Food Service Final

missed quiz questions

TSC food must be cooled from 135 to 70 F within 4 hours

False —> 2 hours

Using a clean, sanitized knife both for raw meat and vegetables is acceptable as long as they are washed in between?

True —> cleaned and sanitized

Which method is safe way to thaw food?

As a part of the cooking process

What is the correct way to thaw frozen food

In a cooler at 41F or lower

What is the minimum internal cooking temperature for seafood

145 or higher for 15 seconds

Food must be cooled from 135F to ___ within 2 hours 

70F

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

cannot exceed 70F

Which of the following is a key component of a food safety program

Employee training

Which of the following is considered a critical control point?

Cooking food to the correct temperature