Serving Food May 22, 2024 by Brian Klein /102 0 votes, 0 avg 0 Serving Food 1 / 102 How can cross-contamination be avoided in self-service areas? Don’t serve used ice Make sure food is labeled Provide separate serving utensils for each dish Don’t let customers refill dirty plates or use dirty utensils All are correct Wrong! Thats right! 2 / 102 When is it acceptable to re-serve condiments to another guest? The condiments are kept in their original containers or containers designed to prevent contamination The condiment containers are kept covered when NOT used by closing the lid or replacing the cap Neither Both Wrong! Thats right! 3 / 102 What are some guidelines for storing serving utensils during use? Use separate serving utensils for each food Store serving utensils in the food with the handle extended above the rim of the container If serving non-tcs food, serving utensils can be placed on a clean and sanitized food contact surface Spoons or scoops used to serve food like ice cream or mashed potatoes can be stored under running water Serving utensils can be stored in a container of water that is maintained at a temperature of at least 135℉ All are correct Wrong! Thats right! 4 / 102 Which staff should have training that includes the rules about re-serving food? Kitchen staff Service staff (front-house) Neither Both Wrong! Thats right! 5 / 102 If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled? Clean and sanitize the tableware after the guests leave Remove the unused tableware when guests are seated Neither Both Wrong! Thats right! 6 / 102 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! 7 / 102 Condiments that will be re-served to another table must be protected from contamination. How can this be done? Keep the condiments in their original containers Use containers designed to prevent contamination Neither Both Wrong! Thats right! 8 / 102 Food in self-service areas needs to be labeled with its name. Where can the name of the food be written so that it’s visible to guests? On the serving utensils handle On a sign next to the food Neither Both Wrong! Thats right! 9 / 102 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! 10 / 102 How can you ensure guests get clean plates and utensils each time they refill in a self-service area? Post signs to remind guests Assign a staff member to monitor the area Neither Both Wrong! Thats right! 11 / 102 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! 12 / 102 Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers? It cannot be a TCS beverage Is refilled for the same guest Neither Both Wrong! Thats right! 13 / 102 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! 14 / 102 Which are guidelines for serving utensils? Use clean and sanitized utensils Use separate serving utensils for each food Clean and sanitize utensils after each use or every four hours Utensils for serving non-TCS food may be stored in water at 135°F Store serving utensils in the food with their handles extending out of the container All are correct Wrong! Thats right! 15 / 102 What should service staff make sure doesn’t touch the plate of a guest with allergies? Food that contains the identified allergen Surfaces having contact with the allergen Neither Both Wrong! Thats right! 16 / 102 When performing off-site service, what should the on-site staff put on the food label for the off-site staff? The use-by date and time Reheating and service instructions Neither Both Wrong! Thats right! 17 / 102 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! 18 / 102 How should flatware be held to avoid touching the food contact areas? By their working ends By their handles Neither Both Wrong! Thats right! 19 / 102 How should fresh fruit with edible peels be prepared before being placed in a vending machine? It should be washed It should be wrapped or covered Neither Both Wrong! Thats right! 20 / 102 In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met? They are designed to be reused They are NOT used for TCS food They are cleaned and sanitized correctly It was provided by the operation It’s only refilled for the guest who brought it back All are correct Wrong! Thats right! 21 / 102 Have at least one staff member on every shift that has been trained to take allergen special orders from guests with food allergies. What should this staff member be able to do? Answer questions from the guest Deliver the food to a guest with allergies Identify the ingredients in each menu item Mark the allergen special order for the kitchen staff Suggest simple menu items that do NOT contain the identified allergen Describe each dish and how it is prepared (this is important for some allergens like peanuts) All are correct Wrong! Thats right! 22 / 102 Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this? Require guests to use clean plates and utensils in self-service areas Post signs to remind guests NOT to reuse dirty plates and utensils to refill Have a staff member monitor guests in the self-service area All are correct Wrong! Thats right! 23 / 102 When are food containers required to have these features? • insulated • leak proof • spill-proof • mixproof • Approved for food service When they’re used to transport food When it will be refilled for a guest Neither Both Wrong! Thats right! 24 / 102 What menu items should be suggested to guests with food allergies? Suggest menu items that do NOT contain the allergen Suggest simple menu items with few ingredients Neither Both Wrong! Thats right! Staff should suggest simple menu items that do NOT contain the identified food allergen. Complex dishes have many ingredients, making it more difficult to identify allergens. 25 / 102 What situation does NOT require labeling and date-marking TCS foods? A guest’s leftovers are boxed to take home A guest’s takeout food order Neither Both Wrong! Thats right! 