Temperatures

Question 1

Max Temp Cold foods can be held

Answer 1

41F

Question 2

Hot Foods Lowest Temp

Answer 2

135F

Question 3

212F

Answer 3

Boiling-point calibration

Question 4

180F

Answer 4

Dishwashing machine hot water sanitation

Question 5

171F

Answer 5

Hot water for sanitizing

Question 6

70F

Answer 6

Running water for thawing

Question 7

100F

Answer 7

sinks for hand washing

Question 8

32F

Answer 8

Ice-point calibration

Question 9

41F - 135F

Answer 9

Temperature Danger Zone

Question 10

70F- 125F

Answer 10

Most dangerous section of TDZ

Question 11

Minimum internal cooking temperature for

POULTRY, STUFFED REHEATED, MICROWAVE

Answer 11

165F for < 1 second

Question 12

Minimum internal cooking temperature for

GROUND MEAT, SEAFOOD, EGGS FOR HOT HOLDING

Answer 12

155F for 17 seconds

Question 13

Minimum internal cooking temperature for

MEAT, SEAFOOD, EGGS FOR IMMEDIATE CONSUMPTION

Answer 13

145F for 15 sec

Question 14

Minimum internal cooking temperature for

HEAT- TREATED PLAN FOOD AND COMMERCIALLY PROCESSED FOODS FOR HOT HOLDING

Answer 14

135F

Question 15

Cold holding Food

Answer 15

41F or below

Question 16

Hot Food Time as a public health control

Answer 16

135F or above ( then removed from heat ) for up to four hours, then discarded

Question 17

Cooling food

Answer 17

135F to 70F within two hours, then 70F to 41F or lower within four

Question 18

Cold Food Time as a Public Health Control

Answer 18

41F or below , (then removed from cold) for up to six hours, as long as the food does not go above 70F, then discarded

Question 19

Hot Holding Food

Answer 19

135F or above

Question 20

Dry storage temperatures

Answer 20

50F - 70F

Question 21

Dry storage relative humidity

Answer 21

50% - 60%

Question 22

Hot food on serving line requires food to held at

Answer 22

135F

Question 23

Holding chicken salad at self serve buffet requires

Answer 23

41F

Question 24

When using public health control for cold foods the PIC must ensure food is

Answer 24

Maintained at or below 70F for up to six hours

Question 25

The PIC must have self service areas to ensure

Answer 25

The food is protected from contamination

Question 26

Cold TCS foods out of a vending machine cannot exceed

Answer 26

41F

Question 27

Prepared food items sold to customer can be returned if

Answer 27

Non TCS food is in its original sealed package

Question 28

When reheating previously cooked TCS foods for hot holding, what temperature must be reached within two hours for food that’s cooked cooled and reheated?

Answer 28

165F for 15 seconds

Question 29

Minimum internal temperature for FISH

Answer 29

145F for 15 sec

Question 30

minimum temperature For TCS food that was reheated, ready for hot holding

Answer 30

165F < 1sec

Question 31

Minimum internal cooking temp for eggs ready for hot holding

Answer 31

155F for 17 sec

Question 32

Minimum internal temperature for Ratites ( Emu birds etc )

Answer 32

155F for 17sec

Question 33

Minimum temperature for food from plants ready for hot holding

Answer 33

135F no minimum time

Question 34

Minimum internal temperature for ground poultry

Answer 34

165F < 1 sec

Question 35

Max temp for milk to be received at

Answer 35

45F

Question 36

Minimum internal temperature for flavor injected roasts

Answer 36

155F for 17sec

Question 37

Temperature for Eggs served immediately

Answer 37

145F for 15 sec

Question 38

Minimum internal cooking temperature for Roast pork, beef, veal, and lamb

Answer 38

145F for 4 minutes

Question 39

The minimum safe cooking temperature for eggs for hot holding is

Answer 39

155 for 17 sec

Question 40

171F for at least

Answer 40

30 seconds

Question 41

Hand washing takes

Answer 41

20 - 25 sec

Question 42

Check temperature of food in the

Answer 42

Thickest part

Question 43

When Microwaving raw foods, internal temperature must be

Answer 43

165F

Question 44

Freeze fish at _________ for 7 days

Answer 44

-4F

Question 45

Freeze fish at __________ for 15 hours

Answer 45

-31F