Safe Food Handling May 25, 2024May 22, 2024 by Brian Klein /235 0 votes, 0 avg 0 Safe Food Handling 1 / 235 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! 2 / 235 How much food should be taken from the cooler for preparation at one time? An amount that can be prepared quickly Enough to complete the entire task Neither Both Wrong! Thats right! 3 / 235 What must food handlers do before preparing food or using equipment and utensils? Wash their hands Remove their aprons Neither Both Wrong! Thats right! 4 / 235 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 5 / 235 Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly? By stirring the ice water By stirring the food Neither Both Wrong! Thats right! 6 / 235 How can the density of food affect how long it takes to cool? Dense and heavy food, like a ham roast, takes longer to cool Thin and light food, like vegetable soup, cools faster Neither Both Wrong! Thats right! 7 / 235 What should be worn by a food handler when handling RTE food? A clean hat or hair restraint (beard restraint) Clean clothes and an apron Single-use gloves All are correct Wrong! Thats right! Food handlers should wear clean clothes, an apron, and a hair restraint or a clean hat when working with food or in food prep areas. Food handlers with facial hair should wear a beard restraint. And when the food is ready-to-eat (rte), gloves must also be worn. 8 / 235 Which of these should you consider when making policies for holding food in your operation? Time Food covers Temperature Thermometer Sneeze guards Hot holding equipment When to throw away held food How long the operation will hold food All are correct Wrong! Thats right! 9 / 235 What are some guidelines for preparing batters and breading? Do NOT use batter or breading for more than one product Throw out the unused batter or breading after each shift If the breaded food will be cooked at a later time, store it at 41°F or lower Prepare batter in small batches and store unused portions at 41°F or lower in a covered container All are correct Wrong! Thats right! 10 / 235 If your operation will be par-cooking food, you may need to have written procedures approved by your local regulatory authority. What must the procedures explain about how the par-cooked food will be prepared and stored? How the requirements will be monitored and documented Which corrective actions will be taken if the requirements are NOT met How the par-cooked food will be marked to indicate that it needs further cooking How the food will be kept separate from ready-to-eat food during storage after initial cooking is completed All are correct Wrong! Thats right! 11 / 235 Which is true about partial cooking or par-cooking? The food is partially cooked during prep The food is served immediatly after cooking Neither Both Wrong! Thats right! Follow the correct steps when partially cooking meat, seafood, poultry, and eggs, or the dishes that contain these items. 12 / 235 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! 13 / 235 Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)? To keep these foods separate To avoid cross-contamination Neither Both Wrong! Thats right! In every situation, raw meat, seafood, and poultry should always be kept separate from ready-to-eat (RTE) to avoid contaminating the RTE food. 14 / 235 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! 15 / 235 What should you consider when buying gloves for use in your operation? Single-use gloves (use disposable gloves, never wash and reuse gloves) Approved gloves (Consider gloves bearing the NSF mark as they have met high standards for food safety) Latex alternatives (some people are sensitive to latex, so consider having gloves made of another material available) Multiple sizes (provide different sizes because gloves that are too big will NOT stay on, and gloves that are too small will tear or All are correct Wrong! Thats right! 16 / 235 When par-cooking food, what should be done with the food immediately after the initial cooking? Cool the food Serve the food Neither Both Wrong! Thats right! 17 / 235 Why is it important to wear the correct glove size? Gloves that are too small can tear easily Gloves may NOT stay on if they are too big Neither Both Wrong! Thats right! 18 / 235 Why should you consider providing gloves that are NOT made from latex? Latex gloves are expensive Some people are sensitive to latex Neither Both Wrong! Thats right! 19 / 235 What cooking process do these steps describe? 1. Cook for less than one hour2. Promptly cool the food3. Store at 41°F or lower4. Cook to its required minimum internal temperature5. Serve immediately, hot-hold, or cool and store Sous vide food Par-cooking Neither Both Wrong! Thats right! 20 / 235 Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented? Always use a clean prep table and utensils Avoid cooking different types of food and the same fryer oil Clean, rinse, and sanitize cookware, utensils, and equipment Avoid letting food touch surfaces that may have touched an allergen Designate specific equipment for preparing food for guests with allergies Wash your hands and change your gloves All are correct Wrong! Thats right! 21 / 235 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! 22 / 235 What do food handlers need to do at these times? • Every four hours• After a break from a task• Before handling ready-to-eat food• When they tear or get dirty• Before you start doing something else• After handling raw meat, seafood, or poultry Rewash hands Change gloves Neither Both Wrong! Thats right! 23 / 235 Only drinkable water can touch food and food-contact surfaces. What is this water called? Hard water Potable water Neither Both Wrong! Thats right! 