Equipment and Utensils May 9, 2024 by Brian Klein /124 0 votes, 0 avg 0 Equipment and Utensils 1 / 124 What should be done with all work surfaces, equipment, and utensils before and after each task? Scraped, rinsed, or soaked Cleaned and sanitized Neither Both Wrong! Thats right! 2 / 124 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. 3 / 124 What do some operations use a separate set of cooking utensils for? Raw meat, poultry, or seafood Allergen special orders Neither Both Wrong! Thats right! 4 / 124 After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops? Dripping on equipment or supplies Soiling or damaging the walls Neither Both Wrong! Thats right! 5 / 124 What are the NSF international standards for foodservice equipment? Must be nonabsorbent Must be corrosion-resistant Must be durable (resistant to damage) Must have a smooth surface that is easy to clean All are correct Wrong! Thats right! 6 / 124 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! 7 / 124 What items can be sanitized by soaking them in a chemical sanitizing solution or running them through a high-temperature dishwashing machine? Tableware, utensils, and equipment Floors, walls, and ceilings Neither Both Wrong! Thats right! 8 / 124 How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination? By using colored cutting boards By using utensils with colored handles Neither Both Wrong! Thats right! Use different colors of equipment to prevent cross-contamination red for meat yellow for poultry/chicken green for produce and fruits. The color tells food handlers which equipment to use with each type of food 9 / 124 When is it acceptable to preset tables without wrapping or covering the tableware? The extra tableware is removed when guests are seated Unused tableware is cleaned and sanitized after the guests leave Neither Both Wrong! Thats right! 10 / 124 How should food handlers avoid bare-hand contact with ready-to-eat food? Wear disposable gloves when handling ready-to-eat food Use utensils like spatulas, tongs, or wax paper Neither Both Wrong! Thats right! 11 / 124 What temperature must a cooler be kept at when it is used to thaw frozen food? 33°F or higher 41°F or lower Neither Both Wrong! Thats right! 12 / 124 Which of these are guidelines for operating a dishmachine? Allow finished items to air-dry Check and maintain the machine daily Keep the dish machine clean Load dish racks so the spray reaches surfaces Monitor temperature, pressure, and sanitizer levels Never overload dish racks Scrape, rinse, or soak items first Use the right dish racks All are correct Wrong! Thats right! 13 / 124 Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 14 / 124 How can you ensure guests get clean plates and utensils each time they refill in a self-service area? Post signs to remind guests Assign a staff member to monitor the area Neither Both Wrong! Thats right! 15 / 124 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! 16 / 124 Which is true about restricting a food handler? Restricting is when a manager prohibits an employee from working with food or food contact surfaces The decision is made based on an outline of criteria designed to prevent contamination by staff illness Neither Both Wrong! Thats right! 17 / 124 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! 18 / 124 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! 19 / 124 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. 20 / 124 Why should you avoid frequently opening the door of a cooler? It makes it harder for the cooler to keep food cold It lets warm air inside the cooler Neither Both Wrong! Thats right! 21 / 124 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! 22 / 124 What color does ServSafe designate for cutting boards and utensils that will be used for produce? Yellow Green Neither Both Wrong! Thats right! 23 / 124 When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them? In a high-temperature dishwashing machine Manually in a three-compartment sink Neither Both Wrong! Thats right! 24 / 124 When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 25 / 124 Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits? From the manufacturer From your supplier Neither Both Wrong! Thats right! 26 / 124 What should dishwashers have the ability to measure? Water temperature Water pressure Sanitizer concentration All are correct Wrong! Thats right! 27 / 124 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! 28 / 124 When should you restrict a food handler from working with exposed food, utensils, or equipment? When they have a runny nose When they continue to cough or sneeze When they have excessive fluids coming from the eyes or mouth When they have both a sore throat and a fever All are correct Wrong! Thats right! If your operation serves mostly a high-risk population, like a daycare center or a nursing home, then a food handler with both a sore throat and a fever should be excluded. Otherwise, they only need to be restricted. 29 / 124 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! 30 / 124 How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried? At least six inches above the floor and away from the walls Protected from contamination Neither Both Wrong! Thats right! 31 / 124 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. 