Surf Safe Exam UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw
poultry. The raw ground pork should be placed above the - CORRECT ANSWERS Raw
Poultry
What temperature is acceptable for storing ground beef? - CORRECT ANSWERS 40F
Soap must be in contact with hand a minimum of - CORRECT ANSWERS 10 seconds
Pork chops must reach which minimum internal cooking temperature for 15 seconds? -
CORRECT ANSWERS 145F
Cold food should be received at or below an internal temperature of 41F - CORRECT
ANSWERS 41F
Operations serving a high-risk population should NOT serve - CORRECT
ANSWERS under cooked eggs
A nursing home food manager best protects the elderly resident's health by serving - CORRECT
ANSWERS pasteurized apple cider
In an operation, pesticides should be stored in - CORRECT ANSWERS clearly labeled
containers away from food items
One way to ensure that correct cooking temperatures are reached is to - CORRECT
ANSWERS use appropriate thermometers
Which food must be cooked a minimum internal temperature of 155F for at least 15 seconds?
, a. fish fillets
b. pork sausage
c. roast beef
d. poultry breasts - CORRECT ANSWERS Roast beef
A cook uses the same tong to take a sirloin into the grill after using it to grab a halibut. The
sirloin is about to be served to a person who is allergic to fish. This is called - CORRECT
ANSWERS cross-contact
Which type of contaminants is a bone in a fish fillet? - CORRECT ANSWERS physical
Zinc containers can transport - CORRECT ANSWERS enriched flour
Which of the following is a physical contaminant?
a. Dirt
b. Saliva
c. Pesticides
d. E. Coli - CORRECT ANSWERS a. dirt
To transport cold TCS foods, the maximum temperature of the food should be - CORRECT
ANSWERS 41F
How can a food handler reduce bacteria on poultry? - CORRECT ANSWERS cooking
poultry to the proper internal temperature
To prevent cross-contamination, the food handler should use one pair of gloves for ______
task(s)% - CORRECT ANSWERS 1
An example of physical contamination is
QUESTIONS AND CORRECT ANSWERS
Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw
poultry. The raw ground pork should be placed above the - CORRECT ANSWERS Raw
Poultry
What temperature is acceptable for storing ground beef? - CORRECT ANSWERS 40F
Soap must be in contact with hand a minimum of - CORRECT ANSWERS 10 seconds
Pork chops must reach which minimum internal cooking temperature for 15 seconds? -
CORRECT ANSWERS 145F
Cold food should be received at or below an internal temperature of 41F - CORRECT
ANSWERS 41F
Operations serving a high-risk population should NOT serve - CORRECT
ANSWERS under cooked eggs
A nursing home food manager best protects the elderly resident's health by serving - CORRECT
ANSWERS pasteurized apple cider
In an operation, pesticides should be stored in - CORRECT ANSWERS clearly labeled
containers away from food items
One way to ensure that correct cooking temperatures are reached is to - CORRECT
ANSWERS use appropriate thermometers
Which food must be cooked a minimum internal temperature of 155F for at least 15 seconds?
, a. fish fillets
b. pork sausage
c. roast beef
d. poultry breasts - CORRECT ANSWERS Roast beef
A cook uses the same tong to take a sirloin into the grill after using it to grab a halibut. The
sirloin is about to be served to a person who is allergic to fish. This is called - CORRECT
ANSWERS cross-contact
Which type of contaminants is a bone in a fish fillet? - CORRECT ANSWERS physical
Zinc containers can transport - CORRECT ANSWERS enriched flour
Which of the following is a physical contaminant?
a. Dirt
b. Saliva
c. Pesticides
d. E. Coli - CORRECT ANSWERS a. dirt
To transport cold TCS foods, the maximum temperature of the food should be - CORRECT
ANSWERS 41F
How can a food handler reduce bacteria on poultry? - CORRECT ANSWERS cooking
poultry to the proper internal temperature
To prevent cross-contamination, the food handler should use one pair of gloves for ______
task(s)% - CORRECT ANSWERS 1
An example of physical contamination is