24 / 235 Why does food need to be offered to customers in a way that does NOT mislead or misinform them? Customers must be allowed to judge the quality of food Customers need to see the true appearance and color of food Neither Both Wrong! Thats right! 25 / 235 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! 26 / 235 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! 27 / 235 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! 28 / 235 Which is a guideline for holding cold TCS food without temperature control? The food temperature must NOT exceed 70°F Sell, serve, or throw out the food within six hours Must have been stored at 41°F or lower before holding begins Label food with the time holding began and the time it must be thrown out All are correct Wrong! Thats right! 29 / 235 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! 30 / 235 Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this? First, cool the food from 135°F to 70°F within two hours Then cool the food from 70°F to 41°F or lower within the next four hours Neither Both Wrong! Thats right! In the first stage, if the food has cooled to 70°F in less than two hours then begin the second stage early. But if food has NOT cooled to 70°F within two hours, then you must reheat the food and start over. 31 / 235 When par-cooking food, what is the maximum amount of time that the food can be cooked during initial cooking? 60 minutes 90 minutes Neither Both Wrong! Thats right! 32 / 235 Which are guidelines for holding hot TCS food? Check food temperatures with a thermometer, NOT the temperature gauge of a holding unit Protect food from contamination with food covers and sneeze guards Never use hot holding equipment to reheat food unless it's built to do so Check the internal temperature of food every two hours to allow time for corrective action Hold hot TCS food at 135°F or higher Check the internal temperature of food every four hours and throw out food that's in the TDZ All are correct Wrong! Thats right! 33 / 235 What is it called when an operation begins cooking food during prep and then finishes it just before service? Partial cooking Par-cooking Neither Both Wrong! Thats right! 34 / 235 Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)? Dishes with previously cooked TCS ingredients (leftovers) Whole or ground poultry (chicken, turkey, duck) Corrective action to recondition food that has been in the TDZ for two hours Both Wrong! Thats right! 35 / 235 What should be done with food after it has been thawed in the microwave? It should continue cooking in a microwave It should be cooked promptly, but NOT in a microwave Neither Both Wrong! Thats right! 36 / 235 What type of container allows food to cool faster? A stainless container cools food faster than glass or plastic A shallow container cools food faster than a deep container Neither Both Wrong! Thats right! 37 / 235 Why is it important to limit the amount of food taken from the cooler at once? To limit the time it remains in the TDZ To ensure that it's prepared quickly Neither Both Wrong! Thats right! 38 / 235 Why should food handlers wearing nail polish also wear disposable gloves? Because nail polish can disguise dirt under nails Because nail polish can flake off into food Neither Both Wrong! Thats right! Some jurisdictions don’t allow nail polish. Check with your local regulatory authority. 39 / 235 Why can’t a food service operation offer food prepared in a private home? Private homes are NOT inspected Private homes are NOT regulated Neither Both Wrong! Thats right! Food prepared at home is from an unsafe source because private homes are NOT inspected by regulatory authorities. 40 / 235 Which are guidelines for reheating food? Reheat the food correctly before putting it in the hot holding Do NOT reheat food with hot holding equipment unless it was designed for that purpose For hot holding, internal temperature to 165°F for less than 1 second (instantaneous) within 2 hours Food that will be immediately served, as long as cooked and cooled correctly, reheated to any temperature All are correct Wrong! Thats right! These guidelines apply to all reheating methods 41 / 235 How can time-temperature abuse be prevented when prepping food? Only remove as much food from the cooler as you can prep quickly Return prepared food to the cooler or cook it as quickly as possible Neither Both Wrong! Thats right! 42 / 235 What are some guidelines and requirements regarding bare-hand contact with food? Use clean and sanitized utensils and use separate utensils for each food Food handlers must wear single-use gloves whenever handling ready-to-eat food Avoid bare-hand contact by using spatulas, tongs, deli sheets, or other utensils Never handle ready-to-eat food with bare hands when you primarily serve a high-risk population All are correct Wrong! Thats right! 43 / 235 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! 44 / 235 When using leftovers to make salads, all previously cooked TCS ingredients must have been handled in what way? Held correctly Cooked correctly Cooled correctly Stored correctly All are correct Wrong! Thats right! Only use leftover TCS food (chicken, tuna, egg, pasta, potatoes) that was cooked, held, cooled, and stored correctly. 45 / 235 How can food handlers prevent cross-contamination and time-temperature abuse when preparing food? Make sure workstation cutting boards and utensils are clean and sanitized Only remove as much food from the cooler that can be prepped quickly Return prepared food to the cooler or cook it as soon as possible All are correct Wrong! Thats right! 46 / 235 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! 