Labels and Date Marks May 10, 2024 by Brian Klein /90 0 votes, 0 avg 0 Labels and Date Marks 1 / 90 What example demonstrates the importance of labeling food? Illness may result if unlabeled chemicals are mistaken for food that looks the same Allergic reactions may result when food is prepped with an unlabeled food allergen Neither Both Wrong! Thats right! 2 / 90 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? Bacteria can still grow enough to cause illness Some types of bacteria can grow in cold temperatures Neither Both Wrong! Thats right! Some bacteria, like Listeria, can grow in cold temperatures. This is why food in cold storage must be date marked and thrown out after seven days. 3 / 90 What is an essential tool that can be used to identify allergens in the products that you purchase? Food labels Shellstock ID Tags Neither Both Wrong! Thats right! 4 / 90 Under what condition is a label NOT required for bulk unpackaged food in a self-service area? The operation is regulated The jurisdiction allows it Neither Both Wrong! Thats right! 5 / 90 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? Label food so handlers do NOT use the product Store food away from other food and equipment Neither Both Wrong! Thats right! 6 / 90 What situations require food to be labeled or date marked? Food that’s NOT in its original container (common name of the food) RTE food prepared in the operation and stored over 24 hours (date marked) Food packaged in the operation and sold to guests to take home (specific information) All are correct Wrong! Thats right! 7 / 90 What should be on the label of HOT TCS Food that is being held without temperature control? Label the food with the time that it must be thrown out Label the food with the time it was removed from the hot holding Neither Both Wrong! Thats right! Both of these times must be on the label. Hot TCS food must be thrown out four hours after it was removed from hot holding. 8 / 90 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. Bulk foods like bakery products Food pre-portioned for customers Neither Both Wrong! Thats right! 9 / 90 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? Display the labeling information on a card or sign Display the original manufacturer’s label Neither Both Wrong! Thats right! 10 / 90 What code date indicates how long a product should be offered for sale? The sell-by date The best-by date Neither Both Wrong! Thats right! The sell-by date indicates how long a product should be offered for sale. The best-by date indicates the last day a product can be eaten for the best flavor or quality. 11 / 90 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? The food is suspected of causing illness and is being saved for investigators The manufacturer has recalled the food, with instructions to return it to the vendor Neither Both Wrong! Thats right! 12 / 90 How can staff make stock rotation easier during storage when receiving and inspecting a delivery? By labeling the food items with the date it was received By storing the newer food items behind the older ones Neither Both Wrong! Thats right! 13 / 90 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? The manufacturer’s ID Date and time of manufacture It’s Use-by Date All are correct Wrong! Thats right! 14 / 90 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? Quantity of food Include common name Artificial colors and flavors Source of major food allergens Ingredients in descending order of weight Name and place of business for the manufacturer, packer, or distributor All are correct Wrong! Thats right! 15 / 90 Why should chemicals stay in original containers with the manufacturer’s label? So the chemical will be used for its intended purpose So the manufacturer’s directions can be followed Neither Both Wrong! Thats right! The manufacturer’s label should be intact and readable. The original containers help staff recognize each chemical. 16 / 90 The labels on bulk food bins in self-service areas must be in clearly visible. How does ServSafe suggest doing this? Attach a card to the bin with the required information Post a sign with the required information next to the bin The original label may be crafted into a sign or card All are correct Wrong! Thats right! 17 / 90 What should be written on the shellstock identification tag once all the shellfish in the container have been used? The date that the last shellfish was used Do NOT use, and do NOT discard Neither Both Wrong! Thats right! 18 / 90 What must be on the label if food is sent off-site for service? When the food must be served, sold, or thrown out Name of the food Service instructions Reheating and service instructions All are correct Wrong! Thats right! 19 / 90 When is it NOT necessary to label stored food that will be used on-site? When the food will NOT be mistaken for something else When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! 20 / 90 What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)? When the fish should be thawed When to remove it from the package Neither Both Wrong! Thats right! 21 / 90 To avoid cross-contact, what should recipes and ingredient labels be checked for? The Big Eight Food Allergens Manufacturer’s recommendations Neither Both Wrong! Thats right! 22 / 90 What should be included on the label of food that will be used on-site? The name of the food or a description The date the food was prepared When it must be served, sold, or thrown out All are correct Wrong! Thats right! 