1. Food must contain a Date Mark if it is held for more than 24 hours.

The Date Mark must include

the date the food was prepared or the discard date. Additionally, it should include a description
of the food item.

2. The use-by date of the seafood salad would be April 2, as it should not exceed the use-by date of
the ingredient with the shortest shelf life, which is the crab meat.

3. The top to bottom storage order for the following items:

 Whole chickens

 Raw ground beef

 Trout fillets

 A beef loin

 Lettuce

4. The storage temperatures for the following items:

 Shucked shellfish: 41°F or below

 Shell Eggs: 45°F or below

 Filets of beef: 41°F or below

 Avocados: 41°F or below

5. Food reconditioning is the process of salvaging and safely preparing food that has been
mishandled or improperly stored. The requirements include quickly cooling the food to below
41°F and reheating it to 165°F or above within two hours.

6. Different methods to thaw chicken include thawing it in the refrigerator, under cold running
water, in the microwave, or as part of the cooking process.

7. A Variance is an official permission granted by the regulatory authority to deviate from standard
food safety regulations. It is required when an establishment wants to implement alternative
procedures or processes that differ from the Food Code. A HACCP plan may be required as part
of the variance process for certain establishments.

8. Minimal internal cooking temperatures:

 Chicken breast: 165°F (74°C)

 Soup that includes previously cooked soup meat: 135°F (57°C)

 Pork roast: 145°F (63°C) for 3 minutes

 Eggs that will be hot held for service: 155°F (68°C) for 15 seconds

9. The process for cooling hot foods involves rapidly cooling the food from 135°F to 70°F within 2
hours and then from 70°F to 41°F or below within an additional 4 hours. To reheat, the food
must be reheated to 165°F or above within 2 hours.
10. Acceptable methods for cooling food include using ice baths, dividing the food into smaller
portions, using shallow containers, and using rapid cooling equipment.

11. Requirements for holding hot food without temperature controls include maintaining the food at
135°F or above, labeling the food with the time it was removed from temperature control, and
discarding any remaining food after four hours.

12. The pan label must include the name of the food (lasagna), the date and time it was packed, and
the internal cooking temperature (165°F).

13. Steps in a HACCP plan:

 Conduct a hazard analysis

 Identify critical control points (CCPs)

 Establish critical limits for each CCP

 Implement monitoring procedures

 Establish corrective actions

 Establish verification procedures

 Maintain records

14. A HACCP plan is an example of a systematic approach to food safety management, focusing on
identifying and controlling hazards throughout the food production process.

15. An imminent health hazard is a significant threat or danger to public health that requires
immediate corrective action. If there is a sewage backup in the operation's kitchen, the kitchen
should be evacuated, and the appropriate authorities should be contacted immediately for
cleanup and disinfection.