1) What is the maximum water temperature allowed when thawing food under water? a) 70 b) 65 c) 60 d) 55 e) 45 f) 40 2) What must food handlers do to food immediately after thawing it in the microwave? a) hold it b) cook it c) cool it d) freeze it 3) What can happen if prep tables are not cleaned and sanitized between uses? a) off flavors in the food b) cross-contamination c) toxic-metal poisening d) time- temperature abuse 4) A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? a) off flavors in the food b) cross-contamination c) toxic-metal poisening d) time-temperature abuse 5) A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare 6 tuna sandwiches. What is the danger/problem with this situtaion a) cross-contamination b) poor personal hygiene c) time-temperature abuse d) poor cleaning and sanitizing 6) What is the minimum internal cooking temperature for stuffed pork chops? a) 135 b) 145 c) 155 d) 165 7) What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in the microwave? a) 135 b) 145 c) 155 d) 165 8) What is the minimum internal cooking temperature for eggs that will be hot-held for service? a) 135 b) 145 c) 155 d) 165 9) What is the minimum internal cooking temperature for ground beef? a) 135 b) 145 c) 155 d) 165 10) What temperature must TCS food be reheated to if it will be hot-held? a) 135 b) 145 c) 155 d) 165 11) What temperature must commercially processed cheese sticks or jalapeno poppers be reheated to? a) 135 b) 145 c) 155 d) 165 12) What temperature does a teriyaki salmon filet need to be cooked to? a) 135 b) 145 c) 155 d) 165

Always Food Safe Chapter 6.1

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