Containers May 9, 2024 by Brian Klein /113 0 votes, 0 avg 0 Containers 1 / 113 What utilities must be available for staff when performing off-site service? Water that is safe for washing hands, cooking, and dishwashing Garbage containers away from food-prep, service, and storage areas Neither Both Wrong! Thats right! 2 / 113 How should garbage containers be handled to prevent pests? Clean up spills around garbage containers immediately Keep garbage containers clean and in good condition Store recyclables in clean, pest-proof containers Throw out garbage quickly All are correct Wrong! Thats right! 3 / 113 When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas? Store in nonabsorbent containers Store in washable laundry bags Neither Both Wrong! Thats right! 4 / 113 How should a take-home beverage container be refilled to prevent contamination? Rinse out the container with pressurized hot water before filling it The container can only be refilled by staff or by the guest Neither Both Wrong! Thats right! 5 / 113 What are some factors that affect the amount of time that it takes to cool food? Dense and heavy food will take more time to cool Large amounts or big containers take more time to cool Neither Both Wrong! Thats right! 6 / 113 What are some ways to protect food and food contact surfaces from contamination by chemicals? Chemicals must be stored in their original containers Do NOT keep unnecessary or unapproved chemicals in your operation chemicals must never be stored above food or food contact surfaces Store chemicals away from prep areas, food storage areas, and service areas Chemical storage areas must be separated from food and food contact surfaces with a barrier like a wall or partition All are correct Wrong! Thats right! 7 / 113 How should garbage containers be cleaned? Do NOT clean garbage containers near prep or food storage areas Clean the inside and outside of garbage containers regularly Neither Both Wrong! Thats right! 8 / 113 Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling? A guest's leftovers are packaged to take home A guests take-out order Neither Both Wrong! Thats right! 9 / 113 Food containers should be…? Durable Sealable Leak proof Approved for food Stored in a clean and dry area All are correct Wrong! Thats right! 10 / 113 When pooling eggs, what must be done between batches? Cook or store the finished eggs promptly Clean and sanitize the containers and utensils Neither Both Wrong! Thats right! 11 / 113 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. 12 / 113 What are some important things to consider when serving food off-site? Food labels Proper storage Correct utilities Clean delivery vehicle Leak-proof food containers The correct internal temperature of food All are correct Wrong! Thats right! 13 / 113 What are some examples of a situation that can lead to a pest infestation? A dumpster is left open during the day to let it air out A kitchen window screen that has small holes Recyclables are stored overnight in a clean container in the kitchen A delivery driver brings a food delivery into the kitchen to be inspected Food in the dry storage room is stored against the wall and six inches off the floor All are correct Wrong! Thats right! 14 / 113 What are some guidelines for off-site service? Check the internal temperature of food often If leftovers are given to customers, provide instructions on how they should be handled Keep delivery vehicles clean Make sure the service site has the correct utilities Place garbage disposal containers away from food preparation and serving areas Serve cold food in containers on ice or in chilled gel-filled containers Store raw meat, poultry, and seafood separate from RTE food Use insulated containers to hold TCS food All are correct Wrong! Thats right! 15 / 113 Condiments that will be re-served to another table must be protected from contamination. How can this be done? Keep the condiments in their original containers Use containers designed to prevent contamination Neither Both Wrong! Thats right! 16 / 113 What kind of containers or equipment should food be held in once transported to the off-site service location? Able to hold food at the correct temperature Approved for food service use Neither Both Wrong! Thats right! 17 / 113 Staff may drink from a correctly covered container. How is a container covered correctly? With a lid that has a straw With a sip-top lid Neither Both Wrong! Thats right! 18 / 113 When is it acceptable for staff to drink beverages near food or food contact surfaces? If the beverage container has a lid or is covered If they drink from a straw or sip-top lid If they avoid contaminating their hands, the container, and surfaces All are correct Wrong! Thats right! 19 / 113 Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources: Closed portable water containers Private water sources that are regularly tested and maintained Approved public water mains Water transport vehicles All are correct Wrong! Thats right! 