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Food Safety Knowledge Test: True or False Questions

Test your food safety knowledge with true or false questions related to cooking temperatures, thawing methods, and food preparation practices.

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Food Safety Knowledge Test: True or False Questions

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  1. CHAPTER 8 The flow of food: preparation

  2. Test Your Food Safety Knowledge (True or False)1. Ground beef should be cooked to a minimum internal temperature of 1400F (600C) for 15 seconds. 2. Fish cooked in a microwave must be heated to a minimum internal temperature of 1450F (630C).3. Potentially hazardous food must be cooled from 1350F to 700F (570C to 210C) within 4 hours and from 700F to 410F (210C to 50C) or lower within the next 2 hours.4. If potentially hazardous food is reheated for hot holding, the internal temperature must reach 1550F (680C) for 15 seconds within 2 hours.5. It is acceptable to thaw a beef roast at room temperature. • Ground beef should be cooked to a minimum internal temperature of 1400F (600C) for 15 seconds. • Fish cooked in a microwave must be heated to a minimum internal temperature of 1450F (630C). • Potentially hazardous food must be cooled from 1350F to 700F (570C to 210C) within 4 hours and from 700F to 410F (210C to 50C) or lower within the next 2 hours. • If potentially hazardous food is reheated for hot holding, the internal temperature must reach 1550F (680C) for 15 seconds within 2 hours. • It is acceptable to thaw a beef roast at room temperature.

  3. Test Your Food Safety Knowledge (True or False)FalseFalseFalseFalseFalse • Ground beef should be cooked to a minimum internal temperature of 1400F (600C) for 15 seconds. False • Fish cooked in a microwave must be heated to a minimum internal temperature of 1450F (630C). False • Potentially hazardous food must be cooled from 1350F to 700F (570C to 210C) within 4 hours and from 700F to 410F (210C to 50C) or lower within the next 2 hours. False • If potentially hazardous food is reheated for hot holding, the internal temperature must reach 1550F (680C) for 15 seconds within 2 hours. False • It is acceptable to thaw a beef roast at room temperature. False

  4. Slacking Process of gradually thawing frozen food in preparation for deep-frying.Minimum Internal Temperature The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specific amount of time. 7-4

  5. The Four Acceptable Methods for Thawing Food In a refrigerator, at 41F (5C) or lowerSubmerged under running potable water, at a temperature of 70F (21C) or lowerIn a microwave oven, if the food will be cooked immediately after thawingAs part of the cooking process The Four Acceptable Methods for Thawing Food In a refrigerator, at 41F (5C) or lower Submerged under running potable water, at a temperature of 70F (21C) or lower In a microwave oven, if the food will be cooked immediately after thawing As part of the cooking process 8-2

  6. Preparing Raw Meat, Fish, and Poultry When preparing raw meat, fish, and poultry, foodhandlers should: Wash their hands properly Use clean and sanitized work areas, equipment, and utensils Remove only as much product from storage as necessaryStore prepared meat, or cook it as quickly as possible When preparing raw meat, fish, and poultry, foodhandlers should: Wash their hands properly Use clean and sanitized work areas, equipment, and utensils Remove only as much product from storage as necessary Store prepared meat, or cook it as quickly as possible 8-3

  7. Preparing Salads Containing Potentially Hazardous FoodWhen preparing salads containing potentially hazardous ingredients: Only use meat and poultry that was safely handled prior to use Do not use ingredients until ready for use Chill utensils prior to using them Preparing the salads in small batches When preparing salads containing potentially hazardous ingredients: Only use meat and poultry that was safely handled prior to use Do not use ingredients past their use-by dates Refrigerate ingredients until ready for use Chill utensils prior to using them Prepare the salads in small batches 8-4

  8. Prepping Specific Food • When prepping produce: • Make sure produce does not touch surfaces exposed to raw meat and poultry • Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41°F (5°C) or lower • Do not serve raw seed sprouts if you primarily serve high-risk populations

  9. Prepping Specific Food • When prepping produce: • Wash it thoroughly under running water before: • Cutting • Cooking • Combining with other ingredients • Produce can be washed in water containing ozone to sanitize it • Check with your local regulatory authority

  10. Preparing Eggs and Egg MixturesWhen preparing eggs and egg mixtures Handle pooled eggs (if allowed) with special care Clean and sanitize equipment and utensils used to prepare eggsUse pasteurized shell eggs or egg products when : Serving high-risk populations Preparing dishes requiring little or no cooking. When preparing eggs and egg mixtures: Handle pooled eggs (if allowed) with special care Clean and sanitize equipment and utensils used to prepare eggs Use pasteurized shell eggs or egg products when: Serving high-risk populations Preparing dishes requiring little or no cooking 8-5

