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ServSafe Chapter 7 Quiz

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1. If using a microwave, what must you do immediately after thawing?




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2. What is the minimum internal cooking temperature for Pork chops?




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3. Why does food have to be thrown out if it is in the TDZ for 4 or more hours?




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4. How many different places should you check on one food?




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5. What temperature must cold TCS foods be held under?




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6. What temperature must hot TCS foods be held above?




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7. What is the minimum internal cooking temperature for ground beef?




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8. What is the minimum internal cooking temperature for reheating anything?




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9. Why can't you use hot-holding equipment to reheat food?




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10. What type of restaurants are required to have sneeze guards?




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11. In a refrigerater, under running cold water, during the cooking process, and (gulp) a microwave




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12. 1. Upset stomach 2. Diarrhea 3. Fever/ extreme cramping




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13. Because it can only be in the TDZ for up to 4 hours




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14. 145*




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15. 7 days




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16. Bacteria/viruses can spread from plate to serving utensil




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17. 165*




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18. In a refrigerater




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19. Rolls and pie




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20. The top





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