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What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
What is the minimum internal cooking temperature for a veal chop?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
Which responsibility is included in the Food and Drug Administration’s role?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
What practice is useful for preventing Norovirus from causing foodborne illness?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
What is the minimum internal cooking temperature for chicken breast?
Concentration, temperature, contact time, pH, and water hardness
Labels on food
Regulating food transported across state lines
165 °F (74 °C) for 15 seconds
At least 180 ̊F (82 ̊C)
Corrective action
145 ̊F (63 ̊C)
Correct handwashing
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