47 / 235 What must be done with par-cooked food before it can be served or sold? It must be inspected by the USDA, FDA, or an authorized third-party Finish cooking the food to its required minimum internal temperature Neither Both Wrong! Thats right! 48 / 235 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! 49 / 235 When should food handlers change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 50 / 235 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! 51 / 235 What are some factors that affect the amount of time that it takes to cool food? Dense and heavy food will take more time to cool Large amounts or big containers take more time to cool Neither Both Wrong! Thats right! 52 / 235 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! 53 / 235 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! 54 / 235 Which is a guideline for single-use gloves? Gloves must fit correctly Never wash and reuse gloves Wash hands before putting on gloves Gloves are NOT a substitute for handwashing All are correct Wrong! Thats right! 55 / 235 According to ServSafe, what surfaces must be cleaned and sanitized at these times? • After they are used• Every four hours during continuous use• Before working with a different type of food• Between handling different types of raw TCS fruits and vegetables• When surfaces may have become contaminated due to the interruption of a task Food-contact surfaces Non-food-contact surfaces Neither Both Wrong! Thats right! 56 / 235 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! 57 / 235 What example does ServSafe give for “controlling hands as a vehicle of contamination”? This might include requiring the use of tongs to handle ready-to-eat food Staff must know that they must report illnesses and illness symptoms to management Neither Both Wrong! Thats right! 58 / 235 How do single-use gloves prevent food contamination? Making a barrier between hands and food As an alternative to handwashing Neither Both Wrong! Thats right! Single-use gloves act as a barrier between hands and food, helping to keep food safe when used correctly. 59 / 235 How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients? By pulling the leaves apart and rinsing thoroughly With running water a little warmer than the produce Neither Both Wrong! Thats right! 60 / 235 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! 61 / 235 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. 62 / 235 Why should you leave the food covered and let it stand for at least two minutes after cooking in a microwave? To protect the food from contamination To allow the temperature to even out Neither Both Wrong! Thats right! 63 / 235 How can a large pot of soup or stew be cooled quickly before storage? Stir the food with an ice paddle Add cold water or ice as an ingredient Neither Both Wrong! Thats right! If food has less water than required, make up the remaining water with cold water or ice. Or stir the food with ice paddle. An ice paddle can be filled with ice or with water and then frozen. 64 / 235 Which of these foods should be cooked to a minimum internal temperature of 155°F for at least 17 seconds? Ground, chopped, or minced seafood Ground meat Meat vacuum tumbled with marinades Mechanically tenderized meat Emu or ostrich meat Eggs that will be hot-held for service Whole meat brined or injected for flavor All are correct Wrong! Thats right! 65 / 235 When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home? When the dish will be cooked all the way through When the dish will be served raw or undercooked Neither Both Wrong! Thats right! 66 / 235 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. 67 / 235 Why does the temperature of the food need to be checked in at least two places when cooking in a microwave? Because microwaves may NOT cook the food evenly To make sure that it's cooked all the way through Neither Both Wrong! Thats right! 68 / 235 How can food become contaminated by bare-hand contact? When hands have NOT been washed correctly When hands have infected cuts or burns Neither Both Wrong! Thats right! 69 / 235 What should be done with single-use gloves after a task? Clean and sanitize them Throw the food out Neither Both Wrong! Thats right! 70 / 235 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 71 / 235 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 72 / 235 Why should food be rotated or stirred halfway through the cooking process in a microwave? So the food will cook more evenly To prevent the food from drying out Neither Both Wrong! Thats right! 73 / 235 Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils? To prevent the spread of Norovirus To avoid contaminating them Neither Both Wrong! Thats right! 74 / 235 What biological contaminant cannot be destroyed by cooking or freezing? Viruses Biological toxins Neither Both Wrong! Thats right! 75 / 235 What factors affect how quickly food cools? The size of the food (large food cools slower than small food) Thickness or density of food (Thick or dense food cools slower) Neither Both Wrong! Thats right! 76 / 235 What should be done as soon as possible once food has been cooked? It should be served, held, or stored Removed from the TDZ Neither Both Wrong! Thats right! 77 / 235 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. 78 / 235 Why should food handlers keep their fingernails short? Short fingernails are easier to keep clean Long fingernails can tear gloves Neither Both Wrong! Thats right! 79 / 235 Why should food handlers wear the correct size gloves? Gloves that are too big will NOT stay on Gloves that are too small will tear and rip easily The correct glove size is easier to put on All are correct Wrong! Thats right! 80 / 235 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! 81 / 235 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! 