32 / 124 Staff should NOT eat, drink, smoke, or chew gum or tobacco while prepping or serving food. What areas of the operation should these activities be banned? In areas that are used for food prep Where equipment and utensils are cleaned Neither Both Wrong! Thats right! 33 / 124 What are some requirements for preset tableware? Extra settings are removed when guests are seated; if they remain on the table, they are cleaned and sanitized after guests have left Prevent contamination by wrapping or covering tableware Neither Both Wrong! Thats right! 34 / 124 When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination? After each task Before each task Neither Both Wrong! Thats right! 35 / 124 Once you have installed equipment, ensure it is maintained regularly. It must be maintained regularly Only qualified people should maintain it Check equipment regularly to make sure it is working correctly Set up a maintenance schedule with your supplier or manufacturer All are correct Wrong! Thats right! 36 / 124 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. 37 / 124 When serving multiple food items, what should each food item have of its own? Sneeze guards Separate utensils Neither Both Wrong! Thats right! 38 / 124 What is the correct air temperature for cold storage units? Store cold TCS food at an air temperature of 41°F or lower Store frozen food at an air temperature that keeps it frozen Neither Both Wrong! Thats right! 39 / 124 What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food? Pathogens Pests Neither Both Wrong! Thats right! 40 / 124 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! 41 / 124 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! 42 / 124 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! 43 / 124 Why do guests need a clean plate and utensils each time they refill in a self-service area? Pathogens are easily transferred in self-service areas Refilling with dirty plates and utensils can spread Norovirus Neither Both Wrong! Thats right! 44 / 124 What must clean and sanitized equipment, tableware, and utensils be protected from during storage? Moisture Dirt Neither Both Wrong! Thats right! 45 / 124 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! 46 / 124 Where should the correct settings for the dishwasher be posted? Directly on the dishwasher The Master Cleaning Schedule Neither Both Wrong! Thats right! 47 / 124 Why should you make sure that the test kits for checking the concentration of sanitizer solutions are always available and accessible for staff? To check concentrations often To follow OSHA requirements Neither Both Wrong! Thats right! 48 / 124 Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using? Yellow for raw poultry Red for raw meat Green for produce All are correct Wrong! Thats right! Using utensils with colored handles and colored cutting boards can help keep equipment separate to avoid cross-contamination. The color tells food handlers which equipment to use with each type of food 49 / 124 How should the temperature of food in hot holding be checked? Use the correct thermometer to measure the internal temperature of the food Do NOT rely on the temperature gauge on holding equipment to check temperatures Neither Both Wrong! Thats right! A holding units temperature gauge does NOT measure the internal temperature of food 50 / 124 You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature? Throw it out Allow more time to cool Neither Both Wrong! Thats right! 51 / 124 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! 52 / 124 What must be done with work surfaces, equipment, and utensils before being used for a different type of food? They should be cleaned and rinsed They should be cleaned and sanitized Neither Both Wrong! Thats right! 53 / 124 What should be used for each type of food to prevent cross-contamination? Separate equipment and utensils Cleaned and sanitized equipment and utensils Neither Both Wrong! Thats right! 54 / 124 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 / 124 How can cross-contact be avoided? Do NOT fry different types of food in the same oil, like shrimp, which is a major allergen Do NOT let food touch equipment, utensils, or surfaces that have touched allergens Neither Both Wrong! Thats right! 56 / 124 Tableware (silverware) must be wrapped or covered unless what requirements are met? They are cleaned and sanitized after guests have left They are removed when guests are seated. Neither Both Wrong! Thats right! 57 / 124 Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what? Cross-contact A cross-connection Neither Both Wrong! Thats right! 58 / 124 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! 59 / 124 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! 60 / 124 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! 61 / 124 Which guideline must be followed when serving food with utensils? Clean and sanitize utensils between serving tasks Use separate serving utensils for each food Neither Both Wrong! Thats right! 62 / 124 What are some guidelines for cleaning and sanitized utensils? Use separate serving utensils for each food Clean and sanitize serving utensils after each serving task Clean and sanitize continuously used utensils every four hours All are correct Wrong! Thats right! 