Question

utah food handlers permit
test your knowledge
which of the following is a tcs/phf time temperature controlled for safety/potentially hazardous food?*
cut melon
apple
salt
pickles
what is the cooking temperature of steak?*
135°f
145°f
155°f
165°f
foods that are required to be held cold must be*
41°f or below
51°f
135°f or above
165°f
the cooking temperature of poultry such as chicken must reach the internal temperature of*
135°f
145°f
155°f
165°f
which of the following is not a major food allergen?*
shellfish
peanuts
eggs
rice

Explanation:

1. TCS/PHF foods support pathogen growth; cut melon (moist, nutrient-rich) is one, while whole apples, salt, and pickles (low moisture/acidic) are not.
2. Safe steak internal temp (for whole cuts, medium-rare) is 145°F per food safety standards.
3. Cold-held foods must stay at 41°F or below to prevent pathogen growth.
4. Poultry requires 165°F internal temp to kill harmful bacteria like Salmonella.
5. Major food allergens include shellfish, peanuts, eggs; rice is not a major allergen.

Answer:

1. Cut melon
2. 145°F
3. 41°F or below
4. 165°F
5. Rice