SNHD FOOD HANDLER TEST FLASHCARDS WITH 100% CORRECT ANSWERS
165°F - answer • Reheat of TCS foods made in house for hot holding within two hours
• Poultry: chicken, duck, turkey
• Stuffed Foods
155°F - answer • Tenderized/injected and ground meats
• Raw shell eggs for hot holding
145°F - answer • Whole muscle meat* (*Roasts can be cooked to 130°F for 112 minutes or per roast cook chart.)
• Fish and seafood
• Raw shell eggs for immediate service
135°F - answer • Fruits, vegetables, and grains cooked for hot holding
• Reheat of manufactured TCS foods within two hours
• Hot holding
DANGER ZONE - answer BETWEEN 41°F and 135°F
41°F - answer • Cold holding
• Frozen food must be maintained frozen solid
PROPER THAWING - answer maintain foods 41°F or below when thawing (defrosting)
• UNDER REFRIGERATION
165°F - answer • Reheat of TCS foods made in house for hot holding within two hours
• Poultry: chicken, duck, turkey
• Stuffed Foods
155°F - answer • Tenderized/injected and ground meats
• Raw shell eggs for hot holding
145°F - answer • Whole muscle meat* (*Roasts can be cooked to 130°F for 112 minutes or per roast cook chart.)
• Fish and seafood
• Raw shell eggs for immediate service
135°F - answer • Fruits, vegetables, and grains cooked for hot holding
• Reheat of manufactured TCS foods within two hours
• Hot holding
DANGER ZONE - answer BETWEEN 41°F and 135°F
41°F - answer • Cold holding
• Frozen food must be maintained frozen solid
PROPER THAWING - answer maintain foods 41°F or below when thawing (defrosting)
• UNDER REFRIGERATION