82 / 235 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. 83 / 235 How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared? Quickly With special care Neither Both Wrong! Thats right! Salads containing TCS ingredients, eggs, produce, and ice have additional requirements that other foods do not. 84 / 235 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! 85 / 235 When pooling eggs, what should be done soon after mixing them? Cook the pooled eggs as soon as possible Store the pooled eggs at 41°F or lower Neither Both Wrong! Thats right! 86 / 235 What type of container should be used to cool food quickly? Use smaller containers or shallow pans rather than a large container Use containers made of stainless steel rather than glass or plastic Neither Both Wrong! Thats right! 87 / 235 How should leafy greens like lettuce and spinach be washed Remove the outer leaves while rinsing thoroughly Separate the stalks while rinsing thoroughly Neither Both Wrong! Thats right! 88 / 235 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! 89 / 235 What should customers be advised about when they order a TCS food item that is served raw or undercooked? Customers need to be made aware that the food is raw or undercooked The increased risk of foodborne illness when eating raw or undercooked food Neither Both Wrong! Thats right! 90 / 235 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! 91 / 235 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! 92 / 235 Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain? How the food cooked by this process will be stored How the food cooked by this process will be prepped Neither Both Wrong! Thats right! 93 / 235 Some jurisdictions allow bare-hand contact with ready to eat food. What do regulatory authorities require if they allow this? The operation does NOT primarily serve a high-risk population Specific policies are in place about staff health and reporting illness Staff are trained in correct handwashing and good personal hygiene practices All are correct Wrong! Thats right! 94 / 235 Different kinds of food must reach different minimum internal temperatures for a specific amount of time to reduce pathogens to a safe level. What should be done if guests ask for their food to be cooked to a lower temperature? Remind them of the increased risk of foodborne illness when eating raw or undercooked food Refuse the request and cook all food to its required minimum internal temperature Neither Both Wrong! Thats right! 95 / 235 Which is true about mechanically tenderized meat? Meat softened by a machine puncturing its surface with needles or blades to make it more chewable Meat that must be cooked to a higher internal temperature due to an increased risk of contamination Neither Both Wrong! Thats right! When a machine softens meat by puncturing its surface with needles or blades making it easier to chew. 96 / 235 When is it acceptable to mix different kinds of produce or different batches of the same produce? When storing in an ice-water slurry When soaking in standing water Neither Both Wrong! Thats right! 97 / 235 What equipment can quickly cool a large amount of food by blasting it with cold air? A blast chiller A tumble chiller Neither Both Wrong! Thats right! A blast chiller and tumble chiller are NOT the same thing. 98 / 235 Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once? To prevent cross-contamination To limit its time in the TDZ Neither Both Wrong! Thats right! 99 / 235 Why do salads containing TCS ingredients have a higher risk for foodborne illness? Because these salads are NOT usually cooked after preparation Because pathogens can grow to unsafe levels without cooking Neither Both Wrong! Thats right! 100 / 235 When done correctly, how long can cold TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 101 / 235 Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented? Specific policies about staff health Specific policies about reporting illness Neither Both Wrong! Thats right! 102 / 235 Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority? How the requirements will be monitored and documented What corrective actions will be taken if the requirements are NOT met Neither Both Wrong! Thats right! 103 / 235 Certain foods require special care when handling. What foods require special care? Ice Produce Ready-to-eat (RTE) food Eggs and egg mixtures Raw meat, poultry, and seafood Salads made with TCS ingredients All are correct Wrong! Thats right! 104 / 235 What are food additives used for? To enhance flavor To lengthen shelf life As a preservative All are correct Wrong! Thats right! 105 / 235 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! 106 / 235 What situation requires using pasteurized shell eggs for pooling? When serving a high-risk population When preparing an allergen special order Neither Both Wrong! Thats right! 107 / 235 When do egg products need to be pasteurized if your operation primarily serves a high-risk population? When shell eggs are pooled When a dish is served raw or undercooked Neither Both Wrong! Thats right! 108 / 235 Why should food be covered when cooking in a microwave? To prevent the surface of the food from drying out To protect the food from contamination Neither Both Wrong! Thats right! 109 / 235 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! 110 / 235 What does immediate service mean? When cooked food spends no time in the TDZ before served When food is served and eaten directly after cooking Neither Both Wrong! Thats right! Immediate service is when food is immediately served to a guest after cooking instead of being hot held for service to a guest later. 