Packaging

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Packaging

1 / 72

Which of these are signs of a rodent infestation?

2 / 72

What are the conditions for re-serving condiments or prepackaged foods?

3 / 72

What are some criteria to consider when inspecting a delivery of fish?

4 / 72

What are some signs of a rodent infestation?

5 / 72

What should be avoided when checking the temperature of packaged food items?

6 / 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?

7 / 72

What are some guidelines for vending machine operation?

8 / 72

How can food be protected from contamination in self-service areas?

9 / 72

What is Vacuum Packaging?

10 / 72

Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where?

11 / 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?

12 / 72

Under what condition is a label NOT required for bulk unpackaged food in a self-service area?

13 / 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?

14 / 72

Which guidelines can prevent cross contamination for during storage?

15 / 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?

16 / 72

Which of these are signs of a pest infestation?

17 / 72

What needs to be looked at during the visual inspection of the food items?

18 / 72

How do you check the temperature of packaged food?

19 / 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

20 / 72

Which procedures required a haccp plan?

21 / 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?

22 / 72

Which is a ServSafe guideline for checking the temperature of food in a non-vacuum sealed package?

23 / 72

When should frozen fish in reduced-oxygen packaging (ROP) be thawed?

24 / 72

Which food preparation methods requires a variance from regulatory authorities?

25 / 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?

26 / 72

When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging?

27 / 72

What are some criteria to consider when inspecting the labels and dates of food?

28 / 72

Which of these must be included on the label of food that is packaged on site for retail sale?

29 / 72

Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling?

30 / 72

When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label?

31 / 72

Which guidelines should staff follow when inspecting and receiving a delivery?

32 / 72

What are some problems with the packaging of food that require the food to be discarded?

33 / 72

When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service?

34 / 72

When can you package fresh juice on-site for retail sale without a variance?

35 / 72

What items may be re-served?

36 / 72

How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package?

37 / 72

Which statement is true about Modified Atmosphere Packaging (MAP)?

38 / 72

When inspecting a delivery, which criteria calls for rejecting a food product in Reduced Oxygen Packaging (ROP)?

39 / 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?

40 / 72

What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)?

41 / 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?

42 / 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.

43 / 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?

44 / 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?

45 / 72

Which is an example of Reduced Oxygen Packaging (ROP)?

46 / 72

According to ServSafe, which of these are criteria acceptable when inspecting a delivery of fish?

47 / 72

According to ServSafe, which criteria requires canned food items to be rejected when inspecting a delivery?

48 / 72

Which bacteria is a risk to food in reduced oxygen packaging (ROP)?

49 / 72

What should be identified on the label of food packaged on-site for retail sale?

50 / 72

What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism?

51 / 72

Which of these methods of food preparation require a variance from your regulatory authority?

52 / 72

Bulk unpackaged food doesn’t need to be labelled (bakery products, unpackaged food portioned for customers) if it meets these requirements:

53 / 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?

54 / 72

Which of these are food processing methods that require a haccp plan?

55 / 72

A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem?

56 / 72

How do you check the food temperature in regular, non-vacuum-sealed packages?

57 / 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

58 / 72

To avoid cross-contact, what should be done with food packaged on-site for retail sale?

59 / 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?

60 / 72

What food packaging method are these examples of?

• Vacuum-packed
• Sous vide food
• Modified Atmosphere Packaging (MAP)

61 / 72

Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation?

62 / 72

How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery?

63 / 72

What situations require food to be labeled or date marked?

64 / 72

Which of these are criteria to consider when inspecting a delivery of canned food?

65 / 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?

66 / 72

When should you contact your Pest Control Operator (PCO)?

67 / 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?

68 / 72

After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food?

69 / 72

Which of these are procedures that staff should follow when inspecting and receiving a delivery?

70 / 72

How can pests be prevented from entering your operation with deliveries?

71 / 72

How is Sous Vide Food cooked?

72 / 72

What information must be included on the label of food that is packaged on site for retail sale?