Ready-to-eat (RTE) Food May 11, 2024 by Brian Klein /21 0 votes, 0 avg 0 Ready-to-eat (RTE) Food 1 / 21 TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination? Ready-to-eat (RTE) food Potentially Hazardous Food (PHF) Neither Both Wrong! Thats right! 2 / 21 What food needs careful handling to prevent contamination? Ready-to-eat (RTE) food Finished food that can be eaten Neither Both Wrong! Thats right! The definition of Ready-to-Eat Food (RTE) is food that will be eaten without further preparation washing or cooking. Handle these foods carefully to avoid contamination 3 / 21 What kind of food has a higher risk for contamination than other food? Food served off-site Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 4 / 21 What does ServSafe call food that can be eaten without further preparation, washing, or cooking? RTE food TCS food Neither Both Wrong! Thats right! 5 / 21 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! 6 / 21 What situation is it acceptable to handle ready-to-eat food with bare hands? When washing produce When preparing ingredients that will be cooked correctly Neither Both Wrong! Thats right! 7 / 21 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! 8 / 21 What are some situations that require corrective action to throw out the food? Contaminated by unwashed hands or bodily fluids from the nose or mouth It has exceeded the time-temperature requirements that keep it safe It was handled by an employee who was restricted or excluded for illness When it has been dishonestly presented When it’s moldy or spoiled by yeast It has been in cold storage for seven days It may be contaminated due to a crisis in the operation It was served but unused or returned by a guest Its expired, damaged, spoiled, or was stored incorrectly When instructed to by a recall notice Wrong! Thats right! When food has become unsafe and cannot be reconditioned, we must throw it out (especially ready-to-eat food). 9 / 21 If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands? It must be cooked to at least 145°F: If the dish does NOT contain raw meat, seafood, or poultry It must be cooked to the required temperature: If the dish contains raw meat, seafood, or poultry Neither Both Wrong! Thats right! Ready-to-eat food that will be added as an ingredient to a dish that contains raw meat, seafood, or poultry can be handled with bare hands as long as it will be cooked to the required minimum internal temperature for the raw food. 10 / 21 What kind of food can easily become unsafe? TCS food RTE food Neither Both Wrong! Thats right! 11 / 21 Bakery foods, sugar, spices, and seasonings are all examples of what kind of food? Food that can be eaten without further preparation, washing, or cooking Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 12 / 21 What is the biggest threat to food that is ready to be served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 13 / 21 What is food called that can be eaten without further preparation, washing, or cooking? TCS food RTE food Neither Both Wrong! Thats right! 14 / 21 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat (RTE) food TCS food Neither Both Wrong! Thats right! 15 / 21 If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands? When it is fully cooked When washing produce Neither Both Wrong! Thats right! Both of these examples would be correct if the operation did NOT serve a high-risk population. Operations that primarily serve a high-risk population should never have bare-hand contact with ready to eat food. 16 / 21 Which is true about ready-to-eat (RTE) food? RTE food needs careful handling to avoid contamination RTE food can be eaten without further preparation, washing, or cooking Neither Both Wrong! Thats right! 17 / 21 Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food: • RTE food touches a contaminated surface • Contaminated wiping cloths are used on food-contact surfaces • Contaminated food touches or drips onto RTE food • Staff touch contaminated food and then touch RTE food • Contaminated food is combined with another food and NOT cooked What risk factor is demonstrated by these examples? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 18 / 21 Bare hand contact with ready-to-eat food may be allowed if the food will be added to a dish and cooked. What conditions make this acceptable? The dish will be cooked to at least 145°F Dishes with raw meat, seafood, or poultry are cooked to the required temperature Neither Both Wrong! Thats right! 19 / 21 Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food? Big Eight Food Allergens Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 20 / 21 Which kind of food can easily become unsafe if not handled carefully? TCS food RTE food Neither Both Wrong! Thats right! RTE food (ready-to-eat) must be protected from contamination and TCS food (time-temperature controlled for safety) must be protected from time-temperature abuse. 21 / 21 Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin? The count starts on the day the food is prepared The count begins on the day a sealed container was opened Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
