Preparing Food

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Preparing Food

1 / 52

How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared?

2 / 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?

3 / 52

What must food handlers do before preparing food or using equipment and utensils?

4 / 52

When is it acceptable to pool shell eggs that are NOT pasteurized?

5 / 52

Why do salads containing TCS ingredients have a higher risk for foodborne illness?

6 / 52

What situation requires using pasteurized shell eggs for pooling?

7 / 52

How should leafy greens like lettuce and spinach be washed

8 / 52

How much food should be taken from the cooler for preparation at one time?

9 / 52

What should be avoided when prepping or storing produce?

10 / 52

How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients?

11 / 52

What kind of produce needs special attention when it’s being washed?

12 / 52

Which of these methods of food preparation require a variance from your regulatory authority?

13 / 52

When is it acceptable to mix different kinds of produce or different batches of the same produce?

14 / 52

How can buying food that does NOT require much prepping or handling keep food safe?

15 / 52

Why is it important to limit the amount of food taken from the cooler at once?

16 / 52

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

17 / 52

Why do the foods on this list require special care during handling and preparation?

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

18 / 52

Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)?

19 / 52

Certain foods require special care when handling. What foods require special care?

20 / 52

What food handling activity does NOT require food handlers to wear single-use gloves?

21 / 52

To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped?

22 / 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

23 / 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

24 / 52

How can you prevent pathogens from growing and spreading in your operation?

25 / 52

What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened?

26 / 52

When using leftovers to make salads, all previously cooked TCS ingredients must have been handled in what way?

27 / 52

If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done?

28 / 52

Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

29 / 52

Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish?

30 / 52

Which guidelines should be followed when pooling eggs?

31 / 52

What are food additives used for?

32 / 52

How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients?

33 / 52

Why do many jurisdictions require food prep areas to be brightest?

34 / 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?

35 / 52

Why does food need to be offered to customers in a way that does NOT mislead or misinform them?

36 / 52

What are some guidelines for preparing batters and breading?

37 / 52

What must be done with produce before it can be cut, cooked, or combined with other ingredients?

38 / 52

How can time-temperature abuse be prevented when prepping food?

39 / 52

What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking?

40 / 52

What are some ways to prevent cross-contamination when prepping food?

41 / 52

When do egg products need to be pasteurized if your operation primarily serves a high-risk population?

42 / 52

Which is true about mechanically tenderized meat?

43 / 52

What are some standard methods of food processing?

44 / 52

Why can’t a food service operation offer food prepared in a private home?

45 / 52

How can cross-contamination be avoided when prepping food?

46 / 52

When pooling eggs, what must be done between batches?

47 / 52

Only drinkable water can touch food and food-contact surfaces. What is this water called?

48 / 52

What should be done immediately after pooling eggs?

49 / 52

Which food preparation methods requires a variance from regulatory authorities?

50 / 52

When pooling eggs, what should be done soon after mixing them?

51 / 52

When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads?

52 / 52

What is food at risk for during preparation?