63 / 124 What can NOT touch the food and beverages for a guest with food allergies or the utensils, equipment, and gloves used to prepare their order? The identified allergen Raw meat, poultry, or seafood Neither Both Wrong! Thats right! 64 / 124 Where should a dishmachine be installed? Where it won’t cause contamination In a convenient location Where its accessible to staff All are correct Wrong! Thats right! 65 / 124 How can chemical contamination happen in a food service operation? When chemicals are used or stored in your operation the wrong way When kitchenware or equipment is made with unsafe materials Neither Both Wrong! Thats right! 66 / 124 These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness: • Equipment and utensils NOT washed, rinsed, and sanitized • Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized • Wiping cloths are NOT stored in a sanitizer solution between uses • Sanitizing solutions are NOT at the required levels to sanitize objects What risk factor is demonstrated by these examples? Poor cleaning and sanitizing Time-temperature abuse Neither Both Wrong! Thats right! 67 / 124 What color does ServSafe designate for cutting boards and utensils that will be used for raw meat? Red Green Neither Both Wrong! Thats right! 68 / 124 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! 69 / 124 When can serving utensils be stored on a food-contact surface during service? The surface is cleaned and sanitized The utensils are serving non-TCS food Neither Both Wrong! Thats right! 70 / 124 Is it safe to use hot-holding equipment to reheat food? Never use hot holding equipment to reheat food unless it is built to do so Reheat the food correctly before putting it in the hot holding Neither Both Wrong! Thats right! Most hot holding equipment does NOT pass food through the Temperature Danger Zone (TDZ) quickly enough 71 / 124 When a cloth is being used to wiping up food spills, what else can it be used for? Grease buildup on walls Holding a hot pan Neither Both Wrong! Thats right! 72 / 124 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! 73 / 124 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! 74 / 124 Depending on the illness and symptoms, what should you do if a food handler is sick? Restrict them from working with food and food-contact surfaces Exclude them from the operation Neither Both Wrong! Thats right! 75 / 124 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! 76 / 124 What can be used to handle ready to eat food without wearing gloves? Deli sheets Spatulas Tongs All are correct Wrong! Thats right! 77 / 124 If the food handler has a sore throat with a fever? Exclude the food handler from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! A written release from a medical practitioner is required before returning to work 78 / 124 Where should the instructions to clean equipment be posted? On or near the equipment On the master cleaning schedule Neither Both Wrong! Thats right! 79 / 124 When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact? Before preparing an Allergen Special Order After preparing an Allergen Special Order Neither Both Wrong! Thats right! 80 / 124 Food in self-service areas needs to be labeled with its name. Where can the name of the food be written so that it’s visible to guests? On the serving utensils handle On a sign next to the food Neither Both Wrong! Thats right! 81 / 124 What must food handlers do before preparing food or using equipment and utensils? Wash their hands Remove their aprons Neither Both Wrong! Thats right! 82 / 124 Temperature control may NOT be necessary for holding food in what situation? When catering food for an off-site event. Displaying food for a short time when electricity is unavailable Neither Both Wrong! Thats right! 83 / 124 Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen? Cooking different types of food in the same fryer oil Letting food touch surfaces that have touched allergens Neither Both Wrong! Thats right! 84 / 124 Some materials can interact with acidic foods (tomatoes, citrus) and create toxic chemicals that can make people sick. What materials should be avoided when choosing kitchenware and equipment for your operation? Zinc Pewter Copper Painted pottery Galvanized metals All are correct Wrong! Thats right! 85 / 124 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! 86 / 124 What will prevent good airflow in cold storage units and should be avoided? Lining shelves with foil, sheet pans, or paper. Overloading the coolers or freezers Neither Both Wrong! Thats right! 87 / 124 Which is true about the National Sanitation Foundation (NSF)? Like ServSafe, the NSF is accredited by the American National Standards Institute (ANSI) The National Sanitation Foundation (NSF) establishes standards for food service equipment Neither Both Wrong! Thats right! Restaurant and foodservice managers should look for an NSF international mark (or ul eph product mark) on commercial foodservice equipment 88 / 124 What temperature does TCS food need to be stored at? Store hot TCS food at 135°F or higher Store cold TCS food at 41°F or lower Neither Both Wrong! Thats right! 89 / 124 Use the correct tool to wash stationary equipment, like a cloth towel, nylon brush, or pad. What kind of cleaner should be used to prepare the cleaning solution? An approved cleaner Stable, non-corrosive, and food-safe Neither Both Wrong! Thats right! 