Module 00 May 7, 2024May 2, 2024 by Brian Klein /85 0 votes, 0 avg 0 Created on May 02, 2024 By Brian KleinModule 00 Module 00 1 / 85 Category: Module 0 Which of these foods require cooking to a minimum internal temperature of 155°F for at least 17 seconds? Ground chopped or minced seafood Ground meat Ground meat from commercially raised and inspected game animals (buffalo burger) Meat vacuum tumbled with marinades or other solutions Mechanically tenderized meat Ratites (emu, ostrich) Shell eggs that will be hot-held for service Whole meat brined or injected for flavor All are correct Wrong! Thats right! 2 / 85 Category: Module 0 Which of these should you consider when making policies for holding food in your operation? Time Food covers Temperature Thermometer Sneeze guards Hot holding equipment When to throw away held food How long the operation will hold food All are correct Wrong! Thats right! 3 / 85 Category: Module 0 Which of these foods do pathogens grow well in? Raw seafood Raw poultry Raw meat Unpasteurized egg products Sprouts and sprout seeds Shellfish and crustaceans Untreated garlic oil Cooked or cut food from plants All are correct Wrong! Thats right! 4 / 85 Category: Module 0 Which guidelines should you follow when training your staff? Train them soon after hire Train them to follow policies and procedures Provide job-specific training for individual staff Provide general food safety training for all staff Document each employee’s training Retrain them regularly All are correct Wrong! Thats right! 5 / 85 Category: Module 0 Which of these are TCS foods? Milk and dairy products Shell eggs Sprouts and sprout seeds Strawberries Tofu (soy protein) Untreated garlic oil All are correct Wrong! Thats right! 6 / 85 Category: Module 0 Which of these are TCS foods? Boiled egg slices for salad Chopped carrots for stew Cooked broccoli Sliced cheese for sandwiches Baked potato Bread All are correct Wrong! Thats right! 7 / 85 Category: Module 0 Which of these are symptoms of rotavirus gastroenteritis? Diarrhea Fever Food, water, and ice Fruit Vomiting Watery diarrhea All are correct Wrong! Thats right! Rotavirus gastroenteritis is a fecal oral cycle pathogen that is a common causative agent of viral diarrhea which can be severe especially in infants. 8 / 85 Category: Module 0 Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick? Wash hands Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 9 / 85 Category: Module 0 Which are guidelines for training staff? Document each employee’s training Train staff when they are first hired Retrain staff regularly Provide individual staff with job-specific training Train staff to follow procedures Provide all staff with general food safety knowledge All are correct Wrong! Thats right! 10 / 85 Category: Module 0 Which of these are TCS foods? Milk and dairy products Shell eggs Sprouts and sprout seeds Strawberries Tofu (soy protein) Untreated garlic oil All are correct Wrong! Thats right! 11 / 85 Category: Module 0 Which is a TCS food? Boiled egg slices for salad Chopped carrots for stew Cooked broccoli Sliced cheese for sandwiches Baked potato Bread All are correct Wrong! Thats right! 12 / 85 Category: Module 0 Which of these measures can prevent the Shigella spp bacteria from causing illness? Handwashing Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 13 / 85 Category: Module 0 What are some guidelines for thawing frozen TCS food under running water? Only use drinkable water The water must be running The water should be 70°F or lower Use a clean and sanitized prep sink The food should be completely submerged under the water Never let the temperature of food go above 41°F for more than 4 hours All are correct Wrong! Thats right! 14 / 85 Category: Module 0 Which are guidelines for holding hot TCS food? Check food temperatures with a thermometer, NOT the temperature gauge of a holding unit Protect food from contamination with food covers and sneeze guards Never use hot holding equipment to reheat food unless it’s built to do so Check the internal temperature of food every two hours to allow time for corrective action Hold hot TCS food at 135°F or higher Check the internal temperature of food every four hours and throw out food that’s in the TDZ All are correct Wrong! Thats right! 15 / 85 Category: Module 0 What are some common symptoms of vibrio gastroenteritis and vibrio parahaemolyticus? Nausea Chills Diarrhea Vomiting Low-grade fever Abdominal cramps All are correct Wrong! Thats right! 16 / 85 Category: Module 0 What are some common symptoms of the illness caused by the Shigella spp bacteria? Fever Cramps Chills Fatigue Abdominal pain Bloody diarrhea All are correct Wrong! Thats right! 