TFM Food Safety Fundamentals 3

Question 1

What is the proper two-stage cooling method for cooked foods?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours

Answer

Cool from 135°F to 41°F within 2 hours

Answer

Cool from 165°F to 32°F within 6 hours

Answer

Cool from 135°F to 45°F within 1 hour

Question 2

Which of the following is an approved method for thawing frozen food safely?

Accepted Answer

Under running cold water (70°F or below)

Answer

On the counter at room temperature

Answer

In a warm oven at 150°F

Answer

In a bucket of warm water

Question 3

What minimum internal temperature must hot foods be held at in a steam table or warming unit?

Accepted Answer

135°F

Answer

100°F

Answer

115°F

Answer

125°F

Question 4

What is the correct minimum internal temperature for cooking whole muscle beef steaks served to the general public?

Accepted Answer

145°F

Answer

130°F

Answer

155°F

Answer

165°F

Question 5

Which food item requires a minimum internal cooking temperature of 155°F?

Accepted Answer

Ground beef patties

Answer

Whole lobster

Answer

Pork chops

Answer

Chicken breast

Question 6

How should a food manager verify that a hot-holding unit is maintaining food at a safe temperature?

Accepted Answer

Check temperature at least every 2 hours with a calibrated thermometer

Answer

Trust the unit's built-in display without checking

Answer

Test the food temperature with a calibrated thermometer every 4 hours

Answer

Taste the food periodically