Module 05 May 7, 2024May 2, 2024 by Brian Klein /167 0 votes, 0 avg 1 Created on May 02, 2024 By Brian KleinModule 05 Module 05 1 / 167 Category: Module 05 According to ServSafe, which criteria requires canned food items to be rejected when inspecting a delivery? Severe dents in the seam Deep dents in the body of the can Rusty or dirty cans Missing or damaged labels Cans that have holes Swollen or bulging ends Visible signs of leaking A flawed seal Missing or past expiration date All are correct Wrong! Thats right! 2 / 167 Category: Module 05 Which guidelines should staff follow when inspecting and receiving a delivery? Look for signs of contamination on the delivery vehicle Inspect the delivery as soon as it arrives Inspect and store each delivery before accepting the next Spot-check weights and take sample temperatures of TCS food Immediately count quantities Check for damaged, repackaged, or mishandled food Store items quickly once they have been accepted Schedule enough time to inspect the delivery Log incident on the invoice for rejected items All are correct Wrong! Thats right! 3 / 167 Category: Module 05 Which of these are criteria to consider when inspecting a delivery of canned food? Severe dents in the seam Deep dents in the side (body of the can) Rusty or dirty cans Missing or damaged labels Cans that have holes Swollen or bulging ends Visible signs of leaking A flawed seal Past or do NOT have expiration dates All are correct Wrong! Thats right! 4 / 167 Category: Module 05 Which of these are procedures that staff should follow when inspecting and receiving a delivery? Examine the truck for signs of contamination Inspect deliveries immediately upon arrival Receive only one delivery at a time Spot-check weights of food products Immediately count quantities Check for damaged, repackaged, or mishandled food Once an item is accepted, store it quickly Schedule enough time to inspect the delivery Take sample temperatures of TCS food All are correct Wrong! Thats right! 5 / 167 Category: Module 05 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? Dressing rooms Garbage rooms Locker rooms Mechanical rooms Restrooms Under leaking water lines Under stairwells Under unshielded sewer lines All are correct Wrong! Thats right! Food should be in a clean dry location away from dust and other contaminants. 6 / 167 Category: Module 05 According to ServSafe, which of these are criteria acceptable when inspecting a delivery of fish? Bright red gills Proper packaging Bright shiny skin Bright, clear, full eyes Mild ocean or seaweed smell Temperature of 41°F or lower Firm flesh that springs back when touched Fish kept cool with crushed self-draining ice All are correct Wrong! Thats right! 7 / 167 Category: Module 05 Which statements are true about blast chillers? A blast chiller cools food safely A blast chiller is usually only found in large hotels A blast chiller can help store frozen food longer A blast chiller quickly freezes food, keeping it fresh A blast chiller can maintain temperatures below 20°F A blast chiller blows cold air at a high speed A blast chiller is used to cool large amounts of food for storage A blast chiller cools large amounts of food to 41°F within ninety minutes All are correct Wrong! Thats right! 8 / 167 Category: Module 05 Which of these statements are true about blast chillers? It is also called a tumble chiller It is usually only found in large hotels It can help to store frozen food longer Quickly freezes food, keeping it fresh Can maintain temperatures below 20°F Removes heat by blasting cold air at high speeds It is used to cool large amounts of food for storage Can cool a large amount of food from 135°F to 41°F in under ninety minutes All are correct Wrong! Thats right! 9 / 167 Category: Module 05 What are some criteria to consider when inspecting a delivery of fish? Bright red gills Proper packaging Bright shiny skin Bright, clear, full eyes Mild ocean or seaweed smell Temperature of 41°F or lower Firm flesh that springs back when touched The fish have been kept cool with crushed self-draining ice All are correct Wrong! Thats right! 10 / 167 Category: Module 05 Which areas should be addressed in a suppliers inspection reports? Cleaning and sanitizing Food safety management systems Personal hygiene Processing Recall program Receiving and storage Shipping Staff training All are correct Wrong! Thats right! 11 / 167 Category: Module 05 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? Dampness Fluids or fluid stains Frozen blocks of fluids Frozen liquids Ice crystals Discoloration Dryness All are correct Wrong! Thats right! Food that has been thawed and refrozen may have been time-temperature abused. It’s impossible for you to know if this food has been thawed and refrozen correctly and because this is NOT a common practice you should reject the delivery. 