Module 07 May 7, 2024May 2, 2024 by Brian Klein /153 0 votes, 0 avg 0 Created on May 02, 2024 By Brian KleinModule 07 Module 07 1 / 153 Category: Module 07 Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back? It was designed to be reused It’s NOT filled with a TCS beverage It was cleaned and sanitized correctly It was given to the guest by the operation It can be cleaned at home and in the operation It was refilled for the same guest who brought it in Rinse it with pressurized hot water before refilling Contamination is prevented during refilling It is refilled by staff or the guest All are correct Wrong! Thats right! 2 / 153 Category: Module 07 Which of these conditions are required to refill a take-home beverage container? The beverage is NOT non- TCS The container was provided by the operation The container was designed to be reused The container was cleaned and sanitized correctly The container was provided to the guest by the operation The container can be cleaned at home and in the operation The container will be refilled for the same customer who brought it in The container is rinsed before refilling with fresh hot water under pressure The container is refilled by staff or the customer in a way that prevents contamination All are correct Wrong! Thats right! 3 / 153 Category: Module 07 Which guidelines should be followed for off-site service? Check the internal temperature of food often Use insulated containers to hold TCS food Keep the delivery vehicles clean Make sure the service site has the correct utilities Place garbage containers away from food prep and serving areas Use containers to hold food at the correct temperature Store raw meat, poultry, and seafood separate from RTE food Provide instructions to guests who take leftovers All are correct Wrong! Thats right! 4 / 153 Category: Module 07 Which of these should you consider when designing your operations procedures for holding food? Monitoring and recording time When to use food covers Monitoring and recording temperatures Which thermometers to use When to use sneeze guards How to use hot holding equipment When to throw out food How long to hold food All are correct Wrong! Thats right! 5 / 153 Category: Module 07 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 6 / 153 Category: Module 07 What are some guidelines for off-site service? Check the internal temperature of food often If leftovers are given to customers, provide instructions on how they should be handled Keep delivery vehicles clean Make sure the service site has the correct utilities Place garbage disposal containers away from food preparation and serving areas Serve cold food in containers on ice or in chilled gel-filled containers Store raw meat, poultry, and seafood separate from RTE food Use insulated containers to hold TCS food All are correct Wrong! Thats right! 7 / 153 Category: Module 07 Which of these are ServSafe guidelines for ice? Ice should only be used for one purpose and then discarded Never use a glass to scoop ice or touch ice with bare hands Ice used to keep food cold should NOT be used for food or beverages Never put ice in a container that held chemicals, raw meat, seafood, or poultry Ics scoops must be cleaned and sanitized Store ice scoops in a clean, protected location, NOT inside the machine Use clean and sanitized containers and ice scoops to transfer ice from an ice machine All are correct Wrong! Thats right! 8 / 153 Category: Module 07 Which guideline is true for ice? Ice should only be used for one purpose and then discarded Never use a glass to scoop ice or touch ice with bare hands Ice used to keep food cold should NOT be used in food or beverages Never hold or carry ice in containers that have held raw meat seafood poultry or chemicals Ics scoops must be cleaned and sanitized Store ice scoops outside of the ice machine in a clean, protected location Ice scoops and containers used for the ice machine must be cleaned and sanitized All are correct Wrong! Thats right! 9 / 153 Category: Module 07 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. 10 / 153 Category: Module 07 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. 11 / 153 Category: Module 07 What are some guidelines for vending machine operation? Check the shelf-life of products daily Keep food in original packaging Throw out cold TCS food after seven days Wash and wrap produce with edible peels Keep TCS food out of the TDZ Protect food from contamination All are correct Wrong! Thats right! 12 / 153 Category: Module 07 Which is a guideline for off-site service? Delivery vehicles (clean inside of vehicle regularly) Storage (store raw meat, poultry, seafood, and ready-to-eat items separately) Labels (label use-by date and time reheating and service instructions or staff at offsite locations) Food containers (pack in insulated containers only food grade containers designed so food doesn’t mix spill or leak) Internal temperature (check internal temperature or food. If NOT right, re-evaluate the length of the delivery route or equipment efficiency) Utilities (has safe water or cooking dishwashing and handwashing garbage containers stored away from food prep storage and serving area) All are correct Wrong! Thats right! 