1:48 This is incorrect. You need to be careful with the vocabulary. According to 2-301.12 (A) in chapter 2 - 18, the procedure should take 20 seconds, but in (B) (3) it specifies how long the scrubbing part should take (which is what your question specifies), which it says should last 10-15 seconds. To make it even more complex, 2-301.12 in Annex 3 - 62 adds that for antibacterial soap, it should be a minimum of 15 seconds. 4:02 This is also incorrect. In Chapter 3 - 18 and 19, section 3-401.11 (A), it specifies the typical 145/155/165 degree temperatures in the (1) (2) & (3) subsections. Whole pieces of meat are described with the term "INTACT MEAT", while the ground meat term used is "nonINTACT MEAT". Since your question is talking about ground beef, subsection (2) would apply, which is all for the 155 degree temps. Your answer of 160 degrees sounds very suspicious as this specific temperature seems to primarily come up with dishwashing water temperatures. I can't find anything specifically pertaining to meats for that one. 5:10 This is also incorrect. 4-501.114 (B) states "An iodine solution shall have a: (3) Concentration between 12.5 MG /L and 25 MG /L;" This type of stuff is not difficult to look up in the FDA Food Code. "Iodine" has only 5 entries in total! At only 5 minutes in with so many mistakes, I can only be left to think that this whole channel is some elaborate troll or outright misinformation (but for what purpose?). This is absolutely ridiculous. At first, I was seriously questioning myself thinking I must not be on top of my game, but no - this whole video is just a train wreck from start to end.
At this point, any idiot just saying "I passed" with little to no explanation on source material that helped them is simply a troll. Or at the minimum Unimportant to the topic at hand.
question 8 is wrong. my book says minimum internal cooking temperature is 155 degrees for ground beef for 17 seconds. Which is strange because usda.gov has it listed for 160 degrees for ground meat. So technically both answers can be correct but this test in particular is specifically for servsafe so you'll still get the answer wrong if you choose 160 degrees.
Me too. I became confused after watching youtube and then learned the lesson from NYC food certification. Question 1, I thought it's supposed to be 140°F, not 135°F.
I looked it up, it seems like there's discrepancy, ServSafe does say 155, but it looks like the USDA says 160. So you should be right on the exam by saying 155.
