SNHD Health Promotion 1 — Questions and Answers

Question 1: Roasts can be cooked according to a roast cook chart or to _ degrees F for _ minutes.

260°F for eleven minutes
165 degrees Fahrenheit
130 degrees Fahrenheit for 107 minutes
130 degrees Fahrenheit for 112 minutes (Correct answer)

Correct answer: 130 degrees Fahrenheit for 112 minutes

Roasts can be cooked to a lower internal temperature of 130°F (54°C) but must be held at that temperature for a specific duration, typically 112 minutes, to achieve the same level of pathogen reduction as higher instantaneous temperatures. This 'time-at-temperature' method is an acceptable alternative for certain cuts of meat, ensuring safety through prolonged heat exposure.

Question 2: How do you thaw frozen food before cooking it?

Between 41 and 135 degrees Fahrenheit, bacteria proliferate.
Quickly switch to a traditional cooking method or finish cooking in the microwave
Above 135 degrees Fahrenheit (no bacterial growth)
Take straight from the freezer to the stove (perfect for tiny portions). (Correct answer)

Correct answer: Take straight from the freezer to the stove (perfect for tiny portions).

Small portions of frozen food can be cooked directly from the frozen state without prior thawing. This method is safe because the food passes through the temperature danger zone quickly during the cooking process, minimizing the time bacteria have to multiply. It's a convenient and safe option for items like frozen vegetables or small cuts of meat.

Question 3: You can't work till you haven't taken medication for __ hours and are symptom-free?

24 (Correct answer)
90
160
41

Correct answer: 24

Food handlers who have been ill with symptoms like vomiting or diarrhea must be symptom-free and off medication for at least 24 hours before returning to work. This policy is critical to prevent the spread of foodborne illnesses from sick employees to food and customers. It ensures that the individual is no longer contagious.

Question 4: How many seconds are held at the cooking temperature?

A minimum of twenty-five seconds
At least two seconds
At least fifteen seconds (Correct answer)
Lower than 41 degrees Fahrenheit

Correct answer: At least fifteen seconds

When cooking food to a specific internal temperature for safety, it must typically be held at that temperature for a minimum of 15 seconds. This duration ensures that the heat has penetrated sufficiently throughout the food item to kill harmful bacteria. Different foods and cooking methods may have slightly varied time-at-temperature requirements, but 15 seconds is a common standard.

Question 5: How hot is it outside right now?<br> -cold grasping<br> -food that needs to be kept frozen solid at all times?

less than 41 degrees Fahrenheit (Correct answer)
over 135 degrees Fahrenheit
135 degrees Fahrenheit
41 to 135 degrees Fahrenheit

Correct answer: less than 41 degrees Fahrenheit

Cold holding refers to keeping potentially hazardous foods at a temperature of 41°F (5°C) or lower to inhibit bacterial growth. For frozen foods, they must be kept frozen solid, which inherently means their temperature is well below 41°F. Maintaining these temperatures is crucial for preventing spoilage and ensuring food safety.

Question 6: Tags for shellfish must be retained on file for __ days.

90 (Correct answer)
41
160
24

Correct answer: 90

Tags for shellfish must be retained on file for 90 days from the date the last shellstock was removed from the container. This regulation is vital for traceback purposes in case of a foodborne illness outbreak. The tags provide information about the harvester, harvest location, and date, allowing authorities to identify and investigate potential sources of contamination.

Question 7: What is PHF?

Fish Temperature After Smoke
Pickled Foods
Potentially Hazardous Foods (Correct answer)
Temperature Control in Real Time for Safety

Correct answer: Potentially Hazardous Foods

PHF stands for Potentially Hazardous Foods. These are foods that require time and temperature control to prevent the growth of microorganisms and the production of toxins. They typically have characteristics like high moisture, high protein, and a neutral pH, making them ideal environments for bacterial growth if not handled properly.

Question 8: What is TCS?

Foods That Could Be Hazardous
41°F to 135°F
Time Temperature Control for Safety (Correct answer)
There Must Be a Two-Step Cooling Process

Correct answer: Time Temperature Control for Safety

TCS stands for Time/Temperature Control for Safety. This term refers to foods that are most susceptible to bacterial growth and require strict control over their temperature and the amount of time they spend in the temperature danger zone. Proper TCS management is fundamental to preventing foodborne illnesses.

Question 9: Hot Dishes

Over 135 degrees Fahrenheit (Correct answer)
70 to 125 degrees Fahrenheit
Over 270 degrees Fahrenheit
41 to 135 degrees Fahrenheit

Correct answer: Over 135 degrees Fahrenheit

Hot dishes must be held at a temperature of over 135°F (57°C) to prevent the rapid growth of pathogenic bacteria. This temperature is above the 'temperature danger zone' and ensures that food remains safe for consumption during service. Regular temperature monitoring is essential for hot holding.

Question 10: What are Pests?

meals that could be dangerous
Rats, cockroaches, and flies (Correct answer)
45 degrees
Temperature control in real time for security

Correct answer: Rats, cockroaches, and flies

In a food safety context, 'pests' refer to animals like rats, cockroaches, and flies that can contaminate food and food preparation areas. These pests carry bacteria, viruses, and parasites, posing significant health risks. Effective pest control measures are crucial for maintaining a sanitary food environment.

Question 11: hot dishes from TCS: poultry, duck, and turkey

Over 135 degrees Fahrenheit
41°F to 135°F
Temperature control in real time for security
It takes a two-step cooling procedure. (Correct answer)

Correct answer: It takes a two-step cooling procedure.

Hot TCS (Time/Temperature Control for Safety) dishes, including poultry, duck, and turkey, require a two-step cooling procedure to safely bring their temperature down. First, they must cool from 135°F to 70°F within two hours, and then from 70°F to 41°F or below within an additional four hours. This rapid cooling prevents bacteria from multiplying in the danger zone.

SNHD Health Promotion 1

Roasts can be cooked according to a roast cook chart or to ___ degrees F for ___ minutes.