20 / 113 What are pooled eggs? Pooled eggs must be handled with special care Pooled eggs are eggs that have been cracked open and combined in a container Once the eggs have been pooled, they must be cooked immediately or stored at 41°F or lower Don't serve eggs that have been pooled to a high-risk population unless they have been cooked all the way through All are correct Wrong! Thats right! 21 / 113 Small containers of food in an ice-water bath cool faster and more evenly when stirred. What can be used to stir the food to cool it even more quickly? Ice paddle Blast chiller Neither Both Wrong! Thats right! 22 / 113 Which are guidelines for handling garbage? Remove garbage from the operation quickly Garbage containers must be leak-proof, waterproof, pest-proof, and easy to clean Keep garbage and recyclables away from food and food contact surfaces Outdoor garbage containers must NOT create a nuisance or a public health hazard Wash the inside and outside of garbage containers regularly Wrong! Thats right! 23 / 113 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! 24 / 113 Why do the garbage containers in a women’s restroom need to have a cover? For sanitary napkins To deny pests shelter Neither Both Wrong! Thats right! 25 / 113 When is it acceptable to store serving utensils in a container of water during service? The water is continuously running The water is maintained at 135°F or higher Neither Both Wrong! Thats right! 26 / 113 Which of the following can lead to a pest infestation? When window screens have holes Leaving garbage containers open Leaving recyclable containers open Inspecting deliveries in the kitchen All are correct Wrong! Thats right! When a food delivery is brought directly into the kitchen for inspection, it’s already too late to spot the signs of pests before letting them get inside. 27 / 113 What area should never be used to clean or store garbage containers? Food prep areas Serving areas Food Storage areas All are correct Wrong! Thats right! 28 / 113 Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from? Food prep areas Food storage areas Neither Both Wrong! Thats right! 29 / 113 Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept? Closed, with plugs in Open, with plugs out Neither Both Wrong! Thats right! 30 / 113 What does food need to be labeled with when it’s transferred into a different container? The common name of the food A specific description of the food Neither Both Wrong! Thats right! 31 / 113 Which statements is true about bulk food? Food (flour, sugar, beans, rice) stored in large containers and offered for self-service Food stored in large containers and transferred to smaller containers for purchase Neither Both Wrong! Thats right! 32 / 113 Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them? Staff in the operation The guest Neither Both Wrong! Thats right! 33 / 113 What are the requirements for removing Shellfish Identification Tags from their containers? Do NOT remove the shell stock tag from the container until the last shellfish has been used Write the date on the shell stock tag, then keep the tag on file for 90 days from that date Neither Both Wrong! Thats right! 34 / 113 Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed? Nonabsorbent containers Washable laundry bags Neither Both Wrong! Thats right! 35 / 113 How can contamination be prevented in storage areas? Clean up spills and leaks immediately Keep all storage areas clean and dry Store food in containers that have been cleaned, rinsed, and sanitized Store each type of item in its designated storage area All are correct Wrong! Thats right! 36 / 113 What should have these features? • Leak Proof• Waterproof• Pestproof• Easy to clean Garbage containers Take home containers Neither Both Wrong! Thats right! 37 / 113 What type of container should be used to cool food quickly? Use smaller containers or shallow pans rather than a large container Use containers made of stainless steel rather than glass or plastic Neither Both Wrong! Thats right! 38 / 113 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! 39 / 113 To cool a large amount of food with an ice-water bath, what kind of containers can the hot food be transferred into that will spread out the food and cool it faster? Pans made of stainless steel Small, shallow pans Neither Both Wrong! Thats right! 40 / 113 How does the storage container affect how quickly food will cool? Stainless steel pans cool food faster than glass or plastic Food in shallow pans cools faster than in deep pans Neither Both Wrong! Thats right! 41 / 113 Which guideline is true for ice? Ice should only be used for one purpose and then discarded Never use a glass to scoop ice or touch ice with bare hands Ice used to keep food cold should NOT be used in food or beverages Never hold or carry ice in containers that have held raw meat seafood poultry or chemicals Ics scoops must be cleaned and sanitized Store ice scoops outside of the ice machine in a clean, protected location Ice scoops and containers used for the ice machine must be cleaned and sanitized All are correct Wrong! Thats right! 