Packaging May 10, 2024 by Brian Klein /72 0 votes, 0 avg 0 Packaging 1 / 72 How can pests be prevented from entering your operation with deliveries? Check all deliveries before they enter your operation Refuse shipments in which you find pests or signs of pests Neither Both Wrong! Thats right! Some signs of pests include damage to packaging, egg cases, and body parts (wings, legs). 2 / 72 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! 3 / 72 Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct? When thawing frozen fish in cold storage, take it out of its package first When thawing frozen fish under running water, take the it out of its package before or soon after Neither Both Wrong! Thats right! 4 / 72 Under what condition is a label NOT required for bulk unpackaged food in a self-service area? The operation is regulated The jurisdiction allows it Neither Both Wrong! Thats right! 5 / 72 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! 6 / 72 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. 7 / 72 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! 8 / 72 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 9 / 72 Which procedures required a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 10 / 72 What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)? When the fish should be thawed When to remove it from the package Neither Both Wrong! Thats right! 11 / 72 What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism? Improperly canned food Reduced-oxygen packaging (ROP) Food with a low acidity level All are correct Wrong! Thats right! Low-acid vegetables that have been time-temperature abused, untreated garlic and oil mixtures, and baked potatoes have also been linked. 12 / 72 Which statement is true about Modified Atmosphere Packaging (MAP)? MAP stands for Modified Atmosphere Packaging Many fresh-cut produce items are packaged this way Oxygen inside the package may be replaced with carbon dioxide or nitrogen Package that is vacuum sealed or has nitrogen or other non oxygen gasses added to prevent spoilage of product Process that employs a gas flushing and sealing process or reduction of oxygen through respiration of vegetables All are correct Wrong! Thats right! 13 / 72 When can you package fresh juice on-site for retail sale without a variance? The it has a warning label according to local regulations When it will be packaged using an ROP method Neither Both Wrong! Thats right! 14 / 72 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! 15 / 72 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! 16 / 72 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! 17 / 72 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! 18 / 72 Which of these methods of food preparation require a variance from your regulatory authority? Curing food Processing wild game for personal use Offering live shellfish from a display tank Packaging food using a Reduced Oxygen Packaging (ROP) method Packaging fresh juice on site for sale at a later time (unless the juice has a warning label) Smoking food to preserve it but NOT to enhance flavor sprouting seeds or beans Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety All are correct Wrong! Thats right! 19 / 72 Which of these are food processing methods that require a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 20 / 72 Which is an example of Reduced Oxygen Packaging (ROP)? Modified Atmosphere Packaging (MAP) Sous vide packaging Vacuum packaging All are correct Wrong! Thats right! 21 / 72 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! 22 / 72 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Identify Big Eight Allergens Label it properly Neither Both Wrong! Thats right! 23 / 72 What needs to be looked at during the visual inspection of the food items? Count quantities Spot-check weights Sample temperatures of TCS food Inspect food and packaging All are correct Wrong! Thats right! 24 / 72 How is Sous Vide Food cooked? In airtight, vacuum-sealed bags In hot water at controlled temperatures Neither Both Wrong! Thats right! Sous Vide Food is classified as Reduced Oxygen Packaging (ROP) because it’s vacuum sealed. There are three types of Reduced Oxygen Packaging (ROP). They are: Sous Vide Food; other kinds of vacuum sealed packaging; and Modified Atmosphere Packaging (MAP). 25 / 72 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! 26 / 72 What are some problems with the packaging of food that require the food to be discarded? When it’s dirty When it’s leaking When it’s discolored When it’s water-stained All are correct Wrong! Thats right! 27 / 72 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! 28 / 72 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! 29 / 72 When should you contact your Pest Control Operator (PCO)? When you see feces from pests When you see nests or scattered nesting materials When you notice damage (chew marks) to the facility caused by pests When you notice damage (chew marks) on packaging caused by pests All are correct Wrong! Thats right! 30 / 72 What should be identified on the label of food packaged on-site for retail sale? Big Eight Food Allergens Any additional labeling requirements Neither Both Wrong! Thats right! 31 / 72 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! 32 / 72 How do you check the temperature of packaged food? Open the package Insert the entire sensing area of the stem or probe into the food Allow at least 15 seconds to get an accurate reading Avoid touching the package with the stem or probe to prevent cross-contamination All are correct Wrong! Thats right! 33 / 72 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. 