Facilities and Equipment June 17, 2024 by Brian Klein /127 0 votes, 0 avg 49 Facilities and Equipment 1 / 127 According to NSF/ANSI, what must have the following features if it will have contact with food? • Smooth• Nonabsorbent• Corrosion-resistant Food service equipment Glass thermometers Neither Both Wrong! Thats right! 2 / 127 According to ServSafe, what kind of water sources are included in this list? • Approved public water mains• Private water sources that are regularly tested and maintained• Closed, portable water containers• Water transport vehicles Potable Acceptable Neither Both Wrong! Thats right! 3 / 127 What kind of equipment is designed for cleaning and sanitizing solutions to be pumped through it? Clean In Place (CIP) Stationary equipment Neither Both Wrong! Thats right! 4 / 127 Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored? In a designated storage area Away from food and food-contact surfaces Neither Both Wrong! Thats right! 5 / 127 Where are the air gaps on sinks that are properly designed and installed? The space between the faucet and the flood rim of a sink The space between the floor drain and the drainpipe of a sink Neither Both Wrong! Thats right! 6 / 127 What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing? The sinks should be big enough for your largest items Provide multiple sizes and a latex alternative Neither Both Wrong! Thats right! 7 / 127 What should all lights have to prevent broken glass from contaminating food or food-contact surfaces? Protective covers Shatter-resistant light bulbs Neither Both Wrong! Thats right! 8 / 127 It’s best when countertop equipment stands on legs that keep it at least four inches above the counter. How should the equipment be installed if it doesn’t have legs? Seal it to the countertop Seal it to a masonry base Neither Both Wrong! Thats right! 9 / 127 If grease traps are NOT kept clean, dirty water can back up into the operation. What can this lead to? Contamination Odors Neither Both Wrong! Thats right! 10 / 127 Which is true about a booster heater? A booster heater connects to a dishwashing machine or a sink hot-water line A booster heater raises water to the temperature required to heat-sanitize tableware and utensils Neither Both Wrong! Thats right! 11 / 127 If your operation sprays or flushes the floors during cleaning, what should be done if there are puddles of standing water? Remove the standing water as soon as possible Allow it to air-dry Neither Both Wrong! Thats right! 12 / 127 What can happen if drinkable water becomes mixed with unsafe water? Foodborne illness outbreak Mineral deposits Neither Both Wrong! Thats right! 13 / 127 Which is an example of a cross-connection? A running hose is left submerged in a mop bucket A running faucet below the flood rim of a sink Neither Both Wrong! Thats right! 14 / 127 Which is an actual guideline for installing stationary equipment? Floor-mounted equipment must be on legs at least six inches high or be sealed to a masonry base Tabletop equipment must be mounted on legs at least four inches high or sealed to the countertop Neither Both Wrong! Thats right! 15 / 127 Why do many jurisdictions require food prep areas to be brightest? It makes it easier to keep clean So staff can see the condition of the food Neither Both Wrong! Thats right! 16 / 127 The light intensity can differ in each area of your operation. But, food prep areas are required to be the brightest in many jurisdictions. Why? So it's easier to see the condition of the food So it's easier to see what needs to be cleaned Neither Both Wrong! Thats right! 17 / 127 How can you prevent the buildup of grease and condensation on your walls and ceilings? Clean and maintain the ventilation system With an effective cleaning program Neither Both Wrong! Thats right! 18 / 127 What will happen if your operation’s utilities and building systems are NOT working correctly? A higher contamination risk Disgruntled employees Neither Both Wrong! Thats right! 19 / 127 How to prevent backflow? Install vacuum breakers on threaded faucets Install air gaps wherever practical and possible Neither Both Wrong! Thats right! 20 / 127 How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination? • Zinc• Pewter• Copper• Painted pottery By using them to cook food By using them to store food Neither Both Wrong! Thats right! Using these materials when cooking or storing acidic foods like tomatoes or citrus has a high risk for chemical contamination. 21 / 127 The floors, walls, and ceilings in your operation need regular maintenance. What is an example of how you can do this? Replace floor and ceiling tiles when they are broken or missing Repair holes and cracks in the walls Neither Both Wrong! Thats right! 22 / 127 Which is true about viruses? Viruses can be transmitted by feces or vomit Viruses can survive freezing and cooking Viruses are the smallest foodborne pathogen All are correct Wrong! Thats right! 23 / 127 Why should chemicals never be stored above food, linens, utensils, and equipment? Because they should be stored in a separate area To prevent contamination caused by dripping or leaking Neither Both Wrong! Thats right! 24 / 127 Why do cracks or holes in the exterior walls of your facility need to be filled? To keep out pests To prevent backsiphonage Neither Both Wrong! Thats right! 25 / 127 Many backflow prevention devices have a way that they can be checked to see if they are working correctly. They should be checked periodically, and this should be documented. Who should check the device? A certified applicator A trained and certified technician Neither Both Wrong! Thats right! 26 / 127 Why should your operation have coving to remove the corners and gaps between the floor and the wall? For easier cleaning To remove hiding places for insects Neither Both Wrong! Thats right! 27 / 127 Why should a storage area for cleaning tools and supplies have hooks? For hanging aprons and uniforms For hanging brooms and mops Neither Both Wrong! Thats right! 28 / 127 What is an example of a backflow prevention device with multiple check valves that will seal and protect your building’s clean water supply in case of a backflow? A double check valve A vacuum breaker Neither Both Wrong! Thats right! 