42 / 113 Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens? In clean, nonabsorbent containers In washable laundry bags Neither Both Wrong! Thats right! 43 / 113 In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met? They are designed to be reused They are NOT used for TCS food They are cleaned and sanitized correctly It was provided by the operation It's only refilled for the guest who brought it back All are correct Wrong! Thats right! 44 / 113 What are the storage guidelines to prevent cross-contamination for containers? Containers that are durable, leak-proof, and able to be sealed or covered Never use empty food containers to store chemicals; never put food in empty chemical containers Only use storage bins and containers that are intended and designed for food to store food Store food in containers that have been cleaned, rinsed, and sanitized All are correct Wrong! Thats right! 45 / 113 What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service? Consider a shorter delivery route Consider using more effective equipment Neither Both Wrong! Thats right! 46 / 113 What kind of container should shellfish be stored in? They should remain in their original container With the shellstock identification tag attached Neither Both Wrong! Thats right! Shellfish should be stored in their original container with the shellstock identification tags attached to it. 47 / 113 Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin? The count starts on the day the food is prepared The count begins on the day a sealed container was opened Neither Both Wrong! Thats right! 48 / 113 What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service? Reevaluate the efficiency of the equipment being used Re-evaluate the length of the delivery route Neither Both Wrong! Thats right! 49 / 113 Which are acceptable sources of potable water for your operation? Water transport vehicles Approved public water mains Closed portable water containers Regularly tested and maintained private water sources All are correct Wrong! Thats right! 50 / 113 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! 51 / 113 What is a take-home container? A food or beverage container that is given to a guest by the operation A container that can be refilled by the operation under specific conditions Neither Both Wrong! Thats right! 52 / 113 What is it called when eggs are cracked open and combined in a container? Pooling eggs Pasteurizing Neither Both Wrong! Thats right! 53 / 113 Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners? Don't mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer's instructions carefully Keep cleaners in their original container with the manufacturer's label Work with your suppliers to determine the right cleaners for your operation Don't substitute one type of cleaner for another unless its intended use is the same All are correct Wrong! Thats right! 54 / 113 When does a garbage container need to be available at a handwashing station? When disposable paper towels are supplied for drying hands When your operation mainly serves a high-risk population Neither Both Wrong! Thats right! 55 / 113 Staff drinking from beverage containers must be careful to avoid contaminating: • Their hands• The beverage container• Food, utensils, and equipment What does the lid for the beverage container need to include? A straw A sip-hole Neither Both Wrong! Thats right! 56 / 113 Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food? In containers that are approved for food storage In covered containers that are durable and leakproof Neither Both Wrong! Thats right! 57 / 113 What are some guidelines for preparing batters and breading? Do NOT use batter or breading for more than one product Throw out the unused batter or breading after each shift If the breaded food will be cooked at a later time, store it at 41°F or lower Prepare batter in small batches and store unused portions at 41°F or lower in a covered container All are correct Wrong! Thats right! 58 / 113 How should outdoor garbage containers be stored to prevent pests and contamination? Outdoor garbage containers should have tight-fitting lids The drain plugs in outdoor garbage containers should be kept closed The lids on outdoor garbage containers should be kept shut at all times Place outdoor garbage containers on a smooth, durable, and nonabsorbent surface All are correct Wrong! Thats right! ServSafe reccomends storing outdoor garbage containers on concrete or asphalt. 59 / 113 Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back? It was designed to be reused It's NOT filled with a TCS beverage It was cleaned and sanitized correctly It was given to the guest by the operation It can be cleaned at home and in the operation It was refilled for the same guest who brought it in Rinse it with pressurized hot water before refilling Contamination is prevented during refilling It is refilled by staff or the guest All are correct Wrong! Thats right! 