  11. Preparing Batter and BreadingWhen battering food: Consider making batter with pasteurized eggs Prepare batter in small batches Throw out unused batter after each shiftWhen breading food: Refrigerate it as quickly as possible if it will be used later Throw out unused breading after each shift When battering food: Consider making batter with pasteurized eggs Prepare batter in small batches Throw out unused batter after each shift When breading food: Refrigerate it as quickly as possible if it will be used later Throw out unused breading after each shift 8-6

  12. Preparing Fruit and VegetablesWhen preparing produce: Do not allow contact with surfaces exposed to raw meat or poultry Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients Do not add sulfites Refrigerate and hold cut melons at 41F or lower since they are potentially hazardous food. If your establishment primarily serves high-risk populations, do not serve raw seed sprouts. When preparing produce: Do not allow contact with surfaces exposed to raw meat or poultry Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients Do not add sulfites Refrigerate and hold cut melons at 410F (50C) or lower since they are potentially hazardous food. If your establishment primarily serves high-risk populations, do not serve raw seed sprouts. 8-7 Photo courtesy of Tony Soluri and Charlie Trotter

  13. Soaking or Storing Produce in Water Soaking or Storing Produce in Water • When soaking or storing produce in standing water or an ice-water slurry, do not mix different items or multiple batches.

  14. Fresh Juice Fresh Juice • If juice is prepared and packaged on site for sale at a later time, a variance from the regulatory agency is needed.

  15. Fresh Juice Fresh Juice • The juice must also be treated according to an approved HACCP plan OR • label with the following phrase: • Warning: this product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly and people with weakened immune systems.

  16. IceWhen scooping ice from an ice machine Use a sanitized container and scoop Store outside of the ice machine in a sanitary location Do not use a glass as a scoop Do not let hands come in contact with ice Ice When scooping ice from an ice machine: Use a sanitized container and scoop Store scoops outside of the ice machine in a sanitary location Do not use a glass as a scoop Do not let hands come in contact with ice 8-8

  17. Preparation Practices That Require a Variance • A variance is required whenever an establishment: • Smokes food or uses food additives as a method of food preservation. • Cures food. • Custom-processes animals for personal use. • Packages food using a reduced-oxygen packaging method. • Serves raw or undercooked fish, eggs, shellfish or meat (excluding steaks). • Sprouts seeds or beans. • Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety • Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label

  18. Preparation Practices That Require a Variance • You need a variance if prepping food in these ways: continued • Packaging food using a reduced-oxygen packaging (ROP) method • Sprouting seeds or beans • Offering live, molluscan shellfish from a display tank • Custom-processing animals for personal use (i.e. dressing a deer)

  19. Cooking Food When cooking potentially hazardous food, the internal portion must: Reach the required minimum internal temperature Hold that temperature for a specific amount of time. Cooking Food When cooking potentially hazardous food, the internal portion must: Reach the required minimum internal temperature Hold that temperature for a specific amount of time 8-9

  20. Cooking Requirements for Specific Food • Minimum internal cooking temperature: • 165°F (74°C) for 15 seconds • Poultry—whole or ground chicken, turkey, or duck • Stuffing made with fish, meat, or poultry • Stuffed meat, seafood, poultry, or pasta • Dishes that include previously cooked, TCS ingredients 6-10

  21. Cooking PoultryPoultry (whole or ground duck, chicken, turkey)Minimum Internal Cooking Temperature: 165°F for 15 seconds Poultry (whole or ground duck, chicken, turkey) Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds 8-10

  22. Cooking Stuffing and Stuffed MeatStuffing/Stuffed MeatsMinimum Internal Cooking Temperature: 165°F for 15 seconds Stuffing/Stuffed Meats Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds 8-11

  23. Dishes That Include Potentially Hazardous IngredientsWhen including previously cooked, potentially hazardous ingredients in the dish:Minimum Internal Cooking Temperature: 165°F for 15 secondsWhen including raw potentially hazardous ingredients in the dish: Cook raw ingredients to their required minimum internal temperatures When including previously cooked, potentially hazardous ingredients in the dish: Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds When including raw potentiallyhazardous ingredients in the dish: Cook raw ingredients to their required minimum internal temperatures 8-12

