Equipment and Utensils

/124
0 votes, 0 avg
0

Equipment and Utensils

1 / 124

Depending on the illness and symptoms, what should you do if a food handler is sick?

2 / 124

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

3 / 124

What is the correct air temperature for cold storage units?

4 / 124

Staff should NOT eat, drink, smoke, or chew gum or tobacco while prepping or serving food. What areas of the operation should these activities be banned?

5 / 124

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

6 / 124

What are some requirements for preset tableware?

7 / 124

What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses?

8 / 124

According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe?

• Unplug the unit
• Take off the unit’s removable parts
• Wash, rinse, and sanitize the parts separately from the unit
• Scrape the unit’s surfaces to remove food and debris
• Wash the surfaces of the unit
• Rinse the surfaces of the unit
• Sanitize the surfaces of the unit
• Allow the surfaces of the unit to air-dry
• Reassemble the unit

9 / 124

What color does ServSafe designate for cutting boards and utensils that will be used for produce?

10 / 124

It’s best when countertop equipment stands on legs that keep it at least four inches above the counter. How should the equipment be installed if it doesn’t have legs?

11 / 124

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?

12 / 124

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?

13 / 124

Which guideline must be followed when serving food with utensils?

14 / 124

Which is an actual guideline for installing stationary equipment?

15 / 124

When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces?

16 / 124

Why do guests need a clean plate and utensils each time they refill in a self-service area?

17 / 124

How can you ensure that allergens do NOT touch anything used for guests with food allergies, including food, beverages, utensils, equipment, and gloves?

18 / 124

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?

19 / 124

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

20 / 124

What should be done with utensils after each serving task?

21 / 124

Where should the instructions to clean equipment be posted?

22 / 124

How should serving utensils be stored during service?

23 / 124

What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken?

24 / 124

How can chemical contamination occur?

25 / 124

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

26 / 124

According to NSF/ANSI, what must have the following features if it will have contact with food?

• Smooth
• Nonabsorbent
• Corrosion-resistant

27 / 124

Temperature control may NOT be necessary for holding food in what situation?

28 / 124

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

29 / 124

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?

30 / 124

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

31 / 124

When should you restrict a food handler from working with exposed food, utensils, or equipment?

32 / 124

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

33 / 124

Use the correct tool to wash stationary equipment, like a cloth towel, nylon brush, or pad. What kind of cleaner should be used to prepare the cleaning solution?

34 / 124

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?

35 / 124

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

36 / 124

What do some operations use a separate set of cooking utensils for?

37 / 124

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

38 / 124

Which is true about the National Sanitation Foundation (NSF)?

39 / 124

Once you have installed equipment, ensure it is maintained regularly.

40 / 124

When serving multiple food items, what should each food item have of its own?

41 / 124

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

42 / 124

Tableware (silverware) must be wrapped or covered unless what requirements are met?

43 / 124

What situation requires utensils to be cleaned and sanitized every four hours?

44 / 124

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

45 / 124

Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this?

46 / 124

According to ServSafe, food equipment should be easy to clean, durable, and damage-resistant. What are the standards for food equipment according to NSF/ANSI?

47 / 124

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?

48 / 124

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them?

49 / 124

What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

50 / 124

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

51 / 124

The trays and carts used to carry clean tableware and utensils should be checked daily for cleanliness. How often should they be cleaned and sanitized?

52 / 124

Install stationary equipment in a way that makes it easy to clean and easy to clean around. What else should be considered when installing stationary equipment?

53 / 124

If the food handler has a sore throat with a fever?

54 / 124

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

55 / 124

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

56 / 124

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

57 / 124

Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?

58 / 124

What can move quickly in your operation, spreading from contaminated food or unwashed hands to prep areas, equipment, utensils, and other food?

59 / 124

After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it?

60 / 124

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

61 / 124

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

62 / 124

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

63 / 124

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

64 / 124

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

65 / 124

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

66 / 124

What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?

67 / 124

What temperature does TCS food need to be stored at?

68 / 124

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?

69 / 124

When a cloth is being used to wiping up food spills, what else can it be used for?

70 / 124

What kind of equipment is designed for cleaning and sanitizing solutions to be pumped through it?

71 / 124

It’s best when floor-mounted stationary equipment stands on legs that keep it at least six inches above the floor. How should the equipment be installed if it doesn’t have legs?

72 / 124

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

73 / 124

What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery?

74 / 124

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

75 / 124

What organization is NSF accredited by?

76 / 124

Why should you make sure that the test kits for checking the concentration of sanitizer solutions are always available and accessible for staff?

77 / 124

What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use?

78 / 124

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

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

79 / 124

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

80 / 124

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

81 / 124

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

82 / 124

What are the NSF international standards for foodservice equipment?

83 / 124

How can cross-contact be avoided?

84 / 124

How are items cleaned and sanitized in most operations?

85 / 124

Where should the correct settings for the dishwasher be posted?

86 / 124

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

87 / 124

When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?

88 / 124

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

89 / 124

Besides following ServSafe’s guidelines, how can you ensure your dishwasher is operated correctly and kept it in good repair?

90 / 124

Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen?

91 / 124

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

92 / 124

When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?

93 / 124

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

94 / 124

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

95 / 124

What should be done with all work surfaces, equipment, and utensils before and after each task?

96 / 124

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

97 / 124

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

• Zinc
• Pewter
• Copper
• Painted pottery

98 / 124

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

99 / 124

Which is true about restricting a food handler?

100 / 124

Which of these are guidelines for operating a dishmachine?

101 / 124

According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards?

102 / 124

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

103 / 124

What items can be sanitized by soaking them in a chemical sanitizing solution or running them through a high-temperature dishwashing machine?

104 / 124

What are some guidelines for cleaning and sanitized utensils?

105 / 124

Why should you avoid overloading coolers or freezers?

106 / 124

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?

107 / 124

What is required for equipment and utensils that are used to handle food?

108 / 124

What are some guidelines for storing serving utensils during use?

109 / 124

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

110 / 124

What color does ServSafe designate for cutting boards and utensils that will be used for raw meat?

111 / 124

What can be used to handle ready to eat food without wearing gloves?

112 / 124

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

113 / 124

What type of container allows food to cool faster?

114 / 124

How can chemical contamination happen in a food service operation?

115 / 124

What should be able to measure the following?

• Water pressure
• Water temperature
• Detergent concentration
• Sanitizer concentration

116 / 124

Where should a dishmachine be installed?

117 / 124

Which is true about a booster heater?

118 / 124

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

119 / 124

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

120 / 124

According to ServSafe, what must have the following features if it will have contact with food?

• Durable
• Easy to clean
• Damage-resistant

121 / 124

How should stationary equipment be installed?

122 / 124

What should dishwashers have the ability to measure?

123 / 124

What can NOT touch the food and beverages for a guest with food allergies or the utensils, equipment, and gloves used to prepare their order?

124 / 124

Which are guidelines for serving utensils?