LEARN2SERVE LATEST 2026 TEST PAPER QUESTIONS AND
ANSWERS RATED A+
✔✔You may thaw foods in the refrigerator at what temperature? - ✔✔colder than 41
degrees F
✔✔How can you thaw food using running water? - ✔✔Submerged under running water
at or below 70 degrees F
✔✔Hot food should be cooled between what temps for what amount of time to be
considered safe? - ✔✔first between 135 - 70 degrees F within 2 hours, then from 70 -
41 degrees F within the next 4 hours
✔✔What are methods of cooling hot food? - ✔✔In a blast chiller, dividing food into
smaller or thinner portions and/or smaller containers, dividing into shallow pans 2-3
inches deep
✔✔What is the safest way to reheat food? - ✔✔Reheat to at least 165 degrees for 15+
seconds; only reheat once
✔✔What is the method of holding and reheating TCS foods not intended for immediate
consumption? - ✔✔hold at 135 degrees or above, reheat to at least 165 degrees,
rapidly cool and refrigerate or hold at 41 degrees or less for no longer than 2 hours
✔✔The maximum amount of time foods can be held without a temperature control is -
✔✔four hours
✔✔When should you check temperature of TCS foods? - ✔✔at receipt of delivery,
towards end of cooking or reheating, toward the end of thawing, frequently during
hot/cold holding, once of the actual freezer
✔✔Employees cannot eat in the prep area but they can drink only if - ✔✔from
containers with both a straw and lid
✔✔Food employees should wear clothing of what color and without what two things? -
✔✔light color; without buttons and buckles
✔✔All poultry products should come from facilities inspected by the - ✔✔USDA
✔✔How must raw shell eggs be received at a food establishment? - ✔✔in refrigerated
equipment at a temp of 45 degrees or less
✔✔Food must be stored at what level above the floor? - ✔✔at least 6 inches off of the
floor
, ✔✔Raw foods must be stored above or below ready-to-eat foods? why? - ✔✔below to
avoid contamination
✔✔Using the FIFO principle, how should foods be stored? - ✔✔foods with the longest
shelf life below foods with short shelf life
✔✔What is the ideal temperature to store dry foods? - ✔✔between 50 and 70 degrees
F
✔✔What is the keep time and temp of Ready-To-Eat foods that are not frozen? - ✔✔no
longer than 7 days at 41 degrees F or less
✔✔Sanitization can be achieved by what two methods? - ✔✔heat or chemicals
✔✔What is the method for sanitizing with hot water? (think jacuzzi) - ✔✔submerged in
water at a minimum of 171 degrees F for at least 30 seconds
✔✔What is the method for sanitizing with steam? (think dishwasher) - ✔✔steam at least
200 degrees F applied for a minimum of 5 seconds
✔✔Items must be allowed to fully _____ after a method is applied in order to be
considered sanitized. Do not _____ after items have been sanitized. - ✔✔air dry, rinse
✔✔Chemicals used for sanitization must meet requirements by what two regulatory
bodies? - ✔✔FDA food code and OSHA (limits for gases dissolved in solutions)
✔✔When should surfaces be cleaned and sanitized? (5 different times) - ✔✔before
using the equipment, when switching to another type of food, every four hours if in
constant use, immediately after use, at the end of the shift
✔✔If in constant use, surfaces should be cleaned and sanitized at least how often? -
✔✔every 4 hours
✔✔What are the three main types of chemical sanitizing compounds approved for use
on food premises? - ✔✔1) Chlorine, 2) Iodine, 3) Quaternary Ammonium (Quats)
✔✔What are the pros and cons of using Chlorine for sanitizing? - ✔✔Pros - effective in
both hard and soft water, Cons - may corrode metals when used at high temps
✔✔What are the pros and cons of using Iodine for sanitizing? - ✔✔Pro- works quickly,
Cons - stains silver and copper
ANSWERS RATED A+
✔✔You may thaw foods in the refrigerator at what temperature? - ✔✔colder than 41
degrees F
✔✔How can you thaw food using running water? - ✔✔Submerged under running water
at or below 70 degrees F
✔✔Hot food should be cooled between what temps for what amount of time to be
considered safe? - ✔✔first between 135 - 70 degrees F within 2 hours, then from 70 -
41 degrees F within the next 4 hours
✔✔What are methods of cooling hot food? - ✔✔In a blast chiller, dividing food into
smaller or thinner portions and/or smaller containers, dividing into shallow pans 2-3
inches deep
✔✔What is the safest way to reheat food? - ✔✔Reheat to at least 165 degrees for 15+
seconds; only reheat once
✔✔What is the method of holding and reheating TCS foods not intended for immediate
consumption? - ✔✔hold at 135 degrees or above, reheat to at least 165 degrees,
rapidly cool and refrigerate or hold at 41 degrees or less for no longer than 2 hours
✔✔The maximum amount of time foods can be held without a temperature control is -
✔✔four hours
✔✔When should you check temperature of TCS foods? - ✔✔at receipt of delivery,
towards end of cooking or reheating, toward the end of thawing, frequently during
hot/cold holding, once of the actual freezer
✔✔Employees cannot eat in the prep area but they can drink only if - ✔✔from
containers with both a straw and lid
✔✔Food employees should wear clothing of what color and without what two things? -
✔✔light color; without buttons and buckles
✔✔All poultry products should come from facilities inspected by the - ✔✔USDA
✔✔How must raw shell eggs be received at a food establishment? - ✔✔in refrigerated
equipment at a temp of 45 degrees or less
✔✔Food must be stored at what level above the floor? - ✔✔at least 6 inches off of the
floor
, ✔✔Raw foods must be stored above or below ready-to-eat foods? why? - ✔✔below to
avoid contamination
✔✔Using the FIFO principle, how should foods be stored? - ✔✔foods with the longest
shelf life below foods with short shelf life
✔✔What is the ideal temperature to store dry foods? - ✔✔between 50 and 70 degrees
F
✔✔What is the keep time and temp of Ready-To-Eat foods that are not frozen? - ✔✔no
longer than 7 days at 41 degrees F or less
✔✔Sanitization can be achieved by what two methods? - ✔✔heat or chemicals
✔✔What is the method for sanitizing with hot water? (think jacuzzi) - ✔✔submerged in
water at a minimum of 171 degrees F for at least 30 seconds
✔✔What is the method for sanitizing with steam? (think dishwasher) - ✔✔steam at least
200 degrees F applied for a minimum of 5 seconds
✔✔Items must be allowed to fully _____ after a method is applied in order to be
considered sanitized. Do not _____ after items have been sanitized. - ✔✔air dry, rinse
✔✔Chemicals used for sanitization must meet requirements by what two regulatory
bodies? - ✔✔FDA food code and OSHA (limits for gases dissolved in solutions)
✔✔When should surfaces be cleaned and sanitized? (5 different times) - ✔✔before
using the equipment, when switching to another type of food, every four hours if in
constant use, immediately after use, at the end of the shift
✔✔If in constant use, surfaces should be cleaned and sanitized at least how often? -
✔✔every 4 hours
✔✔What are the three main types of chemical sanitizing compounds approved for use
on food premises? - ✔✔1) Chlorine, 2) Iodine, 3) Quaternary Ammonium (Quats)
✔✔What are the pros and cons of using Chlorine for sanitizing? - ✔✔Pros - effective in
both hard and soft water, Cons - may corrode metals when used at high temps
✔✔What are the pros and cons of using Iodine for sanitizing? - ✔✔Pro- works quickly,
Cons - stains silver and copper
