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1) Number of people it takes to be an outbreak from same source. a) 2 b) 3 c) 4 d) 5 2) Thermometers that measure the temperature of food should be accurate to  a) +/- 1°F b) +/- 2°F c) +/- 3°F d) +/- 4°F 3) When cooling food it, should be cooled to 70°F in ____ for the 6 hour rule. a) 1 hour b) 2 hours c) 3 hours d) 4 hours 4) It is recommended to check food every ___ hour(s) to leave room for corrective action a) 1 b) 2 c) 3 d) 4 5) Food being held for service has to have the temperature checked (at the most) every ___ hours. a) 2 b) 4 c) 6 d) 8 6) Surfaces that are in constant use should be cleaned and sanitized at least every ___ hours. a) 2 b) 3 c) 4 d) 5 7) Tabletop equipment needs to be on legs at least ___ inches off the table. a) 2 b) 4 c) 6 d) 8 8) Gloves that are in constant use need to be changed every ___ hours. a) 2 b) 3 c) 4 d) 5 9) If food cooled to 70 in two hours, you have __ hours to get it from 70°F to below 41°F. a) 2 b) 4 c) 6 d) 8 10) Food should be stored at least ___ inches off the floor. a) 2 b) 4 c) 6 d) 8 11) Clean and sanitized utensils and tableware need to be stored at least ___ inches off the floor. a) 2 b) 4 c) 6 d) 8 12) Floor mounted equipment needs to be on legs at least ___ inches off the ground. a) 2 b) 4 c) 6 d) 8 13) Ready to eat TCS food can be stored for ___ days before it need to be thrown out. a) 4 b) 5 c) 6 d) 7 14) Sneeze guards should extend ___ inches past the food a) 6 b) 7 c) 8 d) 9 15) There are __ HACCP principles a) 5 b) 6 c) 7 d) 8 16) Items being sanitized by chorine sanitizer should be soaked for at least ___ seconds. a) 6 b) 7 c) 8 d) 9 17) Food that is going to be held longer than __ 24 hours needs to be labeled. a) 8 b) 12 c) 24 d) 48 18) When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be symptom free for __ hours before returning to work. a) 12 b) 24 c) 36 d) 48 19) Items being sanitized by heat should be soaked in hot water for at least __ seconds. a) 15 b) 30 c) 45 d) 60 20) Items being sanitized by iodine sanitizer or quats sanitizer should be soaked for at least __ seconds. a) 15 b) 30 c) 45 d) 60 21) Cold food should be received at ___ or lower. a) 41°F b) 43°F c) 45°F d) 47°F 22) Cold food held for service needs to be held at __ or lower. a) 41°F b) 43°F c) 45°F d) 47°F 23) Air temperature that live shellfish, shucked shellfish, milk and eggs should be received at. a) 41°F b) 43°F c) 45°F d) 47°F 24) Hot food should be received at ___ or higher. a) 135°F b) 145°F c) 155°F d) 165°F 25) Temp that cooked fruits and veggies need to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 26) Temp that rice, beans and pasta need to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 27) Serving utensils kept under hot running water must use water at least __. a) 135°F b) 145°F c) 155°F d) 165°F 28) Temp whole seafood needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 29) Temp steaks, or chops of beef, veal, pork or lamb need to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 30) Roasts of pork, veal, beef or lamb need to be cooked to 145°F for __ minutes. a) 2 b) 3 c) 4 d) 5 31) Temp commercially raised game needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 32) Temp that eggs that will be served immediately need to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 33) Temp injected meat need to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 34) Temp that GROUND pork, beef, lamb, veal, seafood need to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 35) Temp that GROUND poultry needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 36) Temp mechanically tenderized meat needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 37) Temp ratites (ostrich & emu) needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 38) Temp eggs that will be hot held for service need to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 39) Temp whole poultry needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 40) Temp stuffing made with TCS food needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 41) Temp that stuffed meat or pasta needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 42) Temp all reheated food needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 43) Temp all food cooked in the microwave needs to be cooked to. a) 135°F b) 145°F c) 155°F d) 165°F 44) Temp that a stationary rack dishwashers final rinse cycle need to hit. a) 145°F b) 165°F c) 185°F d) 212°F 45) Temperature Danger Zone a) 41°F - 135°F b) 41°F - 120°F c) 70°F - 120°F d) 70°F - 135°F 46) Bacteria grow must rapidly between. a) 41°F - 120°F b) 41°F - 135°F c) 70°F - 120°F d) 70°F - 135°F 47) Thermometers that measure the air temp should be accurate to ___ a) +/- 1°F b) +/- 2°F c) +/- 3°F d) +/- 4°F 48) Sneeze guards should be located ___ inches above the counter. a) 7 b) 10 c) 12 d) 14 49) The whole handwashing process should take ___seconds a) 10 b) 15 c) 20 d) 25 50) Water should be no warmer than ___ when thawing food under cold running water. a) 60°F b) 70°F c) 80°F d) 90°F 51) Shellstock identification tags should be kept for __ days from the day the last item was served. a) 30 b) 60 c) 90 d) 120 52) Temperature water should be when handwashing. a) 80°F b) 90°F c) 100°F d) 110°F 53) When using a 3 compartment sink, the water in the first sink should be at least ___  a) 90°F b) 100°F c) 110°F d) 120°F 54) For sanitizing with hot water, the water should be at least ___ a) 110°F b) 165°F c) 171°F d) 185°F 55) The final rinse cycle of a high temp dishwasher needs to reach at least __ a) 165°F b) 171°F c) 180°F d) 190°F 56) Acidity level that bacteria grows best at. a) 4.6-7.5 b) 0.0-1.0 c) +/- 3 d) 3.6-4.6 57) Water activity scale a) 0.0-.5 b) 0.0-1.0 c) .5-1.0 d) 1.0-1.5 58) Temp the dry storage area should be. a) 40-60°F b) 50-70°F c) 60-70°F d) 70-80°F 59) Minimum lighting requirement for prep areas a) 40 food candles b) 50 food candles c) 60 food candles d) 70 food candles

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