29 / 127 Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label? The instructions for its use The name of the chemical Neither Both Wrong! Thats right! If a portion of a chemical is transferred to a different container to be used for a task, label the new container with the name of the chemical. 30 / 127 According to ServSafe, what area in your operation should have these features? • Good lighting• Wall hooks• A utility sink• A floor drain The storage area for garbage and recyclables The storage area for cleaning tools and supplies Neither Both Wrong! Thats right! 31 / 127 How does ventilation improve the air inside your operation? By removing heat, steam, and smoke By removing fumes and odors Neither Both Wrong! Thats right! 32 / 127 Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher? The dishwasher should be in a convenient location The dishwasher should be accessible and easy to reach Neither Both Wrong! Thats right! 33 / 127 Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped? A floor drain A utility sink Neither Both Wrong! Thats right! 34 / 127 The brightness of the lights in your operation is called the light intensity. How can light intensity be measured? Light intensity can be measured in units called lux or lumens Light intensity can be measured in units called foot candles Neither Both Wrong! Thats right! How bright the lights are in the operation (lighting intensity) is usually measured in units called foot candles or lux (lumens per square meter) 35 / 127 What can happen if plumbing is NOT installed and maintained correctly? Backsiphonage Backflow Cross-connection All are correct Wrong! Thats right! Drinkable water could mix with unsafe water 36 / 127 Only drinkable water can touch food and food-contact surfaces. What is this water called? Hard water Potable water Neither Both Wrong! Thats right! 37 / 127 The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned? According to your local regulatory requirements According to the manufacturer's recommendations Neither Both Wrong! Thats right! 38 / 127 What must be avoided when designating a storage area for garbage and recyclables? Creating a public health hazard Creating a nuisance Neither Both Wrong! Thats right! 39 / 127 What is the most important thing to consider when storing cleaning tools? Keeping them available for staff to use often Protecting food and food-contact surfaces from contamination Neither Both Wrong! Thats right! 40 / 127 What is the best way to prevent backflow? Never create a cross-connection Avoiding cross-contact Neither Both Wrong! Thats right! 41 / 127 What should be worn by a food handler when handling RTE food? A clean hat or hair restraint (beard restraint) Clean clothes and an apron Single-use gloves All are correct Wrong! Thats right! Food handlers should wear clean clothes, an apron, and a hair restraint or a clean hat when working with food or in food prep areas. Food handlers with facial hair should wear a beard restraint. And when the food is ready-to-eat (rte), gloves must also be worn. 42 / 127 According to ServSafe, what must have the following features if it will have contact with food? • Durable• Easy to clean• Damage-resistant Food service equipment Color-coded cutting boards Neither Both Wrong! Thats right! 43 / 127 When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized? Clean them in place In a dishwashing machine Neither Both Wrong! Thats right! 44 / 127 A vacuum breaker is one example of a mechanical device that will prevent backflow. What is another example of a backflow prevention device? A double check valve A reduced pressure zone Neither Both Wrong! Thats right! 45 / 127 Why are air gaps critical for safe water? To make backflow impossible To allow back-siphonage Neither Both Wrong! Thats right! 46 / 127 What medical conditions can be caused by aflatoxins produced by some molds? Allergic reactions Kidney and liver damage Nervous system disorders All are correct Wrong! Thats right! 47 / 127 What is the most critical issue regarding water safety in your operation? Avoid creating a cross-connection A sink designated for handwashing Neither Both Wrong! Thats right! 48 / 127 What should you look for when monitoring the lighting in your operation? Burned-out bulbs to replace The bulbs are the correct size Neither Both Wrong! Thats right! 49 / 127 Where should outdoor garbage containers kept? As far away from the building as regulations allow On a surface that is smooth, durable, and nonabsorbent Neither Both Wrong! Thats right! 50 / 127 Store chemicals in a designated area that is seperate from the items listed here: • Food• Equipment• Utensils• Linens If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items? With adequate spacing A physical barrier like partitioning Neither Both Wrong! Thats right! 51 / 127 How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized? The manufacturer's recommendations Every day Neither Both Wrong! Thats right! 52 / 127 What is fungi? Fungi (mold) cause food to spoil Yeasts, molds, and mushrooms are fungi Some molds and mushrooms produce toxins All are correct Wrong! Thats right! 53 / 127 Why is it essential to have good lighting in your operation? It makes it easier to clean It provides a safer workspace Neither Both Wrong! Thats right! 54 / 127 Install stationary equipment in a way that makes it easy to clean and easy to clean around. What else should be considered when installing stationary equipment? Manufacturer recommendations Regulatory requirements Neither Both Wrong! Thats right! 55 / 127 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 56 / 127 What can happen if your facility is poorly maintained? Food safety problems can develop Pathogens will grow to an unsafe level Neither Both Wrong! Thats right! 57 / 127 What can be installed by a licensed plumber to prevent grease buildup from blocking a drain? A backflow prevention device A grease trap Neither Both Wrong! Thats right! 58 / 127 What three groups do the principles break into? Principles 1 and 2 identify and evaluate the hazards Principles 3, 4, and 5 establish ways to control the hazards Principles 6 and 7 maintain the HACCP system and verify its effectiveness All are correct Wrong! Thats right! 