Uncategorized

Time and Temperature

by
/211
0 votes, 0 avg
174

Time and Temperature

1 / 211

What kind of food are thermocouple and thermistor thermometers suitable for checking the temperature of?

2 / 211

What must be reduced to keep food safe?

3 / 211

Why do some suppliers place Time-temperature Indicators (TTI) inside their delivery trucks to constantly check and record temperatures?

4 / 211

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

5 / 211

Every thermometer should be calibrated at the beginning of each shift, when is another time to calibrate them?

6 / 211

Through which of its parts do thermocouples and thermistors measure temperatures?

7 / 211

Pathogens can grow in the Temperature Danger Zone (TDZ). What range of temperatures do most pathogens grow the fastest?

8 / 211

How can the time food spends in the Temperature Danger Zone (TDZ) be controlled?

9 / 211

Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature?

10 / 211

Which is a ServSafe guideline for monitoring time-temperature?

11 / 211

What are the temperature requirements for the delivery of milk?

12 / 211

When checking the temperature of food, what part of the food should you insert the thermometer stem or probe?

13 / 211

Which method of calibrating thermometers is the easiest and safest?

14 / 211

Which statements are true about infrared (laser) thermometers?

15 / 211

Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)?

16 / 211

These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower.

• Live shellfish
• Shucked shellfish
• Shell eggs
• Milk

Which must be cooled from 45°F to 41°F within four hours?

17 / 211

Reject a delivery of frozen food if you see evidence that it has been thawed and refrozen. Which of these are signs to look for in or on the product, packaging, or boxes?

18 / 211

Which is true about Infrared (laser) Thermometers?

19 / 211

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

20 / 211

The letters in FAT TOM represent the conditions that bacteria need to grow. They stand for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Which of these conditions can you control?

21 / 211

Thermocouples and thermistors are similar types of thermometers that are commonly used in food service. Whats the difference between the two?

22 / 211

What are some disadvantages of infrared (laser) thermometers?

23 / 211

Which statement is true about a surface probe?

24 / 211

How can you get the most accurate measurements when using an infrared (laser) thermometer?

25 / 211

How long must you wait for a digital thermometer to display the temperature reading?

26 / 211

What food safety risk is increased during off-site service?

27 / 211

What part of a bimetallic-stemmed thermometer measures temperatures?

28 / 211

What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature?

29 / 211

Which is an example of Time-Temperature Abuse?

30 / 211

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

31 / 211

How accurate should a thermometer be if it’s used to measure air temperature in food-storage equipment?

32 / 211

How are the temperature readings shown on a thermocouple or thermistor thermometer?

33 / 211

At what temperatures do bacteria grow?

34 / 211

How can illness from Biological Toxins be prevented?

35 / 211

What are some advantages of infrared (laser) thermometers?

36 / 211

ServSafe suggests keeping clipboards supplied with forms and pencils near:

• Coolers
• Freezers
• Food prep areas
• Cooking equipment
• Holding equipment

What information will food handlers be recording regularly?

37 / 211

Why don’t you need to insert thermocouple and thermistor thermometers as far into the food as bimetallic-stemmed thermometers need to be?

38 / 211

What can happen during a power failure or a refrigeration problem?

39 / 211

What needs to be recorded to avoid time-temperature abuse?

40 / 211

What could cause a thermometer to lose its accuracy?

41 / 211

Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

42 / 211

According to ServSafe, what should be done with a thermometer at each of these times?

• Before each shift
• Before deliveries arrive
• After they have been bumped or dropped
• After they have been exposed to extreme temperature changes

43 / 211

Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of?

44 / 211

When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen?

45 / 211

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

46 / 211

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

47 / 211

What kind of thermometers have interchangeable probes?

48 / 211

What are the temperature requirements for the delivery of most cold TCS foods?

49 / 211

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

50 / 211

What kind of thermometer should have these features?

• Calibration nut
• Easy-to-read markings
• Dimple

51 / 211

How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery?

52 / 211

Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit?

53 / 211

Which is true about the sensing area on a bimetallic-stemmed thermometer?

54 / 211

To ensure that all foods susceptible to foodborne illness are maintained at a proper temperature, which of the following areas requires some form of temperature monitoring?

55 / 211

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

56 / 211

Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where?

57 / 211

What does ServSafe call food that requires time and temperature control for safety?

58 / 211

What are surface probes used for?

59 / 211

What are the temperature requirements for the delivery of hot TCS food?

60 / 211

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?

61 / 211

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of a thin food, like hamburger patties or fish fillets?

62 / 211

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

63 / 211

How can you make sure your thermometers are accurate?

64 / 211

These are the most common types of what, used in foodservice?

• Thermistors
• Thermocouples
• Bimetallic-stemmed

65 / 211

How do you check the food temperature in regular, non-vacuum-sealed packages?

66 / 211

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

67 / 211

How can a bimetallic-stemmed thermometer be calibrated?

68 / 211

What are the temperature requirements for the delivery of milk?

69 / 211

What kind of food is a thermocouple and a thermistor good for checking the temperature?

70 / 211

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of liquids like soups, sauces, and frying oil?

71 / 211

Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why?

72 / 211

What kind of food needs time and temperature control for safety?

73 / 211

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of flat cooking equipment, like a grill?

74 / 211

In what condition should a delivery of frozen food be received?

75 / 211

How can time-temperature abuse be avoided?

76 / 211

What kind of thermometer works well for checking the final rinse temperature of dishwashing machines?

77 / 211

What kind of thermometer can monitor both time and temperature?

78 / 211

How are the receiving temperatures for Live Shellfish and Shucked Shellfish different?

79 / 211

How should the temperature of food in hot holding be checked?

80 / 211

Why is it unsafe to thaw food at room temperature?

81 / 211

What can a Maximum Registering Thermometer (MRT) be used for?

82 / 211

Which statement is true about TCS food?

83 / 211

In what way should the markings be scaled on a bimetallic-stemmed thermometer?

84 / 211

How should you determine which thermometer to use when checking food temperatures?

85 / 211

A delivery of frozen food should be rejected if there is any evidence of thawing. What signs should you look for in the packaging or boxes that indicate a product has been thawed and refrozen?

86 / 211

How can food handlers avoid time-temperature abuse?

87 / 211

What temperature range can a bimetallic-stemmed thermometer measure?

88 / 211

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served?

89 / 211

What risks do vending operators need to protect their food from during transport, delivery, and service?

90 / 211

When using the boiling-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of boiling water?

91 / 211

What does immediate service mean?

92 / 211

Which is a guideline for checking temperatures using a bimetallic-stemmed thermometer?

93 / 211

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

94 / 211

What trait makes a bimetallic-stemmed thermometer suitable for checking the temperature of large or thick food?

95 / 211

What should be done as soon as possible once food has been cooked?

96 / 211

Which features should a bimetallic-stemmed thermometer have?

97 / 211

Can all thermometers be calibrated?

98 / 211

What is food at risk for when it’s being held for service?

99 / 211

When checking temperatures with a bimetallic-stemmed thermometer, how far does its stem need to be inserted into the food?

100 / 211

To keep food safe you must monitor time and temperature to control the amount of time it spends in the Temperature Danger Zone (TDZ). What is the best way to monitor time and temperature?

101 / 211

What kind of thermometers do you need to have available?

102 / 211

Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do:

• Tuna
• Bonito
• Mackerel
• Mahi Mahi

If a fish is contaminated with pathogens that produce Histamine, when will they produce it?

103 / 211

How do we use temperature control to prevent the growth of pathogens?

104 / 211

Which is true about Infrared (laser) thermometers?

105 / 211

Besides the temperature, what other information should be recorded by food handlers when checking food temperatures?

106 / 211

Which of these statements are true about thermocouple and thermistor thermometers?

107 / 211

What thermometer is usually NOT practical for checking the temperature of a thin food, like a hamburger patty or fish filet?

108 / 211

What should be used to check the temperatures of food during receiving?

109 / 211

What are these?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

110 / 211

Is it safe to use hot-holding equipment to reheat food?

111 / 211

Why should a large amount of hot food never be cooled in a cooler?

112 / 211

What is a standard method for calibrating thermometers?

113 / 211

How do you take temperatures with an infrared (laser) thermometer?

114 / 211

What food handling mistake is responsible for the most foodborne illnesses?

115 / 211

When checking the temperature inside a cooler or oven, which probe should be attached to a thermocouple or thermistor thermometer?

116 / 211

Which statements are true about TCS food?

117 / 211

How accurate should a thermometer be if it measures the temperature of food?

118 / 211

Which statements are true about thermocouple and thermistor thermometers?

119 / 211

Why is it unsafe to thaw frozen food at room temperature?

120 / 211

What are some features of a thermocouple and thermistor thermometer?

121 / 211

What part of the food should the thermometer probe or stem be inserted into when checking its temperature?

122 / 211

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

123 / 211

After checking and recording the temperature in the thickest part of the food, why should you take another reading in a different spot?

