Cut melon, cooked rice, and sliced deli meat left at room temperature all share a food-safety concern in common. What category of food does the FDA Food Code (adopted with modifications in Maryland's COMAR 10.15.03.02) place these in because they require time/temperature control to limit pathogen growth?
A. Time/Temperature Control for Safety (TCS) food, also referred to in Maryland's regulation as potentially hazardous food
B. Ready-to-eat food
C. Non-potentially hazardous food
D. Raw agricultural commodity
Source: COMAR 10.15.03.02
A buffet line holds sliced ham on ice, and the ham's internal temperature measures 45°F. Under the FDA Food Code cold-holding requirement in section 3-501.16, is this acceptable?
A. Yes, because 45°F is within the safe range for cold holding
B. No, because TCS food held cold must be maintained at 41°F or below
C. Yes, because ham is a cured product exempt from cold-holding rules
D. No, because all cold-held food must be exactly 32°F
Source: FDA Food Code 3-501.16
A kitchen's probe thermometer is used daily to check cooked food temperatures. Under COMAR 10.15.03.09, what is required regarding the thermometer's accuracy?
A. It must be replaced every 30 days regardless of accuracy
B. It only needs to be checked if it is dropped on the floor
C. It must be accurate to within plus or minus 2°F and calibrated at least annually, or more frequently as needed
D. No calibration is required as long as it is digital
Source: COMAR 10.15.03.09
A cook thaws frozen chicken breasts by placing them in a bowl under a slow stream of running water. Under COMAR 10.15.03.09, what temperature must that running water be to be an acceptable thawing method?
A. Above 100°F to speed up thawing
B. Exactly 32°F, using ice water only
C. There is no water temperature requirement for this method
D. At or below 70°F
Source: COMAR 10.15.03.09
A diner prepares a pooled liquid egg mixture (combined raw eggs) for use in a large batch of scrambled eggs. Under COMAR 10.15.03.09, to what internal temperature must this combined egg mixture be cooked?
A. 155°F for 15 seconds
B. 135°F with no required holding time
C. 145°F for 15 seconds, same as a single fried egg
D. 165°F for 15 seconds, the same as poultry
Source: COMAR 10.15.03.09