23 / 90 Why do many operations use the First-In-First-Out (FIFO) method of stock rotation? To identify products near their end dates To reduce waste and ensure quality Neither Both Wrong! Thats right! The FIFO method maintains a shelving arrangement so that older products are used first and newer products are used later. This is done by stocking new products behind the older ones. 24 / 90 Which of these must be included on the label of food that is packaged on site for retail sale? What the food is commonly called or a descriptive statement The quantity or amount of the food The name and location of your operation A list of any artificial colors, artificial flavors, or chemical preservatives in the food A list of ingredients and sub-ingredients in descending order by weight Any major food allergens contained in the food All are correct Wrong! Thats right! These labeling guidelines do NOT include a guests takeout food order, or a guests boxed leftovers. 25 / 90 The acronym FIFO means First In, First Out. Which statement is true about the FIFO method? A method of stock rotation that reduces waste and ensures quality Items with earlier dates are shelved in front of items with later dates Neither Both Wrong! Thats right! 26 / 90 When performing off-site service, what should the on-site staff put on the food label for the off-site staff? The use-by date and time Reheating and service instructions Neither Both Wrong! Thats right! 27 / 90 What should service staff be able to tell guests about the menu items? If a secret ingredient contains allergens Which menu items contain allergens Neither Both Wrong! Thats right! 28 / 90 What must be followed when disposing of chemicals? The manufacturer’s directions Local regulatory requirements Neither Both Wrong! Thats right! 29 / 90 What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner? The cleaner may be hazardous The cleaner may NOT be effective Neither Both Wrong! Thats right! 30 / 90 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? The name of the food includes the name of the allergen When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! For example, the label on a product named, “Savory Peanut Butter,” would NOT need to indicate that it contains the allergen peanuts. But if the same product was named, “Savory Butter Spread,” the label would need to indicate that it contains peanuts. 31 / 90 Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin? The count starts on the day the food is prepared The count begins on the day a sealed container was opened Neither Both Wrong! Thats right! 32 / 90 Bulk unpackaged food doesn’t need to be labelled (bakery products, unpackaged food portioned for customers) if it meets these requirements: The product is making no health or nutrition claims Any other labeling requirements for the jurisdiction are also met The food was prepared in an operation that is regulated and inspected The food is prepared on-site or at another location owned by the same person All are correct Wrong! Thats right! 33 / 90 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? Base it on the earliest use-by date of every food item involved The count starts on the day the food is prepared Neither Both Wrong! Thats right! 34 / 90 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? Six hours later, at 6:00 PM Four hours later, at 4:00 PM Neither Both Wrong! Thats right! 35 / 90 What should be identified on the label of food packaged on-site for retail sale? Big Eight Food Allergens Any additional labeling requirements Neither Both Wrong! Thats right! 36 / 90 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Identify Big Eight Allergens Label it properly Neither Both Wrong! Thats right! 37 / 90 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? Identify the allergen in a "contains" statement Identify the allergen in parenthesis after the ingredient Neither Both Wrong! Thats right! Allergens do NOT need to be identified on the label if they are already included in the common name of the food. For example, a jar of peanut butter does NOT need to declare that it contains peanuts. 38 / 90 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? The day that an original container was opened The date the food was prepared Neither Both Wrong! Thats right! 39 / 90 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? On the serving utensils handle On a sign next to the food Neither Both Wrong! Thats right! 40 / 90 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? The time it must be thrown out A disclosure statement Neither Both Wrong! Thats right! 41 / 90 What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label? Federal law Local regulatory authorities Neither Both Wrong! Thats right! 42 / 90 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? On the menu next to the item In a footnote at the bottom of the menu Neither Both Wrong! Thats right! 43 / 90 When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done? Make a sign, card, or label to post on the food container or next to it Reuse the original label from the supplier to post on or near the food Neither Both Wrong! Thats right! 44 / 90 How do food products that contain a major allergen express this on the label? It’s included as part of the common name of the food It’s shown in a contains statement It’s shown in parenthesis after the ingredient All are correct Wrong! Thats right! 45 / 90 How should chemicals be thrown out? According to the manufacturer’s directions According to your local regulatory requirements Neither Both Wrong! Thats right! 