#1. he two biggest hazards when prepping food are cross-contamination and
#2. A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. What error was made?
#3. What guidelines should be followed when using additives during food preparation?
#4. Food that has become unsafe should be thrown out unless
#5. When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than
#6. How should pooled eggs be handled to keep them safe?
#7. Why are overloading fryer baskets a food safety risk?
#8. What guidelines should be followed when handling ice to keep it safe?
#9. Which practice requires a variance?
#10. Which method is a safe way to thaw food?
#11. A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe?
#12. What must be immediately done to food after it is thawed in a microwave?
#13. When slacking food during preparation, the food should never go above what temperature?
#14. What is the required minimum internal cooking temperature for seafood?
#15. What is the required minimum internal cooking temperature for poultry?
#16. What is the required minimum internal cooking temperature for ground beef?
#17. What is the required minimum internal cooking temperature for rice that will be hot-held for service?
#18. What is the required minimum internal cooking temperature for a pork roast?
#19. What temperature must meat be cooked to if it will be cooked in a microwave?
#20. Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred, and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made?
#21. What should be done if the menu includes TCS items that are raw or undercooked?
#22. If an operation uses a reduced oxygen packaging method for fish, the fish must be
#23. Which item would be safe to offer on a children’s menu?
#24. What do some regulatory authorities require food service operations to submit when applying for a variance?
#25. When must a consumer advisory be provided for menu items containing TCS food?
#26. When partially cooking food, the initial cooking phase should not last longer than
#27. What temperature must partially cooked food reach when it is reheated?
#28. A food handler is cooling chicken soup for dinner service. After two hours, the soup’s temperature has decreased from 135°F (57°C) to 80°F (27°C). What should the food handler do next?
#29. Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
#30. What is the maximum cooling time for TCS food?
#31. How does the density of food affect cooling?
#32. What is the first step in cooling a large pot of hot meat sauce?
#33. When reheating turkey chili for hot holding, what is the minimum temperature that the chili must reach?
#34. What temperature must TCS food for immediate service be reheated to?
#35. What temperature must commercially processed and packaged ready-to-eat food be reheated to?