111 / 235 How does the food’s size affect how quickly it will cool? Small food cools faster Large food cools slower Neither Both Wrong! Thats right! 112 / 235 When is it acceptable to change your gloves without hand washing? When you continue with the same task When your hands have NOT become contaminated Neither Both Wrong! Thats right! 113 / 235 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! 114 / 235 How can you prevent parasites from causing foodborne illnesses? By cooking food to its required minimum internal temperature By purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! 115 / 235 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! 116 / 235 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! 117 / 235 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! 118 / 235 Why is it unsafe to thaw frozen food at room temperature? Frozen food may contain live pathogens because freezing does NOT kill them The outer parts of the food will be in the TDZ, and pathogens will begin growing Neither Both Wrong! Thats right! 119 / 235 How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients? Remove and discard outer leaves Pull the stalks apart and rinse thoroughly Use running water slightly warmer than the produce All are correct Wrong! Thats right! 120 / 235 How does the storage container affect how quickly food will cool? Stainless steel pans cool food faster than glass or plastic Food in shallow pans cools faster than in deep pans Neither Both Wrong! Thats right! 121 / 235 What is the only way to reduce pathogens in food to safe levels? Cooking the food to its required minimum internal temperature Purchasing the food from approved, reputable suppliers Neither Both Wrong! Thats right! 122 / 235 Once the minimum internal temperature is reached during cooking, what’s next? Reheat the food to 165°F or higher and start over Maintain that temperature for a specific amount of time Neither Both Wrong! Thats right! 123 / 235 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. 124 / 235 What should be avoided when prepping or storing produce? Mixing different kinds of produce Mixing different batches of the same produce Neither Both Wrong! Thats right! 125 / 235 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! 126 / 235 If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands? When it is fully cooked When washing produce Neither Both Wrong! Thats right! Both of these examples would be correct if the operation did NOT serve a high-risk population. Operations that primarily serve a high-risk population should never have bare-hand contact with ready to eat food. 127 / 235 Once the final cooking is complete, how should par-cooked food be handled if it is NOT immediately served or held for service? Cool the food Store the food Neither Both Wrong! Thats right! 128 / 235 When can food handlers wear false fingernails? If they also wear single-use gloves If regulatory authorities allow it Neither Both Wrong! Thats right! 129 / 235 How can you reduce the size of a large amount of food so that it will cool faster? Cut large food items into smaller pieces Separate into small containers or shallow pans Neither Both Wrong! Thats right! 130 / 235 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! 131 / 235 What should never be done in dishwashing sinks or sinks used to discard wastewater? Handwashing Thawing food under running water Neither Both Wrong! Thats right! Hands should also NOT be washed in a sink used for food prep. But frozen food may be thawed under running water in a food prep sink as long as the sink is cleaned and sanitized first. 132 / 235 When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up? Begin the second stage early Reheat the food and start over Neither Both Wrong! Thats right! 133 / 235 How can buying food that does NOT require much prepping or handling keep food safe? To reduce the chance of mistakes To reduce the chance of cross-contamination Neither Both Wrong! Thats right! 134 / 235 What food handling activity does NOT require food handlers to wear single-use gloves? Ingredients for a dish that will be cooked correctly When washing produce Neither Both Wrong! Thats right! 135 / 235 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! 136 / 235 What kind of notice must be shown when a menu offers raw or undercooked TCS food items? A reminder A disclosure Neither Both Wrong! Thats right! 137 / 235 Which of these methods are a safe way to thaw frozen TCS food? In refrigeration During cooking In a microwave Under running water All are correct Wrong! Thats right! Never thaw food at room temperature 138 / 235 Why is it unsafe to thaw food at room temperature? Because pathogens grow at room temperature Because room temperature is in the TDZ Neither Both Wrong! Thats right! 139 / 235 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Wrong! Thats right! 140 / 235 Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth? First Stage: Cool from 135°F to 70°F in two hours Second Stage: Cool from 70°F to 41°F in four hours Neither Both Wrong! Thats right! 141 / 235 Where can the parasite cryptosporidium parvum be found? Contaminated water and produce Daycare and medical facilities Neither Both Wrong! Thats right! 142 / 235 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! 143 / 235 What are some guidelines for thawing frozen TCS food under running water? Only use drinkable water The water must be running The water should be 70°F or lower Use a clean and sanitized prep sink The food should be completely submerged under the water Never let the temperature of food go above 41°F for more than 4 hours All are correct Wrong! Thats right! 144 / 235 Why should coolers and refrigerators only be used to cool large amounts of hot food if they were built for that purpose? Because most can't cool the food fast enough Because it will remain in the TDZ for too long Neither Both Wrong! Thats right! 