13 / 153 Category: Module 07 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! 14 / 153 Category: Module 07 What are some important things to consider when serving food off-site? Food labels Proper storage Correct utilities Clean delivery vehicle Leak-proof food containers The correct internal temperature of food All are correct Wrong! Thats right! 15 / 153 Category: Module 07 Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling? Must be refilled using a process that prevents contamination Must be refilled by staff at the operation or by the customer Must be rinsed with clean, pressurized hot water before refilling Must be refilled for the same customer who brought it in Must be refilled with a non-TCS beverage All are correct Wrong! Thats right! 16 / 153 Category: Module 07 Which are guidelines for serving utensils? Use clean and sanitized utensils Use separate serving utensils for each food Clean and sanitize utensils after each use or every four hours Utensils for serving non-TCS food may be stored in water at 135°F Store serving utensils in the food with their handles extending out of the container All are correct Wrong! Thats right! 17 / 153 Category: Module 07 What items may be re-served? Condiment packets Washed and wrapped fruit Individually wrapped crackers Unopened packages in good condition Condiments in original containers Condiments in containers designed to prevent cross-contamination Wrong! Thats right! 18 / 153 Category: Module 07 What are some guidelines for storing serving utensils during use? Use separate serving utensils for each food Store serving utensils in the food with the handle extended above the rim of the container If serving non-tcs food, serving utensils can be placed on a clean and sanitized food contact surface Spoons or scoops used to serve food like ice cream or mashed potatoes can be stored under running water Serving utensils can be stored in a container of water that is maintained at a temperature of at least 135℉ All are correct Wrong! Thats right! 19 / 153 Category: Module 07 In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met? They are designed to be reused They are NOT used for TCS food They are cleaned and sanitized correctly It was provided by the operation It’s only refilled for the guest who brought it back All are correct Wrong! Thats right! 20 / 153 Category: Module 07 What can be used to serve food without touching it with bare hands? Tongs Gloves Spatulas Utensils Deli sheets All are correct Wrong! Thats right! 21 / 153 Category: Module 07 What are some guidelines for re-serving food? Change linens in bread baskets after each guest Do NOT re-serve uneaten bread or rolls to other guests Do NOT re-serve menu items returned by one guest to another guest Do NOT re-serve plate garnishes Do NOT re-serve uncovered condiments All are correct Wrong! Thats right! 22 / 153 Category: Module 07 How can staff avoid contaminating food during service? Practice good personal hygiene Store serving utensils properly Use clean and sanitized utensils for serving Avoid bare-hand contact with ready-to-eat (RTE) food All are correct Wrong! Thats right! 23 / 153 Category: Module 07 When re-serving food, do NOT do the following: Do NOT re-serve menu items returned by one guest to another guest Do NOT re-serve uneaten bread or rolls Do NOT re-serve plate garnishes like fruit, pickles, or parsley sprigs Do NOT re-serve condiments that haven’t been kept covered All are correct Wrong! Thats right! Service and kitchen staff should know the rules about re-serving food previously served to another customer 24 / 153 Category: Module 07 What are some guidelines for food containers when serving off-site? Should be insulated Should be approved for food service It should be designed to prevent mixing or leaking It should be labeled with the use-by date and time All are correct Wrong! Thats right! 25 / 153 Category: Module 07 How can cross-contamination be avoided in self-service areas? Don’t serve used ice Make sure food is labeled Provide separate serving utensils for each dish Don’t let customers refill dirty plates or use dirty utensils All are correct Wrong! Thats right! 26 / 153 Category: Module 07 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! 27 / 153 Category: Module 07 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! 28 / 153 Category: Module 07 When food is NOT served immediately after cooking and is temporarily stored at a safe temperature, it’s called ‘hot-holding’. Which are requirements for hot-holding food? Hot food must be held at an internal temperature of 135°F or higher Check the internal temperature of food in hot holding every two or four hours Reheat food below 135°F after two hours, but after four hours, throw it out All are correct Wrong! Thats right! We hold food to keep it out of the Temperature Danger Zone (TDZ) (41°F to 135°F). Cold food is held or stored at an internal temperature of 41°F or lower. 29 / 153 Category: Module 07 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! 30 / 153 Category: Module 07 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! 