17 / 85 Category: Module 0 What are some common symptoms of botulism? Nausea Vomiting Weakness Double vision Difficulty speaking Difficulty swallowing All are correct Wrong! Thats right! 18 / 85 Category: Module 0 How can time-temperature abuse be avoided? Control time and temperature Cool reheat and hold TCS food properly Cook TCS food to the required minimum internal temperatures Use the correct thermometers Limit the amount of food removed from the cooler at once Provide clocks or timers in food prep areas All are correct Wrong! Thats right! 19 / 85 Category: Module 0 Certain foods require special care when handling. What foods require special care? Ice Produce Ready-to-eat (RTE) food Eggs and egg mixtures Raw meat, poultry, and seafood Salads made with TCS ingredients All are correct Wrong! Thats right! 20 / 85 Category: Module 0 How can Shiga Toxin Producing E. coli be prevented from causing illness? Control time and temperature (especially ground beef) Exclude food handlers who have been diagnosed with hemorrhagic colitis Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw food and RTE food Cook food to the required minimum internal temperatures (especially ground beef) Exclude food handlers with diarrhea All are correct Wrong! Thats right! 21 / 85 Category: Module 0 In which of these processes can time-temperature abuse occur? When cooking food When cooling food When holding food When reheating food When thawing food When storing food All are correct Wrong! Thats right! 22 / 85 Category: Module 0 How can food handlers avoid time-temperature abuse? Take corrective action Use the right thermometers Control time-temperature Monitor time-temperature Follow SOPs All are correct Wrong! Thats right! 23 / 85 Category: Module 0 Which are true about the bacteria clostridium perfringens? The bacteria is found in dirt Causes the illness clostridium perfringens gastroenteritis Often linked to meat and poultry dishes like gravies and stews Symptoms linked with bacteria diarrhea, severe abdominal pain The most important preventative measure is time-temperature control All are correct Wrong! Thats right! 24 / 85 Category: Module 0 Live shellfish (oysters, clams, mussels, scallops) should be rejected when they’re delivered in what condition? Have a strong fishy odor Have a slimy, sticky, or dry texture Have shells that are muddy or broken Shells stay open and do NOT react to handling (dead) Have NOT been delivered at the correct temperature All are correct Wrong! Thats right! Live shellfish (oysters, clams, mussels, and scallops) should be delivered at an air-temperature of 45˚f or lower and an internal temperature of 50˚f or lower. 25 / 85 Category: Module 0 What are some guidelines for training staff? Document when an employee completes training Train all staff on general food safety Train staff to follow procedures Train individual food handlers for knowledge that is specific to their tasks Train specific staff on the guidelines and criteria for inspecting deliveries All are correct Wrong! Thats right! Once staff are trained, monitor them to make sure they are following procedures 26 / 85 Category: Module 0 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? Cooking food incorrectly Reheating food incorrectly Cooling food incorrectly Holding food incorrectly Storing food incorrectly All are correct Wrong! Thats right! 27 / 85 Category: Module 0 Where does Shiga Toxin Producing E. coli come from? E. coli bacteria can be found in contaminated water E. coli bacteria occur naturally in the intestines of healthy cattle E. coli bacteria can contaminate meat during slaughtering (especially ground beef) E. coli bacteria produce toxins in the intestines of an infected person (these toxins causes the illness) E. coli bacteria remain in the feces of an infected person (and is still contagious) for weeks after symptoms have ended All are correct Wrong! Thats right! 28 / 85 Category: Module 0 Which is an example of Time-Temperature Abuse? When food is NOT held at the correct temperature When food is NOT stored at the correct temperature When food is NOT cooled quickly at the correct temperature When food is NOT cooked to the required minimum internal temperature When food is NOT reheated to the required minimum internal temperature All are correct Wrong! Thats right! 29 / 85 Category: Module 0 What are some common actions that can contaminate food and cause illness? Working when you’re sick Smoking, eating, or drinking Having contact with a sick person Wearing and touching a dirty uniform or apron Having a cut or burn that is NOT covered properly All are correct Wrong! Thats right! 