12 / 167 Category: Module 05 Which of these are true about the parasite cyclosporiasis? Cyclosporiasis can come from marine fish Cyclosporiasis can cause mild fever Cyclosporiasis can cause mild to severe nausea Cyclosporiasis is a parasite Cyclosporiasis can come from raw milk Cyclosporiasis can come from raw produce Cyclosporiasis can come from contaminated water All are correct Wrong! Thats right! The onset of symptoms from cyclosporiasis sudden 13 / 167 Category: Module 05 Which are ServSafe guidelines for cold storage units? Avoid frequent opening of the cooler At least one air temperature thermometer must be located in the warmest part of the unit Defrost freezers regularly Do NOT line shelves with aluminum foil, sheet pans, or paper Avoid overloading coolers or freezers because it prevents good airflow Use cold curtains in walk-in coolers and freezers Use open shelving All are correct Wrong! Thats right! 14 / 167 Category: Module 05 Which of these are ServSafe guidelines for cold storage temperatures? (cooler) Avoid frequent opening of the cooler An air temperature thermometer should be in the warmest part of the unit Defrost freezers regularly Do NOT line shelves with aluminum foil, sheet pans, or paper Don’t overload coolers or freezers (prevents good airflow) Use cold curtains in walk-in coolers and freezers Use open shelving All are correct Wrong! Thats right! 15 / 167 Category: Module 05 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? Dampness Fluids or fluid stains Chunks of frozen liquid Ice crystals Product discoloration Product dryness All are correct Wrong! Thats right! 16 / 167 Category: Module 05 Which of these are reasons to reject a delivery of fish? The fish have dull, dry skin The fish have dull gray gills The fish have a strong ammonia or fishy smell The fish have cloudy, red-rimmed, or sunken eyes The fish have tumors, abscesses, or cysts The fish have soft flesh that leaves an imprint when touched All are correct Wrong! Thats right! 17 / 167 Category: Module 05 What are some reasons to reject a delivery of fish? Dull, dry skin Dull, gray gills Strong fishy or ammonia smell Cloudy, red-rimmed, sunken eyes Fish with tumors, abscesses, or cysts Soft flesh that leaves an imprint when touched All are correct Wrong! Thats right! 18 / 167 Category: Module 05 What are some guidelines and requirements for receiving a key-drop delivery? The delivery is from an approved source The delivery is honestly presented The delivery must be inspected as soon as staff arrive The delivery was stored so the required temperatures are maintained The delivery should NOT be contaminated and must be protected from contamination All are correct Wrong! Thats right! 19 / 167 Category: Module 05 Food containers should be…? Durable Sealable Leak proof Approved for food Stored in a clean and dry area All are correct Wrong! Thats right! 20 / 167 Category: Module 05 What are some criteria to consider when inspecting a delivery of Shell Eggs? The eggs should NOT have an odor of sulfur The egg shells should be clean and NOT broken Liquid, frozen, and dehydrated egg products should be pasteurized Shell eggs should be received at an air temperature of 45˚f or lower The eggs should have a USDA inspection mark and comply with the USDA grading standards All are correct Wrong! Thats right! 21 / 167 Category: Module 05 What are some criteria to consider when inspecting a delivery of dairy products? Milk should have a sweetish flavor Cheese should have a clean and unbroken rind Butter should be uniform in color and have a firm texture Cheese should have a typical flavor, texture, and a uniform color Receive milk at 45˚f or lower, then cool the milk to 41˚f or lower within four hours All are correct Wrong! Thats right! 22 / 167 Category: Module 05 Meat, fish, or poultry with what kind of texture should be rejected when inspecting a delivery? Dry Soft Slimy Sticky Leaves an imprint when touched All are correct Wrong! Thats right! 23 / 167 Category: Module 05 What are some storage guidelines that will keep items safe and preserve their quality? Always store food at the correct temperatures Food items must be labeled and date marked correctly Store items in a way that prevents cross-contamination Rotate the food so that items with earlier date marks are used first Store all items away from the walls and at least 6 inches above the floor All are correct Wrong! Thats right! 24 / 167 Category: Module 05 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? Choose the best type of thermometer for the task Open the package and insert the stem or probe of your thermometer into the food Take another reading in a different spot (temperature may vary in other areas) Make sure the sensing area for your type of thermometer is fully immersed in the food Do NOT touch the package with the thermometer stem or probe to avoid cross contamination All are correct Wrong! Thats right! 25 / 167 Category: Module 05 When suppliers come after hours and put delivery away themselves what conditions do your have to look for when inspecting it in the morning? The delivery is honestly presented The delivery has NOT been contaminated The delivery is from an approved source The delivery is protected from contamination The delivery was stored so the required temperatures are maintained All are correct Wrong! Thats right! 26 / 167 Category: Module 05 What guidelines should you follow for your receiving and inspecting crew? Choose specific staff to be responsible for inspecting and receiving deliveries Have enough trained staff available to quickly inspect and store deliveries Provide staff with the training, the tools, and the criteria they’ll need Schedule deliveries at a time when your crew can receive them properly All are correct Wrong! Thats right! 