CFM HEB | Assessment Questions and Answers with 100% Correct Answers |
Latest Version Already Graded A+
When transporting tuna salad to an event , the tuna salad must be transported at a temperature of -
(ANSWER)41 degrees Farenheit or below
A P.H level below 4.6 will - (ANSWER)inhibit the growth of bacteria in food
The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70 degrees
farenheit. How much more time does the chef have to cool the stew to 41 degrees farenheit. -
(ANSWER)5 1/2 hours
When storing raw poultry in the cooler, it should be stored - (ANSWER)On a shelf below everything else
Meat and poultry must be all the following except - (ANSWER)FDA approved
Ciguatoxin can be prevented by - (ANSWER)Purchasing fish from approved sources
Shellfish identification tags should be kept on file for a minimum of - (ANSWER)90 days
The bacteria Listeria is unusual because it can - (ANSWER)Grow at refrigerated temperatures
To maintain safety with chemicals in the facility, all the following should be considered except -
(ANSWER)Proper ordering procedures for chemicals
Which food is not a TCS food - (ANSWER)Beef jerky
An example of a critical control point is - (ANSWER)cook the chicken to a specific temperature
Ground beef is required to be cooked to a minimum temperature of - (ANSWER)155 degrees farenheit
A virus typically spread through the fecal oral route is - (ANSWER)Hepatitis A
, CFM HEB | Assessment Questions and Answers with 100% Correct Answers |
Latest Version Already Graded A+
Items may be polished with a a clean dry cloth - (ANSWER)After they air dry
Regarding FATTOM, the critical control points for a retail food service establishment are - (ANSWER)Time
and temperature
Mop water may be disposed of in - (ANSWER)the utility sink
TCS Food must be labeled with the Consume by Date which is ________days, including date of prep. -
(ANSWER)7
The freezer must be set at a minimum of - (ANSWER)0 degrees farenheit
A person in charge is using time only as a measure of food safety. When using this method, TCS Food
must be discarded after a minimum of ________ hours - (ANSWER)4
All the following are approved methods of thawing except - (ANSWER)In the sink under running water at
100 degrees farenheit or below.
Trichinosis can be prevented by all the following except - (ANSWER)Refrigerating pork for 30 days
When cooking food in a microwave, the food must be cooked to a minimum of - (ANSWER)165 degrees
farenheit
According to the 2017 FDA Food Code, the danger zone is - (ANSWER)41 degrees farentheit to 135
degreen farenheit
The Person in Charge trains their staff to
monitor the buffet for food safety. Which of
Latest Version Already Graded A+
When transporting tuna salad to an event , the tuna salad must be transported at a temperature of -
(ANSWER)41 degrees Farenheit or below
A P.H level below 4.6 will - (ANSWER)inhibit the growth of bacteria in food
The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70 degrees
farenheit. How much more time does the chef have to cool the stew to 41 degrees farenheit. -
(ANSWER)5 1/2 hours
When storing raw poultry in the cooler, it should be stored - (ANSWER)On a shelf below everything else
Meat and poultry must be all the following except - (ANSWER)FDA approved
Ciguatoxin can be prevented by - (ANSWER)Purchasing fish from approved sources
Shellfish identification tags should be kept on file for a minimum of - (ANSWER)90 days
The bacteria Listeria is unusual because it can - (ANSWER)Grow at refrigerated temperatures
To maintain safety with chemicals in the facility, all the following should be considered except -
(ANSWER)Proper ordering procedures for chemicals
Which food is not a TCS food - (ANSWER)Beef jerky
An example of a critical control point is - (ANSWER)cook the chicken to a specific temperature
Ground beef is required to be cooked to a minimum temperature of - (ANSWER)155 degrees farenheit
A virus typically spread through the fecal oral route is - (ANSWER)Hepatitis A
, CFM HEB | Assessment Questions and Answers with 100% Correct Answers |
Latest Version Already Graded A+
Items may be polished with a a clean dry cloth - (ANSWER)After they air dry
Regarding FATTOM, the critical control points for a retail food service establishment are - (ANSWER)Time
and temperature
Mop water may be disposed of in - (ANSWER)the utility sink
TCS Food must be labeled with the Consume by Date which is ________days, including date of prep. -
(ANSWER)7
The freezer must be set at a minimum of - (ANSWER)0 degrees farenheit
A person in charge is using time only as a measure of food safety. When using this method, TCS Food
must be discarded after a minimum of ________ hours - (ANSWER)4
All the following are approved methods of thawing except - (ANSWER)In the sink under running water at
100 degrees farenheit or below.
Trichinosis can be prevented by all the following except - (ANSWER)Refrigerating pork for 30 days
When cooking food in a microwave, the food must be cooked to a minimum of - (ANSWER)165 degrees
farenheit
According to the 2017 FDA Food Code, the danger zone is - (ANSWER)41 degrees farentheit to 135
degreen farenheit
The Person in Charge trains their staff to
monitor the buffet for food safety. Which of
