PREMIER FOOD SAFETY STUDY EXAMS GUIDE
QUESTIONS AND ANSWERS SURE A+
✔✔Thermometers - ✔✔at least 5 inches in length and accurate to +/= 2 degrees
✔✔Calibrating thermometers - ✔✔212 degrees and 32 degree crushed and water for 30
sec each
✔✔infrared thermometers - ✔✔don't use; only good for surface temps
✔✔Temperature Danger Zone TDZ - ✔✔41 to 135- food cannot be here longer than 4
horus
✔✔Two-Stage Cooking Process - ✔✔Stage 1: Cool from 135 to 70 in 2 hrs
Stage 2: Cool from 70 to 41 in four hours
✔✔Main cause of food contamination in USA: - ✔✔inadequate cooling and improper
refrigeration
NEVER put hot food in frig
✔✔How to cool (3SI) - ✔✔Smaller portions, Shallow pans, Stir foods
Ice bath, Ice wand, Ice directly
, ✔✔Ice - ✔✔must make from potable water
must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary
container
✔✔Holding Foods - ✔✔must reheat to 165
✔✔4 methods to defrost foods - ✔✔cook right away, keep in frig at less than 41,
microwave and THEN cook immediately, or under running wtaer that is 70 degrees or
less but must be competely submerged in the water
✔✔Cooking poultry - ✔✔165 for 15 sec
✔✔Cooking ground meat (except poultry) - ✔✔155 for 15 sec
✔✔Cooking beef roast (medium), pork roastm ham - ✔✔145 for 3 min
✔✔Cooking pork, beef - ✔✔145 for 15 sec
✔✔Cooking fish, seafood - ✔✔145 for 15 sec
✔✔Cooking eggs to serve immediately - ✔✔145 for 15 sec
✔✔Cooking eggs for buffet lines - ✔✔155 for 15 sec
✔✔Reheating foods - ✔✔165 for 15 seconds within 2 hours- and ONLY ONCE
✔✔Receiving meats (beef pork lamb) - ✔✔good color, firm, USDA approved, 41 or
below
✔✔Receiving poultry - ✔✔no color or odor, firm no dark wing tips, USDA ok, 41 or
below
✔✔Receiving fsh - ✔✔bright gills, bulging eyes, 41 or below
✔✔Receiving crabs and lobster - ✔✔ALIVE, mild ocean smell, 41 or below
✔✔Receiving shellfish - ✔✔ALIVE, unbroken, ID tags, 45 or below
✔✔Receiving eggs - ✔✔unbroken clean 45 or below but recommend 41
✔✔Receiving pooled/liquid eggs - ✔✔41 or below
✔✔Receiving UHT's - ✔✔room temp in aseptic packaging
QUESTIONS AND ANSWERS SURE A+
✔✔Thermometers - ✔✔at least 5 inches in length and accurate to +/= 2 degrees
✔✔Calibrating thermometers - ✔✔212 degrees and 32 degree crushed and water for 30
sec each
✔✔infrared thermometers - ✔✔don't use; only good for surface temps
✔✔Temperature Danger Zone TDZ - ✔✔41 to 135- food cannot be here longer than 4
horus
✔✔Two-Stage Cooking Process - ✔✔Stage 1: Cool from 135 to 70 in 2 hrs
Stage 2: Cool from 70 to 41 in four hours
✔✔Main cause of food contamination in USA: - ✔✔inadequate cooling and improper
refrigeration
NEVER put hot food in frig
✔✔How to cool (3SI) - ✔✔Smaller portions, Shallow pans, Stir foods
Ice bath, Ice wand, Ice directly
, ✔✔Ice - ✔✔must make from potable water
must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary
container
✔✔Holding Foods - ✔✔must reheat to 165
✔✔4 methods to defrost foods - ✔✔cook right away, keep in frig at less than 41,
microwave and THEN cook immediately, or under running wtaer that is 70 degrees or
less but must be competely submerged in the water
✔✔Cooking poultry - ✔✔165 for 15 sec
✔✔Cooking ground meat (except poultry) - ✔✔155 for 15 sec
✔✔Cooking beef roast (medium), pork roastm ham - ✔✔145 for 3 min
✔✔Cooking pork, beef - ✔✔145 for 15 sec
✔✔Cooking fish, seafood - ✔✔145 for 15 sec
✔✔Cooking eggs to serve immediately - ✔✔145 for 15 sec
✔✔Cooking eggs for buffet lines - ✔✔155 for 15 sec
✔✔Reheating foods - ✔✔165 for 15 seconds within 2 hours- and ONLY ONCE
✔✔Receiving meats (beef pork lamb) - ✔✔good color, firm, USDA approved, 41 or
below
✔✔Receiving poultry - ✔✔no color or odor, firm no dark wing tips, USDA ok, 41 or
below
✔✔Receiving fsh - ✔✔bright gills, bulging eyes, 41 or below
✔✔Receiving crabs and lobster - ✔✔ALIVE, mild ocean smell, 41 or below
✔✔Receiving shellfish - ✔✔ALIVE, unbroken, ID tags, 45 or below
✔✔Receiving eggs - ✔✔unbroken clean 45 or below but recommend 41
✔✔Receiving pooled/liquid eggs - ✔✔41 or below
✔✔Receiving UHT's - ✔✔room temp in aseptic packaging