26 / 102 Which is an example off-site service? Catering food for an event Offering food in vending machines Neither Both Wrong! Thats right! Any time food is prepared in an operation but served at another location it is considered off-site service. 27 / 102 Which of these conditions are required to refill a take-home beverage container? The beverage is NOT non- TCS The container was provided by the operation The container was designed to be reused The container was cleaned and sanitized correctly The container was provided to the guest by the operation The container can be cleaned at home and in the operation The container will be refilled for the same customer who brought it in The container is rinsed before refilling with fresh hot water under pressure The container is refilled by staff or the customer in a way that prevents contamination All are correct Wrong! Thats right! 28 / 102 What food safety risk is increased during off-site service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time temperature abuse. 29 / 102 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! 30 / 102 What kind of container should a vending machine dispense TCS food in? A reusable container The original container Neither Both Wrong! Thats right! 31 / 102 Which is a guideline for off-site service? Delivery vehicles (clean inside of vehicle regularly) Storage (store raw meat, poultry, seafood, and ready-to-eat items separately) Labels (label use-by date and time reheating and service instructions or staff at offsite locations) Food containers (pack in insulated containers only food grade containers designed so food doesn’t mix spill or leak) Internal temperature (check internal temperature or food. If NOT right, re-evaluate the length of the delivery route or equipment efficiency) Utilities (has safe water or cooking dishwashing and handwashing garbage containers stored away from food prep storage and serving area) All are correct Wrong! Thats right! 32 / 102 Why do guests need a clean plate and utensils each time they refill in a self-service area? Pathogens are easily transferred in self-service areas Refilling with dirty plates and utensils can spread Norovirus Neither Both Wrong! Thats right! 33 / 102 Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling? Must be refilled using a process that prevents contamination Must be refilled by staff at the operation or by the customer Must be rinsed with clean, pressurized hot water before refilling Must be refilled for the same customer who brought it in Must be refilled with a non-TCS beverage All are correct Wrong! Thats right! 34 / 102 What is the only kind of take-home container that can be refilled for a guest? A container designed to be reused An insulated container Neither Both Wrong! Thats right! 35 / 102 How can you store the spoons or scoops when serving food like mashed potatoes or ice cream? Store them under running water In a container of water that is at least 135°F Neither Both Wrong! Thats right! 36 / 102 What temperature does the hot food in a self-service area need to be held? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 37 / 102 What should be done with opened but unused portions of condiments that have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 38 / 102 What utilities must be available for staff when performing off-site service? Water that is safe for washing hands, cooking, and dishwashing Garbage containers away from food-prep, service, and storage areas Neither Both Wrong! Thats right! 39 / 102 Make specific members of your service staff responsible for answering questions about the menu for a guest with food allergies. • Describe Dishes • Identify Ingredients • Suggest Items How many employees trained for this should be available on each shift? Two or more per shift At least one per shift Neither Both Wrong! Thats right! 40 / 102 Why is it important to train your service staff to avoid cross-contamination? Because service staff are responsible for controlling risk factors Because service staff touch food contact surfaces often Neither Both Wrong! Thats right! 41 / 102 What are the utility requirements for off-site service? Drinkable water for cooking, dishwashing, and handwashing Garbage containers that are kept away from food and food contact surfaces Neither Both Wrong! Thats right! 42 / 102 Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them? Staff in the operation The guest Neither Both Wrong! Thats right! 43 / 102 What should be done with served but unused plate garnishess like fruit or pickles after the guests have left? Do NOT re-serve garnishes to another guest Throw out served but unused garnishes Neither Both Wrong! Thats right! 44 / 102 What must be on the label if food is sent off-site for service? When the food must be served, sold, or thrown out Name of the food Service instructions Reheating and service instructions All are correct Wrong! Thats right! 45 / 102 Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways: • Taking an Allergen Special Order • Identifying the Allergen Special Order • Avoiding cross-contact • Delivering food separately How many employees should be trained and available for this? All employees At least one per shift Neither Both Wrong! Thats right! 46 / 102 Who must know how to avoid serving food containing allergens to people with food allergies? Service staff (front-house) Kitchen staff (back-house) Neither Both Wrong! Thats right! 47 / 102 What should service staff do when picking up an Allergen Special Order from the kitchen? Hand deliver the allergen special order separately from the other food Confirm with the kitchen staff which order is the allergen special order Neither Both Wrong! Thats right! 