27 / 167 Category: Module 05 Which of these are steps in the procedure for rejecting delivery items during inspection? Put aside the rejected item and explain why to the deliveryman Show your purchase order or invoice as support for your decision Note details of the incident on the invoice or receiving document Get a signed adjustment or credit slip before returning the item All are correct Wrong! Thats right! Consider that you may be able to recondition and use some items that otherwise would be rejected 28 / 167 Category: Module 05 How should a delivery of live shellfish (oysters, clams, mussels, and scallops) be received? With a mild ocean or seaweed smell With closed and unbroken shells Alive (react when handled) At an air temperature of 45˚F or lower and an internal temperature of 50˚F or lower All are correct Wrong! Thats right! 29 / 167 Category: Module 05 What are the storage guidelines to prevent cross-contamination for containers? Containers that are durable, leak-proof, and able to be sealed or covered Never use empty food containers to store chemicals; never put food in empty chemical containers Only use storage bins and containers that are intended and designed for food to store food Store food in containers that have been cleaned, rinsed, and sanitized All are correct Wrong! Thats right! 30 / 167 Category: Module 05 How can contamination be prevented in storage areas? Clean up spills and leaks immediately Keep all storage areas clean and dry Store food in containers that have been cleaned, rinsed, and sanitized Store each type of item in its designated storage area All are correct Wrong! Thats right! 31 / 167 Category: Module 05 How should the FIFO (First In, First Out) method of stock rotation be performed? Identify the manufacturer’s use-by or expiration date on the product Keep the products shelved in this order and use the products that are in front first Shelf products with the soonest dates in front of the products with dates that are further in the future Always check the use-by or expiration date on a food product before using it, and throw out food products that have passed the date All are correct Wrong! Thats right! 32 / 167 Category: Module 05 Rotate food to use the oldest inventory first (FIFO)? One way to rotate products is to follow FIFO Identify food’s use-by or expiration date The earliest use-by or expiration dates go in front of items with later dates Use those items stored in front first; throw out food that has passed its manufacturer’s use-by or expiration date All are correct Wrong! Thats right! 33 / 167 Category: Module 05 What are the requirements for storage areas for cleaning tools and supplies? Good lighting Hooks to hang cleaning tools A utility sink A floor drain All are correct Wrong! Thats right! 34 / 167 Category: Module 05 What is required for an approved reputable supplier? Have established a good reputation for food safety and regulatory compliance Follows a food safety management system like HACCP or AMC Meet all applicable local, state, and federal laws Can provide inspection reports from the USDA, the FDA, or a third-party inspector All are correct Wrong! Thats right! 35 / 167 Category: Module 05 What should you do if the manufacturer recalls a product used in your operation? Identify the recalled item Label the item "do NOT use, do NOT discard" so that it will NOT be used Remove the recalled product from inventory and place it in a secure location separate from other food Refer to the vendor’s notification or recall notice for what to do with the item (either throw it out or return it) All are correct Wrong! Thats right! 36 / 167 Category: Module 05 Where should dirty linens be stored until they can be cleaned? Away from food and food-contact surfaces In clean, nonabsorbent containers In clean, washable laundry bags All are correct Wrong! Thats right! 37 / 167 Category: Module 05 Which guideline can prevent cross-contamination during storage? Store thawing food below ready-to-eat (RTE) food Food is protected from pathogens and chemicals with leak-proof packaging Shelf food in an order based on the minimum internal cooking temperature of each food All are correct Wrong! Thats right! 38 / 167 Category: Module 05 What are some guidelines for dry storage areas? Dry storage areas should be well ventilated cool and dry Items should be shelved away from the walls and at least 6 inches off the floor Keep the temperature between 50°F and 70°F and the relative humidity between 50% and 60% All are correct Wrong! Thats right! 39 / 167 Category: Module 05 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! 40 / 167 Category: Module 05 What are some criteria to consider when inspecting a delivery of beef? Aged beef may have a darker color Vacuum-sealed beef could appear purplish Fresh beef should have a bright, cherry-red color All are correct Wrong! Thats right! 41 / 167 Category: Module 05 In which situation is it acceptable to offer raw, unpackaged meat, poultry, or seafood for self-service? Frozen raw shrimp or lobsters that are still in their shells RTE sushi or raw shellfish served at a salad bar Individual portions are cooked and eaten immediately on-site All are correct Wrong! Thats right! Thes situations involving sushi, raw shellfish, and individual portions usually only occur at a buffet or Mongolian grill. 