1). The temperature of the table beef soup held on a steam table Is checked and recorded in a log the corrective action taken? reheats the soup to 165FFor 18 ratures falls below 135F, the cook tells the soup's temperature what b) Recording the the manager that the soup's temperature had fallen below 135F 18. Food contamination the soup to 165F for 15 a) Chew tobacco b) Conduct training c) Talk to other food handlers 19. During on-the-job training, a manager discovers that a food handler is handling raw and then in Listen to the radio cooked poultry without changing gloves. What should the manager do? a)Direct the food handler to put on a new pair of gloves and finish preparing the poultry b) Discipline the food handler immediately and stop the service of poultry for the day c) Stop the preparation of poultry until all the food prep surfaces can be cleaned d) Throw out the cooked poultry and reinforce correct food handling 20. Which food was correctly cooled? a) A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours b) Beans that did not cool to 70F within 2 hours, but were reheated to 145F for 15 seconds within 2 hours and then cooled correctly c) Cooked poultry that cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours d) A roast that cooled from 135F to 70F within 4 hours and from 70F to 041F within an additional 6 hours 21. Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? a) 125F b) 135F c) 155F d) 165F 22. Cooked vegetable should be a) Held at room temperature b) Held at 135F or higher c) Cooked at 125F or higher if they are to be held for later service d) Blanched in boiling water before serving 23. Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of the restricted food came in contact with the meal. Which action should be taken? a) Remove the portion that came in contact with the restricted food b) Serve the meal because only a small amount of food was affected c) Set the dish aside so that it will not be served and then inform management