48 / 102 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! 49 / 102 What are some important things to consider when serving food off-site? Food labels Proper storage Correct utilities Clean delivery vehicle Leak-proof food containers The correct internal temperature of food All are correct Wrong! Thats right! 50 / 102 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. 51 / 102 Are service staff required to tell a guest with allergies what the secret ingredient is in a house specialty? Yes, if it contains an allergen No, even if it contains an allergen Neither Both Wrong! Thats right! 52 / 102 In which situation is it acceptable to offer raw, unpackaged meat, poultry, or seafood for self-service? Frozen raw shrimp or lobsters that are still in their shells RTE sushi or raw shellfish served at a salad bar Individual portions are cooked and eaten immediately on-site All are correct Wrong! Thats right! Thes situations involving sushi, raw shellfish, and individual portions usually only occur at a buffet or Mongolian grill. 53 / 102 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! 54 / 102 How should a take-home beverage container be refilled to prevent contamination? Rinse out the container with pressurized hot water before filling it The container can only be refilled by staff or by the guest Neither Both Wrong! Thats right! 55 / 102 Which guidelines should be followed for off-site service? Check the internal temperature of food often Use insulated containers to hold TCS food Keep the delivery vehicles clean Make sure the service site has the correct utilities Place garbage containers away from food prep and serving areas Use containers to hold food at the correct temperature Store raw meat, poultry, and seafood separate from RTE food Provide instructions to guests who take leftovers All are correct Wrong! Thats right! 56 / 102 Which is true about mobile unit or a temporary establishment? Typically offer prepackaged or easy-to-prepare food Range from simple food trucks to fully-equipped kitchens Operate at one spot for up to fourteen days during an event All are correct Wrong! Thats right! 57 / 102 What are some guidelines for off-site service? Check the internal temperature of food often If leftovers are given to customers, provide instructions on how they should be handled Keep delivery vehicles clean Make sure the service site has the correct utilities Place garbage disposal containers away from food preparation and serving areas Serve cold food in containers on ice or in chilled gel-filled containers Store raw meat, poultry, and seafood separate from RTE food Use insulated containers to hold TCS food All are correct Wrong! Thats right! 58 / 102 What part of a dish should be held to avoid touching its food contact areas? By the bottom By the edge Neither Both Wrong! Thats right! 59 / 102 What are some guidelines for re-serving food? Change linens in bread baskets after each guest Do NOT re-serve uneaten bread or rolls to other guests Do NOT re-serve menu items returned by one guest to another guest Do NOT re-serve plate garnishes Do NOT re-serve uncovered condiments All are correct Wrong! Thats right! 60 / 102 Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back? It was designed to be reused It’s NOT filled with a TCS beverage It was cleaned and sanitized correctly It was given to the guest by the operation It can be cleaned at home and in the operation It was refilled for the same guest who brought it in Rinse it with pressurized hot water before refilling Contamination is prevented during refilling It is refilled by staff or the guest All are correct Wrong! Thats right! 61 / 102 Your operation should always have at least one member of staff available who can describe each menu item to a guest upon request. What kind of information should this staff person be prepared to describe? Identify the dishes on the menu that contain major allergens Mark the allergen special order for the kitchen staff Identify secret ingredients in a house specialty that contains allergens Describe each dish, including how it is prepared Suggest simple menu items that don’t contain the allergen All are correct Wrong! Thats right! 62 / 102 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! 63 / 102 What menu items should service staff suggest to a guest with food allergies? Menu items without the allergen Simple menu items with few ingredients Neither Both Wrong! Thats right! 64 / 102 How can multiple glasses be carried without touching their food contact areas? In a rack On a tray Neither Both Wrong! Thats right! 65 / 102 Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest? Throw the food out Change them Neither Both Wrong! Thats right! 66 / 102 What is a take-home container? A food or beverage container that is given to a guest by the operation A container that can be refilled by the operation under specific conditions Neither Both Wrong! Thats right! 67 / 102 How can contamination be prevented if the dining tables in your operation are preset before the guests are seated? By wrapping items By covering items Neither Both Wrong! Thats right! 68 / 102 Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date? An expiration date A use-by date Neither Both Wrong! Thats right! 69 / 102 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! 70 / 102 What part of a glass should be held to avoid touching its food contact areas? By the stem By the middle or bottom Neither Both Wrong! Thats right! 71 / 102 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! 72 / 102 What temperature does TCS food need to be held at when offered from a vending machine? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 73 / 102 When is it acceptable to preset tables without wrapping or covering the tableware? The extra tableware is removed when guests are seated Unused tableware is cleaned and sanitized after the guests leave Neither Both Wrong! Thats right! 