31 / 153 Category: Module 07 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 32 / 153 Category: Module 07 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! 33 / 153 Category: Module 07 Which is true about mobile unit or a temporary establishment? Typically offer prepackaged or easy-to-prepare food Range from simple food trucks to fully-equipped kitchens Operate at one spot for up to fourteen days during an event All are correct Wrong! Thats right! 34 / 153 Category: Module 07 What can be used to handle ready to eat food without wearing gloves? Deli sheets Spatulas Tongs All are correct Wrong! Thats right! 35 / 153 Category: Module 07 Which are ServSafe guidelines for holding hot TCS Food without temperature control? The food must have been kept at 135°F or higher before it was removed from temperature control Label the food with the time it was removed from temperature control and when it must be thrown out You must sell, serve, or throw out the food within four hours of removing it from temperature control All are correct Wrong! Thats right! 36 / 153 Category: Module 07 What are some guidelines for holding cold food without temperature control? If the temperature of the food exceeds 70°F, it must be thrown out Label with the time you removed it and when you must throw it out six hours later The food needs to have been stored correctly at 41°F or lower All are correct Wrong! Thats right! 37 / 153 Category: Module 07 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! 38 / 153 Category: Module 07 How often should you check the internal temperature of food in hot holding? Check the internal temperature of food every two or four hours Check every two hours and reheat food below 135°F Check every four hours and throw out food below 135°F All are correct Wrong! Thats right! Decide if your operations procedure for holding hot food will check temperatures every two hours or every four hours. If its checked every two hours, it can be reheated if it falls below 135°F. If its checked every four hours, it must be thrown out if it falls below 135°F. 39 / 153 Category: Module 07 Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this? Require guests to use clean plates and utensils in self-service areas Post signs to remind guests NOT to reuse dirty plates and utensils to refill Have a staff member monitor guests in the self-service area All are correct Wrong! Thats right! 40 / 153 Category: Module 07 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! 41 / 153 Category: Module 07 How can you store the spoons or scoops when serving food like mashed potatoes or ice cream? Store them under running water In a container of water that is at least 135°F Neither Both Wrong! Thats right! 42 / 153 Category: Module 07 What are some requirements for preset tableware? Extra settings are removed when guests are seated; if they remain on the table, they are cleaned and sanitized after guests have left Prevent contamination by wrapping or covering tableware Neither Both Wrong! Thats right! 43 / 153 Category: Module 07 Which guideline must be followed when serving food with utensils? Clean and sanitize utensils between serving tasks Use separate serving utensils for each food Neither Both Wrong! Thats right! 44 / 153 Category: Module 07 Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them? Staff in the operation The guest Neither Both Wrong! Thats right! 45 / 153 Category: Module 07 When is it acceptable to preset tables without wrapping or covering the tableware? The extra tableware is removed when guests are seated Unused tableware is cleaned and sanitized after the guests leave Neither Both Wrong! Thats right! 46 / 153 Category: Module 07 Tableware (silverware) must be wrapped or covered unless what requirements are met? They are cleaned and sanitized after guests have left They are removed when guests are seated. Neither Both Wrong! Thats right! 47 / 153 Category: Module 07 If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled? Clean and sanitize the tableware after the guests leave Remove the unused tableware when guests are seated Neither Both Wrong! Thats right! 48 / 153 Category: Module 07 Which food items can be displayed in a self-service area without packaging, sneeze guards, or a display case to protect them from contamination? Foods that require hulling before eating, like nuts in a shell Foods that require peeling, like whole raw fruits and vegetables Neither Both Wrong! Thats right! 49 / 153 Category: Module 07 How can food be protected from contamination in self-service areas? Install sneeze guards Use food covers Neither Both Wrong! Thats right! Food can also be protected from contamination with packaging or by placing it in display case. 50 / 153 Category: Module 07 What are the conditions for re-serving condiments or prepackaged foods? Condiments, like bottles of ketchup or mustard, may be reserved if closed between uses Prepackaged food may be reserved if it is unopened, clean, and in good condition Neither Both Wrong! Thats right! 51 / 153 Category: Module 07 When is it acceptable to re-serve condiments to another guest? The condiments are kept in their original containers or containers designed to prevent contamination The condiment containers are kept covered when NOT used by closing the lid or replacing the cap Neither Both Wrong! Thats right! 