59 / 127 What device must be used when a hose is attached to a faucet? A physical barrier between hands and food A backflow prevention device Neither Both Wrong! Thats right! 60 / 127 In what condition should the manufacturer’s label be on chemical containers? The label must be intact The label must be readable Neither Both Wrong! Thats right! 61 / 127 Why should a storage area for cleaning tools and supplies have good lighting? To see the condition of food To read the labels on chemicals Neither Both Wrong! Thats right! 62 / 127 Which is required if any worker has an illness due to any of the big six pathogens? Exclude the employee from entering the operation The situation must be reported to your local regulatory authority A signed release from a medical practitioner is needed to return to work All are correct Wrong! Thats right! 63 / 127 How should stationary equipment be installed? Floor-mounted equipment should have legs at least six inches high or be sealed to a masonry base Tabletop equipment should have legs at least four inches high or be sealed to the countertop Neither Both Wrong! Thats right! 64 / 127 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 65 / 127 Good lighting makes cleaning easier and provides a safer environment. Which guideline should be followed regarding the lights in your operation? All lights should have shatter-resistant bulbs Monitor lighting levels and replace burnt-out bulbs Neither Both Wrong! Thats right! 66 / 127 Why should you choose smooth and durable materials for your operation’s ceilings, walls, and floors? Smooth and durable materials are easy to clean To make it difficult to access the food Neither Both Wrong! Thats right! 67 / 127 How can backflow be prevented? By creating an air gap Install a backflow prevention device Neither Both Wrong! Thats right! 68 / 127 Where is the air gap in a correctly designed and installed sink? Between the faucet and the flood rim of the sink Between the sink's drainpipe and the floor drain Neither Both Wrong! Thats right! 69 / 127 Why does coving need to be secured tightly to the walls? To protect the walls from moisture So insects cannot hide in the gaps Neither Both Wrong! Thats right! 70 / 127 Which statements are true about yeast? Spoils food fast (signs of spoilage include the smell or taste of alcohol) Grows well and acidic food with little moisture (jams, jellies, syrup, fruit, fruit juice) Throw out food spoiled by yeast quickly before it spreads to more food All are correct Wrong! Thats right! 71 / 127 Bimetallic-stemmed thermometers are the most common type of thermometer in food service because they are useful throughout the Flow of Food. But what is a disadvantage with these thermometers? The entire sensing area must be inserted into the food Takes more time to read temperature (at least 15 seconds) Not suitable for thin foods like hamburger patties or fish fillets All are correct Wrong! Thats right! 72 / 127 What is a buildup of grease in pipes called? Grease condensation A grease trap Neither Both Wrong! Thats right! 73 / 127 The trays and carts used to carry clean tableware and utensils should be checked daily for cleanliness. How often should they be cleaned and sanitized? Before each use As often as needed Neither Both Wrong! Thats right! 74 / 127 Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this? Schedule maintenance with your supplier Schedule maintenance with the manufacturer Neither Both Wrong! Thats right! 75 / 127 To prevent contamination, chemicals should be stored in their own designated location away from these areas: • Food prep areas• Food-storage areas• Service areas How can chemicals be kept separate from food and food-contact surfaces during storage? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 76 / 127 Water, electricity, gas, sewage, and garbage disposal are all examples of what? Utilities Building systems Neither Both Wrong! Thats right! 77 / 127 According to ServSafe, food equipment should be easy to clean, durable, and damage-resistant. What are the standards for food equipment according to NSF/ANSI? Nonabsorbent and smooth Corrosion-resistant Neither Both Wrong! Thats right! 78 / 127 The What does non-porous and porosity mean? A non-porous surface is smooth and sealed, so liquid cannot pass through The porosity of a material describes how easily air and liquids can pass through its surface Neither Both Wrong! Thats right! 79 / 127 What is it called when contaminated water flows backward (reverse) through a cross-connection and into a drinkable water supply? Backsiphonage Backflow Neither Both Wrong! Thats right! Backsiphonage and backflow are almost the same thing. Both can cause contaminated water and safe water to mix through a cross-connection. The difference is what caused the change in pressure within the buildings plumbing system. A food manager only needs to understand the basics of backflow and cross-connections and how to avoid them. 80 / 127 Where are the two air gaps in a properly designed sink located? Between the faucet and the flood rim of the sink Between the drainpipe of the sink and the floor drain Neither Both Wrong! Thats right! 81 / 127 What can cause a backflow? High water use Backsiphonage Neither Both Wrong! Thats right! High water use in one area of the operation can create backsiphonage and cause a backflow. 82 / 127 What example does ServSafe give of a cross-connection that can lead to back-siphonage? A faucet is installed below the flood rim of its sink A hose is connected to a faucet and left in a bucket Neither Both Wrong! Thats right! 83 / 127 What should be able to measure the following? • Water pressure• Water temperature• Detergent concentration• Sanitizer concentration A dishwasher A thermocouple Neither Both Wrong! Thats right! 84 / 127 Besides following ServSafe’s guidelines, how can you ensure your dishwasher is operated correctly and kept it in good repair? By following the manufacturer's recommendations By checking the machine at least once every day Neither Both Wrong! Thats right! 85 / 127 What area outside of the facility needs regular maintenance? A parking lot A patio Neither Both Wrong! Thats right! 