60 / 113 Take-home containers can be refilled if they meet these conditions: They are cleaned and sanitized correctly They were provided to the guest by the operation Neither Both Wrong! Thats right! 61 / 113 To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored? On smooth, durable, and nonabsorbent surfaces like concrete or asphalt Away from areas used for food prep, food service, and food storage Where it's NOT creating a public nuisance or health hazard As far away from the building as regulations allow All are correct Wrong! Thats right! 62 / 113 What items may be re-served? Condiment packets Washed and wrapped fruit Individually wrapped crackers Unopened packages in good condition Condiments in original containers Condiments in containers designed to prevent cross-contamination Wrong! Thats right! 63 / 113 What kind of container should a vending machine dispense TCS food in? A reusable container The original container Neither Both Wrong! Thats right! 64 / 113 Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners? Don't mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer's instructions carefully Keep cleaners in their original container with the manufacturer's label Work with your suppliers to determine the right cleaners for your operation Never use one type of cleaner in place of another unless its intended use is the same All are correct Wrong! Thats right! 65 / 113 How can you store the spoons or scoops when serving food like mashed potatoes or ice cream? Store them under running water In a container of water that is at least 135°F Neither Both Wrong! Thats right! 66 / 113 Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered? Must be covered with a lid and straw Must be covered with a sip-top lid Neither Both Wrong! Thats right! Check with your local regulatory authority. 67 / 113 When can the shellstock identification tag be removed from its container? When it will be saved for 90 days After all of the shellfish have been used Neither Both Wrong! Thats right! 68 / 113 When do garbage containers need to be covered? When NOT in constant use When the operation is closed Neither Both Wrong! Thats right! 69 / 113 What can be done to keep garbage from contaminating food and equipment? Cover garbage containers when they're NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Garbage containers must be leak-proof, water-proof, and pest-proof Cover outdoor garbage containers with tight-fitting lids Keep garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 70 / 113 Which is a guideline for off-site service? Delivery vehicles (clean inside of vehicle regularly) Storage (store raw meat, poultry, seafood, and ready-to-eat items separately) Labels (label use-by date and time reheating and service instructions or staff at offsite locations) Food containers (pack in insulated containers only food grade containers designed so food doesn't mix spill or leak) Internal temperature (check internal temperature or food. If NOT right, re-evaluate the length of the delivery route or equipment efficiency) Utilities (has safe water or cooking dishwashing and handwashing garbage containers stored away from food prep storage and serving area) All are correct Wrong! Thats right! 71 / 113 What situations require food to be labeled or date marked? Food that's NOT in its original container (common name of the food) RTE food prepared in the operation and stored over 24 hours (date marked) Food packaged in the operation and sold to guests to take home (specific information) All are correct Wrong! Thats right! 72 / 113 What tools and equipment should you provide for staff when receiving and inspecting deliveries? Clean hand trucks, carts, dollies, containers, and enough storage space The correct thermometers, purchase orders, and scales Neither Both Wrong! Thats right! 73 / 113 Which are guidelines for serving utensils? Use clean and sanitized utensils Use separate serving utensils for each food Clean and sanitize utensils after each use or every four hours Utensils for serving non-TCS food may be stored in water at 135°F Store serving utensils in the food with their handles extending out of the container All are correct Wrong! Thats right! 74 / 113 What are some guidelines for storing serving utensils during use? Use separate serving utensils for each food Store serving utensils in the food with the handle extended above the rim of the container If serving non-tcs food, serving utensils can be placed on a clean and sanitized food contact surface Spoons or scoops used to serve food like ice cream or mashed potatoes can be stored under running water Serving utensils can be stored in a container of water that is maintained at a temperature of at least 135℉ All are correct Wrong! Thats right! 75 / 113 When are food containers required to have these features? • insulated• leak proof• spill-proof• mixproof• Approved for food service When they're used to transport food When it will be refilled for a guest Neither Both Wrong! Thats right! 