52 / 153 Category: Module 07 What should be done with served but unused plate garnishess like fruit or pickles after the guests have left? Do NOT re-serve garnishes to another guest Throw out served but unused garnishes Neither Both Wrong! Thats right! 53 / 153 Category: Module 07 How can time-temperature abuse be avoided during service? Check the internal temperature of food often Hold food at the correct temperature Neither Both Wrong! Thats right! 54 / 153 Category: Module 07 What food safety risk is increased during off-site service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time temperature abuse. 55 / 153 Category: Module 07 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! 56 / 153 Category: Module 07 Serving food at a different location than where it was prepared or cooked is called off-site service. Which is an example of this? Offering food in vending machines Catering an event Neither Both Wrong! Thats right! 57 / 153 Category: Module 07 What is an insulated food container? A container designed to maintain the temperature of the food inside Used to keep hot food hot and cold food cold for as long as possible Neither Both Wrong! Thats right! 58 / 153 Category: Module 07 What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service? Reevaluate the efficiency of the equipment being used Re-evaluate the length of the delivery route Neither Both Wrong! Thats right! 59 / 153 Category: Module 07 What are the utility requirements for off-site service? Drinkable water for cooking, dishwashing, and handwashing Garbage containers that are kept away from food and food contact surfaces Neither Both Wrong! Thats right! 60 / 153 Category: Module 07 What utilities are required when serving food off-site? Garbage containers that are kept away from food and food contact surfaces Safe water for cooking, dishwashing, and handwashing Neither Both Wrong! Thats right! 61 / 153 Category: Module 07 How should fresh fruit with edible peels be prepared before being placed in a vending machine? It should be washed It should be wrapped or covered Neither Both Wrong! Thats right! 62 / 153 Category: Module 07 What kind of container should a vending machine dispense TCS food in? A reusable container The original container Neither Both Wrong! Thats right! 63 / 153 Category: Module 07 What temperature does TCS food need to be held at when offered from a vending machine? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 64 / 153 Category: Module 07 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! 65 / 153 Category: Module 07 What risks do vending operators need to protect their food from during transport, delivery, and service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 66 / 153 Category: Module 07 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat (RTE) food TCS food Neither Both Wrong! Thats right! 67 / 153 Category: Module 07 What utilities must be available for staff when performing off-site service? Water that is safe for washing hands, cooking, and dishwashing Garbage containers away from food-prep, service, and storage areas Neither Both Wrong! Thats right! 68 / 153 Category: Module 07 What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service? Consider a shorter delivery route Consider using more effective equipment Neither Both Wrong! Thats right! 69 / 153 Category: Module 07 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! 70 / 153 Category: Module 07 When are food containers required to have these features? • insulated • leak proof • spill-proof • mixproof • Approved for food service When they’re used to transport food When it will be refilled for a guest Neither Both Wrong! Thats right! 71 / 153 Category: Module 07 When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 72 / 153 Category: Module 07 Which is an example off-site service? Catering food for an event Offering food in vending machines Neither Both Wrong! Thats right! Any time food is prepared in an operation but served at another location it is considered off-site service. 73 / 153 Category: Module 07 What kind of containers or equipment should food be held in once transported to the off-site service location? Able to hold food at the correct temperature Approved for food service use Neither Both Wrong! Thats right! 74 / 153 Category: Module 07 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! 75 / 153 Category: Module 07 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! 76 / 153 Category: Module 07 Which statements is true about bulk food? Food (flour, sugar, beans, rice) stored in large containers and offered for self-service Food stored in large containers and transferred to smaller containers for purchase Neither Both Wrong! Thats right! 77 / 153 Category: Module 07 What should be done with leftover ice that was used to keep food or beverages cold? Use it to calibrate thermometers Throw the ice out Neither Both Wrong! Thats right! 78 / 153 Category: Module 07 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! 