42 / 167 Category: Module 05 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! 43 / 167 Category: Module 05 What features should your receiving area have? Clean Secure Well-lit All are correct Wrong! Thats right! 44 / 167 Category: Module 05 How can cross-contamination be avoided during cold storage? Wrap or cover food to protect it from contamination Keep raw meat, poultry, and seafood below RTE food Keep raw meat, poultry, and seafood separate from RTE food All are correct Wrong! Thats right! 45 / 167 Category: Module 05 When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling? Loosely cover the food container before storing it Stored food can be uncovered if it’s protected from contamination Store uncovered food above raw meat, seafood, and poultry All are correct Wrong! Thats right! 46 / 167 Category: Module 05 How can you make sure your purchases are safe? Choose suppliers with products from safe sources Review your supplier’s recent inspection reports Choose suppliers that are approved and reputable All are correct Wrong! Thats right! 47 / 167 Category: Module 05 Which of these seafoods were delivered with the correct documents? Farm-raised fish with documentation that it was raised by FDA standards Shellfish with identification tags that show when and where it was harvested Fish served raw or undercooked with documentation that it was frozen correctly All are correct Wrong! Thats right! These documents must be kept of file for 90 days from the date the last fish or shellfish was used. 48 / 167 Category: Module 05 Which of these does an approved, reputable supplier need to have? A good reputation for food safety and regulatory compliance A food safety management system like HACCP or AMC Adherence to the necessary local, state, and federal laws All are correct Wrong! Thats right! 49 / 167 Category: Module 05 You should consider reviewing inspection reports when choosing suppliers for your operation. The reports need to address these areas: • Shipping • Processing • Recall program • Staff training • Personal hygiene • Receiving and storage • Cleaning and sanitizing • Food safety management system Who should have performed the inspection of your supplier? The FDA The USDA An authorized third party All are correct Wrong! Thats right! 50 / 167 Category: Module 05 What is an approved supplier? An approved supplier follows all local, state, and federal laws An approved supplier can show you their recent inspection reports Neither Both Wrong! Thats right! This applies to all of your operations suppliers, like growers shippers packers manufacturers distributors and local markets 51 / 167 Category: Module 05 What should a supplier’s inspection reports be based on? Good manufacturing practices (GMP) Good agricultural practices (GAP) Neither Both Wrong! Thats right! 52 / 167 Category: Module 05 How do suppliers become approved reputable suppliers? They have been inspected, and can show you the reports They meet all applicable local, state, and federal laws Neither Both Wrong! Thats right! 53 / 167 Category: Module 05 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! 54 / 167 Category: Module 05 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. 55 / 167 Category: Module 05 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? For immediate service: reheating is NOT required, leftovers can be served at any temperature Hot-held for service: leftovers must be reheated to a minimum internal temperature of 165°F Neither Both Wrong! Thats right! 56 / 167 Category: Module 05 Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done? Make sure food is received at the correct temperature Quickly store accepted food items in their correct areas Neither Both Wrong! Thats right! 57 / 167 Category: Module 05 Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where? At the bottom of cases or boxes In or on the food or its packaging Neither Both Wrong! Thats right! When thawing and refreezing is NOT done in a controlled manner, it is time-temperature abuse. Food items with evidence of this should be rejected. 58 / 167 Category: Module 05 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! 59 / 167 Category: Module 05 How do you check the meat, poultry, and fish temperature during receiving and inspecting? Hold the probe as close to the food as possible without touching it Insert the stem or probe directly into the thickest part, usually the center Neither Both Wrong! Thats right! 60 / 167 Category: Module 05 How are the receiving temperatures for Live Shellfish and Shucked Shellfish different? Live shellfish can be received at an internal temperature of 50°F or lower Both live and shucked shellfish should be received at an air temperature of 45°F or lower Neither Both Wrong! Thats right! Cool live and shucked shellfish to an internal temperature of 41°F or lower within four hours of receiving. 61 / 167 Category: Module 05 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 62 / 167 Category: Module 05 What are the temperature requirements for the delivery of milk? Receive Milk at 45°F or lower Cool Milk to 41°F or lower within four hours Neither Both Wrong! Thats right! 