Previously cooked and cooled TCS food that will be hot-held for service must be reheated to what temperature, and within what timeframe?
A. 120°F within 24 hours
B. 165°F within 2 hours
C. 135°F with no time limit
D. 100°F within 30 minutes
Source: FDA Food Code § 3-403.11
What is the primary Connecticut regulation governing sanitation standards for food service, itinerant food vending, and food catering establishments?
A. Regs. Conn. State Agencies § 19-13-B42 (Sanitation of places dispensing foods or beverages)
B. An uncodified internal DPH memo with no regulatory force
C. Conn. Gen. Stat. § 22a-454 (hazardous waste facility permitting)
D. The federal FDA Food Code, applied directly with no state adoption
Source: Regs. Conn. State Agencies § 19-13-B42
Which classes of Connecticut food establishments are required to employ at least one Qualified Food Operator (QFO) on-site?
A. Class I and Class II only
B. Class III and Class IV
C. All classes, including mobile carts selling only prepackaged snacks
D. No class is required to employ a QFO
Source: Regs. Conn. State Agencies § 19-13-B42
What is the minimum internal cooking temperature required for poultry (whole or ground)?
A. 135°F
B. 145°F
C. 165°F
D. 155°F
Source: FDA Food Code § 3-401.11
Under Connecticut's QFO requirement, what defines a 'full-time position' for purposes of the QFO staffing requirement?
A. Any position of 10 hours per week or more
B. Any position, regardless of hours worked
C. 30 hours per week, or the number of hours per week the establishment is open, whichever is less
D. Exactly 40 hours per week, with no exceptions
Source: Regs. Conn. State Agencies § 19-13-B42; CT DPH Qualified Food Operator information
