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Subel. P0
8 questions
Subelement P0

SAFETY

Section P0A

Food safety and handling

What is the safe temperature zone for handling ham during preparation?

  • Below 50°F (10°C) or above 120°F (49°C)
  • Below 60°F (15.5°C) or above 110°F (43°C)
  • Correct Answer
    Below 40°F (4°C) or above 140°F (60°C)
  • Below 32°F (0°C) or above 165°F (74°C)
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What is the maximum time perishable ham products should remain in the temperature danger zone?

  • Correct Answer
    2 hours (1 hour if temperature is above 90°F/32°C)
  • 4 hours regardless of temperature
  • 6 hours if kept covered
  • 8 hours if not directly exposed to air
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Which sanitizing solution is recommended for cleaning surfaces after preparing raw ham?

  • Hot water alone
  • Correct Answer
    1 tablespoon bleach per gallon of water
  • Undiluted vinegar
  • Baking soda and water
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What is the proper procedure when handling both raw ham and ready-to-eat foods?

  • Prepare raw ham first, then cooked foods
  • Use the same cutting board but wash the knife between uses
  • Handle both with the same gloves if working quickly
  • Correct Answer
    Use separate cutting boards and wash hands thoroughly between handling
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Which ham packaging label indicates that the product is ready to consume without cooking?

  • Requires Preparation
  • Partially Cooked
  • Correct Answer
    Fully Cooked
  • Natural Ham
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What safety guideline applies to marinating fresh ham?

  • Correct Answer
    Always marinate in the refrigerator, never at room temperature
  • Marinate at room temperature for no more than 30 minutes
  • Reuse marinade as a sauce without boiling
  • Use only metal containers for marinating
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What safety precaution should be taken when glazing a ham?

  • Always use only commercially prepared glazes
  • Correct Answer
    Never use a glaze that has contacted raw ham without boiling it first
  • Apply glaze only during the final 5 minutes of cooking
  • Use glazes with at least 30% sugar content for antimicrobial effect
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Which tool provides the most accurate measure of ham doneness?

  • Timer based on weight calculations
  • Visual inspection of color
  • Texture probe test
  • Correct Answer
    Food thermometer inserted into the thickest part
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