46 / 90 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? With a Maximum Registering Thermometer (MRT) By reading the manufacturer’s instructions Neither Both Wrong! Thats right! 47 / 90 Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling? A guest’s leftovers are packaged to take home A guests take-out order Neither Both Wrong! Thats right! 48 / 90 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? Put the disclosure statement in a footnote at the bottom of the menu Bring attention to the footnote by putting an asterisk next to the food Neither Both Wrong! Thats right! 49 / 90 What are the requirements for removing Shellfish Identification Tags from their containers? Do NOT remove the shell stock tag from the container until the last shellfish has been used Write the date on the shell stock tag, then keep the tag on file for 90 days from that date Neither Both Wrong! Thats right! 50 / 90 What does food need to be labeled with when it’s transferred into a different container? The common name of the food A specific description of the food Neither Both Wrong! Thats right! 51 / 90 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 Recondition the cans Reject the cans Neither Both Wrong! Thats right! If a can is dusty or dirty it may be reconditioned be cleaning it. But cans with these problems can NOT be reconditioned and must be rejected. 52 / 90 When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)? Store the suspected product in a secure location separate from other food Label the suspected product, "Do NOT use/Do NOT discard" Neither Both Wrong! Thats right! 53 / 90 How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out? 24 hours Seven days Neither Both Wrong! Thats right! 54 / 90 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? Set the suspected product aside, keeping it separate from other food Label it "do NOT use/do NOT discard," and instruct staff to leave it alone Neither Both Wrong! Thats right! 55 / 90 If you suspect a food item may have been the source of a foodborne illness, what should you do with it? Label the food "Do NOT use/Do NOT discard" Record information about the suspected food Store the food separately from other food All are correct Wrong! Thats right! When recording information about the suspected product, include a description, the date, lot number, sell by date, and pack size. 56 / 90 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? The manufacturer’s recommendations Water pH 8 or less Neither Both Wrong! Thats right! 57 / 90 How long do shellstock identification tags need to be kept? Keep them for 90 days after the last shellfish was used Keep the tags on the container until the Shellfish are gone Neither Both Wrong! Thats right! These tags tell where the Shellfish were harvested and that they came from an approved source 58 / 90 What situation does NOT require labeling and date-marking TCS foods? A guest’s leftovers are boxed to take home A guest’s takeout food order Neither Both Wrong! Thats right! 59 / 90 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? An expiration date A use-by date Neither Both Wrong! Thats right! 60 / 90 Why should the order for a guest with allergies be clearly marked by service staff to indicate the identified food allergen? To notify kitchen staff of the Allergen Special Order So kitchen staff know which allergen to avoid cross-contact Neither Both Wrong! Thats right! 61 / 90 How can you ensure guests get clean plates and utensils each time they refill in a self-service area? Post signs to remind guests Assign a staff member to monitor the area Neither Both Wrong! Thats right! 62 / 90 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? Label the food with the time you removed it from refrigeration Label the food with the time it must be thrown out Neither Both Wrong! Thats right! 63 / 90 What situation does NOT require food to be labeled or date marked? Take-out food orders Stored food that is easily identified by sight does NOT need to be labeled with its name Leftovers boxed to take home All are correct Wrong! Thats right! A card with the required information or the original manufacturer’s label 64 / 90 In what condition should the manufacturer’s label be on chemical containers? The label must be intact The label must be readable Neither Both Wrong! Thats right! 65 / 90 What are some criteria to consider when inspecting the labels and dates of food? Food should be delivered in original packaging with the manufacturer’s label clean and intact Food should be marked with a future use-by date or expiration date from the manufacturer Neither Both Wrong! Thats right! packaging should be intact and in food condition 66 / 90 What must always be followed when using chemicals? The manufacturers’ directions Laws and regulations Neither Both Wrong! Thats right! 67 / 90 What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)? Shucked and live shellfish: non-returnable containers labeled with the packer’s name, address, and certification number Shucked shellfish: Small containers have "best if used by," and bigger ones have the date the shellfish were shucked Neither Both Wrong! Thats right! 68 / 90 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? Between 25 and 50 ppm The manufacturer’s recommendations Neither Both Wrong! Thats right! 69 / 90 According to Federal law, what kind of ingredients must be clearly identified on a product’s label? Big Eight Food Allergens Major allergens Neither Both Wrong! Thats right! Major allergens and Big Eight Allergens refer to same eight allregens that are responsible for 90% of the allergic reactions. Checking the label of a food product is the best way to find out if it contains a major allergen. Identify which of the food products you use contain allergens. 