86 / 127 What is a ‘Sink Center’ or a ‘Clean-up Work Center’? A work area with a sink, table, and drain that may also include a dishwasher and food disposal An area used for various tasks like washing dishes, prepping food, or soaking pots and pans Neither Both Wrong! Thats right! 87 / 127 What is required for equipment and utensils that are used to handle food? They must be cleaned and sanitized between uses They must be approved for use in food service Neither Both Wrong! Thats right! 88 / 127 According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards? NSF International (National Sanitation Foundation) The American National Standards Institute (ANSI) Neither Both Wrong! Thats right! 89 / 127 What must be done if your operation has an on-site septic system? It must be properly tested It must be properly maintained Neither Both Wrong! Thats right! 90 / 127 Plumbing, lighting, and ventilation are all examples of what? Building systems Utilities Neither Both Wrong! Thats right! 91 / 127 What can contaminate food when used or stored incorrectly? Chemicals Single-use items Neither Both Wrong! Thats right! 92 / 127 To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned? In a utility sink In the dish machine Neither Both Wrong! Thats right! 93 / 127 What organization is NSF accredited by? The American National Standards Institute (ANSI) The Code of Federal Regulations (CFR) Neither Both Wrong! Thats right! 94 / 127 How can you know if the systems and utilities in your building are adequate for your operation? They meet your operation's needs They are working correctly Neither Both Wrong! Thats right! 95 / 127 How does storing items at least six inches above the floor and away from the walls help prevent contamination? To discourage pests from climbing and nesting It protects the items from dirt and moisture Neither Both Wrong! Thats right! 96 / 127 Which is true about Infrared (laser) thermometers? Cannot measure the internal temperature of food or air temperature Hold the probe as close to the food or equipment as possible without anything between them Cannot take readings through glass or metal like stainless steel or aluminum All are correct Wrong! Thats right! 97 / 127 What is curved edging that is sealed between the floor and the wall? Coving A masonry base Neither Both Wrong! Thats right! 98 / 127 What should have these features? • Leak Proof• Waterproof• Pestproof• Easy to clean Garbage containers Take home containers Neither Both Wrong! Thats right! 99 / 127 What is a high-temperature dishwashing machine? Dishwashers that use chemicals to clean and sanitize Dishwashers that use hot water to clean and sanitize Neither Both Wrong! Thats right! Both types will usually have a built-in thermometer. 100 / 127 What is a cross-connection? Cross-connection is dangerous because it can let backflow occur A physical link between safe and unsafe water that allows backflow Neither Both Wrong! Thats right! A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination 101 / 127 Who should work on the plumbing in your operation? A licensed plumber A certified technician Neither Both Wrong! Thats right! 102 / 127 Why should a grease trap be installed in a way that makes it easy to access? So staff can clean it regularly So it's closed when NOT in use Neither Both Wrong! Thats right! 103 / 127 What is an air gap? The air gap is the open space of air between a faucet and its drain The air gap keeps the clean water and contaminated water separate The air gap is the only sure way to prevent backflow All are correct Wrong! Thats right! Sometimes a hose is left sbmerged in a mop bucket or laying next to a floor drain. If the hose is also connected to a faucet, the air gap has been crossed. This is called a cross-connection because the faucet water is at risk of becoming contaminated by the mop bucket water or by water draining into the floor drain. 104 / 127 Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria? It's moist It's high in protein Its pH is neutral or mildly acidic All are correct Wrong! Thats right! Potentially Hazardous Food (PHF) is also TCS food which means that it requires time and temperature control to prevent the growth of pathogens and the toxins they produce. 105 / 127 What can happen if your ventilation system is NOT working correctly? Condensation can build up on the walls and ceilings Grease can build up on the walls and ceilings Neither Both Wrong! Thats right! 106 / 127 What chemicals should NOT be used or stored in a food service operation? Chemicals that are unnecessary to perform or maintain the operation Chemicals that are NOT approved for use in food service Neither Both Wrong! Thats right! 107 / 127 What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery? Chemical contamination Physical contamination Neither Both Wrong! Thats right! When exposed to acidic foods like citrus, dairy, or tomato, these materials can create a chemical reaction. This reaction can cause toxic metals to leach into the food, resulting in chemical contamination. 108 / 127 Why can food handlers wear a smooth plain band ring but NOT an ornate ring with gems or decorations? Ornate rings are harder to keep clean Ornate rings may hold pathogens Ornate rings can damage gloves All are correct Wrong! Thats right! Ornate is the opposite of smooth. Ornate jewelry has designs and decorations that may have crevices or corners that are difficult to clean and could hold pathogens. 109 / 127 Where should the correct settings for the dishwasher be posted? Directly on the dishwasher The Master Cleaning Schedule Neither Both Wrong! Thats right! 110 / 127 It’s best when floor-mounted stationary equipment stands on legs that keep it at least six inches above the floor. How should the equipment be installed if it doesn’t have legs? Seal it to a masonry base Where water sprays into the manifold Neither Both Wrong! Thats right! 111 / 127 What issues should be addressed during regular maintenance of your facility’s floors, walls, and ceilings? Replace missing or broken ceiling and floor tiles Repair holes in walls, floors, and ceilings Neither Both Wrong! Thats right! 