124 / 211

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

125 / 211

What happens when food is handled in these ways?

• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

126 / 211

Which is an example of a food that has been time-temperature abused?

127 / 211

What can be prevented by making policies and procedures for these critical activities?

• Controlling time-temperature
• Using the correct tools
• Monitoring food temperatures
• Recording food temperatures
• Taking corrective actions

128 / 211

Food is time-temperature abused when it spends too much time in temperatures that promote pathogen growth (41°F to 135°F). What are some ways that this can happen?

129 / 211

How can time-temperature abuse be avoided during service?

130 / 211

What part of a bimetallic-stemmed thermometer is used to measure temperatures?

131 / 211

What should you provide for food handlers so they can track how long food is in the Temperature Danger Zone (TDZ)?

132 / 211

Why does a glass thermometer, like candy thermometer, be enclosed in a shatterproof casing?

133 / 211

How can time-temperature abuse be prevented?

134 / 211

What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed?

135 / 211

Which is true about time-temperature indicators (TTIs)?

136 / 211

What should you provide for food handlers so they can monitor time and temperature?

137 / 211

When using the ice-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of the ice water?

138 / 211

Which are true about how an infrared (laser) thermometer measures temperature?

139 / 211

What part of a bimetallic-stemmed thermometer is used to adjust the thermometer and make it accurate?

140 / 211

A bimetallic-stemmed thermometer must be scaled in at least two-degree increments. What are two-degree increments?

141 / 211

How can time and temperature be controlled?

142 / 211

Which is a guideline for using glass thermometers?

143 / 211

What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly?

144 / 211

What is the most important tool you have for monitoring temperatures?

145 / 211

In which of these processes can time-temperature abuse occur?

146 / 211

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?

147 / 211

What happens if food spends too much time in the Temperature Danger Zone (TDZ)?

148 / 211

What is the correct air temperature for cold storage units?

149 / 211

What happens when TCS food remains between 41°F and 135°F for too long?

150 / 211

Why is it important to measure the internal temperature of the thickest part of the food?

151 / 211

What should be done after checking the temperature in the thickest part of the food and recording the measurement?

152 / 211

What are Penetration Probes useful for?

153 / 211

What kind of thermometer can measure temperature through glass, metal, or packaging?

154 / 211

Why are easy-to-read markings necessary on a bimetallic-stemmed thermometer?

155 / 211

Bimetallic-stemmed thermometers are the most common type of thermometer in food service because they are useful throughout the Flow of Food. But what is a disadvantage with these thermometers?

156 / 211

When checking temperatures with a bimetallic-stemmed thermometer, why must the stem be inserted into the food up to the dimple?

157 / 211

What kind of thermometers only measure the surface temperature of food and equipment?

158 / 211

How do you check the meat, poultry, and fish temperature during receiving and inspecting?

159 / 211

How often should you check the internal temperature of food in hot holding?

160 / 211

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

161 / 211

What should you do when a thermometer loses its accuracy?

162 / 211

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

163 / 211

What type of food needs time and temperature control to limit pathogen growth?

164 / 211

What should be avoided when checking the temperature of packaged food items?

165 / 211

What can you give each food handler to help them avoid time-temperature abuse?

166 / 211

Which seafood toxin is produced by pathogens in the fish during time-temperature abuse?

167 / 211

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:

• NOT cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• NOT cooking or reheating food to a high enough internal temperature

What risk factor is demonstrated by these examples?

168 / 211

What should food handlers follow to avoid time-temperature abuse?

169 / 211

What can happen if food is time-temperature abused?

170 / 211

Which is a ServSafe guideline for checking the temperature of food?

171 / 211

Which part of a thermocouple and thermistor thermometer is sensative to temperature?

172 / 211

How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package?

173 / 211

How should the internal temperature of food be measured?

174 / 211

When checking food temperatures with a bimetallic-stemmed thermometer, how long should you wait after inserting the stem into the food before recording the temperature?

175 / 211

What makes a bimetallic-stemmed thermometer useful for checking temperatures during the Flow of Food?

176 / 211

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

177 / 211

What are the temperature requirements for the delivery of shell eggs?

178 / 211

How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens?

179 / 211

Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

180 / 211

When is it acceptable to use glass thermometers in food service?

181 / 211

What kind of food is a bimetallic-stemmed thermometer good for checking the temperature?

182 / 211

When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned?

183 / 211

Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish?

184 / 211

How do you calibrate a thermometer using the Ice-Point Method?

185 / 211

How do you check the temperature of packaged food?

186 / 211

How long can food remain in the Temperature Danger Zone (TDZ) before it must be thrown out?

187 / 211

Which is an example of time-temperature abuse?

188 / 211

How can time-temperature abuse be avoided?

189 / 211

Which of these temperatures can an Air Probe Thermometer check?

190 / 211

What are the temperature requirements for the delivery of shucked shellfish?

191 / 211

What are Time-Temperature Indicators (TTI) used for?

192 / 211

What mark shows the end of the temperature-sensing area on a bimetallic-stemmed thermometer?

193 / 211

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

194 / 211

What kind of thermometer indicates the highest temperature reached during use and is used where temperature readings cannot be continuously observed?

195 / 211

Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have?

196 / 211

What is food at risk for during preparation?

197 / 211

Some thermometers are NOT designed to be calibrated. What must be done with these thermometers when they lose their accuracy?

198 / 211

Check the internal temperature of food being held for service at least every two to four hours. What should the temperature be?

199 / 211

What type of thermometers are commonly used in operations?

200 / 211

Why must TCS food be cooled to 41°F or lower within six hours of cooking?

201 / 211

What is an infrared thermometer NOT able to measure the temperature of?

202 / 211

What is a critical way to prevent foodborne illness from biological toxins?

203 / 211

Which probe should be attached to a thermocouple or thermistor thermometer when checking the internal temperature of food?

204 / 211

Which is an advantage with bimetallic-stemmed thermometers?

205 / 211

Which of these can an Immersion Probe Thermometer check the temperature of?

206 / 211

What is calibration?

207 / 211

Which statement is true about how the growth of bacteria is affected temperature?

208 / 211

You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods?

209 / 211

TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

210 / 211

Where should the thermometer probe usually be inserted to check the temperature of food?

211 / 211

When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done?

Your score is

LinkedIn Facebook Twitter

Try another practice test

The Food Protection Manager

by
/315
0 votes, 0 avg
99

The Food Protection Manager

1 / 315

Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

2 / 315

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

3 / 315

According to ServSafe, what are the costs of a foodborne illness outbreak to a victim?

4 / 315

To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned?

5 / 315

How can time-temperature abuse be avoided during service?

6 / 315

According to ServSafe, which of these are the costs of a foodborne illness outbreak to an operation?

7 / 315

If an employee has an illness, when do they need to report it you?

8 / 315

How can cross-contamination be avoided when prepping food?

9 / 315

What should be avoided so handwashing stations remain available for staff?

10 / 315

Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented?

11 / 315

How can contamination be prevented if the dining tables in your operation are preset before the guests are seated?

12 / 315

What should be avoided when checking the temperature of packaged food items?

13 / 315

When should you provide food safety training for your staff?

14 / 315

Why must infected cuts and burns be covered if they are open or draining?

15 / 315

Regarding pest prevention, what is a Certified Applicator?

16 / 315

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

17 / 315

Which are examples of good personal hygiene?

18 / 315

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

19 / 315

How can the risk of cross-contact with other food delivered to the table be avoided when delivering an allergen special order to a guest with allergies?

20 / 315

What is Histamine Toxin?

21 / 315

What principles are an Integrated Pest Management (IPM) program based on?

22 / 315

What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped?

23 / 315

Which of these are common duties for food safety specialists and food safety inspectors?

24 / 315

What are some things to consider when making policies for handwashing and hand care?

25 / 315

What items may be re-served?

26 / 315

Poor maintenance can cause food safety problems in your operation to prevent problems do the following?

27 / 315

Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria?

28 / 315

Which guideline can prevent cross-contamination during storage?

29 / 315

What will prevent good airflow in cold storage units and should be avoided?

30 / 315

How can cross-contamination be avoided in self-service areas?

31 / 315

What can be done to keep garbage from contaminating food and equipment?

32 / 315

Why should the inside and outside of garbage containers be cleaned often?

33 / 315

To avoid cross-contact, when should you wash your hands and change gloves?

34 / 315

Which of these measures can prevent injury from physical contamination?

35 / 315

Which is true about ready-to-eat (RTE) food?

36 / 315

How does food become unsafe?

37 / 315

What should you focus on when training and monitoring staff?

38 / 315

In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm?

39 / 315

Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins?

40 / 315

What is an example of a backflow prevention device with multiple check valves that will seal and protect your building’s clean water supply in case of a backflow?

41 / 315

Which of these skills should a manager have to ensure the facility is safe for food service?

42 / 315

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

43 / 315

What point in the Flow of Food has a risk for cross-contamination?

44 / 315

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

45 / 315

Which of these are emergencies that could affect your operation?