63 / 167 Category: Module 05 Reject any food or non-food item that has signs of pests. What are some examples? Chew marks, droppings, dead pests, or soiled areas Sightings (seeing pests) or pest damage Neither Both Wrong! Thats right! 64 / 167 Category: Module 05 What tools and equipment should you provide for staff when receiving and inspecting deliveries? Clean hand trucks, carts, dollies, containers, and enough storage space The correct thermometers, purchase orders, and scales Neither Both Wrong! Thats right! 65 / 167 Category: Module 05 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! 66 / 167 Category: Module 05 What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe? Throw it out Recondition the food Neither Both Wrong! Thats right! 67 / 167 Category: Module 05 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 Cleaning tools Food products Neither Both Wrong! Thats right! 68 / 167 Category: Module 05 What kind of location should food be stored in? Away from dust and other contaminants In a clean and dry location Neither Both Wrong! Thats right! 69 / 167 Category: Module 05 Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens? In clean, nonabsorbent containers In washable laundry bags Neither Both Wrong! Thats right! 70 / 167 Category: Module 05 Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food? In containers that are approved for food storage In covered containers that are durable and leakproof Neither Both Wrong! Thats right! 71 / 167 Category: Module 05 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. 72 / 167 Category: Module 05 Why does food need to be rotated when it’s in storage? To limit the growth of pathogens To help ensure it’s quality Neither Both Wrong! Thats right! 73 / 167 Category: Module 05 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? Throw it out Allow more time to cool Neither Both Wrong! Thats right! 74 / 167 Category: Module 05 Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 75 / 167 Category: Module 05 Why should you avoid frequently opening the door of a cooler? It makes it harder for the cooler to keep food cold It lets warm air inside the cooler Neither Both Wrong! Thats right! 76 / 167 Category: Module 05 Why should you avoid overloading coolers or freezers? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 77 / 167 Category: Module 05 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? In the coldest part of a hot-holding unit In the warmest part of a cold storage unit Neither Both Wrong! Thats right! 78 / 167 Category: Module 05 What air temperature does frozen food need to be stored at? At an air temperature that keeps it frozen Usually at an air temperature of 32°F or lower Neither Both Wrong! Thats right! 79 / 167 Category: Module 05 What temperature does TCS food need to be stored at? Store hot TCS food at 135°F or higher Store cold TCS food at 41°F or lower Neither Both Wrong! Thats right! 80 / 167 Category: Module 05 Why does food need to be stored at the correct temperature? To keep it out of the Temperature Danger Zone (TDZ) To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 81 / 167 Category: Module 05 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! 82 / 167 Category: Module 05 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! 83 / 167 Category: Module 05 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. 84 / 167 Category: Module 05 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! 85 / 167 Category: Module 05 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. 86 / 167 Category: Module 05 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! 87 / 167 Category: Module 05 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! 88 / 167 Category: Module 05 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! 89 / 167 Category: Module 05 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! 90 / 167 Category: Module 05 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! 91 / 167 Category: Module 05 What information is stated on the documents that must be included with farm-raised fish? Verification that the fish was correctly frozen by the manufacturer Verification that the fish was raised according to FDA standards Neither Both Wrong! Thats right! 92 / 167 Category: Module 05 What information is stated on the documents that must be included with a delivery of fish that will be served raw or undercooked? Verification that the fish was raised according to FDA standards Verification that the fish was correctly frozen by the manufacturer Neither Both Wrong! Thats right! 93 / 167 Category: Module 05 When does frozen fish need to be delivered with documents indicating how it was correctly frozen before you received it? When it’s in reduced-oxygen packaging (ROP) When it will be served raw or undercooked Neither Both Wrong! Thats right! 94 / 167 Category: Module 05 Deliveries of shellfish and farm-raised fish must come with documents. Frozen fish that will be served raw or undercooked also need documents. How long do you need to save these documents? For 90 days after the last fish is used Until all of the fish have been used Neither Both Wrong! Thats right! 95 / 167 Category: Module 05 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! 96 / 167 Category: Module 05 When can the shellstock identification tag be removed from its container? When it will be saved for 90 days After all of the shellfish have been used Neither Both Wrong! Thats right! 