34 / 72 Which food preparation methods requires a variance from regulatory authorities? Curing food Processing wild game for personal use Offering live shellfish from a display tank Packaging food with an ROP method Packaging and selling fresh juice without a warning label Smoking food to preserve it Sprouting seeds or beans Using additives to preserve food so it doesn’t need temperature control All are correct Wrong! Thats right! 35 / 72 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! 36 / 72 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! 37 / 72 When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging? Before thawing the fish in a cooler Before or soon after thawing under running water Neither Both Wrong! Thats right! 38 / 72 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 39 / 72 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! 40 / 72 What is Vacuum Packaging? Vacuum packaging is a method of Reduced Oxygen Packaging (ROP) Vacuum packaging is done by removing the air from around a product and sealing it tightly in a package Neither Both Wrong! Thats right! There are three common rop methods: vacuum packaging; sous vide; and modified atmosphere packaging (map) 41 / 72 After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food? Damaged packaging Spoiled food Neither Both Wrong! Thats right! 42 / 72 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! 43 / 72 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! 44 / 72 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. 45 / 72 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! 46 / 72 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 47 / 72 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! 48 / 72 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! 49 / 72 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! 50 / 72 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! 51 / 72 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! 52 / 72 What is often required before an operation can handle or prep food using the following methods? • Packaging fresh juice on-site for sale at a later time • Smoking food as a way to preserve it • Preserve or alter the food so that it no longer needs time and temperature control for safety • Curing food • Custom-processing animals for personal use • Packaging food using a reduced-oxygen packaging (ROP) method • Sprouting seeds or beans • Offering live shellfish from a display tank A Regulatory Variance A HACCP plan Neither Both Wrong! Thats right! Operations using these food processing methods need to obtain a variance from their regulatory authority. Most jurisdictions also require the operation to submit a HACCP plan. 53 / 72 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! 54 / 72 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! 55 / 72 Which is a ServSafe guideline for checking the temperature of food in a non-vacuum sealed package? Open the package so the stem or probe can be inserted into the food The entire sensing area of the stem or probe must be in the food Avoid puncturing or touching the package with the stem or probe All are correct Wrong! Thats right! 56 / 72 When inspecting a delivery, which criteria calls for rejecting a food product in Reduced Oxygen Packaging (ROP)? Discoloured packaging Packaging is bloated or leaking The seal or packaging is damaged Packages that have been tampered with All are correct Wrong! Thats right! 57 / 72 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! 58 / 72 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! 59 / 72 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! 60 / 72 Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package? Before thawing Soon after thawing Neither Both Wrong! Thats right! 61 / 72 What are some signs of a rodent infestation? Rub marks along the walls Small droppings around the walls (looks like peppercorns) Gnawing or teeth marks Chew holes on food packages in the dry storage area Urine stains that glow under ultraviolet light Entry and escape holes Scattered or constructed nesting materials High-pitched screeching sounds at night All are correct Wrong! Thats right! 62 / 72 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! 63 / 72 Which of these are signs of a rodent infestation? Rub marks along the walls Droppings near the walls (looks like peppercorns) Gnawing or teeth marks Chew holes on food packages Urine stains that glow in ultraviolet light Entry and escape holes Nests or scattered nesting materials High-pitched screeching sounds (especially at night) All are correct Wrong! Thats right! 64 / 72 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. 65 / 72 When should frozen fish in reduced-oxygen packaging (ROP) be thawed? When it will be used Before removing it from its package Neither Both Wrong! Thats right! 66 / 72 Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation? Damage to products, packaging, or the facility Feces or nests Neither Both Wrong! Thats right! 67 / 72 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. 68 / 72 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! 69 / 72 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. 70 / 72 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! 71 / 72 Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called? A Time-temperature Indicator (TTI) Maximum Registering thermometer (MRT) Neither Both Wrong! Thats right! A Maximum Registering thermometer (MRT) measures the highest temperature reached during use, but it doesn’t measure how long the temperature was maintained. 72 / 72 Which of these are signs of a pest infestation? Spotting a few pests Droppings Nests Webs Egg casings Broken body parts (wings and legs) Damage to product packaging Damage to the facility Strong oily odor from cockroaches All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