112 / 127 How is clean-in-place (CIP) equipment cleaned and sanitized? By pumping a cleaning and sanitizing solution through them According to the manufacturer's instructions Neither Both Wrong! Thats right! Some Clean in Place (CIP) equipment, like soft-serve yogurt machines, are designed to have cleaning and sanitizing solutions pumped through them. 113 / 127 Which of these are examples of presenting food honestly to guests? Showing the actual appearance, color, and quality of the food Not using additives, colored wraps, or lighting to misrepresent food Offering food in a way that is NOT misleading or dishonest All are correct Wrong! Thats right! 114 / 127 What is it called when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply? Backsiphonage Fecal-oral route Neither Both Wrong! Thats right! 115 / 127 What government agency enforces the national standards for water in the U.S.? Your state and local regulatory authorities Environmental Protection Agencies (EPA) Neither Both Wrong! Thats right! 116 / 127 What is a physical link (like a pipe or a hose) between safe water and dirty water called? A cross-connection Cross-contamination Neither Both Wrong! Thats right! 117 / 127 What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped? A vacuum breaker Partitioning Neither Both Wrong! Thats right! 118 / 127 Why should chemicals be stored in their original containers? So they're NOT mistaken for food To prevent chemical contamination Neither Both Wrong! Thats right! 119 / 127 When a water connection (like a pipe to a hose) includes an open space that prevents dirty water from flowing backward into clean water, what is this space called? A check valve An air gap Neither Both Wrong! Thats right! 120 / 127 Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface? Asphalt Concrete Neither Both Wrong! Thats right! 121 / 127 What can weaken the foundation and floors of your facility, as well as its ceilings and windows? Holes and cracks Leaks Neither Both Wrong! Thats right! 122 / 127 Why should chemicals stay in original containers with the manufacturer’s label? So the chemical will be used for its intended purpose So the manufacturer's directions can be followed Neither Both Wrong! Thats right! The manufacturer’s label should be intact and readable. The original containers help staff recognize each chemical. 123 / 127 How should the food-contact surfaces of stationary equipment be kept when they are NOT being used? Covered In a sanitizer solution Neither Both Wrong! Thats right! 124 / 127 What should a manager do with a food product if they suspect that it could be the source of a foodborne illness outbreak? Label the food, "Do NOT use/Do NOT discard" Record information about the suspected food Store it in a secure location separate from other food All are correct Wrong! Thats right! Include a description, date, lot number, sell by date, and pack size. 125 / 127 How does back-siphonage occur? A backward flow of water can happen when the clean water supply has less pressure than the source of contamination When part of the operation uses a lot of water, it can create a vacuum that pulls contaminants into the water supply Neither Both Wrong! Thats right! 126 / 127 What units are used to measure the light intensity or the brightness of light? Foot-candles Lux (lx) or lumens Neither Both Wrong! Thats right! 127 / 127 Why is a cross-connection dangerous? Backsiphonage can occur Backflow can occur Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
Cleaning and Sanitizing June 17, 2024 by Brian Klein Cleaning and Sanitizing 1 / 10 How should items be dried after being sanitized in the dish machine? Air-dry finished items on a clean and sanitized surface Use a clean towel to dry finished items Neither Both Wrong! Thats right! Do NOT use a towel to dry sanitized items because it could re-contaminate them; allow them to air dry. 2 / 10 The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food? Rinsing Soaking Neither Both Wrong! Thats right! 3 / 10 How should garbage be handled in food prep areas to prevent odors, pests, and contamination? Removed as quickly as possible With single-use gloves Neither Both Wrong! Thats right! 4 / 10 What kind of containers should recyclables be stored in to deny pests food and shelter? In clean containers In pest-proof containers Neither Both Wrong! Thats right! 5 / 10 How can items be sanitized with heat? By soaking them in water that is 171°F or higher for at least 30 seconds By using a high-temperature dishwasher Neither Both Wrong! Thats right! 6 / 10 The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed? When the water becomes dirty When the soap suds are gone Neither Both Wrong! Thats right! 7 / 10 What can following these simple rules help you maintain? • Deny pests access to the operation• Deny pests food, water, and shelter• Work with a licensed Pest Control Operator (PCO) A pest infestation A pest-free operation Neither Both Wrong! Thats right! 8 / 10 Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is? Your supplier Your city government Neither Both Wrong! Thats right! 9 / 10 When cleaning and sanitizing dishware, the first step is to remove the leftover food and scraps from the surfaces. What is the correct cleaning tool to use for this? A cloth towel A nylon brush or pad Neither Both Wrong! Thats right! 10 / 10 Where are cockroaches typically found? Sewer and sewer pipes Warm, moist, and dark places Neither Both Wrong! Thats right! Usually when you see a cockroach, the cockroach is lost and has wandered away from the place that it lives. When you see a cockroach, there are many more wherever it came from. Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test Send feedback
