Produce May 10, 2024 by Brian Klein /26 0 votes, 0 avg 0 Produce 1 / 26 When is food from plants (fruits, vegetables) considered a TCS food? After it’s cooked or heated After it’s cut or sliced Neither Both Wrong! Thats right! Food that comes from plants will become a TCS food once it’s cooked or heated. And some kinds of produce (melons, tomatoes, leafy greens) become a TCS food once they are cut or sliced. 2 / 26 What chemicals are sometimes used to treat produce? Ozone to control pathogens Sulfites as a preservative Neither Both Wrong! Thats right! 3 / 26 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! 4 / 26 How should fresh fruit with edible peels be prepared before being placed in a vending machine? It should be washed It should be wrapped or covered Neither Both Wrong! Thats right! 5 / 26 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 6 / 26 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! 7 / 26 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! 8 / 26 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. 9 / 26 What kind of produce should NOT be offered if your operation primarily serves high-risk populations? Raw sprout seeds and seed sprouts Raw sprout seeds Neither Both Wrong! Thats right! 10 / 26 Parasites are often linked with these foods: • Seafood • Wild game • Contaminated Produce How can produce (fruits, vegetables) get contaminated with parasites? Washing fruits and vegetables with unsafe water Irrigating (watering) fruit and vegetable plants with unsafe water Neither Both Wrong! Thats right! 11 / 26 What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced? Store or hold cut produce at 41°F or lower They must be handled as a TCS food Neither Both Wrong! Thats right! 12 / 26 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! 13 / 26 Handling produce (fruits, vegetables, leafy greens) requires special care. What are the most important things to remember when preparing or storing produce? Do NOT serve raw seed sprouts to a high-risk population Keep sliced melons, cut tomatoes, and cut leafy greens at 41°F or lower Don’t put multiple batches or different kinds of produce in the same water Follow local requirements when sanitizing produce with ozone water All are correct Wrong! Thats right! 14 / 26 When is it NOT acceptable for produce to be treated with sulfites? When the produce is eaten raw Before you received it Neither Both Wrong! Thats right! 15 / 26 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! 16 / 26 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! 17 / 26 What can produce be washed or treated with to control pathogens? Water containing ozone Sulfites Neither Both Wrong! Thats right! 18 / 26 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! 19 / 26 Which statements are true about washing produce? Wash produce thoroughly under running water Chemicals may be used to wash some vegetables The water should be a little warmer than the produce (Leafy veggies) Remove outer leaves, pull spinach and lettuce completely apart and rinse thoroughly All are correct Wrong! Thats right! 20 / 26 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! 21 / 26 What will happen if produce touches a surface after raw meat, seafood, or poultry? Pathogens transferred to the produce The produce is cross-contaminated Neither Both Wrong! Thats right! 22 / 26 Produce must be washed thoroughly under running water before what? Cutting it Cooking it Combining it with other ingredients All are correct Wrong! Thats right! 23 / 26 When should you avoid serving produce that was treated with sulfites? When the produce is eaten raw It was treated before you received it Neither Both Wrong! Thats right! 24 / 26 What kind of produce needs special attention when it’s being washed? Leafy greens Fruit with inedible peels Neither Both Wrong! Thats right! 25 / 26 Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower? Because they become TCS food once they are sliced or cut To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 26 / 26 How can cross-contamination be avoided when handling produce? Don’t serve raw seed sprouts Wash thoroughly under cool running water Hold or store fresh-cut produce at 41°F or lower To prevent cross-contamination, don’t allow produce to touch surfaces exposed to raw meat, seafood, or poultry When soaking or storing produce in water, don’t mix different kinds of produce or multiple batches of the same produce All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