79 / 153 Category: Module 07 Why do guests need a clean plate and utensils each time they refill in a self-service area? Pathogens are easily transferred in self-service areas Refilling with dirty plates and utensils can spread Norovirus Neither Both Wrong! Thats right! 80 / 153 Category: Module 07 When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service? Rady-to-eat (RTE) food like sushi or raw shellfish served at a salad bar or buffet When it’s a portion that will be cooked and eaten immediately on site, like a Mongolian BBQ Neither Both Wrong! Thats right! 81 / 153 Category: Module 07 What temperature does the cold food in a self-service area need to be held? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 82 / 153 Category: Module 07 What temperature does the hot food in a self-service area need to be held? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 83 / 153 Category: Module 07 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! 84 / 153 Category: Module 07 What kind of food does NOT need to be protected from contamination in a self-service area as other foods do? Whole, raw, fruits and vegetables that the guest peels Shelled nuts that will be hulled by the guest Neither Both Wrong! Thats right! 85 / 153 Category: Module 07 Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it? Display cases Packaging Neither Both Wrong! Thats right! 86 / 153 Category: Module 07 When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table? When closed between uses When protected from contamination Neither Both Wrong! Thats right! 87 / 153 Category: Module 07 What is an example of an unopened, prepackaged food item that may be re-served to another guest if it’s still in good condition? Condiment packets Packaged crackers Neither Both Wrong! Thats right! 88 / 153 Category: Module 07 What should be done with any unused plate garnishes (like parsley or pickles) after they have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 89 / 153 Category: Module 07 Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest? Throw the food out Change them Neither Both Wrong! Thats right! 90 / 153 Category: Module 07 What do condiments need to be protected from? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 91 / 153 Category: Module 07 What should be done with opened but unused portions of condiments that have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 92 / 153 Category: Module 07 How can you make sure that condiments are kept safe from contamination? Offer individual condiment packets Serve individual portions of condiments Neither Both Wrong! Thats right! 93 / 153 Category: Module 07 Condiments that will be re-served to another table must be protected from contamination. How can this be done? Keep the condiments in their original containers Use containers designed to prevent contamination Neither Both Wrong! Thats right! 94 / 153 Category: Module 07 What should be done with the food that a guest returns? Serve it to another guest Throw the food out Neither Both Wrong! Thats right! 95 / 153 Category: Module 07 Which staff should have training that includes the rules about re-serving food? Kitchen staff Service staff (front-house) Neither Both Wrong! Thats right! 96 / 153 Category: Module 07 If your operation does NOT wrap or cover table settings, what should be done with the unused and extra settings? Remove them from the table when seating the guests Clean and sanitize them after the guests leave Neither Both Wrong! Thats right! 97 / 153 Category: Module 07 How can contamination be prevented if the dining tables in your operation are preset before the guests are seated? By wrapping items By covering items Neither Both Wrong! Thats right! 98 / 153 Category: Module 07 Why is it unsafe to scoop ice with a glass? It could cause physical contamination The glass could break or chip Neither Both Wrong! Thats right! 99 / 153 Category: Module 07 Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice? Tongs Ice scoops Neither Both Wrong! Thats right! 100 / 153 Category: Module 07 How should flatware be stored so people grab them by their handles and NOT their food-contact areas? With their handles extending out of the container With their handles up and working ends down Neither Both Wrong! Thats right! 101 / 153 Category: Module 07 How should flatware be held to avoid touching the food contact areas? By their working ends By their handles Neither Both Wrong! Thats right! 102 / 153 Category: Module 07 What part of a glass should be held to avoid touching its food contact areas? By the stem By the middle or bottom Neither Both Wrong! Thats right! 103 / 153 Category: Module 07 What part of a dish should be held to avoid touching its food contact areas? By the bottom By the edge Neither Both Wrong! Thats right! 104 / 153 Category: Module 07 How can multiple glasses be carried without touching their food contact areas? In a rack On a tray Neither Both Wrong! Thats right! 105 / 153 Category: Module 07 Why is it important to train your service staff to avoid cross-contamination? Because service staff are responsible for controlling risk factors Because service staff touch food contact surfaces often Neither Both Wrong! Thats right! 