74 / 102 When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 75 / 102 Which statements is true about bulk food? Food (flour, sugar, beans, rice) stored in large containers and offered for self-service Food stored in large containers and transferred to smaller containers for purchase Neither Both Wrong! Thats right! 76 / 102 What should be done with the food that a guest returns? Serve it to another guest Throw the food out Neither Both Wrong! Thats right! 77 / 102 Take-home containers can be refilled if they meet these conditions: They are cleaned and sanitized correctly They were provided to the guest by the operation Neither Both Wrong! Thats right! 78 / 102 What utilities are required when serving food off-site? Garbage containers that are kept away from food and food contact surfaces Safe water for cooking, dishwashing, and handwashing Neither Both Wrong! Thats right! 79 / 102 When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table? When closed between uses When protected from contamination Neither Both Wrong! Thats right! 80 / 102 What temperature does the cold food in a self-service area need to be held? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 81 / 102 How can you make sure that condiments are kept safe from contamination? Offer individual condiment packets Serve individual portions of condiments Neither Both Wrong! Thats right! 82 / 102 What information should be on the label of food that will be delivered off-site for service? Reheating and service instructions Use-by date and time Neither Both Wrong! Thats right! 83 / 102 Serving food at a different location than where it was prepared or cooked is called off-site service. Which is an example of this? Offering food in vending machines Catering an event Neither Both Wrong! Thats right! 84 / 102 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! 85 / 102 What are some guidelines for food containers when serving off-site? Should be insulated Should be approved for food service It should be designed to prevent mixing or leaking It should be labeled with the use-by date and time All are correct Wrong! Thats right! 86 / 102 When re-serving food, do NOT do the following: Do NOT re-serve menu items returned by one guest to another guest Do NOT re-serve uneaten bread or rolls Do NOT re-serve plate garnishes like fruit, pickles, or parsley sprigs Do NOT re-serve condiments that haven’t been kept covered All are correct Wrong! Thats right! Service and kitchen staff should know the rules about re-serving food previously served to another customer 87 / 102 What are some requirements for preset tableware? Extra settings are removed when guests are seated; if they remain on the table, they are cleaned and sanitized after guests have left Prevent contamination by wrapping or covering tableware Neither Both Wrong! Thats right! 88 / 102 What risks do vending operators need to protect their food from during transport, delivery, and service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 89 / 102 How should flatware be stored so people grab them by their handles and NOT their food-contact areas? With their handles extending out of the container With their handles up and working ends down Neither Both Wrong! Thats right! 90 / 102 Bulk food offered in self-service areas must be labeled in a way that is easily seen by guests. What is an acceptable way to show the label? Display the labeling information on a card or sign Display the original manufacturer’s label Neither Both Wrong! Thats right! 91 / 102 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. 92 / 102 What should be done with any unused plate garnishes (like parsley or pickles) after they have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 93 / 102 What kind of food does NOT need to be protected from contamination in a self-service area as other foods do? Whole, raw, fruits and vegetables that the guest peels Shelled nuts that will be hulled by the guest Neither Both Wrong! Thats right! 94 / 102 Why do service staff need to clearly mark an order for a guest who has a food allergy? To alert the kitchen staff that the order is for a guest with a food allergy So, kitchen staff take appropriate precautions when preparing the order Neither Both Wrong! Thats right! 95 / 102 Which food safety programs can be the foundation of your operations food safety management system? Food Safety Training Personal hygiene Pest-control Which food safety programs can be the foundation of your operations food safety management system?Module 08CheckboxAll are correct Fatigue or general weakness Abdominal discomfort Tea coloured urine Poor appetite Wrong! Thats right! 96 / 102 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! 97 / 102 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! 98 / 102 How can staff avoid contaminating food during service? Practice good personal hygiene Store serving utensils properly Use clean and sanitized utensils for serving Avoid bare-hand contact with ready-to-eat (RTE) food All are correct Wrong! Thats right! 99 / 102 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 100 / 102 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! 101 / 102 Tableware (silverware) must be wrapped or covered unless what requirements are met? They are cleaned and sanitized after guests have left They are removed when guests are seated. Neither Both Wrong! Thats right! 102 / 102 If your operation does NOT wrap or cover table settings, what should be done with the unused and extra settings? Remove them from the table when seating the guests Clean and sanitize them after the guests leave Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