97 / 167 Category: Module 05 What kind of container should shellfish be stored in? They should remain in their original container With the shellstock identification tag attached Neither Both Wrong! Thats right! Shellfish should be stored in their original container with the shellstock identification tags attached to it. 98 / 167 Category: Module 05 A delivery of shellfish must be received with shell stock identification tags. What information is on these documents? When and where the shellfish were harvested Proof that the shellfish are from an approved source Neither Both Wrong! Thats right! 99 / 167 Category: Module 05 What documents must be included with a delivery of shellfish? Safety Data Sheets (SDS) Shell stock identification tags Neither Both Wrong! Thats right! 100 / 167 Category: Module 05 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. 101 / 167 Category: Module 05 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. 102 / 167 Category: Module 05 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! 103 / 167 Category: Module 05 A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem? The package is swollen or bloated The package is leaking Neither Both Wrong! Thats right! 104 / 167 Category: Module 05 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. 105 / 167 Category: Module 05 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? Liquids or water stains in or on the packaging Ice crystals or frozen liquids on food or packaging Neither Both Wrong! Thats right! 106 / 167 Category: Module 05 In what condition should a delivery of frozen food be received? The food must be received frozen solid Receive at an air temperature of 50°F or lower Neither Both Wrong! Thats right! If a frozen food item is delivered quickly it can stay safe in an air temperature of 50°F or lower, as long as it remains frozen solid. Once it has been received, store it at an air temperature low enough to keep it frozen. 107 / 167 Category: Module 05 What are the temperature requirements for the delivery of hot TCS food? Cool from 135°F to 41°F or lower within six hours Receive at an internal temperature of 135°F or higher Neither Both Wrong! Thats right! 108 / 167 Category: Module 05 What are the temperature requirements for the delivery of shell eggs? Receive at an air temperature of 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! Shucked shellfish and milk also have a receiving temperature of 45°F or lower. Shucked shellfish and milk must be cooled to 41°F or lower within four hours of delivery, but eggs do NOT. 109 / 167 Category: Module 05 What are the temperature requirements for the delivery of milk? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 110 / 167 Category: Module 05 What are the temperature requirements for the delivery of shucked shellfish? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 111 / 167 Category: Module 05 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? Receive at an internal temperature of 50°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 112 / 167 Category: Module 05 What are the temperature requirements for the delivery of most cold TCS foods? Receive at 41°F or lower unless otherwise specified Receive at an internal temperature of 50°F or lower Neither Both Wrong! Thats right! 113 / 167 Category: Module 05 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? Both shellfishes The shell eggs Neither Both Wrong! Thats right! 114 / 167 Category: Module 05 How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery? Open the package and insert the stem or probe into the food Insert the stem or probe up to its dimple without touching the package Neither Both Wrong! Thats right! 115 / 167 Category: Module 05 What should be avoided when checking the temperature of packaged food items? Do NOT puncture the package with the stem or probe Do NOT touch any part of the package with the stem or probe Neither Both Wrong! Thats right! 116 / 167 Category: Module 05 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? With the stem or probe between two packages With one package folded around the stem or probe Neither Both Wrong! Thats right! 117 / 167 Category: Module 05 What food packaging method are these examples of? • Vacuum-packed • Sous vide food • Modified Atmosphere Packaging (MAP) Reduced-oxygen packaging (ROP) Canning food Neither Both Wrong! Thats right! 118 / 167 Category: Module 05 Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish? In the thickest part In the center or middle Neither Both Wrong! Thats right! Insert the stem or probe of the thermometer into the thickest part of the food. If the food doesn’t have a thickest part, insert the stem or probe in it’s center or middle. 119 / 167 Category: Module 05 What should be used to check the temperatures of food during receiving? The correct thermometers for the food The temperature gauge for the storage unit Neither Both Wrong! Thats right! 120 / 167 Category: Module 05 Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it? Throw the food out Return it to the vendor Neither Both Wrong! Thats right! 121 / 167 Category: Module 05 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! 122 / 167 Category: Module 05 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? Food, utensils, and equipment Linens and single-use items Neither Both Wrong! Thats right! 