106 / 153 Category: Module 07 How should a take-home beverage container be refilled to prevent contamination? Rinse out the container with pressurized hot water before filling it The container can only be refilled by staff or by the guest Neither Both Wrong! Thats right! 107 / 153 Category: Module 07 Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers? It cannot be a TCS beverage Is refilled for the same guest Neither Both Wrong! Thats right! 108 / 153 Category: Module 07 What is the only kind of take-home container that can be refilled for a guest? A container designed to be reused An insulated container Neither Both Wrong! Thats right! 109 / 153 Category: Module 07 What is a take-home container? A food or beverage container that is given to a guest by the operation A container that can be refilled by the operation under specific conditions Neither Both Wrong! Thats right! 110 / 153 Category: Module 07 When is it acceptable to store serving utensils in a container of water during service? The water is continuously running The water is maintained at 135°F or higher Neither Both Wrong! Thats right! 111 / 153 Category: Module 07 When can serving utensils be stored on a food-contact surface during service? The surface is cleaned and sanitized The utensils are serving non-TCS food Neither Both Wrong! Thats right! 112 / 153 Category: Module 07 How should serving utensils be stored during service? In the food that they are being used to serve With their handles extending out of the container Neither Both Wrong! Thats right! 113 / 153 Category: Module 07 What situation requires utensils to be cleaned and sanitized every four hours? When they are in constant use When they are NOT stored correctly Neither Both Wrong! Thats right! 114 / 153 Category: Module 07 What should be done with utensils after each serving task? Store them in the food Clean and sanitize them Neither Both Wrong! Thats right! 115 / 153 Category: Module 07 When serving multiple food items, what should each food item have of its own? Sneeze guards Separate utensils Neither Both Wrong! Thats right! 116 / 153 Category: Module 07 If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food? Utensils Deli sheets Neither Both Wrong! Thats right! 117 / 153 Category: Module 07 Which of your staff should know how to serve food in ways that keep it safe? Kitchen staff Service staff (front-house) Neither Both Wrong! Thats right! 118 / 153 Category: Module 07 What is the biggest threat to food that is ready to be served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 119 / 153 Category: Module 07 Some jurisdictions allow holding TCS food without temperature control if the time is limited. The limits are four hours for hot food and six hours for cold food. What must be done with this food before the time limit is up? Throw the food out Sell, serve, or throw out the food Neither Both Wrong! Thats right! 120 / 153 Category: Module 07 Take-home containers can be refilled if they meet these conditions: They are cleaned and sanitized correctly They were provided to the guest by the operation Neither Both Wrong! Thats right! 121 / 153 Category: Module 07 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! 122 / 153 Category: Module 07 Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins? 41°F or lower before removing it from temperature control 135°F or higher before removing it from temperature control Neither Both Wrong! Thats right! 123 / 153 Category: Module 07 When done correctly, how long can hot TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 124 / 153 Category: Module 07 When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service? Cool the food to 41°F or lower within six hours The food must be thrown out Neither Both Wrong! Thats right! 125 / 153 Category: Module 07 When holding cold TCS food without temperature control, what temperature must the food stay under for the entire six-hour time limit? 70°F 41°F Neither Both Wrong! Thats right! The food needs to stay below 70°F, or it must be thrown out 126 / 153 Category: Module 07 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! 127 / 153 Category: Module 07 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! 128 / 153 Category: Module 07 Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins? At 135°F or higher At 41°F or lower Neither Both Wrong! Thats right! 129 / 153 Category: Module 07 When done correctly, how long can cold TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 130 / 153 Category: Module 07 We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth? By NOT giving pathogens enough time to grow to unsafe levels By limiting how long the food remains in the TDZ Neither Both Wrong! Thats right! 131 / 153 Category: Module 07 When done correctly, how long can TCS food be held without temperature control? Hot food can be held without temperature control for four hours Cold food can be held without temperature control for six hours Neither Both Wrong! Thats right! 132 / 153 Category: Module 07 What situation would involve holding or displaying food without temperature control? To display food for a short time at an off-site catered event Electricity is NOT available to power holding equipment Neither Both Wrong! Thats right! 