46 / 315

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

47 / 315

Which guidelines should you follow when training your staff?

48 / 315

To prevent contamination, chemicals should be stored in their own designated location away from these areas:

• Food prep areas
• Food-storage areas
• Service areas

How can chemicals be kept separate from food and food-contact surfaces during storage?

49 / 315

What are some guidelines and requirements regarding bare-hand contact with food?

50 / 315

A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

51 / 315

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

52 / 315

How to prevent backflow?

53 / 315

What device must be used when a hose is attached to a faucet?

54 / 315

Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice?

55 / 315

Which of these measures can prevent the Shigella spp bacteria from causing illness?

56 / 315

How can illness from Biological Toxins be prevented?

57 / 315

When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling?

58 / 315

How is a Hazard Analysis conducted?

59 / 315

What may be necessary when food handlers are NOT following proper handwashing procedures?

60 / 315

Which features should a bimetallic-stemmed thermometer have?

61 / 315

Why does food need to be stored at the correct temperature?

62 / 315

How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?”

63 / 315

Which of these should you consider when designing your operations procedures for holding food?

64 / 315

You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods?

65 / 315

Food handlers should NOT wear hair accessories because they can get into food and become physical contaminants. What’s the only kind of hair accessory that should be worn?

66 / 315

How does careful cleaning prevent a pest infestation?

67 / 315

As a manager you should watch food handlers for signs of illness that could include watching for things like?

68 / 315

How should flatware be held to avoid touching the food contact areas?

69 / 315

Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick?

70 / 315

What are the storage guidelines to prevent cross-contamination for containers?

71 / 315

Which is a ServSafe guideline for using and storing chemicals?

72 / 315

What can be prevented by making policies and procedures for these critical activities?

• Controlling time-temperature
• Using the correct tools
• Monitoring food temperatures
• Recording food temperatures
• Taking corrective actions

73 / 315

Why is it important to train your service staff to avoid cross-contamination?

74 / 315

Which of these are ways that cross-contact can be avoided?

75 / 315

Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this?

76 / 315

How can cross-contact be avoided?

77 / 315

Receiving and inspecting deliveries should be assigned to staff trained to follow the proper guidelines and criteria. What tools should be provided for them during the deliveries?

78 / 315

Why should you avoid overloading coolers or freezers?

79 / 315

According to ServSafe, what program should focus on these principles?

• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure it works.

80 / 315

How can Salmonella Typhi be prevented?

81 / 315

What does regular cleaning prevent or remove?

82 / 315

To avoid contamination, what should NOT be stored in these areas?

• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

83 / 315

Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented?

84 / 315

How can colored cutting boards and utensil handles help prevent cross-contamination?

85 / 315

A vacuum breaker is one example of a mechanical device that will prevent backflow. What is another example of a backflow prevention device?

86 / 315

When a water connection (like a pipe to a hose) includes an open space that prevents dirty water from flowing backward into clean water, what is this space called?

87 / 315

Which guideline can prevent cross-contact when preparing an allergen special order?

88 / 315

Which of these are steps in the path food takes through your operation?

89 / 315

Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature?

90 / 315

What is a critical part of pest-control?

91 / 315

How can parasites be prevented from causing foodborne illness?

92 / 315

What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”?

93 / 315

What can following these simple rules help you maintain?

• Deny pests access to the operation
• Deny pests food, water, and shelter
• Work with a licensed Pest Control Operator (PCO)

94 / 315

How can pests be prevented from entering your operation with deliveries?

95 / 315

What should be avoided when prepping or storing produce?

96 / 315

What are some storage guidelines that will keep items safe and preserve their quality?

97 / 315

How can listeriosis be prevented?

98 / 315

What are some guidelines for re-serving food?

99 / 315

What part of a glass should be held to avoid touching its food contact areas?

100 / 315

According to ServSafe, which of these are challenges to food safety that operations must face?

101 / 315

Which of these should you focus on for an effective cleaning program?

102 / 315

What is the path that food takes through your operation called?

103 / 315

Why should chemicals never be stored above food or food-contact surfaces?

104 / 315

What are some ways that Hepatitis A can be prevented?

105 / 315

What are some examples of prepared foods your operation could purchase to help prevent cross-contamination?

106 / 315

Which are guidelines for holding food?

107 / 315

When should your staff have food safety training?

108 / 315

Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness:

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called?

109 / 315

How can you prevent contamination of food and food-contact surfaces when using chemicals?

110 / 315

Which guidelines can prevent cross contamination for during storage?

111 / 315

To avoid cross-contact, what should recipes and ingredient labels be checked for?

112 / 315

What kind of tools should you provide for your staff to help them ensure food safety?

113 / 315

Which statement is true about Modified Atmosphere Packaging (MAP)?

114 / 315

What are the best ways to prevent the spread of viruses in your operation?

115 / 315

How can contamination be prevented in storage areas?

116 / 315

Active Managerial Control (AMC) is designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC. What are these risk factors?

117 / 315

How can mold be prevented from spoiling food or causing illness?

118 / 315

These actions by a manager will ensure a successful personal hygiene program:

• Make personal hygiene policies
• Train staff to follow your policies and retrain them regularly
• Be a good role model by consistently demonstrating the correct behavior
• Always supervise any activities that can affect food safety
• Keep your personal hygiene policies current with science and the law

What role do you play as the manager in your operations personal hygiene program?

119 / 315

When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination?

120 / 315

What is the best way to prevent backflow?

121 / 315

Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies?

122 / 315

Which are guidelines for training staff?

123 / 315

Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits?

124 / 315

According to ServSafe, what do food service managers have a responsibility for?

125 / 315

What can be installed by a licensed plumber to prevent grease buildup from blocking a drain?

126 / 315

Which of these are things that you should do when responding to a possible foodborne illness outbreak?

127 / 315

How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens?

128 / 315

Which is true about aprons?

129 / 315

When should you avoid serving produce that was treated with sulfites?

130 / 315

What is a foodborne illness outbreak, according to the centers for disease control and prevention (cdc)?

131 / 315

What begins when you buy the food in your operation and ends when you serve it?

132 / 315

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?

133 / 315

Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what?

134 / 315

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

135 / 315

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

136 / 315

If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately?

137 / 315

Which of these should you consider when making policies for holding food in your operation?

138 / 315

Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain?

139 / 315

How can you use a paper towel to avoid re-contaminating your hands after you finish washing them?

140 / 315

To avoid cross-contact, what should be done with food packaged on-site for retail sale?

141 / 315

Why does a glass thermometer, like candy thermometer, be enclosed in a shatterproof casing?

142 / 315

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

143 / 315

What can you give each food handler to help them avoid time-temperature abuse?

144 / 315

What should you do after an employee completes food safety training?

145 / 315

Which is a basic rule of pest prevention?

146 / 315

Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need?

147 / 315

What should food handlers follow to avoid time-temperature abuse?

148 / 315

What should all lights have to prevent broken glass from contaminating food or food-contact surfaces?

149 / 315

Why should you avoid frequently opening the door of a cooler?

150 / 315

How do you check the temperature of packaged food?

151 / 315

What should you do if you see a food handler who is NOT following proper handwashing procedures?

152 / 315

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

153 / 315

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

154 / 315

Which statement is true about a Food Protection Manager?

155 / 315

How do we use temperature control to prevent the growth of pathogens?

156 / 315

Which of these steps are part of the Flow of Food?

157 / 315

What are the four main steps in the Flow of Food?

158 / 315

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

159 / 315

The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

160 / 315

What may need to be updated when there are changes in your operations menu, procedures, or equipment?

161 / 315

Why should these actions be avoided?

• Scratching the scalp
• Running fingers through the hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or an infected wound/boil
• Wearing and touching a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

162 / 315

What kind of programs are included on this list?

• Food Safety Training Program
• Personal hygiene program
• Quality control and assurance program
• Supplier selection and specification program
• Standard operating procedures (SOPs)
• Cleaning and sanitation program
• Facility design and equipment maintenance program
• Pest-control program
• Food Safety Management System

163 / 315

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

164 / 315

Which of these are points in the Flow of Food?

165 / 315

How should food handlers avoid bare-hand contact with ready-to-eat food?

166 / 315

What does proper handwashing and hand care prevent?

167 / 315

Why should chemicals never be stored above food, linens, utensils, and equipment?

168 / 315

When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed?

169 / 315

Which guidelines should staff follow when inspecting and receiving a delivery?

170 / 315

To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food?

171 / 315

How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish?

172 / 315

Which is a prevention measure for viruses?

173 / 315

How do single-use gloves prevent food contamination?

174 / 315

What part of a dish should be held to avoid touching its food contact areas?

175 / 315

What is an air gap?

176 / 315

Create procedures for each cleaning task and provide step-by-step instructions on the Master Cleaning Schedule. The instructions should be clearly written and include what information?

177 / 315

Which are types of a backflow prevention device?

