In this quiz, test your knowledge on food safety as you answer questions on minimal temperature at which to store hot TCS food, where to avoid touching when serving food, and reserving food, among other topics. What do you know?
165*F
0
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No. you should never use the same batter for two types of food if one of them can cause an allergic reaction.
Yes
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165*F
0
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165*F
0
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Make sure they were held at 41*F or lower fro 7 days or less
Make sure they were held at 41*F or lower fro 10 days or less
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165*F
0
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Reserve
Throw out
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Reserve
Throw out
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Reserve
Throw out
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No. The meat and cheese are being time temperature abused. She should only take out of the cooler what she can use within a short amount of time.
Yes.
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Reserve
Throw out
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Reserve
Throw out
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Off flavors in food
Poor personal hygiene
Cross contamination
Time temperature abuse
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165*F
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Hold it
Cook it
Cool it
Freeze it
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Place the item on a prep table at room temperature
Place the item in a cooler at 41*F or lower
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Reserve
Throw out
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Treat the juice according to an approved HACCP plan
Treat the juice by freezing and thawing it before packaging
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You can use ice that was used to cool food
You cannot use ice that was used to cool food
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Cross contamination
Poor personal hygiene
Physical contamination
Time temperature abuse
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Cook them right after mixing or stone them at room temperature
Cook them right after mixing or store them at 41*F or lower
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Reserve
Throw out
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No
Yes. he used separate equipment for the meat and the produce.
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No. jessica should have contracted her local regulatory authority before sprouting the beans. She may have needed a variance to do this
Yes
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0*F
32*F
41*F
60*F
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Reserve
Throw out
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Reserve
Throw out
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Put the stockpot into a cooler
Put the stockpot into a freezer
Put the stockpot into ice water
Put the stockpot on a prep table
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1
2
3
4
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2, 4
3, 2
4, 2
2, 3
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Top
Edges
Side
Bottom
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Carry
Overload
Refill
Stack
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Make sure the item has been thawed before smoking it
Make sure you have a variance from your local regulatory authority first
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No. one case of green onions could cross contaminate the other. between batches, he should have emptied the sink, cleaned and sanitized it, and changed the ice water.
Yes.
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You do not need to note it on the menu if you mainly serve high risk population
You must not need it on the menu next to each raw or undercooked item
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135*F
145*F
155*F
165*F
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It cannot serve raw or undercooked eggs, meat, or seafood
It can only serve raw or undercooked food if it posts a consumer advisory
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135*F for 15 seconds within 2 hours
145*F for 15 seconds within 2 hours
155*F for 15 seconds within 2 hours
165*F for 15 seconds within 2 hours
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Yes. although the muffins were made for a high risk population, they were cooked thoroughly. Therefore, he did not need to use pasteurized eggs.
No.
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115*F
125*F
135*F
145*F
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135*F
145*F
155*F
165*F
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2
4
6
8
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135*F
145*F
155*F
165*F
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135*F
145*F
155*F
165*F
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135*F
145*F
155*F
165*F
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135*F
145*F
155*F
165*F
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135*F
145*F
155*F
165*F
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135*F
145*F
155*F
165*F
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