76 / 113 What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)? Shucked and live shellfish: non-returnable containers labeled with the packer's name, address, and certification number Shucked shellfish: Small containers have "best if used by," and bigger ones have the date the shellfish were shucked Neither Both Wrong! Thats right! 77 / 113 When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done? Make a sign, card, or label to post on the food container or next to it Reuse the original label from the supplier to post on or near the food Neither Both Wrong! Thats right! 78 / 113 What are some guidelines for handling garbage that will help prevent pests? Throw out garbage quickly Keep outdoor garbage containers tightly covered Store recyclables in clean, pest-proof containers Keep garbage containers clean and in good condition Keep outdoor garbage containers as far away from your building as local regulations allow All are correct Wrong! Thats right! 79 / 113 What type of container allows food to cool faster? A stainless container cools food faster than glass or plastic A shallow container cools food faster than a deep container Neither Both Wrong! Thats right! 80 / 113 Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Exterior equipment All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 81 / 113 A shellstock identification tag indicates when and where shellfish were harvested and that they’re from an approved source. How should you maintain these tags? Keep the tags on the container until all the shellfish are used Save the tag for 90 days after all the shellfish are used Neither Both Wrong! Thats right! 82 / 113 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! 83 / 113 Which of these are guidelines for what indoor garbage containers “should be”? In women's restrooms Easy to clean Away from food and equipment Covered when NOT in use In designated areas Leak-proof Pest-proof Water-proof All are correct Wrong! Thats right! 84 / 113 What is required in handwashing stations? A garbage container for disposing of paper towels used to dry hands Signage reminding staff to wash hands before returning to work Neither Both Wrong! Thats right! Signage simply means havings signs to notify, remind, or alert people of something. Signage reminding staff to wash hands should be in all languages used by staff in the operation. 85 / 113 Which of these are ServSafe guidelines for ice? Ice should only be used for one purpose and then discarded Never use a glass to scoop ice or touch ice with bare hands Ice used to keep food cold should NOT be used for food or beverages Never put ice in a container that held chemicals, raw meat, seafood, or poultry Ics scoops must be cleaned and sanitized Store ice scoops in a clean, protected location, NOT inside the machine Use clean and sanitized containers and ice scoops to transfer ice from an ice machine All are correct Wrong! Thats right! 86 / 113 What kind of surface should outdoor garbage containers be stored on? Smooth Durable Non-absorbent All are correct Wrong! Thats right! Outdoor garbage containers should be placed on a surface that is smooth, durable, and non-absorbent, like asphalt and concrete. This will make it easier to keep the area clean and help to prevent pests and contamination. 87 / 113 Which guidelines should be followed when pooling eggs? Clean and sanitize containers and utensils between batches Cook or store them at 41°F or lower immediately after mixing Consider using pasteurized eggs for a high-risk population All are correct Wrong! Thats right! 88 / 113 What utilities are required when serving food off-site? Garbage containers that are kept away from food and food contact surfaces Safe water for cooking, dishwashing, and handwashing Neither Both Wrong! Thats right! 89 / 113 Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly? By stirring the ice water By stirring the food Neither Both Wrong! Thats right! 90 / 113 Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins? The day that an original container was opened The date the food was prepared Neither Both Wrong! Thats right! 91 / 113 Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling? Must be refilled using a process that prevents contamination Must be refilled by staff at the operation or by the customer Must be rinsed with clean, pressurized hot water before refilling Must be refilled for the same customer who brought it in Must be refilled with a non-TCS beverage All are correct Wrong! Thats right! 92 / 113 What are the utility requirements for off-site service? Drinkable water for cooking, dishwashing, and handwashing Garbage containers that are kept away from food and food contact surfaces Neither Both Wrong! Thats right! 93 / 113 Which of these measures can prevent garbage from attracting pests or contaminating food and equipment? Cover garbage containers when they're NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Use containers that are leak-proof, water-proof, and pest-proof Keep outdoor garbage containers covered with tight-fitting lids Store garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 94 / 113 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! 