  24. Cooking Requirements for Specific Food • Minimum internal cooking temperature: • 155°F (68°C) for 15 seconds • Ground meat—beef, pork, and other meat • Mechanically tenderized meat • Injected meat—including brined ham and flavor-injected roasts • Ground seafood—including chopped or minced seafood • Eggs that will be hot-held for service

  25. Cooking Ground MeatsGround Meats (ground beef, pork, other meat or fish)Minimum Internal Cooking Temperature: 155°F for 15 seconds Ground Meats (ground beef, pork, other meat or fish) Minimum Internal Cooking Temperature:155°F (68°C) for 15 seconds 8-13 Photo courtesy of Cooper-Atkins Corporation

  26. Cooking Injected MeatsInjected Meats (including brined ham and flavor-injected roasts)Minimum Internal Cooking Temperature: 155°F for 15 seconds Injected Meats (including brined ham and flavor-injected roasts) Minimum Internal Cooking Temperature:155°F (68°C) for fifteen seconds 8-14

  27. Cooking Requirements for Specific Food • Minimum internal cooking temperature: • 145°F (63°C) for 15 seconds • Seafood—including fish, shellfish, and crustaceans • Steaks/chops of pork, beef, veal, and lamb • Commercially raised game • Shell eggs that will be served immediately 6-12

  28. Cooking Pork, Beef, Veal, and LambPork, Beef, Veal, LambMinimum Internal Cooking Temperature:Steaks/Chops: 145°F for 15 secondsRoasts: 145°F for 4 minutes Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature: Steaks/Chops: 145°F (63°C) for 15 seconds Roasts: 145°F (63°C) for 4 minutes 8-15

  29. Cooking FishFish Minimum Internal Cooking Temperature: 145°F for 15 seconds Fish Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds 8-16

  30. Cooking Shell EggsShell Eggs For Immediate Service Minimum Internal Cooking Temperature: 145°F for 15 secondsShell Eggs That Will Be Hot-HeldMinimum Internal Cooking Temperature: 155°F for 15 seconds Shell Eggs For Immediate Service Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds Shell Eggs That Will Be Hot-Held Minimum Internal Cooking Temperature:155°F (68°C) for 15 seconds 8-17

  31. Cooking Fruit or VegetablesFruit or Vegetables that will be hot-held for ServiceMinimum Internal Cooking Temperature: 135°F Fruit or Vegetables That Will Be Hot-Held for Service Minimum Internal Cooking Temperature:135°F (57°C) 8-18

  32. Cooking Commercially Processed, Ready-To-Eat FoodCommercially Processed, Ready-To-Eat Food That Will Be Hot-held for Service (includes cheese sticks, deep-fried vegetables, chicken wings, etc)Minimum Internal Cooking Temperature: 135°F for 15 seconds Commercially Processed, Ready-to-Eat Food That Will Be Hot-held for Service (Includes cheese sticks, deep-fried vegetables, chicken wings, etc.) Minimum Internal Cooking Temperature:135°F (57°C) for 15 seconds 8-19

  33. Partial Cooking • If partially cooking meat, seafood, poultry, or eggs or dishes containing these items: • Never cook the food longer than 60 minutes during initial cooking • Cool the food immediately after initial cooking • Freeze or refrigerate the food after cooling it • Heat the food to at least 165˚F (74˚C) before selling or serving it • Cool the food if it will not be served immediately or held for service.

  34. Consumer Advisories If your menu includes raw or undercooked TCS items, you must: • Note it on the menu next to the items • Asterisk the item • Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredients • Advise customers who order this food of the increased risk of foodborne illness • Post a notice in the menu • Provide this information using brochures, table tents, or signs 6-16

  35. Children’s Menus • Children should not be offered these items raw or undercooked: • Meat • Poultry • Seafood • Eggs

  36. Reheating Roasts • Roasts can be reheated to these alternative temperatures:

  37. Cooking Potentially Hazardous Food in a MicrowavePotentially Hazardous Food Cooked In A Microwave (eggs, poultry, fish, and meat)Minimum Internal Cooking Temperature: 165°F Potentially Hazardous FoodCooked In A Microwave (eggs, poultry, fish, and meat) Minimum InternalCooking Temperature:165˚F (74˚C) 8-20

  38. When cooking food in a microwave:Cover it to prevent surface from drying outRotate/stir it halfway through cooking processLet it stand for 2 minutes after cookingCheck temperature in several places When cooking food in a microwave: Cover it to prevent surface from drying out Rotate/stir it halfway through cooking process Let it stand for 2 minutes after cooking Check temperature in several places 8-21