30 / 85 Category: Module 0 What are some examples of prepared foods your operation could purchase to help prevent cross-contamination? Chopped lettuce Diced onions Pre-cut vegetables Precooked chicken breasts Ready packed salads All are correct Wrong! Thats right! You can avoid cross-contamination by purchasing prepared food that does NOT need too much handling 31 / 85 Category: Module 0 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? Have staff log the times and temperatures on simple charts posted near the food Keep a record of food temperatures and the times they were taken Make sure food handlers understand what to do, how to do it, and why it is important Use timers in prep areas to track the amount of time food spends in the TDZ Know which food items should be checked how often and by whom All are correct Wrong! Thats right! 32 / 85 Category: Module 0 Which are guidelines for holding food? Hold cold food at 41°F or lower Hold hot food at 135°F or higher Never use holding equipment to reheat food Food covers help maintain food temperature and prevent contamination Use a thermometer to check the internal temperature of food Do NOT rely on the temperature gauge on holding equipment to check temperatures Wrong! Thats right! 33 / 85 Category: Module 0 Where does shigella spp come from? Found in the feces of infected people Flies can transfer bacteria from feces to food Eating a small amount of the bacteria can make people sick High levels of bacteria in feces or weeks after symptoms end Most occur when people eat or drink contaminated food or water All are correct Wrong! Thats right! 34 / 85 Category: Module 0 Where does Nontyphoidal Salmonella come from? Can be transferred from person to person Can be transferred from farm animals to people Just a small amount of the bacteria can make a person sick It can be in a person’s feces for weeks after symptoms have ended Many farm animals carry nontyphoidal Salmonella without getting sick All are correct Wrong! Thats right! 35 / 85 Category: Module 0 Where does listeria monocytogenes come from? Found naturally in plants Found in contaminated soil Found in contaminated water Found in the intestines of people Unlike other bacteria, it grows and cool, moist environments All are correct Wrong! Thats right! 36 / 85 Category: Module 0 Where can clostridium perfringens be found? Does NOT grow at refrigeration temperatures Found in dirt, where it forms spores that allow it to survive Commercially prepared food is NOT often involved in outbreaks Is carried and the intestines of both animals and humans Grow rapidly in food within the TDZ All are correct Wrong! Thats right! 37 / 85 Category: Module 0 What is vibrio vulnificus and vibrio parahaemolyticus? Bacteria found in waters where shellfish are harvested Oysters from contaminated water are often linked with the bacteria Vibrio gastroenteritis is the name of the illness caused by the bacteria Purchasing from approved, reputable suppliers is critical for prevention Common symptoms: Diarrhea, abdominal cramps, nausea, vomiting, low grade fever, and chills All are correct Wrong! Thats right! 38 / 85 Category: Module 0 Which foods have a level of acidity that is ideal for the growth of bacteria? Bread (5.5 to 6.5) Raw chicken (5.3 to 6.5) Cantaloupe (6.0 to 6.5) Milk (6.7 to 6.9) Cooked corn (5.9 to 7.0) All are correct Wrong! Thats right! 39 / 85 Category: Module 0 Which foods can bacteria can grow in? Raw or undercooked eggs (unpasteurized) Unpasteurized (raw) milk Raw or undercooked shellfish Raw or undercooked meat, poultry, or seafood Fruits and vegetables that have been cut or cooked All are correct Wrong! Thats right! 40 / 85 Category: Module 0 What are some common symptoms of Norovirus? Fever Nausea Vomiting Watery diarrhea Abdominal cramps All are correct Wrong! Thats right! 41 / 85 Category: Module 0 What are some common symptoms of campylobacteriosis? Fever Diarrhea Headache Muscle pain Watery or bloody diarrhea All are correct Wrong! Thats right! 42 / 85 Category: Module 0 Which statement is true about Modified Atmosphere Packaging (MAP)? MAP stands for Modified Atmosphere Packaging Many fresh-cut produce items are packaged this way Oxygen inside the package may be replaced with carbon dioxide or nitrogen Package that is vacuum sealed or has nitrogen or other non oxygen gasses added to prevent spoilage of product Process that employs a gas flushing and sealing process or reduction of oxygen through respiration of vegetables All are correct Wrong! Thats right! 43 / 85 Category: Module 0 What foods have been linked to Salmonella Typhi? Unpasteurized egg products Raw or undercooked beef Unpasteurized dairy products Raw or undercooked poultry RTE foods and beverages All are correct Wrong! Thats right! 