Safe plates chapters 1-5 (2)

Which of the storage methods is most likely to result in cross contamination?

• Cooked meatloaf on a shelf over raw ground beef 
• Raw chicken on a shelf below raw pork 
• Raw shellfish on a shelf over cut melons
• Shell eggs on a shelf below potato sald

There are four shelves on a storage rack in the cooler of a food establishment. There is space for one item on each shelf. Starting at the top, on what shelf should you place each item?

• Wrapped apples, heads of lettuce, raw eggs, partially cooked chicken nuggets
• Heads of lettuce, partially cooked chicken nuggets, raw eggs, wrapped apples 
• Partially cooked chicken nuggets, wrapped apples, raw eggs, heads of lettuce 
• Heads of lettuce, raw eggs, wrapped apples, partially cooked chicken nuggets

When receiving a meat delivery, the receiving clerk should check the food temperature:

• Of the last case off the truck
• Randomly throughout the entire load 
• Of the first case off the truck 
• Of opened cases only 

Of the following examples, what is the best way to prevent cross-contamination of the cooked food?

• Using a spatula to place raw chicken strips onto a grill and a different spatula to remove them 
• using a spatula to place raw hamburgers onto a grill and the same spatula to remove them
• Using tongs to place raw shrimp on a grill and the same tongs to remove them
• Using bare hands to place raw chicken strips on a grill and bare hands to remove them

Which practice describes a cross-contamination except:

• Ready-to-eat muffins are displayed in prepackaged containers
• Plastic dividers are utilized to separate raw beef from raw chicken in the meat full-service case
• Cutting boards are cleaned and sanitized after chopping tomatoes for the salad bar
• whole lemons are reused as garnish from one day to another within a fresh seafood case displaying both raw and read-to-eat foods

Who is in charge of making sure employees providing food samples follow regulatory requirements?

• The person in charge 
• the demonstration company
• the regulatory authority 
• The manufacturer of the food being demonstrated  

A food manager is conducting an inspection of a freezer unit. Which of the following situations must be corrected immediately?

• A large container of chili being cooled on the bottom shelf 
• Frozen cooked poultry is being stored on top shelf 
• Cartons of frozen vegetables are being on a shelf near a cake
• Cartons of ice cream are being stored near the door 

Whole meat roasts must be cooked to a minimum internal temperature of 

• 135 F for 3 minuets 
• 165 F for 4 minuets 
• 155 F for 15 seconds 
• 145 F of 4 minuets 

What is the minimum cooking temperature for a mechanically tenderized steak?

• 135 F
• 145 F
• 155 F
• 165 F

What is 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? 

• 2
• 3
• 6
• 5