PRIMARY Food Sanitation UPDATED
Actual Questions and CORRECT Answers
(D)___ is the cleaning product used to stop allergen cross contact - CORRECT
ANSWER✔✔- detergent
In the three-sink manual warewashing process, the detergent wash water must be ___ or
higher - CORRECT ANSWER✔✔- 110
warewash machines that use hot water to sanitize must have a minimum hot water
temperature of ___ degrees - CORRECT ANSWER✔✔- 180
Eggs are inspected by the (U)___ - CORRECT ANSWER✔✔- USDA
highly susceptible populations include (c)____, the (e)___, and those with (i)___ problems -
CORRECT ANSWER✔✔- children, elderly, immune
Corrective actions must immediately be taken if a critical limit in a HACCP system is not met
(True/False) - CORRECT ANSWER✔✔- True
Raw chicken may be handled with bare hands (True/False) - CORRECT ANSWER✔✔-
True
Ready-to-eat foods may be handled with bare hands (True/False) - CORRECT
ANSWER✔✔- False
Cut lettuce for a salad may be handled with bare hands (True/False) - CORRECT
ANSWER✔✔- False
A sore throat and a fever require a food handler to stay home from work (True/False) -
CORRECT ANSWER✔✔- True
,If a cutting board has been used to prepare raw food, it must be washed, rinsed, and sanitized
before it is used to prepare vegetables or another ready-to-eat food (True/False) - CORRECT
ANSWER✔✔- True
A reputable food supplier has been inspected and complies with local, state, and federal laws
(True/False) - CORRECT ANSWER✔✔- True
Time-temperature abuse during delivery may lead to ice-crystal formation on food during
delivery and is a sign that it should be rejected (True/False) - CORRECT ANSWER✔✔-
True
how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts
be stored in a cooler from top to bottom? - CORRECT ANSWER✔✔- lettuce, salmon, pork,
turkey
prep food in small batches to cut down on food being exposed to the temperature danger zone
(true/false) - CORRECT ANSWER✔✔- True
When serving raw or undercooked food, a consumer advisory must be posted (True/False) -
CORRECT ANSWER✔✔- True
the purpose of active managerial control is to identify and control possible hazards
throughout the flow of food (True/False) - CORRECT ANSWER✔✔- True
A chef sanitized a thermometer probe and then checked the temperature of a beef stew being
held in a hot holding unit. The temperature was 120 degrees, which did not meet the
operation's critical limit of 135--the stew must be reheated to ___ for __ seconds -
CORRECT ANSWER✔✔- 165, 15
Seven steps of HACCP system: - CORRECT ANSWER✔✔- conduct a hazard analysis,
determine critical control points, establish critical limits, establish monitoring procedures,
establish corrective actions, establish verification procedures, establish record keeping
procedures
,All types of poultry, including ground poultry must be cooked to a minimum internal
temperature of ___ for __ seconds - CORRECT ANSWER✔✔- 165, 15
Stuffed meats, poultry pasta, and fish, must be cooked to a minimum internal temperature of
___ for ___ seconds - CORRECT ANSWER✔✔- 165, 15
Stuffing that contains TCS must be cooked to a minimum internal temperature of ___ for ___
seconds - CORRECT ANSWER✔✔- 165, 15
Microwaved food must be cooked to a minimum internal temperature of ___ and be allowed
to stand for at least ___ minutes - CORRECT ANSWER✔✔- 165, 2
Reheated leftovers must be cooked to a minimum internal temperature of ___ for ___ seconds
within ___ hours - CORRECT ANSWER✔✔- 165, 15, 2
Ground, minced, and chopped meats and fish must be cooked to a minimum internal
temperature of ___ for ___ seconds - CORRECT ANSWER✔✔- 155, 15
Mechanically tenderized meats, flavor injected meats, and brined ham must be cooked to a
minimum internal temperature of ___ for ___ seconds - CORRECT ANSWER✔✔- 155, 15
Eggs hot held for service must be cooked to a minimum internal temperature of ___ for ___
seconds - CORRECT ANSWER✔✔- 155, 15
Hot held commercially processed, ready-to-eat foods must be cooked to a minimum internal
temperature of ___ - CORRECT ANSWER✔✔- 135
vegetables, beans, grains, and fruits must be cooked to a minimum internal temperature of
___ - CORRECT ANSWER✔✔- 135
rare roast beef and corned beef may be cooked to a minimum internal temperature of ___ for
___ minutes - CORRECT ANSWER✔✔- 130, 112
, Partial initial cooking time for later service cannot exceed ___ minutes. Cool food
immediately after cooking. Then freeze or refrigerate at ___ or cooler. Reheat food to ___
before serving - CORRECT ANSWER✔✔- 60, 41, 165
Receive refrigerated foods at ___ or below - CORRECT ANSWER✔✔- 41
Store refrigerated foods at ___ or below. Frozen foods should be stored at __ or below -
CORRECT ANSWER✔✔- 41, 0
Hold cold foods at ___ or below. Hold hot foods at ___ or above - CORRECT ANSWER✔✔-
41, 135
Serve cold foods at ___ or below. Serve hot foods at ___ or above - CORRECT
ANSWER✔✔- 41, 135
Reheat foods to ___ for ___ seconds within __ hours - CORRECT ANSWER✔✔- 165, 15, 2
The FDA food code requires that foods be cooled from ___ to ___ within ___ hours -
CORRECT ANSWER✔✔- 135, 70, 2
If food is not cooled from 135 to 70 within 2 hours, the food must be reheated to ___ for ___
seconds, and the cooling process must start again. - CORRECT ANSWER✔✔- 165, 15
Dividing food into smaller portions, using ice water baths, and ice paddles to stir foods will
speed the cooling process (True/False) - CORRECT ANSWER✔✔- True
Use thermometers to check the temperatures of incoming shipments of food products
(True/False) - CORRECT ANSWER✔✔- True
Use thermometers to check the temperatures of final cooking temperatures (True/False) -
CORRECT ANSWER✔✔- True
