Food Safety Manager Questions and Answers

Cook to 165°F Ans- turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and casseroles Cook to 160°F Ans- egg dishes, beef, veal, and lamb (Ground), pork Cook to 145°F Ans- fish, beef, veal, lamb, steaks, and roasts Handwashing sinks must be able to provide water at a temperature of at least _____ through a mixing valve or a combination faucet. Ans- 100°F Hot food on display must be held at ______ or above Ans- 135°F The internal food temperature for safe food should be ______ Ans- 130-190°F To thaw foods using the submerging method, the food must be submerged under running drinking quality water below or at _______ Ans- 70°F Canned foods must be heated to _______ Ans- 249°F Good refrigeration temperatures is ______ Ans- 34-40°F Around ______ most bacteria stop growth Ans- 41°F From the time food is served, any food that has been exposed to the temperature danger zone (41°F-135°F) for more than ______ hours must be discarded. Ans- 4 Food not intended for immediate consumption must be held at _____ or above, reheated to at least _____, rapidly cooled and refrigerated, or held at _____ or less for no longer than 2 hours (3-403.11). This is especially true for potentially hazardous food. Ans- 135°F,165°F,41°F According to the Food Code (3-403.11), cooked foods that have been cooled and will be reheated need to be heated to at least _____ for ____ or more seconds. Ans- 165°F, 1