178 / 315

According to Federal law, what kind of ingredients must be clearly identified on a product’s label?

179 / 315

Which of these are part of the path food takes through your operation?

180 / 315

How can staff avoid contaminating food during service?

181 / 315

How should a take-home beverage container be refilled to prevent contamination?

182 / 315

How can you use a disposable paper towel to avoid contaminating your hands after washing them?

183 / 315

How should garbage be handled in food prep areas to prevent odors, pests, and contamination?

184 / 315

Who must know how to avoid serving food containing allergens to people with food allergies?

185 / 315

Which statement is true about certified food protection managers?

186 / 315

Why should chemicals be stored in their original containers?

187 / 315

What should be done when a food handler completes training?

188 / 315

What should you do when confronted with a crisis in your operation?

189 / 315

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

190 / 315

What is a group of practices and procedures designed to prevent foodborne illness called?

191 / 315

When should you re-train staff?

192 / 315

What is corrective action?

193 / 315

Why is stock rotation important?

194 / 315

When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

195 / 315

Which are true about the bacteria clostridium perfringens?

196 / 315

When is it acceptable to re-serve condiments to another guest?

197 / 315

Which of these Public Health Interventions were implemented by the he Centers for Disease Control and Prevention (CDC) to protect the public from foodborne illness?

198 / 315

How can cross-contamination be avoided when handling produce?

199 / 315

Why should you monitor staff after training them?

200 / 315

According to the FDA’s food defense program guidelines what are some risky practices when considering the deliberate contamination of food?

201 / 315

What are some examples of Principle 6 verifying that the system works?

202 / 315

What are some standard methods of food processing?

203 / 315

What skills should a manager have to ensure the facility is safe for food service?

204 / 315

Which of these are ways to prevent the Big Six Pathogen Hepatitis A from making people sick?

205 / 315

Why should food be covered when cooking in a microwave?

206 / 315

Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using?

207 / 315

Biological toxins cannot be destroyed by freezing or cooking so its best to avoid them by purchasing from approved, reputable suppliers. Which of these seafood toxins does this apply to?

208 / 315

If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food?

209 / 315

Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

210 / 315

Which of these measures can prevent the growth of bacteria?

211 / 315

What kind of food safety training should you provide for your staff?

212 / 315

How can food handlers avoid time-temperature abuse?

213 / 315

Staff should only wear hair accessories if it will help them avoid touching their hair or prevent it from falling into food. Why shouldn’t you allow other kinds of hair accessories?

214 / 315

What kind of policies does an operation need to have for holding food?

215 / 315

What is a critical control point (CCP) in the HACCP system?

216 / 315

How can a paper towel be used to avoid contaminating your hands after washing them in the restroom?

217 / 315

Which of these are emergencies that could affect your operation?

218 / 315

Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry?

219 / 315

Which guidelines can help prevent a pest infestation?

220 / 315

Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

221 / 315

What kind of surface should outdoor garbage containers be stored on?

222 / 315

Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3).

223 / 315

Many backflow prevention devices have a way that they can be checked to see if they are working correctly. They should be checked periodically, and this should be documented. Who should check the device?

224 / 315

What should the manager monitor to keep their guests and operation safe?

225 / 315

How can cross-contact be avoided?

226 / 315

Why must staff wear a clean hat or a hair restraint in food-prep areas?

227 / 315

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

228 / 315

What is a critical way to prevent foodborne illness from biological toxins?

229 / 315

Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff?

230 / 315

How can time-temperature abuse be prevented?

231 / 315

To prevent the contamination of food, why is personal cleanliness essential for food handlers?

232 / 315

Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the Flow of Food?

233 / 315

Which of these are the main four steps and potential additional steps involved with the Flow of Food?

234 / 315

What needs to be recorded to avoid time-temperature abuse?

235 / 315

How do you know when to re-train staff?

236 / 315

When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

237 / 315

Why should staff wear clean clothing daily and change dirty uniforms and aprons?

238 / 315

What food needs careful handling to prevent contamination?

239 / 315

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

240 / 315

How can you ensure food handlers wash their hands in the correct sink?

241 / 315

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

242 / 315

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?

243 / 315

How can you prevent parasites from causing foodborne illnesses?

244 / 315

Which is true about restricting a food handler?

245 / 315

To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

246 / 315

Train and monitor staff to follow procedures, provide initial and ongoing training, provide all staff with general food safety knowledge, provide job-specific food safety training, retrain staff regularly, and document training.

247 / 315

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

248 / 315

How can backflow be prevented?

249 / 315

Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back?

250 / 315

What does a food safety specialist or food safety inspector do?

251 / 315

Which members of your staff need food safety training?

252 / 315

Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways:

• Taking an Allergen Special Order
• Identifying the Allergen Special Order
• Avoiding cross-contact
• Delivering food separately

How many employees should be trained and available for this?

253 / 315

How should garbage containers be handled to prevent pests?

254 / 315

How can time-temperature abuse be avoided?

255 / 315

When should you train staff on how to follow your procedures?

256 / 315

What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

257 / 315

Why do operations need to have procedures for cleaning up vomit and diarrhea?

258 / 315

What are some guidelines for training staff?

259 / 315

Why does food need to be rotated when it’s in storage?

260 / 315

The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different?

261 / 315

How can cross-contamination be avoided during cold storage?

262 / 315

What are some guidelines for food containers when serving off-site?

263 / 315

How does a food safety management system prevent foodborne illness?

264 / 315

What are some requirements for preset tableware?

265 / 315

What should you do if an employee is doing a task incorrectly?

266 / 315

TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

267 / 315

Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented?

268 / 315

You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness?

269 / 315

How can you make sure that condiments are kept safe from contamination?

270 / 315

What should be used for each type of food to prevent cross-contamination?

271 / 315

Why should spoiled food be thrown out quickly?

272 / 315

What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

273 / 315

How can Shiga Toxin Producing E. coli be prevented from causing illness?

274 / 315

When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact?

275 / 315

Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

276 / 315

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

277 / 315

How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food?

278 / 315

How should outdoor garbage containers be stored to prevent pests and contamination?

279 / 315

Which methods can help you determine the food safety training needs of your staff?

280 / 315

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

281 / 315

Which of these measures can prevent bacteria from causing foodborne illness?

282 / 315

Managers are responsible for the safety of the food at every point during the Flow of Food. Which statement is true about the Flow of Food?

283 / 315

When should a manager practice active managerial control?

284 / 315

Food could be contaminated on purpose by an attacker using any of these contaminants:

• Radioactive
• Chemical
• Physical
• Biological

How can a food defense program prevent the deliberate contamination of food?

285 / 315

How can you ensure that food handlers are washing their hands correctly?

286 / 315

What kind of training should you provide for your staff?

287 / 315

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

288 / 315

Which statements are true about Hazard Analysis Critical Control Points (HACCP)?

289 / 315

Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling?

290 / 315

Which ServSafe guidelines can prevent bacteria from causing foodborne illness?

291 / 315

When do staff need to be re-trained in food safety?

292 / 315

Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee?

293 / 315

Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

294 / 315

Which of these conditions are required to refill a take-home beverage container?

295 / 315

How can time-temperature abuse be avoided?

296 / 315

Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them?

297 / 315

How can viruses be prevented from causing foodborne illness?

298 / 315

Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list?

299 / 315

Monitoring is essential to implementing active managerial control. What activities should be monitored?

300 / 315

Why should food handlers keep their fingernails trimmed and filed?

301 / 315

Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

302 / 315

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

303 / 315

What is vibrio vulnificus and vibrio parahaemolyticus?

304 / 315

When should staff have food safety training?

305 / 315

Which of these are ServSafe guidelines for cold storage temperatures? (cooler)

306 / 315

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

307 / 315

According to ServSafe, what are some of the challenges to food safety that operations must face?

308 / 315

According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector?

309 / 315

How can you prevent the buildup of grease and condensation on your walls and ceilings?

310 / 315

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

311 / 315

How can cross-contamination be avoided by creating physical and procedural barriers?

312 / 315

Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

313 / 315

Who is responsible for the safety of the food at every point in the Flow of Food?

314 / 315

What should you do after training food handlers to wash their hands?

315 / 315

Which of these are procedures that staff should follow when inspecting and receiving a delivery?

Your score is

LinkedIn Facebook Twitter

Try another practice test

Storage

by
/291
0 votes, 0 avg
31

Storage

1 / 291

What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

2 / 291

What situations require food to be labeled or date marked?

3 / 291

What kind of unpackaged food can be offered without a label if these conditions are met?

• The regulatory authority allows it
• There are no health or nutrition claims
• The food was prepared on-site (or another site with the same owner)
• The food was prepared in a regulated operation.

4 / 291

What area should never be used to clean or store garbage containers?

5 / 291

Which guideline is true for ice?

6 / 291

When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label?

7 / 291

How can you prevent contamination of food and food-contact surfaces when using chemicals?

8 / 291

What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

9 / 291

Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

10 / 291

When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling?

11 / 291

What type of container allows food to cool faster?

