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STATE FOOD SAFETY REAL EXAM NEWEST LATEST 80 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+ A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food?$27.99
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STATE FOOD SAFETY REAL EXAM NEWEST LATEST 80 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+ A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food?
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Course
STATE FOOD SAFETY
Institution
STATE FOOD SAFETY
STATE FOOD SAFETY REAL EXAM NEWEST LATEST 80 QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+
A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately before cooling the food?
STATE FOOD SAFETY REAL EXAM NEWEST LATEST 80 QUESTIONS AND CORRECT ANSWER...
STATE FOOD SAFETY REAL EXAM NEWEST 2024-2025 LATEST 80
QUESTIONS AND CORRECT ANSWERS ALREADY GRADED A+
A food worker is about to partially cook a large batch of chicken stir-fry. What must he do immediately
before cooling the food?
a. Freeze the food
b. Hot-hold the food for two hours
c. Heat the food for no longer than one hour
d. Cook the chicken to its minimum internal
temperature - ANSWER-c. Heat the food for no longer than one hour
Which food item can be re-served if it has been in
possession of a customer, but not used?
a. Breadsticks
b. Bowl of salsa
c. Packaged crackers
d. Oil for dipping bread - ANSWER-c. Packaged crackers
What does the FDA Food Code require of a water
system in a food establishment?
a. Meets peak water demand
b. Meets the average water demand
c. Contains sufficient levels of calcium
d. Contains sufficient levels of magnesium - ANSWER-a. Meets peak water demand
A food worker at a nursing home reports that her
roommate was diagnosed with Norovirus over the
weekend. What must the manager do?
a. Restrict to non-food duties
b. Notify the regulatory authority
,c. Exclude until the roommate does not show
symptoms
d. Ask the worker to double handwash before serving
the guests - ANSWER-a. Restrict to non-food duties
An employee is reheating meatballs that will be hot
held at a catering event. Which temperature must the
meatballs reach while being reheated?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ANSWER-d. 165°F (74°C)
Which practice could cause cross-contact with one of
the eight major food allergens?
a. Frying French fries in the same oil as chicken
nuggets
b. Cutting fruits and vegetables on the same cutting
board
c. Rinsing a pitcher for water after serving orange
juice in it
d. Using the same spatula for cooking scrambled and
fried eggs - ANSWER-a. Frying French fries in the same oil as chicken nuggets
How should a manager prevent backflow in a food
establishment, if an air gap is not practical?
a. Install an automatic faucet
b. Use a backflow prevention device
c. Hire a plumber to check sinks weekly
, d. Train employees to monitor water levels - ANSWER-b. Use a backflow prevention device
What is the correct order of steps in the handwashing
A food worker decides to thaw a pound of ground beef
by submerging it under running water. What is the
maximum temperature that the water can be?
a. 41°F (5°C)
b. 70°F (21°C)
c. 86°F (38°C)
d. 135°F (57°C) - ANSWER-b. 70°F (21°C)
How should a food manager prevent cross-contact?
a. Restrict sick food workers to cleaning tasks
b. Avoid disclosing a customer's food allergy to
employees
c. Provide separate ware items to handle dishes for
allergic customers
d. Ask cooks to rinse hands and re-glove before
preparing dishes for allergic customers - ANSWER-c. Provide separate ware items to handle dishes for
allergic customers
Where should liquid waste, such as mop water, be
disposed of?
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