  39. What is the minimum internal cooking temperature for each of these items? 1. Ahi tuna steak 2. Green beans that will be hot-held 3. Ground pork 4. Lamb chops 5. Shell eggs for immediate service 6. Duck 7. Precooked frozen hot wings 8. Steak 9. Chicken enchiladas prepared with previously cooked chicken 10. Pork loin injected with marinade 8-22

  40. What is the minimum internal cooking temperature for each of these items? 1. Ahi tuna steak 1450F. (630C) 2. Green beans that will be hot-held 1350F. (570C) 3. Ground pork 1550F. (680C) 4. Lamb chops 1450F. (630C) 5. Shell eggs for immediate service 1450F. (630C) 6. Duck 1650F. (740C) 7. Precooked frozen hot wings 1350F (570C) 8. Steak 1450F (630C) 9. Chicken enchiladas prepared with previously cooked chicken 1650F (630C) 10. Pork loin injected with marinade1550F (680C) 8-22

  41. Which of the following statements is true about microwave cooking? 1. Leave food uncovered so that excess moisture can escape. 2. Cooked food should be left to stand for 30 seconds. 3. Fish cooked in a microwave should be heated to 145F (63C). 4. Food should be stirred halfway through the cooking process. 5. Food should be rotated right before it is removed from the microwave. 8-23

  42. Which of the following statements is true about microwave cooking? 1. Leave food uncovered so that excess moisture can escape. 2. Cooked food should be left to stand for 30 seconds. 3. Fish cooked in a microwave should be heated to 145F (63C). 4. Food should be stirred halfway through the cooking process. 5. Food should be rotated right before it is removed from the microwave. Statement 4 is the only one that is true. 8-23

  43. Cooling Requirements135°F to 70°F within 2 hoursand then from70°F to 41°F or lower in an additional 4 hours Cool potentially hazardous food from: 135°F to 70°F (57°C to 21°C) within 2 hours and then from 70°F to 41°F (21°C to 5°C) or lower in an additional 4 hours 8-24 Icon courtesy of the International Association for Food Protection

  44. Cooling FoodSeveral factors affect how quickly food will cool, including:Thickness or density of the foodThe container in which the food is stored Several factors affect how quickly food will cool, including: Thickness or density of the food The container in which the food is stored 8-25

  45. Methods for Cooling FoodSafe methods for cooling food include:Reducing the quality or size of the foodUsing ice-water bathsUsing a blast chillerStirring the food Safe methods for cooling food include: Reducing the quantity or size of the food Using ice-water baths Using a blast chiller Stirring the food 8-26

  46. Storing Cooked FoodOnce food has cooled to 72°F, store it by:Placing it in shallow stainless steel pansPlacing pans on top shelves in refrigeration unitsPositioning pans so air circulates around themMonitoring it to ensure cooling to 41°F or lower in 4 hours Once food has cooled to 70°F (21°C), store it by: Placing it in shallow stainless steel pans Placing pans on top shelves in refrigeration units Positioning pans so air circulates around them Monitoring it to ensure cooling to 41°F (5°C) or lower in 4 hours 8-27

  47. Is the soup safe to serve? 1. A stockpot of soup was held for service at 135F (57C). 2. The stockpot was placed into an ice-water bath at 8:00 A.M. 3. At 10:00 A.M.,the soup was 90F (32C). 4. At 11:00 A.M.,the soup was 70F (21C). 5. The soup was poured into shallow pans. 6. The pans were placed in the walk-in on the top shelf. 8-28

  48. Is the soup safe to serve? 1. A stockpot of soup was held for service at 135F (57C). 2. The stockpot was placed into an ice-water bath at 8:00 A.M. 3. At 10:00 A.M.,the soup was 90F (32C). 4. At 11:00 A.M.,the soup was 70F (21C). 5. The soup was poured into shallow pans. 6. The pans were placed in the walk-in on the top shelf. The soup is not safe to serve. It should have been cooled from 1350F (570C) to 700F (210C) within two hours, but it actually took the soup three hours to reach this temperature. 8-28

  49. Reheating Potentially Hazardous FoodWhen reheating food for hot-holding, heat it to an internal temperature of:165°F for 15 seconds within 2 hours When reheating food for hot-holding, heat it to an internal temperature of: 165°F (74°C) for 15 seconds within 2 hours 8-29

  50. Food reheated for immediate service: • Can be reheated to any temperature if it was cooked and cooled correctly • Food reheated for hot-holding: • Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours • Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C) 6-20

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