12 / 291

When should the sanitizing solution used for storing wet wiping cloths be refilled?

13 / 291

To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned?

14 / 291

Which is a guideline for off-site service?

15 / 291

What can contaminate food when used or stored incorrectly?

16 / 291

What code date indicates how long a product should be offered for sale?

17 / 291

Why do many operations use the First-In-First-Out (FIFO) method of stock rotation?

18 / 291

What can be done to keep garbage from contaminating food and equipment?

19 / 291

What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner?

20 / 291

Which of these conditions are required to refill a take-home beverage container?

21 / 291

How can cross-contamination be avoided during cold storage?

22 / 291

What must always be followed when using chemicals?

23 / 291

How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?

24 / 291

Food containers should be…?

25 / 291

What must be avoided when designating a storage area for garbage and recyclables?

26 / 291

What are some storage guidelines that will keep items safe and preserve their quality?

27 / 291

Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens?

28 / 291

Where should the buckets used for cleaning be stored after they have been washed, rinsed, and air-dried?

29 / 291

Which guidelines can prevent cross contamination for during storage?

30 / 291

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

31 / 291

What information should be on the label of food that will be delivered off-site for service?

32 / 291

Where should you keep plenty of clean and sanitized thermometers?

33 / 291

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?

34 / 291

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

35 / 291

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

36 / 291

What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions?

• It is presented honestly
• It is from an approved source
• It was protected and has NOT been contaminated
• It was stored in the right place to maintain the correct temperature

37 / 291

When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared?

38 / 291

When is it acceptable to store serving utensils in a container of water during service?

39 / 291

Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals?

40 / 291

In what condition should the manufacturer’s label be on chemical containers?

41 / 291

What air temperature does frozen food need to be stored at?

42 / 291

How can chemical contamination occur?

43 / 291

What type of container should be used to cool food quickly?

44 / 291

Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored?

45 / 291

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

46 / 291

How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out?

47 / 291

What factors affect how quickly food cools?

48 / 291

Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed?

49 / 291

Bulk unpackaged food doesn’t need to be labelled (bakery products, unpackaged food portioned for customers) if it meets these requirements:

50 / 291

How can the density of food affect how long it takes to cool?

51 / 291

What is an insulated food container?

52 / 291

Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept?

53 / 291

What utilities must be available for staff when performing off-site service?

54 / 291

Food should be in a clean dry location away from dust and other contaminants. Which of these are places where food should NOT be stored?

55 / 291

What containers should never be used to scoop, store, or carry ice?

56 / 291

What are the requirement for the chemicals you use and store in your operation

57 / 291

How should garbage containers be kept to help deny pests food and shelter?

58 / 291

Why is stock rotation important?

59 / 291

Where should ice scoops be stored?

60 / 291

How should garbage containers be cleaned?

61 / 291

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

62 / 291

What is it called when eggs are cracked open and combined in a container?

63 / 291

Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed?

64 / 291

Why should the order for a guest with allergies be clearly marked by service staff to indicate the identified food allergen?

65 / 291

In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food?

66 / 291

Which guidelines should be followed for off-site service?

67 / 291

How should flatware be stored so people grab them by their handles and NOT their food-contact areas?

68 / 291

What are some guidelines for outdoor garbage containers?

69 / 291

To avoid contamination, what should NOT be stored in these areas?

• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

70 / 291

Why should a large amount of hot food never be cooled in a cooler?

71 / 291

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

72 / 291

Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses?

73 / 291

How should a take-home beverage container be refilled to prevent contamination?

74 / 291

Which of these measures can prevent garbage from attracting pests or contaminating food and equipment?

75 / 291

When can the shellstock identification tag be removed from its container?

76 / 291

What are the utility requirements for off-site service?

77 / 291

What type of food must be stored separately from raw meat, poultry, and seafood?

78 / 291

A shellstock identification tag indicates when and where shellfish were harvested and that they’re from an approved source. How should you maintain these tags?

79 / 291

Why should chemicals never be stored above food, linens, utensils, and equipment?

80 / 291

When is it acceptable to re-serve condiments to another guest?

81 / 291

How can staff make stock rotation easier during storage when receiving and inspecting a delivery?

82 / 291

What should be included on the label of food that will be used on-site?

83 / 291

Why should chemicals be stored in their original containers?

84 / 291

What kind of containers or equipment should food be held in once transported to the off-site service location?

85 / 291

How long do shellstock identification tags need to be kept?

86 / 291

What kind of container should a vending machine dispense TCS food in?

87 / 291

What kind of surface should outdoor garbage containers be stored on?

88 / 291

Which statements is true about bulk food?

89 / 291

What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

90 / 291

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?

91 / 291

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

92 / 291

What is the most important thing to consider when storing items after they have been cleaned and sanitized?

93 / 291

Where should dirty linens be stored until they can be cleaned?

94 / 291

How is clean-in-place (CIP) equipment cleaned and sanitized?

95 / 291

The acronym FIFO means First In, First Out. Which statement is true about the FIFO method?

96 / 291

Why should you avoid overloading coolers or freezers?

97 / 291

Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly?

98 / 291

What chemicals should NOT be used or stored in a food service operation?

99 / 291

When are food containers required to have these features?

• insulated
• leak proof
• spill-proof
• mixproof
• Approved for food service

100 / 291

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

101 / 291

What is the correct air temperature for cold storage units?

102 / 291

What are some criteria to consider when inspecting the labels and dates of food?

103 / 291

What example demonstrates the importance of labeling food?

104 / 291

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

105 / 291

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

106 / 291

Why does food need to be rotated when it’s in storage?

107 / 291

How can contamination be prevented in storage areas?

108 / 291

When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens?

109 / 291

How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

110 / 291

How should chemicals be thrown out?

111 / 291

Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling?

112 / 291

What are some examples of a situation that can lead to a pest infestation?

113 / 291

Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners?

114 / 291

What kind of location should food be stored in?

115 / 291

To ensure that deliveries can be received correctly, when should you schedule them to arrive?

116 / 291

What are the requirements for removing Shellfish Identification Tags from their containers?

117 / 291

What features should the storage area for cleaning tools and supplies have?

118 / 291

What are pooled eggs?

119 / 291

Why should a storage area for cleaning tools and supplies have hooks?

120 / 291

Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared for?

121 / 291

What is the most important thing to consider when storing cleaning tools?

122 / 291

Why does food need to be stored at the correct temperature?

123 / 291

When pooling eggs, what must be done between batches?

124 / 291

What is the only kind of take-home container that can be refilled for a guest?

125 / 291

Which example is a guideline for labeling TCS foods?

126 / 291

What are some guidelines for storing serving utensils during use?

127 / 291

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

128 / 291

What is a take-home container?

129 / 291

Why do the garbage containers in a women’s restroom need to have a cover?

130 / 291

Why should chemicals stay in original containers with the manufacturer’s label?

131 / 291

What must be followed when disposing of chemicals?

132 / 291

When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined?

133 / 291

What kind of container should shellfish be stored in?

134 / 291

Which guideline can prevent cross-contamination during storage?

135 / 291

How should food and supplies be stored to deny pests food and shelter?

136 / 291

Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers?

137 / 291

Food packaged on-site for retail sale must be labeled. If the food contains a Big Eight Allergen, it must be clearly identified on the label. What is the only exception to this rule?

138 / 291

What are some guidelines for off-site service?

139 / 291

Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized?

140 / 291

What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)?

141 / 291

Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

142 / 291

When a vendor notifies you that your operation has been affected by a Food Recall, how can the recalled food item be identified in your inventory?

143 / 291

What temperature must a cooler be kept at when it is used to thaw frozen food?

144 / 291

How can food and non-food items be protected from contamination during storage?

145 / 291

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?

146 / 291

What should be on the label of HOT TCS Food that is being held without temperature control?

147 / 291

How can chemical contamination happen in a food service operation?

148 / 291

To cool a large amount of food with an ice-water bath, what kind of containers can the hot food be transferred into that will spread out the food and cool it faster?

149 / 291

What are some guidelines for handling garbage that will help prevent pests?

150 / 291

When does a garbage container need to be available at a handwashing station?

151 / 291

What are some guidelines for the maintenance and storage of cleaning tools and supplies?

152 / 291

Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

153 / 291

What should service staff be able to tell guests about the menu items?

154 / 291

What is required in handwashing stations?

155 / 291

What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)?

156 / 291

Federal law requires identifying Big Eight Allergens on the labels of products that contain them. How should the allergen be clearly identified on the label?

157 / 291

Which are ServSafe guidelines for cold storage units?

158 / 291

When do garbage containers need to be covered?

159 / 291

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

160 / 291

The water pH must be 5 or less when preparing an Iodine sanitizer solution, or follow the manufacturer’s recommendation if different. What should the water pH be when preparing a quats sanitizer solution?

161 / 291

What utilities are required when serving food off-site?

162 / 291

To avoid cross-contact, what should recipes and ingredient labels be checked for?