145 / 235 What can be used to handle ready to eat food without wearing gloves? Deli sheets Spatulas Tongs All are correct Wrong! Thats right! 146 / 235 What are some guidelines for holding cold TCS Food without temperature control? Sell, serve, or throw out the food within six hours If the temperature of the food exceeds 70°F, it must be thrown out Hold food at 41°F or lower before removing it from the temperature control Label it with the time it was removed from refrigeration and the time it must be thrown out (six hours later) All are correct Wrong! Thats right! 147 / 235 Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last? Two hours: Cool from 135°F to 70°F Four hours: Cool from 70°F to 41°F Neither Both Wrong! Thats right! 148 / 235 What is reconditioning food? Hot food in the TDZ for two hours or less may be reheated When unsafe food is restored to a safe condition Neither Both Wrong! Thats right! 149 / 235 What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed? Pathogens will grow in that part Time-temperature abuse Neither Both Wrong! Thats right! 150 / 235 Use a clean and sanitized food-prep sink when thawing food under running water. What requirement should the water meet when thawing food this way? The water must be safe to drink The water must be 70°F or lower Neither Both Wrong! Thats right! 151 / 235 Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level? Because cooking does NOT destroy the spores in food Because it does NOT destroy toxins produced by pathogens Neither Both Wrong! Thats right! 152 / 235 What kind of produce needs special attention when it’s being washed? Leafy greens Fruit with inedible peels Neither Both Wrong! Thats right! 153 / 235 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. 154 / 235 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! 155 / 235 After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower? Six hours Four hours Neither Both Wrong! Thats right! 156 / 235 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! 157 / 235 If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done? Prep the ready-to-eat food before the raw food Prep raw and RTE food at different times Neither Both Wrong! Thats right! 158 / 235 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! 159 / 235 Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food? How it will be marked to indicate that it needs more cooking How it will be kept separate from ready-to-eat food Neither Both Wrong! Thats right! 160 / 235 How can parasites be prevented from causing foodborne illness? Cooking food to its required minimum internal temperature Purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! The most important measure to prevent parasites is purchasing food from approved reputable suppliers. 161 / 235 How can you reduce the risk of contaminating gloves by touching them when putting them on? By washing your hands before putting them on Holding the glove by its edge or end when putting it on Neither Both Wrong! Thats right! 162 / 235 Which statement is true about single-use gloves? Single-use gloves are intended for only one task and then discarded Single-use gloves keep food safe by making a barrier between hands and food Neither Both Wrong! Thats right! 163 / 235 Small containers of food in an ice-water bath cool faster and more evenly when stirred. What can be used to stir the food to cool it even more quickly? Ice paddle Blast chiller Neither Both Wrong! Thats right! 164 / 235 Why should a large amount of hot food never be cooled in a cooler? Most storage coolers cannot cool a large amount of hot food fast enough The center of the food will remain in the TDZ for too long, allowing pathogens to grow Neither Both Wrong! Thats right! 165 / 235 What is NOT a replacement for handwashing? Wearing single-use gloves Using hand sanitizers Neither Both Wrong! Thats right! 166 / 235 When done correctly, how long can hot TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 167 / 235 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. 168 / 235 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 169 / 235 How does the thickness or density of the food affect how quickly it will cool? Thick or dense food cools slower Thin or light food cools faster Neither Both Wrong! Thats right! 170 / 235 How can cross-contamination be avoided when prepping food? After each task, clean and sanitize all work surfaces, equipment, and utensils Keep RTE food separate from raw meat, poultry, seafood, and unwashed produce Buy prepared food that doesn't require handling, like precooked chicken breasts or chopped lettuce If you're NOT able to use separate tables to prep different types of food, then prep them at different times Prepare RTE food and raw food at different times and clean and sanitize equipment and surfaces in between All are correct Wrong! Thats right! 171 / 235 What should you consider when choosing the gloves to use in your operation? Purchase gloves in multiple sizes Consider having non-latex gloves available Only purchase gloves that are approved for food service Only purchase single-use or disposable gloves for handling food All are correct Wrong! Thats right! 172 / 235 What must be done with produce before it can be cut, cooked, or combined with other ingredients? It must be treated with sulfites It must be washed carefully Neither Both Wrong! Thats right! 173 / 235 When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads? The leftovers were cooked, held, cooled, and stored correctly The leftovers were cooked or prepared less than seven days ago Neither Both Wrong! Thats right! 