Front

Zoe, Aria, and Avery are on a mission to keep the café’s lunch line cool and safe! Which end-to-end control set will help them keep TCS foods perfectly chilled all day long?

Back

Maintain ≤41°F; use shallow pans with air space; pre-chill containers; verify with calibrated thermometers at set intervals; document temps and corrective actions (re-cool, discard) when limits fail.

Front

William, Jackson, and Avery are on a mission to become food safety superstars while prepping sandwiches for their school’s lunch café! They want to ace the rules for date marking, Listeria risk, and freezing their RTE TCS foods. Which option proves they’re the ultimate food safety champs?

Back

Mark RTE TCS for 7 days at ≤41°F counting prep/open as Day 1; freezing pauses the 7-day count and it resumes on thaw; maintain labels and disposal records.

Front

Michael, Abigail, and Grace are on a mission as the school kitchen's food safety heroes when a delivery truck rolls up! The truck brings: milk at 44°F, shell eggs at 45°F, a hot cooked roast at 128°F, and some fresh intact fish at 39°F. With your food safety cape on, what should you do next?

Back

Accept fish and eggs; reject milk and roast; record temperatures with a calibrated thermometer and corrective actions; notify vendor as per SOP.

Front

Mason, Ava, and Noah are throwing a grand feast and want to be food safety superheroes! Which choice correctly matches the minimum internal cooking temperatures and reheating rules for hot holding to keep everyone safe? Poultry, ground meats, intact seafood/whole cuts, reheat previously cooked TCS.

Back

Poultry 165°F; ground meats 155°F; intact seafood/whole cuts 145°F; reheat previously cooked TCS to 165°F within 2 hours.

Front

Which complete description of Active Managerial Control (AMC) should Arjun, Aiden, and Aria follow to make their café a hit?

Back

Written procedures + training + scheduled monitoring (thermometer checks, sanitizer tests) + documented corrective actions + verification review of logs and equipment performance.

Front

Arjun, Grace, and Henry need to cool down a giant 5-gallon pot of chili safely. What is the best and fully correct plan for them to follow to keep everyone safe and happy? Options: Divide into ≤2-inch shallow pans; ice bath or ice paddles with stirring; monitor with calibrated thermometer to 135→70°F in ≤2 hr and 70→41°F in ≤4 more hr; document; reheat to 165°F and restart if stage-1 misses; store uncovered until ≤41°F then cover and date mark., Fan-cool at room temp; stack pans for efficiency; label next day., Deep pan, cover, chill overnight; verify next morning; log once., Leave on counter until steam stops; then refrigerate in one container; no log if under 6 hours.

Back

Divide into ≤2-inch shallow pans; ice bath or ice paddles with stirring; monitor with calibrated thermometer to 135→70°F in ≤2 hr and 70→41°F in ≤4 more hr; document; reheat to 165°F and restart if stage-1 misses; store uncovered until ≤41°F then cover and date mark.

Front

What’s the most complete and fun way to make sure there’s no cross-contact with allergens during their sandwich-making adventure? Options: Wipe knife between PB&J and “nut-free” orders; sanitize board. Dedicated utensils/equipment and segregated storage; verified ingredient labels; no bare-hand contact with RTE; thorough cleaning to remove proteins (sanitizer alone isn’t enough); documented training and procedures; manager verification. Switch gloves only; same board ok; post an allergen sign. Use sanitizer spray; assume “nut-free” is safe if dish looks clean.

Back

Dedicated utensils/equipment and segregated storage; verified ingredient labels; no bare-hand contact with RTE; thorough cleaning to remove proteins (sanitizer alone isn’t enough); documented training and procedures; manager verification.

Front

What should Nora, Isla, and Liam do next to keep everyone safe with the mashed potatoes left at 68°F after 5 hours? Options: Stir more frequently and put in freezer; no reheating needed; log temperatures only at the end. Immediately reheat to 165°F within 2 hrs, then re-cool using ≤2-inch shallow pans and ice bath; monitor to 70°F in ≤2 hrs then 41°F in ≤4 hrs; record deviations and corrective action on the cooling log; retrain staff. Continue chilling to 41°F by 8 hrs; quality is acceptable. Discard immediately; no documentation needed once discarded.

Back

Immediately reheat to 165°F within 2 hrs, then re-cool using ≤2-inch shallow pans and ice bath; monitor to 70°F in ≤2 hrs then 41°F in ≤4 hrs; record deviations and corrective action on the cooling log; retrain staff.

Front

Anika, Ava, and Rohan are prepping delicious food for a huge party! Which complete statement about the TDZ cumulative 4-hour limit should they follow to keep everyone safe and the party a hit?

Back

All time between 41°F and 135°F accumulates from prep to service; at 4 hours, discard; re-cooling/re-heating does not reset; managers must track and document.

Front

Which set of storage rules will help Benjamin, Avery, and Michael win the title of Fridge Safety Superstars?

Back

RTE on top; then seafood; then whole cuts; then ground; poultry bottom; verify daily and document.