food handler safety test with Accurate
Solutions
for how long must shellfish tags be kept in the department - ANSWER-90 days
what is a a glue board? - ANSWER-c.pest control device
for use in the store, proper storage containers are made of? - ANSWER-stainless steel
& copper
what is the temp danger zone according to the 2009 FDA food code - ANSWER-41 F
and 135 f
where would you most likely find clostridium botulinum? - ANSWER-swollen cans
where are salmonella spp, most commonly found? - ANSWER-poultry & eggs
in refrigerated case, what is te maximum temp cold food can be held at? - ANSWER-41
F
hepatitis A is a - ANSWER-virus
what is the minimum internal temperature that ground beef has to reach to be safe? -
ANSWER-155 F for 15 seconds
what is the cause of ice crystal formation on frozen product ? - ANSWER-partially
thawed & then refrozen
hazardous foods that were cooked and then refrigerated must be re heated to what
temp - ANSWER-165 F
what does FIFO stand for ? - ANSWER-first in first out
how do you check the temp of packaged lunch meat with a BI- Metallic stemmed
thermometer? - ANSWER-place thermometer tightly between 2 packages
what does HACCP stand for? - ANSWER-hazard analysis critical control point
what is the minimum required temp of sanitizer? chlorine lodine or quaternary
ammonium? - ANSWER-55 f
Solutions
for how long must shellfish tags be kept in the department - ANSWER-90 days
what is a a glue board? - ANSWER-c.pest control device
for use in the store, proper storage containers are made of? - ANSWER-stainless steel
& copper
what is the temp danger zone according to the 2009 FDA food code - ANSWER-41 F
and 135 f
where would you most likely find clostridium botulinum? - ANSWER-swollen cans
where are salmonella spp, most commonly found? - ANSWER-poultry & eggs
in refrigerated case, what is te maximum temp cold food can be held at? - ANSWER-41
F
hepatitis A is a - ANSWER-virus
what is the minimum internal temperature that ground beef has to reach to be safe? -
ANSWER-155 F for 15 seconds
what is the cause of ice crystal formation on frozen product ? - ANSWER-partially
thawed & then refrozen
hazardous foods that were cooked and then refrigerated must be re heated to what
temp - ANSWER-165 F
what does FIFO stand for ? - ANSWER-first in first out
how do you check the temp of packaged lunch meat with a BI- Metallic stemmed
thermometer? - ANSWER-place thermometer tightly between 2 packages
what does HACCP stand for? - ANSWER-hazard analysis critical control point
what is the minimum required temp of sanitizer? chlorine lodine or quaternary
ammonium? - ANSWER-55 f
