SNHD Health Promotion 1

Question 1

Roasts can be cooked according to a roast cook chart or to ___ degrees F for ___ minutes.

Accepted Answer

130 degrees Fahrenheit for 112 minutes

Answer

Roasts can be cooked to a lower internal temperature of 130°F (54°C) but must be held at that temperature for a specific duration, typically 112 minutes, to achieve the same level of pathogen reduction as higher instantaneous temperatures. This 'time-at-temperature' method is an acceptable alternative for certain cuts of meat, ensuring safety through prolonged heat exposure.

Question 2

How do you thaw frozen food before cooking it?

Accepted Answer

Take straight from the freezer to the stove (perfect for tiny portions).

Answer

Small portions of frozen food can be cooked directly from the frozen state without prior thawing. This method is safe because the food passes through the temperature danger zone quickly during the cooking process, minimizing the time bacteria have to multiply. It's a convenient and safe option for items like frozen vegetables or small cuts of meat.

Question 3

You can't work till you haven't taken medication for __ hours and are symptom-free?

Accepted Answer

24

Answer

Food handlers who have been ill with symptoms like vomiting or diarrhea must be symptom-free and off medication for at least 24 hours before returning to work. This policy is critical to prevent the spread of foodborne illnesses from sick employees to food and customers. It ensures that the individual is no longer contagious.

Question 4

How many seconds are held at the cooking temperature?

Accepted Answer

At least fifteen seconds

Answer

When cooking food to a specific internal temperature for safety, it must typically be held at that temperature for a minimum of 15 seconds. This duration ensures that the heat has penetrated sufficiently throughout the food item to kill harmful bacteria. Different foods and cooking methods may have slightly varied time-at-temperature requirements, but 15 seconds is a common standard.

Question 5

How hot is it outside right now?
-cold grasping
-food that needs to be kept frozen solid at all times?

Accepted Answer

less than 41 degrees Fahrenheit

Answer

Cold holding refers to keeping potentially hazardous foods at a temperature of 41°F (5°C) or lower to inhibit bacterial growth. For frozen foods, they must be kept frozen solid, which inherently means their temperature is well below 41°F. Maintaining these temperatures is crucial for preventing spoilage and ensuring food safety.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Health Promotion 1