174 / 235 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! 175 / 235 Why do many jurisdictions require food prep areas to be brightest? It makes it easier to keep clean So staff can see the condition of the food Neither Both Wrong! Thats right! 176 / 235 What can keep food safe by creating a barrier between hands and food? Single-use gloves Hand sanitizers or antiseptics Neither Both Wrong! Thats right! 177 / 235 Which guidelines should be followed when pooling eggs? Clean and sanitize containers and utensils between batches Cook or store them at 41°F or lower immediately after mixing Consider using pasteurized eggs for a high-risk population All are correct Wrong! Thats right! 178 / 235 What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened? Melons Sprouts and sprout seeds Tomatoes Leafy greens All are correct Wrong! Thats right! 179 / 235 What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking? Unpasteurized Pasteurized Neither Both Wrong! Thats right! 180 / 235 Sometimes, ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose? Ice that was used to keep food cold Ice that was used for any other purpose Neither Both Wrong! Thats right! 181 / 235 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! 182 / 235 To cool a large amount of food with an ice-water bath, what kind of containers can the hot food be transferred into that will spread out the food and cool it faster? Pans made of stainless steel Small, shallow pans Neither Both Wrong! Thats right! 183 / 235 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! 184 / 235 When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)? 155°F 165°F Neither Both Wrong! Thats right! 185 / 235 When cooling food in two stages, what should be done if the temperature requirements for the first stage are NOT met within two hours? Throw the food out Reheat the food and start over Neither Both Wrong! Thats right! 186 / 235 Bare hand contact with ready-to-eat food may be allowed if the food will be added to a dish and cooked. What conditions make this acceptable? The dish will be cooked to at least 145°F Dishes with raw meat, seafood, or poultry are cooked to the required temperature Neither Both Wrong! Thats right! 187 / 235 Slacking is gradually (slowly) thawing frozen food in preparation for deep frying. Which is an important guideline to follow when slacking food? Do NOT allow the food temperature to go above 41°F during the slacking process Slacked food should be cooked as soon as it has finished thawing Neither Both Wrong! Thats right! 188 / 235 If hot TCS food is placed in cold storage while still hot, it could remain in the Temperature Danger Zone (TDZ) (41°F to 135°F) for too long. How should hot TCS food be cooled in two stages before it’s placed in cold storage? First Stage: cool the food from 135°F to 70°F within two hours Second Stage: cool the food from 70°F to 41°F or lower within four hours The total cooling time of both stages can NOT take more than six hours During the first Stage, if food has NOT cooled to 70°F within two hours, you must reheat the food and start over All are correct Wrong! Thats right! If it takes less than two hours to cool the food from 135°F to 70°F then you can begin the second stage early. This gives you extra time to complete the second stage while still keeping the total cooling time under six hours. 189 / 235 Which of these foods require cooking to a minimum internal temperature of 155°F for at least 17 seconds? Ground chopped or minced seafood Ground meat Ground meat from commercially raised and inspected game animals (buffalo burger) Meat vacuum tumbled with marinades or other solutions Mechanically tenderized meat Ratites (emu, ostrich) Shell eggs that will be hot-held for service Whole meat brined or injected for flavor All are correct Wrong! Thats right! 190 / 235 What should you check your gloves for after putting them on? Holes Tears Neither Both Wrong! Thats right! 191 / 235 When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done? Cool it to 41°F or lower within six hours Store it at 41°F or lower after cooling Neither Both Wrong! Thats right! 192 / 235 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! 193 / 235 What situation is it acceptable to handle ready-to-eat food with bare hands? When washing produce When preparing ingredients that will be cooked correctly Neither Both Wrong! Thats right! 194 / 235 When pooling eggs, what must be done between batches? Cook or store the finished eggs promptly Clean and sanitize the containers and utensils Neither Both Wrong! Thats right! 195 / 235 What should food handlers do before putting on single-use gloves? Wash their hands Choose the right-sized gloves Neither Both Wrong! Thats right! 196 / 235 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! 197 / 235 Which are guidelines for holding food? Hold cold food at 41°F or lower Hold hot food at 135°F or higher Never use holding equipment to reheat food Food covers help maintain food temperature and prevent contamination Use a thermometer to check the internal temperature of food Do NOT rely on the temperature gauge on holding equipment to check temperatures Wrong! Thats right! 198 / 235 What does an operation need to have before it can par-cook food? Approval from the local regulatory authorities Written procedures for how it will be prepared and stored Neither Both Wrong! Thats right! 199 / 235 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! 200 / 235 What are some guidelines for thawing frozen TCS food in a microwave? Food thawed in a microwave must be cooked with conventional equipment like an oven or grill Only thaw food in a microwave if it will be cooked immediately after thawing Neither Both Wrong! Thats right! 