Preparing Food May 10, 2024 by Brian Klein /52 0 votes, 0 avg 0 Preparing Food 1 / 52 How can you prevent pathogens from growing and spreading in your operation? By working with your Pest Control Operator (PCO) By making good decisions during food prep Neither Both Wrong! Thats right! 2 / 52 What are some ways to prevent cross-contamination when prepping food? Buy prepared food Clean and sanitize before and after tasks Prep raw and RTE food at different times Use separate equipment for raw food and ready-to-eat (RTE) food All are correct Wrong! Thats right! 3 / 52 What food handling activity does NOT require food handlers to wear single-use gloves? Ingredients for a dish that will be cooked correctly When washing produce Neither Both Wrong! Thats right! 4 / 52 What must be done with produce before it can be cut, cooked, or combined with other ingredients? It must be treated with sulfites It must be washed carefully Neither Both Wrong! Thats right! 5 / 52 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! 6 / 52 How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared? Quickly With special care Neither Both Wrong! Thats right! Salads containing TCS ingredients, eggs, produce, and ice have additional requirements that other foods do not. 7 / 52 When using leftovers to make salads, all previously cooked TCS ingredients must have been handled in what way? Held correctly Cooked correctly Cooled correctly Stored correctly All are correct Wrong! Thats right! Only use leftover TCS food (chicken, tuna, egg, pasta, potatoes) that was cooked, held, cooled, and stored correctly. 8 / 52 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Wrong! Thats right! 9 / 52 What is often required before an operation can handle or prep food using the following methods? • Packaging fresh juice on-site for sale at a later time • Smoking food as a way to preserve it • Preserve or alter the food so that it no longer needs time and temperature control for safety • Curing food • Custom-processing animals for personal use • Packaging food using a reduced-oxygen packaging (ROP) method • Sprouting seeds or beans • Offering live shellfish from a display tank A Regulatory Variance A HACCP plan Neither Both Wrong! Thats right! Operations using these food processing methods need to obtain a variance from their regulatory authority. Most jurisdictions also require the operation to submit a HACCP plan. 10 / 52 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. 11 / 52 How can food handlers prevent cross-contamination and time-temperature abuse when preparing food? Make sure workstation cutting boards and utensils are clean and sanitized Only remove as much food from the cooler that can be prepped quickly Return prepared food to the cooler or cook it as soon as possible All are correct Wrong! Thats right! 12 / 52 How can time-temperature abuse be prevented when prepping food? Only remove as much food from the cooler as you can prep quickly Return prepared food to the cooler or cook it as quickly as possible Neither Both Wrong! Thats right! 13 / 52 What should be avoided when prepping or storing produce? Mixing different kinds of produce Mixing different batches of the same produce Neither Both Wrong! Thats right! 14 / 52 What kind of produce needs special attention when it’s being washed? Leafy greens Fruit with inedible peels Neither Both Wrong! Thats right! 15 / 52 Why do the foods on this list require special care during handling and preparation? • Ice • Eggs • Produce • Salads containing TCS ingredients Some have additional safety requirements Some have a higher risk for foodborne illness Neither Both Wrong! Thats right! 16 / 52 Which is true about mechanically tenderized meat? Meat softened by a machine puncturing its surface with needles or blades to make it more chewable Meat that must be cooked to a higher internal temperature due to an increased risk of contamination Neither Both Wrong! Thats right! When a machine softens meat by puncturing its surface with needles or blades making it easier to chew. 17 / 52 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! 18 / 52 When is it acceptable to pool shell eggs that are NOT pasteurized? When they are used for a dish that will be cooked all the way through When your operation does NOT primarily serve a high-risk population Neither Both Wrong! Thats right! 19 / 52 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! 20 / 52 Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish? Only use if cooked, held, cooled, and stored correctly Only use if it has been stored for less than seven days Neither Both Wrong! Thats right! 21 / 52 Only drinkable water can touch food and food-contact surfaces. What is this water called? Hard water Potable water Neither Both Wrong! Thats right! 22 / 52 How can buying food that does NOT require much prepping or handling keep food safe? To reduce the chance of mistakes To reduce the chance of cross-contamination Neither Both Wrong! Thats right! 23 / 52 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! 24 / 52 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! 25 / 52 What are food additives used for? To enhance flavor To lengthen shelf life As a preservative All are correct Wrong! Thats right! 26 / 52 What must food handlers do before preparing food or using equipment and utensils? Wash their hands Remove their aprons Neither Both Wrong! Thats right! 27 / 52 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! 28 / 52 How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients? By pulling the leaves apart and rinsing thoroughly With running water a little warmer than the produce Neither Both Wrong! Thats right! 