NC Foods 2 - Safe Plates Module 4 & 6 Graded A+

NC Foods 2 - Safe Plates Module 4 & 6 Graded A+ A frozen piece of salmon can not be thawed using this procedure: On the counter All leftovers must be reheated for 15 seconds to this minimum temperature: 165°F Food cooked for a buffet and hot held must be maintained at this minimum temperature: 135°F To determine the correct cooking temperature of a roast, one should stick a calibrated thermometer in the: thickest part of the meat The holding temperature for cooked mashed potatoes is at or above 135 F or at or below: 41°F If a restaurant is using time as a public health control for chicken nuggets the temperature should: start at a temperature no lower than 135°F The inside of a walk-in refrigerator must be cleaned and organized: as often as needed The final correct cooking temperature for chicken must be maintained for: 15 seconds Self-service operations must be monitored by food employees who are: trained in safe operating procedures The best method for cooling a five-gallon stockpot of beef stew is: in an ice bath, stirring frequently Using a spatula to place raw chicken strips onto a grill and a different spatula to remove them is an example of: preventing cross-contamination of cooked food. Whole lemons reused as garnish from one day to another within a fresh seafood case displaying both raw and ready-to-eat foods is an example of: cross-contamination A situation that must be corrected immediately by the food manager conducting an inspection: a large container of chili being cooled on the bottom shelf of a freezer A whole roast must be cooked to a minimum internal temperature of: 145°F for 4 minutes The minimum cooking temperature for a mechanically tenderized steak: 155°F The maximum number of days that spaghetti sauce, prepped in house and frozen after two days, can be held at 41 F after being thawed: 5 Best practice for an employee with medication that needs refrigeration: Labeled and placed in a covered, leak-proof container stored away from food Temperature measuring devices must be tested and calibrated: Daily A salad topping that should be kept on ice: Raw seed sprouts Chili stays between 143 F and 156 F throughout the day. How long can you hold this chili in this temperature range? Indefinitely You want to cool chili down for storage overnight. What would be the best practice to use: Place in smaller containers, place in ice bath and stir You want to partially cook your chicken wing for faster service later. What must be in place: written procedures approved ahead of time -Have a foodborne illness -Have wounds that contain a pathogen -Sneeze or cough -Have contact with a person who is sick -Touch anything that may contaminate their