201 / 235 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! 202 / 235 How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?” This might include requiring the use of tongs to handle ready-to-eat food Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 203 / 235 Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish? Only use if cooked, held, cooled, and stored correctly Only use if it has been stored for less than seven days Neither Both Wrong! Thats right! 204 / 235 What should be done immediately after pooling eggs? Cook soon after mixing Store at 41°F or lower Neither Both Wrong! Thats right! 205 / 235 When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature? When it is disclosed to the guest that the dish is served raw or undercooked Reminding a guest of the increased risk of foodborne illness Neither Both Wrong! Thats right! 206 / 235 When thawing frozen food, never let any part of the food go above 41°F for more than four hours. In addition to the time spent thawing, what other time is counted towards this four-hour limit? Cooling Prepping Neither Both Wrong! Thats right! 207 / 235 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! 208 / 235 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! 209 / 235 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! 210 / 235 What temperature must a cooler be kept at when it is used to thaw frozen food? 33°F or higher 41°F or lower Neither Both Wrong! Thats right! 211 / 235 What is food at risk for when it’s being held for service? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 212 / 235 Which method is an acceptable substitute for washing hands? Using a hand sanitizer Wearing single-use gloves Neither Both Wrong! Thats right! 213 / 235 To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped? Return it to the cooler Begin cooking it Neither Both Wrong! Thats right! 214 / 235 If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands? It must be cooked to at least 145°F: If the dish does NOT contain raw meat, seafood, or poultry It must be cooked to the required temperature: If the dish contains raw meat, seafood, or poultry Neither Both Wrong! Thats right! Ready-to-eat food that will be added as an ingredient to a dish that contains raw meat, seafood, or poultry can be handled with bare hands as long as it will be cooked to the required minimum internal temperature for the raw food. 215 / 235 What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly? Between 41°F and 135°F, where bacteria can grow rapidly Between 70°F and 125°F, where bacteria grow the fastest Neither Both Wrong! Thats right! Temperatures between 41°F and 135°F are known as the Temperature Danger Zone (TDZ) and temperatures between 70°F and 125°F are known as the ‘Extreme’ Temperature Danger Zone. 216 / 235 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. 217 / 235 When should food handlers who wear gloves wash their hands? After four hours of constant use After handling raw meat, seafood, or poultry Before beginning a different task Before handling RTE food Before putting on single-use gloves All are correct Wrong! Thats right! 218 / 235 When using the same prep table to prepare raw food and ready-to-eat (RTE) food, which should be prepped first to reduce the risk of cross-contamination? RTE food Raw food Neither Both Wrong! Thats right! 219 / 235 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! 220 / 235 Which of these are situations when food handlers should change their gloves? After an interruption like a phone call After finishing a task and before beginning a different task After four hours of constant use After receiving a delivery After touching raw meat, seafood, or poultry Before handling ready-to-eat (RTE) food When they become dirty or torn All are correct Wrong! Thats right! 221 / 235 What should have these features? • Food safe• Disposable• Various sizes Coving Gloves Neither Both Wrong! Thats right! You should also consider providing gloves made with a hypoallergenic material because some people are allergic to latex. 222 / 235 Why do the foods on this list require special care during handling and preparation? • Ice• Eggs• Produce• Salads containing TCS ingredients Some have additional safety requirements Some have a higher risk for foodborne illness Neither Both Wrong! Thats right! 223 / 235 What are some ways to prevent cross-contamination when prepping food? Buy prepared food Clean and sanitize before and after tasks Prep raw and RTE food at different times Use separate equipment for raw food and ready-to-eat (RTE) food All are correct Wrong! Thats right! 224 / 235 How can you prevent pathogens from growing and spreading in your operation? By working with your Pest Control Operator (PCO) By making good decisions during food prep Neither Both Wrong! Thats right! 225 / 235 When is it acceptable to pool shell eggs that are NOT pasteurized? When they are used for a dish that will be cooked all the way through When your operation does NOT primarily serve a high-risk population Neither Both Wrong! Thats right! 226 / 235 After the initial cooking, par-cooked food should be cooled and then frozen or refrigerated. How should the food be stored if it is refrigerated at this step? Away from ready-to-eat (RTE) food At 41°F or lower Neither Both Wrong! Thats right! 227 / 235 Why is it important to measure the internal temperature of the thickest part of the food? Because the thickest part takes the longest to cook and is the last to get hot Because the outer portions of food can be hot while the center is still cold Neither Both Wrong! Thats right! 228 / 235 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! 229 / 235 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 </
