FOOD PROTECTION CORRECT REVIEW QUESTIONS
AND ANSWERS SURE A+
✔✔When preparing eggs and egg mixtures: - ✔✔• Handle pooled eggs (if allowed) with
care:
• Cook promptly after mixing or store at 41°F (5°C) or lower
• Clean and sanitize containers between batches
• Use pasteurized shell eggs or egg products when preparing dishes requiring little or no
cooking (i.e., hollandaise sauce)
• Promptly clean and sanitize equipment and utensils used to prepare eggs
✔✔When preparing eggs for high risk populations: - ✔✔• Pasteurized eggs or egg
products must be used when dishes will be served raw or undercooked
• Unpasteurized shell eggs may be used if the dish will be cooked all the way through
(i.e., omelets, cakes)
• If shell eggs will be pooled for a recipe they must be pasteurized
✔✔When preparing produce - ✔✔• Prevent contact with surfaces exposed to raw meat
or poultry
• Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat
food
• Clean and sanitize the workspace and all utensils used during preparation
• Wash it thoroughly under running water before cutting, cooking, or combining with
other ingredients
• Use water slightly warmer than the temperature of the produce
• Pull leafy greens apart and rinse thoroughly
• Clean and sanitize surfaces used to prepare produce
• When soaking or storing produce in standing water or an ice water slurry do not mix:
• Different items
• Multiple batches of the same item
• Refrigerate and hold cut melons at 41°F (5°C) or lower
• Do not add sulfites
, • Do not serve raw seed sprouts to high risk populations
✔✔Cooking Poultry: (including whole or ground chicken, turkey,and duck) -
✔✔Minimum Internal Cooking Temperature: 165°F (74°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Ground Meat (including beef, pork, other meat) - ✔✔Minimum Internal
Cooking Temperature: 155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔CookingInjected Meat - ✔✔Minimum Internal Cooking Temperature: 155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Ground, chopped, minced fish - ✔✔Minimum Internal Cooking
Temperature: 155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Eggs that will be hot-held - ✔✔Minimum Internal Cooking Temperature:
155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Pork, Beef, Veal, Lamb
Steaks/Chops - ✔✔Minimum Internal Cooking Temperature: 145°F (63°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Pork, Beef, Veal, Lamb
Roasts - ✔✔Minimum Internal Cooking Temperature: 145°F (63°C)
Length of Time at this Temperature: 4 minutes
✔✔Cooking Fish and Shellfish - ✔✔Minimum Internal Cooking Temperature: 145°F
(63°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Eggs for immediate service - ✔✔Minimum Internal Cooking Temperature:
145°F (63°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Commercially processed, ready-to- eat food that will be hot-held for service
(cheese sticks, deep fried vegetables, chicken wings, etc.) - ✔✔Minimum Internal
Cooking Temperature: 135°F (57°C)
Length of Time at this Temperature: 15 seconds
✔✔Stuffing made with TCS foods (Stuffed meat, fish, poultry, and pasta) - ✔✔•
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
AND ANSWERS SURE A+
✔✔When preparing eggs and egg mixtures: - ✔✔• Handle pooled eggs (if allowed) with
care:
• Cook promptly after mixing or store at 41°F (5°C) or lower
• Clean and sanitize containers between batches
• Use pasteurized shell eggs or egg products when preparing dishes requiring little or no
cooking (i.e., hollandaise sauce)
• Promptly clean and sanitize equipment and utensils used to prepare eggs
✔✔When preparing eggs for high risk populations: - ✔✔• Pasteurized eggs or egg
products must be used when dishes will be served raw or undercooked
• Unpasteurized shell eggs may be used if the dish will be cooked all the way through
(i.e., omelets, cakes)
• If shell eggs will be pooled for a recipe they must be pasteurized
✔✔When preparing produce - ✔✔• Prevent contact with surfaces exposed to raw meat
or poultry
• Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat
food
• Clean and sanitize the workspace and all utensils used during preparation
• Wash it thoroughly under running water before cutting, cooking, or combining with
other ingredients
• Use water slightly warmer than the temperature of the produce
• Pull leafy greens apart and rinse thoroughly
• Clean and sanitize surfaces used to prepare produce
• When soaking or storing produce in standing water or an ice water slurry do not mix:
• Different items
• Multiple batches of the same item
• Refrigerate and hold cut melons at 41°F (5°C) or lower
• Do not add sulfites
, • Do not serve raw seed sprouts to high risk populations
✔✔Cooking Poultry: (including whole or ground chicken, turkey,and duck) -
✔✔Minimum Internal Cooking Temperature: 165°F (74°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Ground Meat (including beef, pork, other meat) - ✔✔Minimum Internal
Cooking Temperature: 155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔CookingInjected Meat - ✔✔Minimum Internal Cooking Temperature: 155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Ground, chopped, minced fish - ✔✔Minimum Internal Cooking
Temperature: 155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Eggs that will be hot-held - ✔✔Minimum Internal Cooking Temperature:
155°F (68°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Pork, Beef, Veal, Lamb
Steaks/Chops - ✔✔Minimum Internal Cooking Temperature: 145°F (63°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Pork, Beef, Veal, Lamb
Roasts - ✔✔Minimum Internal Cooking Temperature: 145°F (63°C)
Length of Time at this Temperature: 4 minutes
✔✔Cooking Fish and Shellfish - ✔✔Minimum Internal Cooking Temperature: 145°F
(63°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Eggs for immediate service - ✔✔Minimum Internal Cooking Temperature:
145°F (63°C)
Length of Time at this Temperature: 15 seconds
✔✔Cooking Commercially processed, ready-to- eat food that will be hot-held for service
(cheese sticks, deep fried vegetables, chicken wings, etc.) - ✔✔Minimum Internal
Cooking Temperature: 135°F (57°C)
Length of Time at this Temperature: 15 seconds
✔✔Stuffing made with TCS foods (Stuffed meat, fish, poultry, and pasta) - ✔✔•
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