44 / 85 Category: Module 0 What is listeria monocytogenes? It is different than most bacteria because it grows well in refrigeration temperatures This is the bacteria that causes some foods to spoil after spending too long in the fridge The illness is uncommon in healthy people but high risk populations and pregnant women are vulnerable Listeria monocytogenes is the name of the bacteria that causes the illness known as listeriosis or listeria Listeriosis can be life threatening for newborn and unborn babies when the mother is infected All are correct Wrong! Thats right! 45 / 85 Category: Module 0 Operations that mainly serve a high risk population (hospitals nursing homes and day care centers) should NOT serve the following items? Eggs over easy Raw seed sprouts Oysters on the half-shell Unpasteurized milk or juice Rare hamburgers All are correct Wrong! Thats right! Raw or undercooked seafood meat or eggs (unless pasteurized) 46 / 85 Category: Module 0 How can cross-contamination be avoided when handling produce? Don’t serve raw seed sprouts Wash thoroughly under cool running water Hold or store fresh-cut produce at 41°F or lower To prevent cross-contamination, don’t allow produce to touch surfaces exposed to raw meat, seafood, or poultry When soaking or storing produce in water, don’t mix different kinds of produce or multiple batches of the same produce All are correct Wrong! Thats right! 47 / 85 Category: Module 0 How can cross-contamination be avoided when prepping food? After each task, clean and sanitize all work surfaces, equipment, and utensils Keep RTE food separate from raw meat, poultry, seafood, and unwashed produce Buy prepared food that doesn’t require handling, like precooked chicken breasts or chopped lettuce If you’re NOT able to use separate tables to prep different types of food, then prep them at different times Prepare RTE food and raw food at different times and clean and sanitize equipment and surfaces in between All are correct Wrong! Thats right! 48 / 85 Category: Module 0 What situation requires food to be thrown out unless it can be reconditioned? Damaged Spoiled Incorrectly stored Missing or past its date mark Exceeded time-temperature requirements All are correct Wrong! Thats right! 49 / 85 Category: Module 0 If a guest claims that your establishment made them sick, ask them to help you complete a foodborne-illness incident report. What information should the report include? When the guest first got sick What other food was eaten by the guest What and when they ate at your establishment When and where the guest sought medical attention What symptoms did they have and how long did they last? All are correct Wrong! Thats right! 50 / 85 Category: Module 0 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 51 / 85 Category: Module 0 What are some problems with the packaging of food that require the food to be discarded? When it’s dirty When it’s leaking When it’s discolored When it’s water-stained All are correct Wrong! Thats right! 52 / 85 Category: Module 0 Which is a guideline for holding cold TCS food without temperature control? The food temperature must NOT exceed 70°F Sell, serve, or throw out the food within six hours Must have been stored at 41°F or lower before holding begins Label food with the time holding began and the time it must be thrown out All are correct Wrong! Thats right! 53 / 85 Category: Module 0 Which food should never be served to a high-risk population? Over-easy eggs Raw oysters on the half-shell Rare hamburgers Unpasteurized milk or juice All are correct Wrong! Thats right! 54 / 85 Category: Module 0 Which of these methods are a safe way to thaw frozen TCS food? In refrigeration During cooking In a microwave Under running water All are correct Wrong! Thats right! Never thaw food at room temperature 55 / 85 Category: Module 0 If hot TCS food is placed in cold storage while still hot, it could remain in the Temperature Danger Zone (TDZ) (41°F to 135°F) for too long. How should hot TCS food be cooled in two stages before it’s placed in cold storage? First Stage: cool the food from 135°F to 70°F within two hours Second Stage: cool the food from 70°F to 41°F or lower within four hours The total cooling time of both stages can NOT take more than six hours During the first Stage, if food has NOT cooled to 70°F within two hours, you must reheat the food and start over All are correct Wrong! Thats right! If it takes less than two hours to cool the food from 135°F to 70°F then you can begin the second stage early. This gives you extra time to complete the second stage while still keeping the total cooling time under six hours. 56 / 85 Category: Module 0 Which of the Big Six Pathogens are bacteria? Nontyphoidal Salmonella Salmonella typhi Shiga toxin-producing E. coli Shigella Spp All are correct Wrong! Thats right! 