163 / 291

First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing?

164 / 291

How should garbage containers be handled to prevent pests?

165 / 291

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?

166 / 291

How do food products that contain a major allergen express this on the label?

167 / 291

Where should food and supplies be stored to deny pests food and shelter?

168 / 291

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

169 / 291

Why should you avoid frequently opening the door of a cooler?

170 / 291

What information must be included on the label of food that is packaged on site for retail sale?

171 / 291

Staff may drink from a correctly covered container. How is a container covered correctly?

172 / 291

Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

173 / 291

A manufacturer may issue a recall notice when contamination is suspected or confirmed in a food product. What is another reason a manufacturer could issue a food recall?

174 / 291

What are some guidelines for preparing batters and breading?

175 / 291

What should be done in storage areas to deny pests food?

176 / 291

What tools and equipment should you provide for staff when receiving and inspecting deliveries?

177 / 291

What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service?

178 / 291

Rotate food to use the oldest inventory first (FIFO)?

179 / 291

In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met?

180 / 291

How should outdoor garbage containers be kept to deny pests food and shelter?

181 / 291

How can a large pot of soup or stew be cooled quickly before storage?

182 / 291

Which of these are ServSafe guidelines for cold storage temperatures? (cooler)

183 / 291

Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date?

184 / 291

If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label?

185 / 291

How can you ensure guests get clean plates and utensils each time they refill in a self-service area?

186 / 291

Which is a ServSafe guideline for using and storing chemicals?

187 / 291

When is it acceptable for staff to drink beverages near food or food contact surfaces?

188 / 291

Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label?

189 / 291

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

190 / 291

Which of these must be included on the label of food that is packaged on site for retail sale?

191 / 291

When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas?

192 / 291

How should the FIFO (First In, First Out) method of stock rotation be performed?

193 / 291

How should serving utensils be stored during service?

194 / 291

If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at?

195 / 291

During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations?

196 / 291

To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

197 / 291

What situation does NOT require labeling and date-marking TCS foods?

198 / 291

What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label?

199 / 291

What are some factors that affect the amount of time that it takes to cool food?

200 / 291

A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

201 / 291

When TCS food is held without temperature control, it must be labeled. What should be on the label of hot TCS food when it’s held without temperature control?

202 / 291

Where should the instructions to clean equipment be posted?

203 / 291

Which are acceptable sources of potable water for your operation?

204 / 291

How should glasses and cups be stored?

205 / 291

When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted?

206 / 291

Take-home containers can be refilled if they meet these conditions:

207 / 291

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

208 / 291

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

209 / 291

What are some ways to protect food and food contact surfaces from contamination by chemicals?

210 / 291

When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done?

211 / 291

What should be used to transfer ice from an ice machine to other containers?

212 / 291

Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources:

213 / 291

The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine, it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be?

214 / 291

When TCS food is held without temperature control, it must be labeled. What should be on the label of cold TCS food when it’s held without temperature control?

215 / 291

To avoid cross-contact, what should be done with food packaged on-site for retail sale?

216 / 291

What does dirty clothing need to be separated from when stored in the operation?

217 / 291

Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

218 / 291

What are some important things to consider when serving food off-site?

219 / 291

To prevent contamination, chemicals should be stored in their own designated location away from these areas:

• Food prep areas
• Food-storage areas
• Service areas

How can chemicals be kept separate from food and food-contact surfaces during storage?

220 / 291

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

221 / 291

When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

222 / 291

Which are guidelines for serving utensils?

223 / 291

Which guidelines should be followed when pooling eggs?

224 / 291

When can serving utensils be stored on a food-contact surface during service?

225 / 291

What is an essential tool that can be used to identify allergens in the products that you purchase?

226 / 291

What are the requirements for storage areas for cleaning tools and supplies?

227 / 291

What should be written on the shellstock identification tag once all the shellfish in the container have been used?

228 / 291

Why should flatware and utensils be stored with their handles up?

229 / 291

Food packaged in your operation and sold to guests to bring home must be labeled. When does this label need to include a list of ingredients in descending order by weight?

230 / 291

Bulk food offered in self-service areas must be labeled in a way that is easily seen by guests. What is an acceptable way to show the label?

231 / 291

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

232 / 291

Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them?

233 / 291

What should be avoided when prepping or storing produce?

234 / 291

How can you ensure that recalled food items are NOT used or returned to inventory by mistake?

235 / 291

What temperature does TCS food need to be stored at?

236 / 291

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

237 / 291

The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this?

238 / 291

Why should a storage area for cleaning tools and supplies have good lighting?

239 / 291

When receiving and inspecting a delivery of canned food, what should be done if the cans have any of these issues?

• Rusty cans
• Unlabeled cans
• Cans with leaks or holes
• Swollen or bulging cans
• Dented cans

240 / 291

Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling?

241 / 291

A disclosure informs guests that the food is served raw or undercooked and can be put next to the item on the menu. What’s another way to note a disclosure on your menu?

242 / 291

Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back?

243 / 291

Which are guidelines for handling garbage?

244 / 291

When the name of a food product doesn’t include an allergen that it contains, the allergen must be clearly identified on the label. How can this be done?

245 / 291

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?

246 / 291

What are some guidelines for dry storage areas?

247 / 291

According to ServSafe, what area in your operation should have these features?

• Good lighting
• Wall hooks
• A utility sink
• A floor drain

248 / 291

How should chemicals be separated from food and food-contact surfaces in storage?

249 / 291

Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here:

• The menu
• Brochures
• Table-tents
• Signs

What is the recommended way of putting it on the menu?

250 / 291

According to the rules for retail sale, what must be on the label of food packaged on-site and sold to customers to take home?

251 / 291

What does food need to be labeled with when it’s transferred into a different container?

252 / 291

The labels on bulk food bins in self-service areas must be in clearly visible. How does ServSafe suggest doing this?

253 / 291

Which of these are ServSafe guidelines for ice?

254 / 291

Under what condition is a label NOT required for bulk unpackaged food in a self-service area?

255 / 291

Why should chemicals never be stored above food or food-contact surfaces?

256 / 291

What method of storage rotation is described in these steps?

• Identify the use-by or expiration date on the label
• Shelf food with earlier dates in front of food with later dates
• Use the food stored in front before the food behind it
• Throw out food past its use-by or expiration date

257 / 291

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

258 / 291

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

259 / 291

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

260 / 291

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

261 / 291

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

262 / 291

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?

263 / 291

Small containers of food in an ice-water bath cool faster and more evenly when stirred. What can be used to stir the food to cool it even more quickly?

264 / 291

What code date indicates the last day a product can be eaten for the best flavor or quality?

265 / 291

What must be on the label if food is sent off-site for service?

266 / 291

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

267 / 291

How should outdoor garbage containers be stored to prevent pests and contamination?

268 / 291

How can using the FIFO system to rotate products in storage help control pests?

269 / 291

According to ServSafe, what kind of water sources are included in this list?

• Approved public water mains
• Private water sources that are regularly tested and maintained
• Closed, portable water containers
• Water transport vehicles

270 / 291

Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones?

271 / 291

What kind of containers should recyclables be stored in to deny pests food and shelter?

272 / 291

What are the storage guidelines to prevent cross-contamination for containers?

273 / 291

Which of these are guidelines for what indoor garbage containers “should be”?

274 / 291

When does food need to be labeled with this information?

• The amount of the food
• Chemical preservatives
• List of major food allergens
• The name or a description of the food
• The name and location of the business
• List of ingredients in order by weight
• List of artificial colors and flavors

275 / 291

What items may be re-served?

276 / 291

Where should outdoor garbage containers kept?

277 / 291

What will prevent good airflow in cold storage units and should be avoided?

278 / 291

A sanitizing solution must be at the correct temperature to be effective. How can you know the temperature requirements for the sanitizers used in your operation?

279 / 291

When is it NOT necessary to label stored food that will be used on-site?

280 / 291

How can you reduce the size of a large amount of food so that it will cool faster?

281 / 291

If you suspect a food item may have been the source of a foodborne illness, what should you do with it?

282 / 291

According to Federal law, what kind of ingredients must be clearly identified on a product’s label?

283 / 291

When performing off-site service, what should the on-site staff put on the food label for the off-site staff?

284 / 291

What situation does NOT require food to be labeled or date marked?

285 / 291

What should be identified on the label of food packaged on-site for retail sale?

286 / 291

How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?

• Zinc
• Pewter
• Copper
• Painted pottery

287 / 291

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

288 / 291

Which of the following can lead to a pest infestation?

289 / 291

Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours?

290 / 291

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

291 / 291

How does the storage container affect how quickly food will cool?

Your score is

LinkedIn Facebook Twitter

Try another practice test

Special Handling

by
/169
0 votes, 0 avg
1

Special Handling

1 / 169

When should frozen fish in reduced-oxygen packaging (ROP) be thawed?

2 / 169

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

3 / 169

Which of these foods do pathogens grow well in?

4 / 169

Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers?