90 / 124 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! 91 / 124 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! 92 / 124 How can chemical contamination occur? Foodservice chemicals can get into food when used or stored incorrectly Cookware and equipment made with unsafe materials can leach toxic metals into food Neither Both Wrong! Thats right! 93 / 124 What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason? Restricting Excluding Neither Both Wrong! Thats right! 94 / 124 What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses? Biological toxins Pathogens Neither Both Wrong! Thats right! Biological toxins are NOT destroyed by heat or chemical sanitizing but pathogens are. 95 / 124 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! 96 / 124 What organization is NSF accredited by? The American National Standards Institute (ANSI) The Code of Federal Regulations (CFR) Neither Both Wrong! Thats right! 97 / 124 After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it? Pathogens spreading by cross-contamination Pathogens growing to unsafe levels Neither Both Wrong! Thats right! 98 / 124 When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces? It must have contact with all of the surfaces It must have contact with the surfaces for enough time Neither Both Wrong! Thats right! 99 / 124 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! 100 / 124 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! 101 / 124 According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe? • Unplug the unit • Take off the unit’s removable parts • Wash, rinse, and sanitize the parts separately from the unit • Scrape the unit’s surfaces to remove food and debris • Wash the surfaces of the unit • Rinse the surfaces of the unit • Sanitize the surfaces of the unit • Allow the surfaces of the unit to air-dry • Reassemble the unit Clean In Place (CIP) Stationary equipment Neither Both Wrong! Thats right! 102 / 124 If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food? Utensils Deli sheets Neither Both Wrong! Thats right! 103 / 124 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! 104 / 124 How can colored cutting boards and utensil handles help prevent cross-contamination? By indicating the type of food the equipment is used for By helping to keep different types of food separate Neither Both Wrong! Thats right! 105 / 124 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 106 / 124 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! 107 / 124 Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit? In the coldest part of a hot-holding unit In the warmest part of a cold storage unit Neither Both Wrong! Thats right! 108 / 124 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! 109 / 124 What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use? Painted pottery Deli slicer Neither Both Wrong! Thats right! 110 / 124 What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken? Yellow Red Neither Both Wrong! Thats right! 111 / 124 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! 112 / 124 Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from? Food, utensils, and equipment Linens and single-use items Neither Both Wrong! Thats right! 113 / 124 What situation requires utensils to be cleaned and sanitized every four hours? When they are in constant use When they are NOT stored correctly Neither Both Wrong! Thats right! 114 / 124 What should be done with utensils after each serving task? Store them in the food Clean and sanitize them Neither Both Wrong! Thats right! 115 / 124 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! 116 / 124 Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution? Soak them in a chemical sanitizing solution Rinse, swab, or spray them with sanitizing solution Neither Both Wrong! Thats right! 117 / 124 Why should you avoid overloading coolers or freezers? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 118 / 124 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! 119 / 124 How are items cleaned and sanitized in most operations? Tableware and utensils are often cleaned and sanitized in a dishwashing machine Larger items, like pots and pans, are often cleaned and sanitized by hand in a three-compartment sink Neither Both Wrong! Thats right! 120 / 124 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! 121 / 124 How can you ensure that allergens do NOT touch anything used for guests with food allergies, including food, beverages, utensils, equipment, and gloves? Use a separate set of cooking utensils for Allergen Special Orders Prepare allergen special orders in a separate area Neither Both Wrong! Thats right! 122 / 124 Why should flatware and utensils be stored with their handles up? So they won’t be grabbed by their food contact surfaces So they will be grabbed by the handle Neither Both Wrong! Thats right! 123 / 124 How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food? By handling food with utensils Wearing single-use gloves Neither Both Wrong! Thats right! 124 / 124 Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils? To prevent the spread of Norovirus To avoid contaminating them Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
