This exam has been constructed to fit MODULE 5 of the Virtual Food Safety Training Course. Please complete all 10 questions as they will provide a review for the LIVE food safety exam. Please be aware that 8 of the 10 questions must be correct to qulalify for MODULE 6 exam. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns
Identifying corrective actions
Establishing critical limits
Assessing hazards
Revising recipes
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The point at which food arrives at the door of your establishment
The temperature to which food should be reheated
The last step at which you can prevent, eliminate, or reduce the risk of food hazards
The point at which you decide whether food should be served to the customer
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Food should be discarded.
A hazard can be controlled.
A less expensive ingredient can be substituted.
A supervisor should take over.
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Verification
Monitoring
Record keeping
Hazard analysis
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Identifying potential food hazards
Determining where hazards occur in the flow of food
Construct a flow chart
Grouping food items by how they are processed in an establishment
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Continuing to cook a hamburger that has not reached an internal temperature of 155ºF for 15 seconds
Throwing out potato salad that has remained at room temperature for longer than 4 hours
Measure the temperature of chicken on a steam table
Rejecting a delivery of fish received at an internal temperature of 60ºF
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Final cooking temperatures
Employee food safety training
Recipes or flow charts
Material Safety Data Sheets (MSDS)
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Cook chicken breasts to an internal temperature of 165ºF for 15 seconds.
Store uncooked chicken breasts at 41ºF
Discard cooked chicken breasts if they remain between 41ºF and 135ºF more than 4 hours.
Hold chicken hot for service at 135ºF
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Identifying corrective actions
Establishing critical limits
Determining critical control points
Establishing monitoring procedures
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Quiz Review Timeline (Updated): Mar 17, 2023 +
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