5 / 169

What does ServSafe call food that requires time and temperature control for safety?

6 / 169

Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours?

7 / 169

When is food from plants (fruits, vegetables) considered a TCS food?

8 / 169

What can produce be washed or treated with to control pathogens?

9 / 169

What are some situations that require corrective action to throw out the food?

10 / 169

Which guidelines should be followed when pooling eggs?

11 / 169

How can time and temperature be controlled?

12 / 169

TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

13 / 169

When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging?

14 / 169

Bakery foods, sugar, spices, and seasonings are all examples of what kind of food?

15 / 169

Which statement is true about TCS food?

16 / 169

Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins?

17 / 169

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

18 / 169

What are the temperature requirements for the delivery of hot TCS food?

19 / 169

Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package?

20 / 169

What containers should never be used to scoop, store, or carry ice?

21 / 169

A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem?

22 / 169

TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

23 / 169

What should be done immediately after pooling eggs?

24 / 169

What kind of water should be used for making ice?

25 / 169

How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package?

26 / 169

When holding cold TCS food without temperature control, what temperature must the food stay under for the entire six-hour time limit?

27 / 169

What happens when TCS food remains between 41°F and 135°F for too long?

28 / 169

What is it called when eggs are cracked open and combined in a container?

29 / 169

What kind of food can easily become unsafe?

30 / 169

Which foods have a level of acidity that is ideal for the growth of bacteria?

31 / 169

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

32 / 169

What kind of food has a higher risk for contamination than other food?

33 / 169

How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized?

34 / 169

State and local regulatory authorities make the regulations that these establishments must follow:

• Restaurants
• Food retailers
• Vending operators
• Schools and daycare centers
• Hospitals and assisted living centers

What additional responsibilities do state and local regulatory authorities have for these establishments?

35 / 169

Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food?

36 / 169

Which of these are TCS foods?

37 / 169

When should you avoid serving produce that was treated with sulfites?

38 / 169

Which is a consumer advisory?

39 / 169

When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature?

40 / 169

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

41 / 169

What risks do vending operators need to protect their food from during transport, delivery, and service?

42 / 169

What is food called that can be eaten without further preparation, washing, or cooking?

43 / 169

According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs?

44 / 169

How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out?

45 / 169

What type of food do pathogens grow well in?

46 / 169

When is it NOT acceptable to hold or display TCS food without temperature control?

47 / 169

When pooling eggs, what must be done between batches?

48 / 169

Which kind of food can easily become unsafe if not handled carefully?

49 / 169

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

50 / 169

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

51 / 169

What chemicals are sometimes used to treat produce?

52 / 169

What are some guidelines for vending machine operation?

53 / 169

The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow?

54 / 169

Handling produce (fruits, vegetables, leafy greens) requires special care. What are the most important things to remember when preparing or storing produce?

55 / 169

What food packaging method are these examples of?

• Vacuum-packed
• Sous vide food
• Modified Atmosphere Packaging (MAP)

56 / 169

Some jurisdictions allow holding TCS food without temperature control if the time is limited. The limits are four hours for hot food and six hours for cold food. What must be done with this food before the time limit is up?

57 / 169

What will happen if produce touches a surface after raw meat, seafood, or poultry?

58 / 169

What temperature does TCS food need to be held at when offered from a vending machine?

59 / 169

Which of these are TCS foods?

60 / 169

What kind of container should a vending machine dispense TCS food in?

61 / 169

Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

62 / 169

Which bacteria is a risk to food in reduced oxygen packaging (ROP)?

63 / 169

What situation does NOT require labeling and date-marking TCS foods?

64 / 169

How can a large pot of soup or stew be cooled quickly before storage?

65 / 169

When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)?

66 / 169

Which is true about ready-to-eat (RTE) food?

67 / 169

If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

68 / 169

Which guideline is true for ice?

69 / 169

What is the correct internal temperature for holding TCS food?

70 / 169

When can an operation handle pooled eggs?

71 / 169

Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria?

72 / 169

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

73 / 169

The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different?

74 / 169

What kind of notice must be shown when a menu offers raw or undercooked TCS food items?

75 / 169

Why is it unsafe to scoop ice with a glass?

76 / 169

When TCS food is held without temperature control, it must be labeled. What should be on the label of cold TCS food when it’s held without temperature control?

77 / 169

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

78 / 169

What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism?

79 / 169

Produce must be washed thoroughly under running water before what?

80 / 169

What food handling mistake is responsible for the most foodborne illnesses?

81 / 169

What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)?

82 / 169

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

83 / 169

To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food?

84 / 169

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

85 / 169

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

86 / 169

What kind of food needs time and temperature control for safety?

87 / 169

What type of food needs time and temperature control to limit pathogen growth?

88 / 169

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

89 / 169

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

90 / 169

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?

91 / 169

What should be on the label of HOT TCS Food that is being held without temperature control?

92 / 169

Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date?

93 / 169

What is the biggest threat to food that is ready to be served?

94 / 169

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

95 / 169

What food needs careful handling to prevent contamination?

96 / 169

When done correctly, how long can cold TCS food be held without temperature control?

97 / 169

Which is an example off-site service?

98 / 169

Which statements are true about washing produce?

99 / 169

How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food?

100 / 169

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

101 / 169

What are pooled eggs?

102 / 169

What is Vacuum Packaging?

103 / 169

What kind of produce should NOT be offered if your operation primarily serves high-risk populations?

104 / 169

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?

105 / 169

If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label?

106 / 169

When should you use pasteurized shell eggs or egg products?

107 / 169

Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved?

108 / 169

Which is an example of Reduced Oxygen Packaging (ROP)?

109 / 169

How should fresh fruit with edible peels be prepared before being placed in a vending machine?

110 / 169

What are the temperature requirements for the delivery of most cold TCS foods?

111 / 169

How should leafy greens like lettuce and spinach be washed

112 / 169

Which statements are true about the bacteria clostridium botulinum?

113 / 169

What situation requires using pasteurized shell eggs for pooling?

114 / 169

What should be done with leftover ice that was used to keep food or beverages cold?

115 / 169

Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

116 / 169

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

117 / 169

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

118 / 169

Parasites are often linked with these foods:

• Seafood
• Wild game
• Contaminated Produce

How can produce (fruits, vegetables) get contaminated with parasites?

119 / 169

What does ServSafe call food that can be eaten without further preparation, washing, or cooking?

120 / 169

When can serving utensils be stored on a food-contact surface during service?

121 / 169

Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice?

122 / 169

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

123 / 169

When TCS food is held without temperature control, it must be labeled. What should be on the label of hot TCS food when it’s held without temperature control?

124 / 169

What temperature does TCS food need to be stored at?

125 / 169

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

126 / 169

Where should ice scoops be stored?

127 / 169

What are some examples of foods with a pH that is ideal for bacterial growth?

128 / 169

When is it NOT acceptable for produce to be treated with sulfites?

129 / 169

Which is a TCS food?

130 / 169

Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

131 / 169

How should food handlers avoid bare-hand contact with ready-to-eat food?

132 / 169

These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower.

• Live shellfish
• Shucked shellfish
• Shell eggs
• Milk

Which must be cooled from 45°F to 41°F within four hours?

133 / 169

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

134 / 169

After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower?

135 / 169

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?

136 / 169

How can cross-contamination be avoided when handling produce?

137 / 169

Which of these foods do pathogens grow well in?

138 / 169

What type of food must be stored separately from raw meat, poultry, and seafood?

139 / 169

What is the correct air temperature for cold storage units?

140 / 169

What should be used to transfer ice from an ice machine to other containers?

141 / 169

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

142 / 169

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?

143 / 169

Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins?

144 / 169

What are some guidelines for thawing frozen TCS food in a microwave?

145 / 169

Which of these are ServSafe guidelines for ice?

146 / 169

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

147 / 169

Serving food at a different location than where it was prepared or cooked is called off-site service. Which is an example of this?

148 / 169

Which is true when using leftover TCS food?

149 / 169

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

150 / 169

What situation is it acceptable to handle ready-to-eat food with bare hands?

151 / 169

What should customers be advised about when they order a TCS food item that is served raw or undercooked?

152 / 169

Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct?

153 / 169

Which statements are true about TCS food?

154 / 169

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

155 / 169

How can time-temperature abuse be avoided?

156 / 169

What establishments are regulated and inspected by local regulatory authorities?

157 / 169

What should be avoided when prepping or storing produce?

158 / 169

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

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

159 / 169

Sometimes, ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose?

160 / 169

Why must TCS food be cooled to 41°F or lower within six hours of cooking?

161 / 169

Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last?

162 / 169

What is significant about the TCS foods on this list?

• Unpasteurized eggs
• Unpasteurized milk or juice
• Raw seed sprouts
• Raw or undercooked meat, seafood, or poultry

163 / 169

Which foods can bacteria can grow in?

164 / 169

Why do salads containing these previously cooked TCS foods need to be handled with special care?

