Question

1. how should hot tcs food be displayed on a self - service bar?

a at 125°f or cooler
b. at 135°f or hotter
c. with a serving utensil stored in the food
d. with a serving utensil stored on a clean towel

1. where should a food handler wash hands in a commercial kitchen?

a any sink
b. only a handwashing sink
c. a handwashing or prep sink
d. a handwashing or dishwashing sink

1. foodborne illness from e. coli is associated with:

a viruses that live in pork.
b. parasites found in rodents, dogs, and cats.
c. bacteria that live in the intestines of cattle.
d. bacteria found in oysters and other shellfish.

1. in two - stage cooling, cooked food must be cooled from 135°f to 70°f within how many hours?

a 2
b. 3
c. 4
d. 6

1. the second step in the dishwashing process is:

a drying.
b. rinsing.
c. sanitizing.
d. washing.

Explanation:

• Question 18: TCS (Time/Temperature Control for Safety) food must be kept at proper temperatures to prevent bacterial growth. Hot TCS food should be held at 135°F or hotter.
• Question 19: In a commercial kitchen, food handlers should wash hands only at a handwashing sink to avoid cross - contamination.
• Question 20: E. coli (Escherichia coli) is a bacteria that lives in the intestines of cattle. Contamination can occur if food (like undercooked beef or produce washed with contaminated water) is consumed.
• Question 21: In two - stage cooling, cooked food must be cooled from 135°F to 70°F within 2 hours to minimize bacterial growth.
• Question 22: The dishwashing process typically involves scraping (pre - rinse), washing, rinsing, sanitizing, and drying. So the second step is washing.

Answer:

1. B. at 135°F or hotter
2. B. only a handwashing sink
3. C. bacteria that live in the intestines of cattle
4. A. 2
5. D. washing