Prepping and Cooking June 17, 2024 by Brian Klein /331 0 votes, 0 avg 2 Prepping and Cooking 1 / 331 Slacking is gradually (slowly) thawing frozen food in preparation for deep frying. Which is an important guideline to follow when slacking food? Do NOT allow the food temperature to go above 41°F during the slacking process Slacked food should be cooked as soon as it has finished thawing Neither Both Wrong! Thats right! 2 / 331 After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower? Six hours Four hours Neither Both Wrong! Thats right! 3 / 331 What does ServSafe call food that requires time and temperature control for safety? TCS food RTE food Neither Both Wrong! Thats right! 4 / 331 What should be done after checking the temperature in the thickest part of the food and recording the measurement? Record the time the temperature was taken Check the temperature in another part of the food Neither Both Wrong! Thats right! 5 / 331 What kind of food needs time and temperature control for safety? TCS food Food that supports pathogen growth Neither Both Wrong! Thats right! 6 / 331 Bulk food offered in self-service areas must be labeled in a way that is easily seen by guests. What is an acceptable way to show the label? Display the labeling information on a card or sign Display the original manufacturer's label Neither Both Wrong! Thats right! 7 / 331 Which features should a bimetallic-stemmed thermometer have? A calibration nut to maintain accuracy Easy-to-read markings to prevent mistakes A dimple marking the temperature sensing area All are correct Wrong! Thats right! 8 / 331 In what way should chemicals be used by the operation? For their intended purpose Only when necessary Neither Both Wrong! Thats right! 9 / 331 What kind of programs are these? • Pest-control• Personal hygiene• Food Safety Training• Cleaning and sanitation• Quality control and assurance• Standard operating procedures• Food Safety Management Systems• Supplier selection and specification• Facility design and equipment maintenance Food safety programs that every operation should have The foundation of your food safety management system Neither Both Wrong! Thats right! 10 / 331 What kind of produce needs special attention when it’s being washed? Leafy greens Fruit with inedible peels Neither Both Wrong! Thats right! 11 / 331 What kind of food is a bimetallic-stemmed thermometer good for checking the temperature? Thick food Thin food Neither Both Wrong! Thats right! 12 / 331 What is cross-contamination? When pathogens are transferred from one surface or food to another When allergens are transferred from one surface or food to another Neither Both Wrong! Thats right! Pathogens are easily transferred among the foods and surfaces in your operation. Cross-contamination is easier to prevent when you understand the different ways that it can happen. 13 / 331 What makes a bimetallic-stemmed thermometer useful for checking temperatures during the Flow of Food? Its ability to measure a wide range of temperatures It's ability to measure both thick and thin food Neither Both Wrong! Thats right! Bimetallic-stemmed thermometers are NOT ideal for checking the temperature of thin food because their temperature sensing area is too large. 14 / 331 What kind of food has a higher risk for contamination than other food? Food served off-site Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 15 / 331 When is it acceptable to mix different kinds of produce or different batches of the same produce? When storing in an ice-water slurry When soaking in standing water Neither Both Wrong! Thats right! 16 / 331 How can you get the most accurate measurements when using an infrared (laser) thermometer? Holding it as close as you can without touching the food By following the manufacturer's directions Neither Both Wrong! Thats right! 17 / 331 When par-cooking food, what is the maximum amount of time that the food can be cooked during initial cooking? 60 minutes 90 minutes Neither Both Wrong! Thats right! 18 / 331 What food needs careful handling to prevent contamination? Ready-to-eat (RTE) food Finished food that can be eaten Neither Both Wrong! Thats right! The definition of Ready-to-Eat Food (RTE) is food that will be eaten without further preparation washing or cooking. Handle these foods carefully to avoid contamination 19 / 331 In what way should the markings be scaled on a bimetallic-stemmed thermometer? The thermometer must have easy-to-read markings to reduce the chance of mistakes The thermometer must be scaled in at least two-degree increments on the Fahrenheit scale Neither Both Wrong! Thats right! 20 / 331 What kind of tools should you provide for your staff to help them ensure food safety? Standard Operating Procedures (SOPs) for food handling practices Food safety training Neither Both Wrong! Thats right! 21 / 331 When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home? When the dish will be cooked all the way through When the dish will be served raw or undercooked Neither Both Wrong! Thats right! 22 / 331 What does immediate service mean? When cooked food spends no time in the TDZ before served When food is served and eaten directly after cooking Neither Both Wrong! Thats right! Immediate service is when food is immediately served to a guest after cooking instead of being hot held for service to a guest later. 23 / 331 Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label? To ensure it has been stored for less than seven days To ensure the food is NOT past its use-by date Neither Both Wrong! Thats right! 24 / 331 These living microorganisms cause biological contamination when they get into food and can make people sick. • Viruses• Parasites• Fungi• Bacteria What specific kind of biological contaminants are they? Allergens Pathogens Neither Both Wrong! Thats right! 25 / 331 How can you reduce the size of a large amount of food so that it will cool faster? Cut large food items into smaller pieces Separate into small containers or shallow pans Neither Both Wrong! Thats right! 26 / 331 What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed? Pathogens will grow in that part Time-temperature abuse Neither Both Wrong! Thats right! 27 / 331 What should you provide for food handlers so they can track how long food is in the Temperature Danger Zone (TDZ)? Timers and thermometers Forms to record times and temperatures Neither Both Wrong! Thats right! 28 / 331 To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped? Return it to the cooler Begin cooking it Neither Both Wrong! Thats right! 29 / 331 Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of flat cooking equipment, like a grill? Immersion probe Surface probe Neither Both Wrong! Thats right! 