57 / 85 Category: Module 0 What are some characteristics of bacteria? Bacteria grow quickly when food is between 41°F and 135°F Some bacteria help us, and some make us sick Bacteria grows to dangerous levels when food is cooked, held, stored, or reheated the wrong way Some bacteria can change into spores and survive without FAT TOM conditions All are correct Wrong! Thats right! 58 / 85 Category: Module 0 What is Nontyphoidal Salmonella? Many farm animals carry Nontyphoidal Salmonella Nontyphoidal Salmonella is commonly associated with poultry and eggs Nontyphoidal Salmonella is a major bacteria that is one of the big six pathogens Nontyphoidal Salmonella is spread by cross-contamination and improper cooking of food All are correct Wrong! Thats right! 59 / 85 Category: Module 0 What are some ways to prevent cross-contamination when prepping food? Buy prepared food Clean and sanitize before and after tasks Prep raw and RTE food at different times Use separate equipment for raw food and ready-to-eat (RTE) food All are correct Wrong! Thats right! 60 / 85 Category: Module 0 What corrective action steps should be taken if a food handler did not follow handwashing procedures? Take corrective action immediately Coach or retrain the food handler Dispose of contaminated food Clean and sanitize contaminated surfaces All are correct Wrong! Thats right! 61 / 85 Category: Module 0 What things should NOT be used to change the appearance of food? Food additives Color additives Custom lighting Colored overwraps All are correct Wrong! Thats right! 62 / 85 Category: Module 0 What situations could cause a manufacturer to request a food recall? When the food is contaminated When the food could be contaminated The product has NOT been labeled or branded correctly The food contains allergens that are NOT identified on the label All are correct Wrong! Thats right! 63 / 85 Category: Module 0 What are some reasons to reject a delivery of dairy products? The product has an unusual odor The product contains foreign matter The product has an expired sell-by date The product has a sour, bitter, or moldy taste All are correct Wrong! Thats right! 64 / 85 Category: Module 0 If your operation will be par-cooking food, you may need to have written procedures approved by your local regulatory authority. What must the procedures explain about how the par-cooked food will be prepared and stored? How the requirements will be monitored and documented Which corrective actions will be taken if the requirements are NOT met How the par-cooked food will be marked to indicate that it needs further cooking How the food will be kept separate from ready-to-eat food during storage after initial cooking is completed All are correct Wrong! Thats right! 65 / 85 Category: Module 0 What are pooled eggs? Pooled eggs must be handled with special care Pooled eggs are eggs that have been cracked open and combined in a container Once the eggs have been pooled, they must be cooked immediately or stored at 41°F or lower Don’t serve eggs that have been pooled to a high-risk population unless they have been cooked all the way through All are correct Wrong! Thats right! 66 / 85 Category: Module 0 What are some guidelines for preparing batters and breading? Do NOT use batter or breading for more than one product Throw out the unused batter or breading after each shift If the breaded food will be cooked at a later time, store it at 41°F or lower Prepare batter in small batches and store unused portions at 41°F or lower in a covered container All are correct Wrong! Thats right! 67 / 85 Category: Module 0 What are some guidelines for holding cold TCS Food without temperature control? Sell, serve, or throw out the food within six hours If the temperature of the food exceeds 70°F, it must be thrown out Hold food at 41°F or lower before removing it from the temperature control Label it with the time it was removed from refrigeration and the time it must be thrown out (six hours later) All are correct Wrong! Thats right! 68 / 85 Category: Module 0 What are some guidelines and requirements regarding bare-hand contact with food? Use clean and sanitized utensils and use separate utensils for each food Food handlers must wear single-use gloves whenever handling ready-to-eat food Avoid bare-hand contact by using spatulas, tongs, deli sheets, or other utensils Never handle ready-to-eat food with bare hands when you primarily serve a high-risk population All are correct Wrong! Thats right! 69 / 85 Category: Module 0 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. Train staff to follow procedures All staff should have basic food safety training Document when staff completes training that you provide Individual staff should have training that is specific to their duties All are correct Wrong! Thats right! 70 / 85 Category: Module 0 What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened? Melons Sprouts and sprout seeds Tomatoes Leafy greens All are correct Wrong! Thats right! 