70 / 90 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? Label the item in a way that will prevent it from being placed back in inventory Do this by including a "Do NOT use/Do NOT discard" label on recalled food items Neither Both Wrong! Thats right! 71 / 90 What information must be included on the label of food that is packaged on site for retail sale? What the food is commonly called or a descriptive statement The quantity or amount of the food The name and location of your operation A list of artificial colors, artificial flavors, or chemical preservatives A list of ingredients and sub-ingredients in descending order by weight Any major food allergens contained in the food All are correct Wrong! Thats right! These labeling guidelines do NOT include a guests takeout food order, or a guests boxed leftovers. 72 / 90 Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label? The instructions for its use The name of the chemical Neither Both Wrong! Thats right! If a portion of a chemical is transferred to a different container to be used for a task, label the new container with the name of the chemical. 73 / 90 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? When the food contains more than one ingredient When the food contains a Big Eight Allergen Neither Both Wrong! Thats right! 74 / 90 Where should the instructions to clean equipment be posted? On or near the equipment On the master cleaning schedule Neither Both Wrong! Thats right! 75 / 90 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 FIFO FAT TOM Neither Both Wrong! Thats right! FIFO stands for First in, first out. This is a common method of storage rotation that encourages the use of older food products before newer ones. It helps to limit the growth of pathogens and ensures the quality of food. 76 / 90 Why should a storage area for cleaning tools and supplies have good lighting? To see the condition of food To read the labels on chemicals Neither Both Wrong! Thats right! 77 / 90 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 When packaged in the operation and sold to customers for use at home When the food contains more than one ingredient Neither Both Wrong! Thats right! 78 / 90 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? Store the food away from other food and equipment Label the food so food handlers do NOT use the product Neither Both Wrong! Thats right! 79 / 90 Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label? To ensure it has been stored for less than seven days To ensure the food is NOT past its use-by date Neither Both Wrong! Thats right! 80 / 90 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? The product is NOT labeled or branded correctly A food allergen is NOT identified on its label Neither Both Wrong! Thats right! 81 / 90 Which example is a guideline for labeling TCS foods? The date it must be discarded or the date it was prepared What the food is commonly called or a descriptive statement The name and location of your operation All are correct Wrong! Thats right! 82 / 90 How can you ensure that recalled food items are NOT used or returned to inventory by mistake? Instruct staff NOT to use the items Label it with "Do NOT Use, Do NOT Discard" Neither Both Wrong! Thats right! 83 / 90 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? By its manufacturer’s ID By its use-by date By its expiration date By date and time of manufacture All are correct Wrong! Thats right! Identify the recalled food items by matching information from the recall notice to the information on the product’s label. 84 / 90 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? The allergen may be shown in parentheses after the ingredient The allergen may be shown in a "contains" statement Neither Both Wrong! Thats right! A product named “Creamy Peanut Butter” would NOT need to identify that it contains peanuts because the allergen is already included in its name. 85 / 90 How is clean-in-place (CIP) equipment cleaned and sanitized? By pumping a cleaning and sanitizing solution through them According to the manufacturer’s instructions Neither Both Wrong! Thats right! Some Clean in Place (CIP) equipment, like soft-serve yogurt machines, are designed to have cleaning and sanitizing solutions pumped through them. 86 / 90 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? The manufacturer’s recommendations According to your elevation from sea level Neither Both Wrong! Thats right! 87 / 90 What information should be on the label of food that will be delivered off-site for service? Reheating and service instructions Use-by date and time Neither Both Wrong! Thats right! 88 / 90 When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label? The food is a guest take-out order The food name indicates the allergen The food is a guest’s leftovers All are correct Wrong! Thats right! 89 / 90 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? 500 ppm or less The manufacturer’s recommendations Neither Both Wrong! Thats right! 90 / 90 What code date indicates the last day a product can be eaten for the best flavor or quality? The sell-by date The best-by date Neither Both Wrong! Thats right! The best-by date indicates the last day a product can be eaten for the best flavor or quality. The sell-by date indicates how long a product should be offered for sale. Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