30 / 331 Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)? Pathogens can grow to unsafe levels in these temperatures Time-temperature abuse occurs in these temperatures Neither Both Wrong! Thats right! 31 / 331 When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging? Before thawing the fish in a cooler Before or soon after thawing under running water Neither Both Wrong! Thats right! 32 / 331 What food handling mistake is responsible for the most foodborne illnesses? Time-temperature controlled (TCS) Purchasing food from unsafe sources Neither Both Wrong! Thats right! 33 / 331 What equipment can quickly cool a large amount of food by blasting it with cold air? A blast chiller A tumble chiller Neither Both Wrong! Thats right! A blast chiller and tumble chiller are NOT the same thing. 34 / 331 How can time-temperature abuse be prevented? Monitor time and temperature Control time and temperature Neither Both Wrong! Thats right! 35 / 331 What part of the food should the thermometer probe or stem be inserted into when checking its temperature? Into its center Into its thickest part Neither Both Wrong! Thats right! 36 / 331 Why should coolers and refrigerators only be used to cool large amounts of hot food if they were built for that purpose? Because most can't cool the food fast enough Because it will remain in the TDZ for too long Neither Both Wrong! Thats right! 37 / 331 Why should you leave the food covered and let it stand for at least two minutes after cooking in a microwave? To protect the food from contamination To allow the temperature to even out Neither Both Wrong! Thats right! 38 / 331 In which situation is it acceptable to offer raw, unpackaged meat, poultry, or seafood for self-service? Frozen raw shrimp or lobsters that are still in their shells RTE sushi or raw shellfish served at a salad bar Individual portions are cooked and eaten immediately on-site All are correct Wrong! Thats right! Thes situations involving sushi, raw shellfish, and individual portions usually only occur at a buffet or Mongolian grill. 39 / 331 When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up? Begin the second stage early Reheat the food and start over Neither Both Wrong! Thats right! 40 / 331 TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination? Ready-to-eat (RTE) food Potentially Hazardous Food (PHF) Neither Both Wrong! Thats right! 41 / 331 What kind of food are thermocouple and thermistor thermometers suitable for checking the temperature of? Thick food Thin food Neither Both Wrong! Thats right! 42 / 331 Which are types of a backflow prevention device? Double check valve Reduced pressure zone Vacuum breaker All are correct Wrong! Thats right! 43 / 331 When checking food temperatures with a bimetallic-stemmed thermometer, how long should you wait after inserting the stem into the food before recording the temperature? Until the reading is steady At least 15 seconds Neither Both Wrong! Thats right! 44 / 331 What part of a bimetallic-stemmed thermometer is used to adjust the thermometer and make it accurate? The dimple Calibration nut Neither Both Wrong! Thats right! 45 / 331 When cooling food in two stages, what should be done if the temperature requirements for the first stage are NOT met within two hours? Throw the food out Reheat the food and start over Neither Both Wrong! Thats right! 46 / 331 What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature? Thermocouples and Thermistors An Infrared (Laser) Thermometer Neither Both Wrong! Thats right! 47 / 331 Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food? Big Eight Food Allergens Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 48 / 331 Which is an example of fungi? Mushrooms or mold Yeast Neither Both Wrong! Thats right! 49 / 331 What kind of food can easily become unsafe? Food that is Time-temperature Controled for Safety (TCS) Food that is Ready-To-Eat (RTE) Neither Both Wrong! Thats right! 50 / 331 What is reconditioning food? Hot food in the TDZ for two hours or less may be reheated When unsafe food is restored to a safe condition Neither Both Wrong! Thats right! 51 / 331 What policy can help keep handwashing stations available and accessible? Do NOT block access to handwashing sinks with portable equipment Do NOT fill handwashing sinks with dishes or utensils Neither Both Wrong! Thats right! 52 / 331 What could cause a thermometer to lose its accuracy? When they are dropped or bumped When exposed to extreme temperatures Neither Both Wrong! Thats right! Thermometers should be calibrated after being exposed to extreme temperature changes or when they are dropped or bumped. 53 / 331 When do egg products need to be pasteurized if your operation primarily serves a high-risk population? When shell eggs are pooled When a dish is served raw or undercooked Neither Both Wrong! Thats right! 54 / 331 Which is an acceptable way to dry hands at a handwashing station? Disposable paper towels An automatic hand dryer Continuous towel system All are correct Wrong! Thats right! Disposable paper towels are used once and then discarded; Automatic hand dryers blow warm air or room temperature air at high speed; a continuous towel system supplies hand washers with a clean towel to use. 55 / 331 Which describes cross-contamination? Pathogens transferred from a contaminated surface to food Pathogens transferred from one type of food to another Neither Both Wrong! Thats right! 56 / 331 Which part of a thermocouple and thermistor thermometer is sensative to temperature? Only on the tip of the probe Between the tip and the dimple Neither Both Wrong! Thats right! A bimetallic-stemmed thermometer is NOT good for checking the temperature of thin food (fish filets, burger patties) because it must be inserted too far into the food. The entire sensing area, between the tip of its stem and the dimple, must be inserted into the food. Thermocouples and thermistors are better for checking the temperature of thin food because they don’t need to be inserted very far into the food. Only the tip of their probe is sensitive to temperature. They can be used for both thick and thin food. 57 / 331 When pooling eggs, what should be done soon after mixing them? Cook the pooled eggs as soon as possible Store the pooled eggs at 41°F or lower Neither Both Wrong! Thats right! 