123 / 167 Category: Module 05 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! 124 / 167 Category: Module 05 How do you know when the manufacturer recalled a food product used in your operation? The vendor will usually notify you of the recall By monitoring FDA and USDA recall notifications Neither Both Wrong! Thats right! 125 / 167 Category: Module 05 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! 126 / 167 Category: Module 05 What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased? A food recall notification An Allergen Special Order Neither Both Wrong! Thats right! 127 / 167 Category: Module 05 What process should follow these steps? • Set the rejected item aside • Tell the delivery person why it was rejected • Get a signed adjustment or credit slip before returning the item • Note the incident on your receiving documents Rejecting a delivered item during inspection Monitoring your cleaning program Neither Both Wrong! Thats right! 128 / 167 Category: Module 05 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? The food must maintain the correct temperature The food must be protected from contamination Neither Both Wrong! Thats right! 129 / 167 Category: Module 05 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 Live shellfish A key drop delivery Neither Both Wrong! Thats right! 130 / 167 Category: Module 05 Some operations give a key to their supplier to make deliveries after hours when the establishment is closed. What kind of delivery is this known as? A key drop delivery An unapproved delivery Neither Both Wrong! Thats right! 131 / 167 Category: Module 05 When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted? Cooled to 41°F or lower within four hours Quickly stored in the appropriate location Neither Both Wrong! Thats right! 132 / 167 Category: Module 05 Receiving and inspecting a delivery begins with a visual inspection of the delivery truck. What conditions should the truck be examined for? Evidence of pests Evidence of contamination Neither Both Wrong! Thats right! 133 / 167 Category: Module 05 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? Have enough trained staff available at delivery time Schedule the delivery to arrive during non-peak hours Neither Both Wrong! Thats right! 134 / 167 Category: Module 05 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? Thermometers and scales Purchase orders Neither Both Wrong! Thats right! 135 / 167 Category: Module 05 To ensure that deliveries can be received correctly, when should you schedule them to arrive? So that only one delivery arrives at a time Staff have enough time to inspect and store it Neither Both Wrong! Thats right! 136 / 167 Category: Module 05 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? Reputable suppliers Approved suppliers Neither Both Wrong! Thats right! 137 / 167 Category: Module 05 Who’s inspection reports should review these areas? • Receiving and storage • Processing • Shipping • Cleaning and sanitizing • Personal hygiene • Staff training • Recall program • HACCP program or other food safety system Your supplier’s inspection reports Your inspection reports Neither Both Wrong! Thats right! 138 / 167 Category: Module 05 A supplier’s inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or an authorized third party. What should the reports be based on? Good Agricultural Practices (GAP) Good Manufacturing Practices (GMP) Neither Both Wrong! Thats right! 139 / 167 Category: Module 05 Who should you request recent inspection reports from for review? Your suppliers Your PCO Neither Both Wrong! Thats right! An approved reputable supplier should be able to produce inspection reports upon request. Your PCO is your Pest Control Operator. 140 / 167 Category: Module 05 Why does ServSafe suggest that you, or your operation’s owner, consider meeting and developing relationships with your suppliers? To take a tour of their facility To learn their food safety practices Neither Both Wrong! Thats right! 141 / 167 Category: Module 05 Who does ServSafe recommend developing relationships with and knowing their food safety practices? Your suppliers Your inspectors Neither Both Wrong! Thats right! 142 / 167 Category: Module 05 Which suppliers must meet all applicable local, state, and federal laws? All of your direct suppliers All of your supplier’s suppliers Neither Both Wrong! Thats right! Each of your direct suppliers and the secondary suppliers in your supply chain, must meet all applicable local, state, and federal laws. 143 / 167 Category: Module 05 What kind of supplier meets all applicable local, state, and federal laws? Approved suppliers Reputable suppliers Neither Both Wrong! Thats right! Approved suppliers meet all applicable local, state, and federal laws. Reputable suppliers have established a good reputation for food safety. 144 / 167 Category: Module 05 Your suppliers must be inspected by the USDA, the FDA, or an authorized third party. How can approved, reputable suppliers prove this? By showing recent inspection reports By taking a tour of their facility Neither Both Wrong! Thats right! 145 / 167 Category: Module 05 What kind of suppliers does food need to be purchased from? Approved Reputable Neither Both Wrong! Thats right! 