133 / 153 Category: Module 07 When is it NOT acceptable to hold or display TCS food without temperature control? When your jurisdiction does NOT allow it When serving a high-risk population Neither Both Wrong! Thats right! 134 / 153 Category: Module 07 Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why? It may reheat the food too slowly The food may NOT pass through the TDZ fast enough Neither Both Wrong! Thats right! 135 / 153 Category: Module 07 Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead? It can save the food from being thrown out It allows time for corrective action Neither Both Wrong! Thats right! 136 / 153 Category: Module 07 When holding food for service and checking its temperature every four hours, the food should be thrown out if it’s found to be at what temperature? Lower than 135°F Higher than 41°F Neither Both Wrong! Thats right! 137 / 153 Category: Module 07 Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit? The gauge does NOT measure the internal temperature of food The gauge measures air temperature, NOT the internal temperature of food Neither Both Wrong! Thats right! 138 / 153 Category: Module 07 Cold food can be held without temperature control for up to six hours. What must be done with the food when the six hours is up? Throw the food out Sell, serve, or throw out the food Neither Both Wrong! Thats right! 139 / 153 Category: Module 07 What is the correct internal temperature for holding TCS food? Hold hot food at 135°F or higher Hold cold food at 41°F or lower Neither Both Wrong! Thats right! 140 / 153 Category: Module 07 Why should food covers be used in self-service areas? To help maintain the food’s internal temperature To protect the food from contamination Neither Both Wrong! Thats right! Use food covers and sneeze guards to protect food from contaminants in self-service areas. Food covers provide the additional benefit of helping to maintain the food’s internal temperature. 141 / 153 Category: Module 07 What kind of policies does an operation need to have for holding food? For how long the operation will hold food When to throw away held food Neither Both Wrong! Thats right! 142 / 153 Category: Module 07 What is food at risk for when it’s being held for service? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 143 / 153 Category: Module 07 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! 144 / 153 Category: Module 07 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. 145 / 153 Category: Module 07 Temperature control may NOT be necessary for holding food in what situation? When catering food for an off-site event. Displaying food for a short time when electricity is unavailable Neither Both Wrong! Thats right! 146 / 153 Category: Module 07 Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved? Make sure the procedures are followed by staff Keep them available for regulatory authorities to review Neither Both Wrong! Thats right! 147 / 153 Category: Module 07 How long can food be held without temperature control before it must be served or thrown out? Cold food must be served or thrown out within six hours Hot food must be served or thrown out within four hours Neither Both Wrong! Thats right! Most jurisdictions will require approval before holding or displaying food without temperature control. It is never acceptable to hold food without temperature control when serving a high risk population. 148 / 153 Category: Module 07 How should the temperature of food in hot holding be checked? Use the correct thermometer to measure the internal temperature of the food Do NOT rely on the temperature gauge on holding equipment to check temperatures Neither Both Wrong! Thats right! A holding units temperature gauge does NOT measure the internal temperature of food 149 / 153 Category: Module 07 Is it safe to use hot-holding equipment to reheat food? Never use hot holding equipment to reheat food unless it is built to do so Reheat the food correctly before putting it in the hot holding Neither Both Wrong! Thats right! Most hot holding equipment does NOT pass food through the Temperature Danger Zone (TDZ) quickly enough 150 / 153 Category: Module 07 Check the internal temperature of food being held for service at least every two to four hours. What should the temperature be? Keep cold food at 41ºF or lower Keep hot food hot at 135°F higher Neither Both Wrong! Thats right! 151 / 153 Category: Module 07 How do we use temperature control to prevent the growth of pathogens? Holding cold food at 41°F or lower prevents pathogens from growing to unsafe levels Holding hot food at 135°F or higher prevents pathogens from growing to unsafe levels Neither Both Wrong! Thats right! 152 / 153 Category: Module 07 How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food? By handling food with utensils Wearing single-use gloves Neither Both Wrong! Thats right! 153 / 153 Category: Module 07 How should food handlers avoid bare-hand contact with ready-to-eat food? Wear disposable gloves when handling ready-to-eat food Use utensils like spatulas, tongs, or wax paper Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter VKontakte
