You should let your employer know if you experienced any of these 5 symptoms: - AN-
SWER 1. Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? - ANSWER 1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use of medicine? - AN-
SWER 24
Acceptable to receive eggs, milk, and live shellstock at __ degree - ANSWER 45 degree F
Shellfish tags must be kept on file for __ days - ANSWER 90
What is the "Hot Holding Zone' temperature? - ANSWER 135 degrees F above (no bacte-
ria growth)
1
, What is the "Danger Zone" temperature? - ANSWER Between 41 - 135 degrees F (Bacte-
ria grow and multiply)
What is the "Cold Holding Zone" temperature? - ANSWER 41 degrees F or below (Slow
bacteria growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) - AN-
SWER 41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? - ANSWER 41
What is the process to thaw as a part of cooking? - ANSWER Take directly from frozen to
cooking (great for small foods)
What is the process to thaw in a microwave? - ANSWER Transfer immediately to a con-
ventional cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running water"? - AN-
SWER Ensure running water flows fast enough to remove and float off loose particles.
Ensure all portions of food are fully submerged under water. Running water should be cold;
food should not rise above 41 degrees F.
Cooking temperatures are held for how many seconds? - ANSWER Minimum of 15 sec-
onds
What cooking temperature is for the
-Reheat of TCS foods made in house for hot holding within 2 hours
-Poultry: chicken, duck, turkey
-Stuffed foods - ANSWER 165 degrees F
2
SWER 1. Vomiting
2. Diarrhea
3. Sore throat w/ fever
4. Infected cuts/wounds
5. Jaundice
What are the 5 big Foodborne Illnesses? - ANSWER 1. Salmonella
2. Shigella
3. E. Coli
4. Hepatitis A
5. Norovirus
You cannot work until you are symptom-free for __ hours without the use of medicine? - AN-
SWER 24
Acceptable to receive eggs, milk, and live shellstock at __ degree - ANSWER 45 degree F
Shellfish tags must be kept on file for __ days - ANSWER 90
What is the "Hot Holding Zone' temperature? - ANSWER 135 degrees F above (no bacte-
ria growth)
1
, What is the "Danger Zone" temperature? - ANSWER Between 41 - 135 degrees F (Bacte-
ria grow and multiply)
What is the "Cold Holding Zone" temperature? - ANSWER 41 degrees F or below (Slow
bacteria growth)
It is important to maintain foods __ degrees or below when thawing (defrosting) - AN-
SWER 41 degrees or below
To thaw via refrigeration, maintain refrigeration at __ degrees or less? - ANSWER 41
What is the process to thaw as a part of cooking? - ANSWER Take directly from frozen to
cooking (great for small foods)
What is the process to thaw in a microwave? - ANSWER Transfer immediately to a con-
ventional cooking process or cook completely in the microwave
What is the process to thaw via a "Fully submerged under cold running water"? - AN-
SWER Ensure running water flows fast enough to remove and float off loose particles.
Ensure all portions of food are fully submerged under water. Running water should be cold;
food should not rise above 41 degrees F.
Cooking temperatures are held for how many seconds? - ANSWER Minimum of 15 sec-
onds
What cooking temperature is for the
-Reheat of TCS foods made in house for hot holding within 2 hours
-Poultry: chicken, duck, turkey
-Stuffed foods - ANSWER 165 degrees F
2