29 / 52 What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened? Melons Sprouts and sprout seeds Tomatoes Leafy greens All are correct Wrong! Thats right! 30 / 52 Which of these methods of food preparation require a variance from your regulatory authority? Curing food Processing wild game for personal use Offering live shellfish from a display tank Packaging food using a Reduced Oxygen Packaging (ROP) method Packaging fresh juice on site for sale at a later time (unless the juice has a warning label) Smoking food to preserve it but NOT to enhance flavor sprouting seeds or beans Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety All are correct Wrong! Thats right! 31 / 52 Which food preparation methods requires a variance from regulatory authorities? Curing food Processing wild game for personal use Offering live shellfish from a display tank Packaging food with an ROP method Packaging and selling fresh juice without a warning label Smoking food to preserve it Sprouting seeds or beans Using additives to preserve food so it doesn’t need temperature control All are correct Wrong! Thats right! 32 / 52 Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once? To prevent cross-contamination To limit its time in the TDZ Neither Both Wrong! Thats right! 33 / 52 What should be done immediately after pooling eggs? Cook soon after mixing Store at 41°F or lower Neither Both Wrong! Thats right! 34 / 52 Why does food need to be offered to customers in a way that does NOT mislead or misinform them? Customers must be allowed to judge the quality of food Customers need to see the true appearance and color of food Neither Both Wrong! Thats right! 35 / 52 How should leafy greens like lettuce and spinach be washed Remove the outer leaves while rinsing thoroughly Separate the stalks while rinsing thoroughly Neither Both Wrong! Thats right! 36 / 52 When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads? The leftovers were cooked, held, cooled, and stored correctly The leftovers were cooked or prepared less than seven days ago Neither Both Wrong! Thats right! 37 / 52 Why can’t a food service operation offer food prepared in a private home? Private homes are NOT inspected Private homes are NOT regulated Neither Both Wrong! Thats right! Food prepared at home is from an unsafe source because private homes are NOT inspected by regulatory authorities. 38 / 52 Why do salads containing TCS ingredients have a higher risk for foodborne illness? Because these salads are NOT usually cooked after preparation Because pathogens can grow to unsafe levels without cooking Neither Both Wrong! Thats right! 39 / 52 How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients? Remove and discard outer leaves Pull the stalks apart and rinse thoroughly Use running water slightly warmer than the produce All are correct Wrong! Thats right! 40 / 52 Certain foods require special care when handling. What foods require special care? Ice Produce Ready-to-eat (RTE) food Eggs and egg mixtures Raw meat, poultry, and seafood Salads made with TCS ingredients All are correct Wrong! Thats right! 41 / 52 What are some standard methods of food processing? Preparing and serving without cooking (salads, cold sandwiches) Preparing and cooking for same-day service (grilled chicken sandwiches, hamburgers) Preparing, cooking, holding, cooling, reheating, and serving (chili, soup, pasta sauce with meat) Preparing, cooking, holding, cooling, storing, re-heating, and serving (chili, soup, pasta sauce with meat) All are correct Wrong! Thats right! 42 / 52 What situation requires using pasteurized shell eggs for pooling? When serving a high-risk population When preparing an allergen special order Neither Both Wrong! Thats right! 43 / 52 Why is it important to limit the amount of food taken from the cooler at once? To limit the time it remains in the TDZ To ensure that it’s prepared quickly Neither Both Wrong! Thats right! 44 / 52 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! 45 / 52 How much food should be taken from the cooler for preparation at one time? An amount that can be prepared quickly Enough to complete the entire task Neither Both Wrong! Thats right! 46 / 52 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! 47 / 52 If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done? Prep the ready-to-eat food before the raw food Prep raw and RTE food at different times Neither Both Wrong! Thats right! 48 / 52 According to ServSafe, what surfaces must be cleaned and sanitized at these times? • After they are used • Every four hours during continuous use • Before working with a different type of food • Between handling different types of raw TCS fruits and vegetables • When surfaces may have become contaminated due to the interruption of a task Food-contact surfaces Non-food-contact surfaces Neither Both Wrong! Thats right! 49 / 52 What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking? Unpasteurized Pasteurized Neither Both Wrong! Thats right! 50 / 52 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! 51 / 52 How can cross-contamination be avoided when prepping food? After each task, clean and sanitize all work surfaces, equipment, and utensils Keep RTE food separate from raw meat, poultry, seafood, and unwashed produce Buy prepared food that doesn’t require handling, like precooked chicken breasts or chopped lettuce If you’re NOT able to use separate tables to prep different types of food, then prep them at different times Prepare RTE food and raw food at different times and clean and sanitize equipment and surfaces in between All are correct Wrong! Thats right! 52 / 52 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
