Food Handler / Food Safety Certification Exam III Copy
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Question 1 of 18
1. Question
What is the minimum internal cooking temperature for stuffed meat, fish, poultry, etc?CorrectIncorrect -
Question 2 of 18
2. Question
What is the minimum internal cooking temperature for ratites such as emus, ostriches, and rheas?CorrectIncorrect -
Question 3 of 18
3. Question
At what temperature range do microbes thrive and grow the fastest?CorrectIncorrect -
Question 4 of 18
4. Question
What is the temperature danger zone?CorrectIncorrect -
Question 5 of 18
5. Question
The amount of moisture available in food is called its water activity. What water activity level is ideal for pathogen growth?CorrectIncorrect -
Question 6 of 18
6. Question
What is the minimum internal cooking temperature for cuts of meat such as pork, beef, and lamb?CorrectIncorrect -
Question 7 of 18
7. Question
What is the minimum internal cooking temperature for seafood?CorrectIncorrect -
Question 8 of 18
8. Question
Commercially processed, ready-to-eat food should be held at what temperature?CorrectIncorrect -
Question 9 of 18
9. Question
Canned goods should be stored between _____CorrectIncorrect -
Question 10 of 18
10. Question
What is the minimum internal cooking temperature for poultry?CorrectIncorrect -
Question 11 of 18
11. Question
Eggs should be received at a temperature no higher than…CorrectIncorrect -
Question 12 of 18
12. Question
What is the minimum internal cooking temperature for TCS food cooked in a microwave?CorrectIncorrect -
Question 13 of 18
13. Question
Hot food can be cooled to 41 degrees F in two stages. In the second stage, food must be cooled from 70 degrees F to 41 degrees F within _____ hours.CorrectIncorrect -
Question 14 of 18
14. Question
What is the minimum internal cooking temperature for shell eggs for immediate service?CorrectIncorrect -
Question 15 of 18
15. Question
One way to thaw frozen food is to submerge it under running potable water at a temperature of _____ degrees F.CorrectIncorrect -
Question 16 of 18
16. Question
What is the minimum internal cooking temperature for ground beef and injected meats?CorrectIncorrect -
Question 17 of 18
17. Question
Hot food can be cooled to 41 degrees F in two stages. In the first stage, food must be cooled from 135 degrees F to _____ within two hours.CorrectIncorrect -
Question 18 of 18
18. Question
Ready-to-eat TCS food prepared in the establishment must be thrown out after how many days?CorrectIncorrect