Containers

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Containers

1 / 113

Which of the following can lead to a pest infestation?

2 / 113

Where should dirty linens be stored until they can be cleaned?

3 / 113

What are some guidelines for handling garbage that will help prevent pests?

4 / 113

Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them?

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What are some guidelines for outdoor garbage containers?

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What is required in handwashing stations?

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Which is a guideline for off-site service?

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What is a take-home container?

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What should be used to transfer ice from an ice machine to other containers?

10 / 113

What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)?

11 / 113

Which are guidelines for handling garbage?

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What kind of containers or equipment should food be held in once transported to the off-site service location?

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What tools and equipment should you provide for staff when receiving and inspecting deliveries?

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Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers?

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Why should chemicals stay in original containers with the manufacturer’s label?

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In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met?

17 / 113

When do garbage containers need to be covered?

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What does food need to be labeled with when it’s transferred into a different container?

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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?

20 / 113

What are some guidelines for preparing batters and breading?

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Which of these are ServSafe guidelines for ice?

22 / 113

What is it called when eggs are cracked open and combined in a container?

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What kind of surface should outdoor garbage containers be stored on?

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Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept?

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What are some ways to protect food and food contact surfaces from contamination by chemicals?

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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?

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What items may be re-served?

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Which guideline is true for ice?

29 / 113

Food containers should be…?

30 / 113

When pooling eggs, what must be done between batches?

31 / 113

When are food containers required to have these features?

• insulated
• leak proof
• spill-proof
• mixproof
• Approved for food service

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When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas?

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Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back?

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What are pooled eggs?

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In what condition should the manufacturer’s label be on chemical containers?

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When is it acceptable to re-serve condiments to another guest?

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What are some examples of a situation that can lead to a pest infestation?

38 / 113

Which guidelines should be followed when pooling eggs?

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Which statements is true about bulk food?

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How should outdoor garbage containers be kept to deny pests food and shelter?

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How should garbage containers be handled to prevent pests?

42 / 113

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

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When does a garbage container need to be available at a handwashing station?

44 / 113

What should be written on the shellstock identification tag once all the shellfish in the container have been used?

45 / 113

Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners?

46 / 113

What are some important things to consider when serving food off-site?

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Where should outdoor garbage containers kept?

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How should garbage containers be cleaned?

49 / 113

What are the requirements for removing Shellfish Identification Tags from their containers?

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What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

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What are some guidelines for off-site service?

52 / 113

Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens?

53 / 113

Which is a ServSafe guideline for using and storing chemicals?

54 / 113

When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling?

55 / 113

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

56 / 113

Which of these measures can prevent garbage from attracting pests or contaminating food and equipment?

57 / 113

What are the storage guidelines to prevent cross-contamination for containers?

58 / 113

What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

59 / 113

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

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Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized?

61 / 113

How long do shellstock identification tags need to be kept?

62 / 113

What is the only kind of take-home container that can be refilled for a guest?

63 / 113

What containers should never be used to scoop, store, or carry ice?

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What type of container should be used to cool food quickly?

65 / 113

What area should never be used to clean or store garbage containers?

66 / 113

Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

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Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources:

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How can contamination be prevented in storage areas?

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What utilities must be available for staff when performing off-site service?

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How should serving utensils be stored during service?

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What utilities are required when serving food off-site?

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What kind of container should shellfish be stored in?

73 / 113

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

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What situations require food to be labeled or date marked?

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When is it acceptable to store serving utensils in a container of water during service?

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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?

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What is an insulated food container?

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What are the utility requirements for off-site service?

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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?

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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?

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Which guidelines should be followed for off-site service?

82 / 113

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

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Which are acceptable sources of potable water for your operation?

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How should outdoor garbage containers be stored to prevent pests and contamination?

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What can be done to keep garbage from contaminating food and equipment?

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What kind of container should a vending machine dispense TCS food in?

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How does the storage container affect how quickly food will cool?

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How should a take-home beverage container be refilled to prevent contamination?

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To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

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What are some factors that affect the amount of time that it takes to cool food?

91 / 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?

92 / 113

Which of these are guidelines for what indoor garbage containers “should be”?

93 / 113

When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done?

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Take-home containers can be refilled if they meet these conditions:

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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?

96 / 113

Staff may drink from a correctly covered container. How is a container covered correctly?

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What are some guidelines for storing serving utensils during use?

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Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling?

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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

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Why do the garbage containers in a women’s restroom need to have a cover?

101 / 113

Which of these conditions are required to refill a take-home beverage container?

102 / 113

When is it acceptable for staff to drink beverages near food or food contact surfaces?

103 / 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?

104 / 113

What kind of containers should recyclables be stored in to deny pests food and shelter?

105 / 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?

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How should garbage containers be kept to help deny pests food and shelter?

107 / 113

Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling?

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What type of container allows food to cool faster?

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When can the shellstock identification tag be removed from its container?

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How can you reduce the size of a large amount of food so that it will cool faster?

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Which are guidelines for serving utensils?

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How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?

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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?