Food Protection

Questions

How long must a food handler wash hands to be effective?
What is the minimum internal cooking temperature for poultry?
Which of the following best describes a foodborne allergen?
What minimum temperature must a dishwasher final rinse reach to sanitize dishes?
After the first stage of cooling, food must reach 41°F within how many additiona…
Hand antiseptics used in food service must be:
Which of the following is a physical hazard in food?
What is the correct order of steps in a three-compartment sink?
Food stored in a walk-in refrigerator must be at least how many inches off the f…
What concentration of chlorine sanitizer is required for sanitizing food-contact…
Which method is NOT an approved thawing method for potentially hazardous food?
Raw chicken must be stored on which shelf in a walk-in refrigerator when stored …
What type of thermometer is best for checking the internal temperature of a thin…
What is the minimum internal temperature for cooking fish?
Food handlers must wash their hands before which of the following activities?
What is the minimum hot-holding temperature for potentially hazardous foods?
What is the temperature danger zone for bacterial growth in food?
Ready-to-eat food that has been held at 41°F must be date-marked and used or dis…
A food service operation receives a delivery of raw chicken at 50°F. The manager…
What is the maximum cold-holding temperature for potentially hazardous food?
What is the correct minimum internal cooking temperature for ground beef?
What is the minimum internal cooking temperature for whole muscle beef steaks se…
Food must be cooled from 135°F to 70°F within how many hours?
What is cross-contamination?
Which action best prevents cross-contamination when preparing raw chicken and sa…