58 / 331 When using the boiling-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of boiling water? 212°F (depending on your elevation) 32°F (regardless of your elevation) Neither Both Wrong! Thats right! 59 / 331 Which is true when using leftover TCS food? Leftover TCS food can only be used if cooked, held, and cooled correctly Throw out leftover food in cold holding (41°F or lower) after seven days Neither Both Wrong! Thats right! 60 / 331 Which is true about the sensing area on a bimetallic-stemmed thermometer? The sensing area is the part that measures temperatures The sensing area is between the tip of the stem and the dimple The entire sensing area must be in the food to check its temperature All are correct Wrong! Thats right! 61 / 331 Which is a ServSafe guideline for using and storing chemicals? Follow the manufacturer's recommendations and your local regulations when disposing chemicals Follow OSHA's requirements to keep chemical Safety Data Sheet (SDS) available for employees to review Keep chemicals in their original container with the manufacturer's label intact and readable All are correct Wrong! Thats right! 62 / 331 According to ServSafe, what should be done with a thermometer at each of these times? • Before each shift• Before deliveries arrive• After they have been bumped or dropped• After they have been exposed to extreme temperature changes They should be calibrated to give the correct reading They should be cleaned and sanitized Neither Both Wrong! Thats right! 63 / 331 The letters in FAT TOM represent the conditions that bacteria need to grow. They stand for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Which of these conditions can you control? Temperature Time Neither Both Wrong! Thats right! 64 / 331 What happens when food is handled in these ways? • Cooled incorrectly• Reheated incorrectly• Held at an incorrect temperature• Cooked to an incorrect temperature It must be thrown out Time-temperature abuse Neither Both Wrong! Thats right! Food handled in these ways has been time-temperature abused. If the food can be reconditioned with further cooking or reheating, it may NOT need to be thrown out. 65 / 331 When can an operation handle pooled eggs? When they're handled with special care When allowed by regulatory authorities Neither Both Wrong! Thats right! Some jurisdictions do NOT allow operations to pool eggs. Where its allowed, additional steps must be taken to keep the eggs safe. 66 / 331 Some thermometers are NOT designed to be calibrated. What must be done with these thermometers when they lose their accuracy? Send it back to the manufacturer to be calibrated Replace it with an accurate thermometer Neither Both Wrong! Thats right! 67 / 331 What are some examples of the kind of conditions in that bacteria do NOT grow well in? Dry food Highly acidic food Cold temperatures All are correct Wrong! Thats right! 68 / 331 What should be done immediately after pooling eggs? Cook soon after mixing Store at 41°F or lower Neither Both Wrong! Thats right! 69 / 331 Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)? To keep these foods separate To avoid cross-contamination Neither Both Wrong! Thats right! In every situation, raw meat, seafood, and poultry should always be kept separate from ready-to-eat (RTE) to avoid contaminating the RTE food. 70 / 331 What part of a bimetallic-stemmed thermometer measures temperatures? Through its metal stem From the tip to the dimple Neither Both Wrong! Thats right! 71 / 331 What must be reduced to keep food safe? The time food spends in the TDZ The growth of pathogens in food Neither Both Wrong! Thats right! 72 / 331 How do you calibrate a thermometer using the Ice-Point Method? Mix a large container half-full of crushed ice and water Adjust the calibration nut to 32°F while measuring the temperature of ice-water Neither Both Wrong! Thats right! 73 / 331 Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth? First Stage: Cool from 135°F to 70°F in two hours Second Stage: Cool from 70°F to 41°F in four hours Neither Both Wrong! Thats right! 74 / 331 When using the same prep table to prepare raw food and ready-to-eat (RTE) food, which should be prepped first to reduce the risk of cross-contamination? RTE food Raw food Neither Both Wrong! Thats right! 75 / 331 Besides the temperature, what other information should be recorded by food handlers when checking food temperatures? When the temperature was taken How the temperature was taken Neither Both Wrong! Thats right! 76 / 331 Where should the thermometer probe usually be inserted to check the temperature of food? The thickest part of the food In the center of the food Neither Both Wrong! Thats right! 77 / 331 What can happen if food is time-temperature abused? Pathogens grow to unsafe levels A foodborne illness outbreak Neither Both Wrong! Thats right! 78 / 331 Use a clean and sanitized food-prep sink when thawing food under running water. What requirement should the water meet when thawing food this way? The water must be safe to drink The water must be 70°F or lower Neither Both Wrong! Thats right! 79 / 331 When checking temperatures with a bimetallic-stemmed thermometer, how far does its stem need to be inserted into the food? Immerse up to its dimple Immerse the entire sensing area Neither Both Wrong! Thats right! 80 / 331 Sometimes, ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose? Ice that was used to keep food cold Ice that was used for any other purpose Neither Both Wrong! Thats right! 81 / 331 What should be done as soon as possible once food has been cooked? It should be served, held, or stored Removed from the TDZ Neither Both Wrong! Thats right! 82 / 331 How can the density of food affect how long it takes to cool? Dense and heavy food, like a ham roast, takes longer to cool Thin and light food, like vegetable soup, cools faster Neither Both Wrong! Thats right! 83 / 331 Which is an example of time-temperature abuse? When food stays for too long in temperatures that pathogens grow When food is NOT cooked or reheated hot enough to kill pathogens Neither Both