• Leftover eggs
• Leftover tuna
• Leftover pasta
• Leftover chicken
• Leftover potatoes

165 / 169

When done correctly, how long can hot TCS food be held without temperature control?

166 / 169

Which statement is true about Modified Atmosphere Packaging (MAP)?

167 / 169

What should NOT be used to transfer ice from the ice machine?

168 / 169

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

169 / 169

Which of these are TCS foods?

Your score is

LinkedIn Facebook Twitter

Try another practice test

Serving Food

by
/102
0 votes, 0 avg
2

Serving Food

1 / 102

Have at least one staff member on every shift that has been trained to take allergen special orders from guests with food allergies. What should this staff member be able to do?

2 / 102

What should service staff do when picking up an Allergen Special Order from the kitchen?

3 / 102

What part of a dish should be held to avoid touching its food contact areas?

4 / 102

What utilities must be available for staff when performing off-site service?

5 / 102

When is it acceptable to preset tables without wrapping or covering the tableware?

6 / 102

When are food containers required to have these features?

• insulated
• leak proof
• spill-proof
• mixproof
• Approved for food service

7 / 102

Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers?

8 / 102

In which situation is it acceptable to offer raw, unpackaged meat, poultry, or seafood for self-service?

9 / 102

What is an example of an unopened, prepackaged food item that may be re-served to another guest if it’s still in good condition?

10 / 102

Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling?

11 / 102

How should flatware be held to avoid touching the food contact areas?

12 / 102

What are some guidelines for food containers when serving off-site?

13 / 102

Why is it important to train your service staff to avoid cross-contamination?

14 / 102

In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met?

15 / 102

Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it?

16 / 102

What risks do vending operators need to protect their food from during transport, delivery, and service?

17 / 102

Why should food covers be used in self-service areas?

18 / 102

What menu items should service staff suggest to a guest with food allergies?

19 / 102

Which of these conditions are required to refill a take-home beverage container?

20 / 102

What can be used to serve food without touching it with bare hands?

21 / 102

When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service?

22 / 102

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

23 / 102

How should flatware be stored so people grab them by their handles and NOT their food-contact areas?

24 / 102

What temperature does the hot food in a self-service area need to be held?

25 / 102

Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back?

26 / 102

What kind of food does NOT need to be protected from contamination in a self-service area as other foods do?

27 / 102

When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table?

28 / 102

Which is true about mobile unit or a temporary establishment?

29 / 102

What situation does NOT require labeling and date-marking TCS foods?

30 / 102

Are service staff required to tell a guest with allergies what the secret ingredient is in a house specialty?

31 / 102

When re-serving food, do NOT do the following:

32 / 102

How can multiple glasses be carried without touching their food contact areas?

33 / 102

What food safety risk is increased during off-site service?

34 / 102

How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?

35 / 102

What kind of container should a vending machine dispense TCS food in?

36 / 102

What part of a glass should be held to avoid touching its food contact areas?

37 / 102

What are the conditions for re-serving condiments or prepackaged foods?

38 / 102

Why do service staff need to clearly mark an order for a guest who has a food allergy?

39 / 102

Serving food at a different location than where it was prepared or cooked is called off-site service. Which is an example of this?

40 / 102

When is it acceptable to re-serve condiments to another guest?

41 / 102

What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service?

42 / 102

What are some requirements for preset tableware?

43 / 102

How should a take-home beverage container be refilled to prevent contamination?

44 / 102

What items may be re-served?

45 / 102

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served?

46 / 102

Which are guidelines for serving utensils?

47 / 102

How can staff avoid contaminating food during service?

48 / 102

Under what condition is a label NOT required for bulk unpackaged food in a self-service area?

49 / 102

What temperature does TCS food need to be held at when offered from a vending machine?

50 / 102

What is an insulated food container?

51 / 102

What menu items should be suggested to guests with food allergies?

52 / 102

How can you ensure guests get clean plates and utensils each time they refill in a self-service area?

53 / 102

What should be done with opened but unused portions of condiments that have been served to guests?

54 / 102

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?

55 / 102

Which of your staff should know how to serve food in ways that keep it safe?

56 / 102

How can food be protected from contamination in self-service areas?

57 / 102

What are the utility requirements for off-site service?

58 / 102

Which is a guideline for off-site service?

59 / 102

What is a take-home container?

60 / 102

Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest?

61 / 102

How should fresh fruit with edible peels be prepared before being placed in a vending machine?

62 / 102

What must be on the label if food is sent off-site for service?

63 / 102

Temperature control may NOT be necessary for holding food in what situation?

64 / 102

What should be done with served but unused plate garnishess like fruit or pickles after the guests have left?

65 / 102

What are some guidelines for vending machine operation?

66 / 102

Bulk food offered in self-service areas must be labeled in a way that is easily seen by guests. What is an acceptable way to show the label?

67 / 102

What temperature does the cold food in a self-service area need to be held?

68 / 102

Who must know how to avoid serving food containing allergens to people with food allergies?

69 / 102

How can contamination be prevented if the dining tables in your operation are preset before the guests are seated?

70 / 102

When performing off-site service, what should the on-site staff put on the food label for the off-site staff?

71 / 102

What are some important things to consider when serving food off-site?

72 / 102

Your operation should always have at least one member of staff available who can describe each menu item to a guest upon request. What kind of information should this staff person be prepared to describe?

73 / 102

What should service staff make sure doesn’t touch the plate of a guest with allergies?

74 / 102

What should be done with any unused plate garnishes (like parsley or pickles) after they have been served to guests?

75 / 102

Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways:

• Taking an Allergen Special Order
• Identifying the Allergen Special Order
• Avoiding cross-contact
• Delivering food separately

How many employees should be trained and available for this?

76 / 102

What utilities are required when serving food off-site?

77 / 102

What are some guidelines for storing serving utensils during use?

78 / 102

Which food items can be displayed in a self-service area without packaging, sneeze guards, or a display case to protect them from contamination?

79 / 102

Take-home containers can be refilled if they meet these conditions:

80 / 102

Tableware (silverware) must be wrapped or covered unless what requirements are met?

81 / 102

Which is an example off-site service?

82 / 102

Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them?

83 / 102

How can you make sure that condiments are kept safe from contamination?

84 / 102

Which staff should have training that includes the rules about re-serving food?

85 / 102

What should be done with the food that a guest returns?

86 / 102

If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled?

87 / 102

If your operation does NOT wrap or cover table settings, what should be done with the unused and extra settings?

88 / 102

Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date?

89 / 102

What are some guidelines for re-serving food?

90 / 102

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

91 / 102

Which statements is true about bulk food?

92 / 102

How can cross-contamination be avoided in self-service areas?

93 / 102

What are some guidelines for off-site service?

94 / 102

What information should be on the label of food that will be delivered off-site for service?

95 / 102

What is the only kind of take-home container that can be refilled for a guest?

96 / 102

Make specific members of your service staff responsible for answering questions about the menu for a guest with food allergies.

• Describe Dishes
• Identify Ingredients
• Suggest Items

How many employees trained for this should be available on each shift?

97 / 102

Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this?

98 / 102

What kind of containers or equipment should food be held in once transported to the off-site service location?

99 / 102

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

100 / 102

Which guidelines should be followed for off-site service?

101 / 102

Why do guests need a clean plate and utensils each time they refill in a self-service area?

102 / 102

Which food safety programs can be the foundation of your operations food safety management system?

Your score is

LinkedIn Facebook Twitter

Try another practice test

Food Service Sanitation

by
/312
0 votes, 0 avg
0

Food Service Sanitation

1 / 312

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

2 / 312

Which is true about Infrared (laser) Thermometers?

3 / 312

What kind of surface should outdoor garbage containers be stored on?

4 / 312

A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution?

5 / 312

When cleaning and sanitizing dishware, the first step is to remove the leftover food and scraps from the surfaces. What is the correct cleaning tool to use for this?

6 / 312

Which of these are ways that viruses be transferred?

7 / 312

How should outdoor garbage containers be kept to deny pests food and shelter?

8 / 312

What utilities must be available for staff when performing off-site service?

9 / 312

According to ServSafe, what must meet these requirements?

• Stable
• Non-corrosive
• Safe

10 / 312

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

11 / 312

What are some ways that a food handler could cause a foodborne illness outbreak?

12 / 312

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

13 / 312

Which government agencies regulate chemical sanitizers?

14 / 312

What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner?

15 / 312

How should garbage containers be cleaned?

16 / 312

What temperature do dish machines need to reach to sanitize items?

17 / 312

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

18 / 312

Which describes cross-contamination?

19 / 312

Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests?

20 / 312

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

21 / 312

Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered?

22 / 312

What is the most important thing to consider when storing cleaning tools?

23 / 312

How can dishwashing machines sanitize items?

24 / 312

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

25 / 312

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

26 / 312

What are some examples of food contact surfaces that must be cleaned and sanitized after each use?

27 / 312

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?

28 / 312

What situation requires utensils to be cleaned and sanitized every four hours?