71 / 85 Category: Module 0 When inspecting a delivery, which criteria calls for rejecting a food product in Reduced Oxygen Packaging (ROP)? Discoloured packaging Packaging is bloated or leaking The seal or packaging is damaged Packages that have been tampered with All are correct Wrong! Thats right! 72 / 85 Category: Module 0 Which statements are true about washing produce? Wash produce thoroughly under running water Chemicals may be used to wash some vegetables The water should be a little warmer than the produce (Leafy veggies) Remove outer leaves, pull spinach and lettuce completely apart and rinse thoroughly All are correct Wrong! Thats right! 73 / 85 Category: Module 0 How can Salmonella Typhi be prevented? Handwashing Preventing cross-contamination Cook food to its required minimum internal temperature Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi All are correct Wrong! Thats right! 74 / 85 Category: Module 0 How can cross-contamination be avoided by creating physical and procedural barriers? Prepare RTE food and raw food at different times Use separate prep tables and equipment for ready-to-eat (RTE) food and raw food When using the same prep table, prepare ready-to-eat food before raw food Buy food items that have already been prepared or don’t require much preparing or handling All are correct Wrong! Thats right! 75 / 85 Category: Module 0 Handling produce (fruits, vegetables, leafy greens) requires special care. What are the most important things to remember when preparing or storing produce? Do NOT serve raw seed sprouts to a high-risk population Keep sliced melons, cut tomatoes, and cut leafy greens at 41°F or lower Don’t put multiple batches or different kinds of produce in the same water Follow local requirements when sanitizing produce with ozone water All are correct Wrong! Thats right! 76 / 85 Category: Module 0 Food handlers can cause foodborne illnesses if they do any of the following: Working while sick Cough or sneeze on food Touch or scratch wounds and then touch food Incorrect handwashing after using the restroom All are correct Wrong! Thats right! 77 / 85 Category: Module 0 What needs to be looked at during the visual inspection of the food items? Count quantities Spot-check weights Sample temperatures of TCS food Inspect food and packaging All are correct Wrong! Thats right! 78 / 85 Category: Module 0 Damaged, spoiled, or incorrectly stored food? Expired food Damaged food Spoiled food Incorrectly stored food All are correct Wrong! Thats right! 79 / 85 Category: Module 0 What information is included on a chemicals Safety Data Sheet (SDS)? The identity of ingredients Safe use and handling instructions A list of necessary precautions The manufacturer’s name and address All are correct Wrong! Thats right! 80 / 85 Category: Module 0 What foods have been linked with the bacteria nontyphoidal salmonella? Meat Poultry and eggs Milk and dairy products Produce like tomatoes, peppers, and cantaloupes All are correct Wrong! Thats right! 81 / 85 Category: Module 0 Which are guidelines for reheating food? Reheat the food correctly before putting it in the hot holding Do NOT reheat food with hot holding equipment unless it was designed for that purpose For hot holding, internal temperature to 165°F for less than 1 second (instantaneous) within 2 hours Food that will be immediately served, as long as cooked and cooled correctly, reheated to any temperature All are correct Wrong! Thats right! These guidelines apply to all reheating methods 82 / 85 Category: Module 0 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. 83 / 85 Category: Module 0 When using leftovers to make salads, all previously cooked TCS ingredients must have been handled in what way? Held correctly Cooked correctly Cooled correctly Stored correctly All are correct Wrong! Thats right! Only use leftover TCS food (chicken, tuna, egg, pasta, potatoes) that was cooked, held, cooled, and stored correctly. 84 / 85 Category: Module 0 What is Vacuum Packaging? Vacuum packaging is a method of Reduced Oxygen Packaging (ROP) Vacuum packaging is done by removing the air from around a product and sealing it tightly in a package Neither Both Wrong! Thats right! There are three common rop methods: vacuum packaging; sous vide; and modified atmosphere packaging (map) 85 / 85 Category: Module 0 How is Sous Vide Food cooked? In airtight, vacuum-sealed bags In hot water at controlled temperatures Neither Both Wrong! Thats right! Sous Vide Food is classified as Reduced Oxygen Packaging (ROP) because it’s vacuum sealed. There are three types of Reduced Oxygen Packaging (ROP). They are: Sous Vide Food; other kinds of vacuum sealed packaging; and Modified Atmosphere Packaging (MAP). Your score is LinkedIn Facebook Twitter VKontakte
