has NOT been honestly presented must be
Food that has NOT been honestly presented must be
When should food handlers use hand antiseptics?
When should food handlers use hand antiseptics?
Which authority regulates and inspects meat, poultry, and eggs?
Which authority regulates and inspects meat, poultry, and eggs?
The risk of foodborne illness caused by parasites can be reduced by
The risk of foodborne illness caused by parasites can be reduced by
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Study Notes
Food Safety Equipment and Temperature Guidelines
- Tabletop foodservice equipment must have a minimum gap of 4 inches (10.16 cm) from the tabletop.
- Fruits and vegetables for hot holding should be cooked to at least 135°F (57°C).
- Fresh beef must be received at 41°F (5°C) or lower to ensure freshness and safety.
Employee Health and Food Handling
- Notify regulatory authorities if an employee is ill with Shigella spp.
- Food handlers must wear a plain metal band ring on their hands.
- Employees showing symptoms of vomiting should be excluded from the prep area.
Cooking and Holding Regulations
- Pork sausage requires a minimum internal cooking temperature of 155°F (68°C) for at least 15 seconds.
- Previously cooked food that is hot held must be reheated to 165°F (74°C) for at least 15 seconds.
- The temperature of a holding unit for cooked turkey should be maintained at 135°F (57°C) or higher.
Food Storage and Safety
- Approved food suppliers are essential for purchasing food.
- Ready-to-eat TCS food must be labeled if held for more than 24 hours.
- In dry-storage, food should be stored 6 inches off the floor and away from walls to prevent contamination.
Contamination and Hazards
- Metal shavings in food indicate physical contamination.
- Imminent health hazards demand immediate action to prevent injury or health risks.
- Cross-connection occurs when drinkable water is contaminated by non-drinkable water.
Regulatory and Inspection Guidelines
- The USDA regulates and inspects meat, poultry, and eggs to ensure safety.
- Foodservice operations must comply with recommendations from the FDA Food Code.
Cooling and Reconditioning Food
- Proper cooling requires cooked poultry to drop from 135°F (57°C) to 70°F (21°C) within 2 hours.
- Damaged packaging can lead to food items being discarded or declared unsafe for consumption.
Preventive Measures
- Washing hands is the most effective way to prevent viral foodborne illnesses.
- Single-use gloves should be used when handling ready-to-eat foods to prevent cross-contamination.
- A food defense plan helps minimize risks of intentional contamination in food service operations.
Reheating and Serving Guidelines
- Gravy reheated in a microwave should reach at least 165°F (74°C).
- Soup that was hot held should be reheated to 165°F (74°C) if its temperature dropped.
Foodborne Illness Outbreaks
- An outbreak of foodborne illnesses is recognized when there are at least 2 complaints.
- Foods must be discarded if they are not presented honestly.
Summary of Temperature Regulations
- Hot Holding Temperature: Fruits and vegetables - 135°F (57°C)
- Reheating for Service: Minimum of 165°F (74°C)
- Cooling of Poultry: Must cool from 135°F to 70°F in less than 2 hours.
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