146 / 167 Category: Module 05 What must be done before you accept a delivery? Inspect the food according to the criteria Make sure that you purchase safe food Neither Both Wrong! Thats right! 147 / 167 Category: Module 05 What can help ensure the safety and quality of your operation’s food? Following good receiving procedures Purchasing from approved, reputable suppliers Neither Both Wrong! Thats right! 148 / 167 Category: Module 05 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! 149 / 167 Category: Module 05 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! 150 / 167 Category: Module 05 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! 151 / 167 Category: Module 05 What will prevent good airflow in cold storage units and should be avoided? Lining shelves with foil, sheet pans, or paper. Overloading the coolers or freezers Neither Both Wrong! Thats right! 152 / 167 Category: Module 05 What is the correct air temperature for cold storage units? Store cold TCS food at an air temperature of 41°F or lower Store frozen food at an air temperature that keeps it frozen Neither Both Wrong! Thats right! 153 / 167 Category: Module 05 How will you know if a product you purchased is recalled by the manufacturer? By monitoring recall notifications from the FDA and USDA The vendor will notify you when there has been a recall Neither Both Wrong! Thats right! You can stay updated by monitoring the recall notifications issued by the FDA and USDA for the products that you use in your operation. 154 / 167 Category: Module 05 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! 155 / 167 Category: Module 05 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! 156 / 167 Category: Module 05 How can you know when there is a Food Recall Notice for a product you use in your operation? Monitor the food recall notifications published by the FDA and USDA for the products you use Usually, a vendor will notify you if your operation has been affected by a food recall Neither Both Wrong! Thats right! 157 / 167 Category: Module 05 What are OSHA’s regulations regarding Safety Data Sheets (SDS)? OSHA regulations require that you keep and consult a Safety Data Sheet (SDS) for each chemical used in your operation OSHA regulations give staff the right to review Safety Data Sheets (SDS), and employers must keep the sheets accessible Neither Both Wrong! Thats right! 158 / 167 Category: Module 05 When does a fish delivery need to come with documents? Farm-raised fish must have documents showing that the fish were raised according to FDA standards Fish that will be served raw or undercooked must have documents showing that the fish was frozen properly Neither Both Wrong! Thats right! Keep these documents for at least 90 days after the the last fish from the delivery is used. 159 / 167 Category: Module 05 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 160 / 167 Category: Module 05 What information is on Shellfish Identification Tags? Shellfish Identification Tags indicate when and where the shellfish were harvested Shellfish Identification Tags certify that the shellfish are from an approved source Neither Both Wrong! Thats right! 161 / 167 Category: Module 05 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! 162 / 167 Category: Module 05 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? Keep the tags on the container until all the shellfish are used Save the tag for 90 days after all the shellfish are used Neither Both Wrong! Thats right! 163 / 167 Category: Module 05 What are Time-Temperature Indicators (TTI) used for? Some food suppliers place time-temperature indicators (TTI) inside their delivery trucks A color change indicates that the food has been time-temperature abused Neither Both Wrong! Thats right! These devices constantly check and record temperatures and can verify if safe temperatures were maintained throughout the delivery. 164 / 167 Category: Module 05 How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package? Place the thermometer stem or probe between two packages Wrap the package around the thermometer stem or probe Neither Both Wrong! Thats right! 165 / 167 Category: Module 05 How do you check the food temperature in regular, non-vacuum-sealed packages? Open the package and insert the thermometer stem or probe directly into the food Fully immerse the sensing area of the stem or probe in the food without touching the package Neither Both Wrong! Thats right! 166 / 167 Category: Module 05 Why is stock rotation important? So older products are used before newer ones To limit the growth of pathogens To ensure quality and prevent waste All are correct Wrong! Thats right! Stock rotation is important to ensure that items with the earliest “use by” or expiration dates are used before items with later dates. This helps to maintain the foods quality and prevent waste.It can also limit the growth of pathogens 167 / 167 Category: Module 05 The inspection reports of an approved, reputable supplier should address these areas: • Shipping • Processing • Staff training • Recall programs • Personal hygiene • Receiving and storage • Cleaning and sanitizing • Food Safety Management Systems Which is an example of a Food Safety Management System? Hazard Analysis Critical Control Points (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter VKontakte