95 / 113 How should garbage containers be kept to help deny pests food and shelter? Clean on the inside and outside In good condition Neither Both Wrong! Thats right! 96 / 113 Which guidelines should be followed for off-site service? Check the internal temperature of food often Use insulated containers to hold TCS food Keep the delivery vehicles clean Make sure the service site has the correct utilities Place garbage containers away from food prep and serving areas Use containers to hold food at the correct temperature Store raw meat, poultry, and seafood separate from RTE food Provide instructions to guests who take leftovers All are correct Wrong! Thats right! 97 / 113 Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers? It cannot be a TCS beverage Is refilled for the same guest Neither Both Wrong! Thats right! 98 / 113 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! 99 / 113 What should be used to transfer ice from an ice machine to other containers? Clean and sanitized ice scoops Clean and sanitized containers Neither Both Wrong! Thats right! 100 / 113 What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination? Food containing allergens Each type of food Neither Both Wrong! Thats right! Cross-contamination can be prevented by using separate equipment and utensils for each type of food. Cross-contact can be prevented by using separate equipment and utensils for food containing allergens. 101 / 113 What are some guidelines for outdoor garbage containers? Keep the containers' drain plugs in place Keep the containers covered with tight-fitting lids It can attract pests and contaminate food equipment and utensils if NOT handled correctly Place the containers on a smooth, durable, and nonabsorbent surface like asphalt or concrete All are correct Wrong! Thats right! 102 / 113 What containers should never be used to scoop, store, or carry ice? Containers that held raw meat, seafood, or poultry Containers that held chemicals Neither Both Wrong! Thats right! 103 / 113 When is it acceptable to re-serve condiments to another guest? The condiments are kept in their original containers or containers designed to prevent contamination The condiment containers are kept covered when NOT used by closing the lid or replacing the cap Neither Both Wrong! Thats right! 104 / 113 When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling? Loosely cover the food container before storing it Stored food can be uncovered if it's protected from contamination Store uncovered food above raw meat, seafood, and poultry All are correct Wrong! Thats right! 105 / 113 How should serving utensils be stored during service? In the food that they are being used to serve With their handles extending out of the container Neither Both Wrong! Thats right! 106 / 113 How long do shellstock identification tags need to be kept? Keep them for 90 days after the last shellfish was used Keep the tags on the container until the Shellfish are gone Neither Both Wrong! Thats right! These tags tell where the Shellfish were harvested and that they came from an approved source 107 / 113 Where should dirty linens be stored until they can be cleaned? Away from food and food-contact surfaces In clean, nonabsorbent containers In clean, washable laundry bags All are correct Wrong! Thats right! 108 / 113 How should outdoor garbage containers be kept to deny pests food and shelter? With their drain plugs closed Covered with tight-fitting lids Neither Both Wrong! Thats right! 109 / 113 What is the only kind of take-home container that can be refilled for a guest? A container designed to be reused An insulated container Neither Both Wrong! Thats right! 110 / 113 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! 111 / 113 What should be written on the shellstock identification tag once all the shellfish in the container have been used? The date that the last shellfish was used Do NOT use, and do NOT discard Neither Both Wrong! Thats right! 112 / 113 Which of these conditions are required to refill a take-home beverage container? The beverage is NOT non- TCS The container was provided by the operation The container was designed to be reused The container was cleaned and sanitized correctly The container was provided to the guest by the operation The container can be cleaned at home and in the operation The container will be refilled for the same customer who brought it in The container is rinsed before refilling with fresh hot water under pressure The container is refilled by staff or the customer in a way that prevents contamination All are correct Wrong! Thats right! 113 / 113 What is an insulated food container? A container designed to maintain the temperature of the food inside Used to keep hot food hot and cold food cold for as long as possible Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
