Special Handling May 22, 2024 by Brian Klein /169 0 votes, 0 avg 1 Special Handling 1 / 169 Which statement is true about Modified Atmosphere Packaging (MAP)? MAP stands for Modified Atmosphere Packaging Many fresh-cut produce items are packaged this way Oxygen inside the package may be replaced with carbon dioxide or nitrogen Package that is vacuum sealed or has nitrogen or other non oxygen gasses added to prevent spoilage of product Process that employs a gas flushing and sealing process or reduction of oxygen through respiration of vegetables All are correct Wrong! Thats right! 2 / 169 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! 3 / 169 When can an operation handle pooled eggs? When they're handled with special care When allowed by regulatory authorities Neither Both Wrong! Thats right! Some jurisdictions do NOT allow operations to pool eggs. Where its allowed, additional steps must be taken to keep the eggs safe. 4 / 169 Which of these are ServSafe guidelines for ice? Ice should only be used for one purpose and then discarded Never use a glass to scoop ice or touch ice with bare hands Ice used to keep food cold should NOT be used for food or beverages Never put ice in a container that held chemicals, raw meat, seafood, or poultry Ics scoops must be cleaned and sanitized Store ice scoops in a clean, protected location, NOT inside the machine Use clean and sanitized containers and ice scoops to transfer ice from an ice machine All are correct Wrong! Thats right! 5 / 169 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! 6 / 169 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! 7 / 169 A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem? The package is swollen or bloated The package is leaking Neither Both Wrong! Thats right! 8 / 169 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! 9 / 169 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! 10 / 169 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! 11 / 169 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! 12 / 169 What type of food needs time and temperature control to limit pathogen growth? Potentially Hazardous Food (PHF) Time-temperature controlled (TCS) Neither Both Wrong! Thats right! TCS Food and Potentially Hazardous Food (PHF) are generally the same thing: food that can support the growth of pathogens. ServSafe uses both terms but usually calls it TCS Food. 13 / 169 What food needs careful handling to prevent contamination? Ready-to-eat (RTE) food Finished food that can be eaten Neither Both Wrong! Thats right! The definition of Ready-to-Eat Food (RTE) is food that will be eaten without further preparation washing or cooking. Handle these foods carefully to avoid contamination 14 / 169 Which is a consumer advisory? A 'Disclosure' discloses to guests when a menu item contains TCS ingredients that are raw or undercooked A 'Reminder' reminds guests of the increased risk of foodborne illness with food that is raw or undercooked Neither Both Wrong! Thats right! You must note it on the menu next to the item 15 / 169 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. 16 / 169 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! 17 / 169 How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out? 24 hours Seven days Neither Both Wrong! Thats right! 18 / 169 Handling produce (fruits, vegetables, leafy greens) requires special care. What are the most important things to remember when preparing or storing produce? Do NOT serve raw seed sprouts to a high-risk population Keep sliced melons, cut tomatoes, and cut leafy greens at 41°F or lower Don't put multiple batches or different kinds of produce in the same water Follow local requirements when sanitizing produce with ozone water All are correct Wrong! Thats right! 19 / 169 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. 20 / 169 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! 21 / 169 What should be used to transfer ice from an ice machine to other containers? Clean and sanitized ice scoops Clean and sanitized containers Neither Both Wrong! Thats right! 22 / 169 Bakery foods, sugar, spices, and seasonings are all examples of what kind of food? Food that can be eaten without further preparation, washing, or cooking Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 23 / 169 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! 24 / 169 According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs? A dessert menu A children's menu Neither Both Wrong! Thats right! 25 / 169 Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label? To ensure it has been stored for less than seven days To ensure the food is NOT past its use-by date Neither Both Wrong! Thats right! 26 / 169 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! 27 / 169 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. 28 / 169 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! 29 / 169 Which of these are TCS foods? Milk and dairy products Shell eggs Sprouts and sprout seeds Strawberries Tofu (soy protein) Untreated garlic oil All are correct Wrong! Thats right! 30 / 169 What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced? Store or hold cut produce at 41°F or lower They must be handled as a TCS food Neither Both Wrong! Thats right! 31 / 169 Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours? Bacteria can still grow enough to cause illness Some types of bacteria can grow in cold temperatures Neither Both Wrong! Thats right! Some bacteria, like Listeria, can grow in cold temperatures. This is why food in cold storage must be date marked and thrown out after seven days. 32 / 169 When is it NOT acceptable for produce to be treated with sulfites? When the produce is eaten raw Before you received it Neither Both Wrong! Thats right! 33 / 169 What establishments are regulated and inspected by local regulatory authorities? Daycare centers Hospitals Nursing homes Restaurants Retail food stores Schools Vending operations All are correct Wrong! Thats right! 34 / 169 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! 35 / 169 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! 36 / 169 What does ServSafe call food that requires time and temperature control for safety? TCS food RTE food Neither Both Wrong! Thats right! 37 / 169 Which is a TCS food? Boiled egg slices for salad Chopped carrots for stew Cooked broccoli Sliced cheese for sandwiches Baked potato Bread All are correct Wrong! Thats right! 38 / 169 Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower? Because they become TCS food once they are sliced or cut To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 39 / 169 Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food? Big Eight Food Allergens Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 40 / 169 Which of these foods do pathogens grow well in? Raw seafood Raw poultry Raw meat Unpasteurized egg products Sprouts and sprout seeds Shellfish and crustaceans Untreated garlic oil Cooked or cut food from plants All are correct Wrong! Thats right! 41 / 169 What food handling mistake is responsible for the most foodborne illnesses? Time-temperature controlled (TCS) Purchasing food from unsafe sources Neither Both Wrong! Thats right! 42 / 169 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! 43 / 169 What are pooled eggs? Pooled eggs must be handled with special care Pooled eggs are eggs that have been cracked open and combined in a container Once the eggs have been pooled, they must be cooked immediately or stored at 41°F or lower Don't serve eggs that have been pooled to a high-risk population unless they have been cooked all the way through All are correct Wrong! Thats right! 44 / 169 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! 45 / 169 How can time and temperature be controlled? Control temperature by keeping TCS food out of the TDZ Control time by limiting how long TCS food remains in the TDZ Neither Both Wrong! Thats right! 46 / 169 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. 47 / 169 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. 48 / 169 Which is true about ready-to-eat (RTE) food? RTE food needs careful handling to avoid contamination RTE food can be eaten without further preparation, washing, or cooking Neither Both Wrong! Thats right! 49 / 169 Which statements are true about the bacteria clostridium botulinum? It's a risk to ROP food because it needs little oxygen It can cause the rare but deadly illness botulism It produces toxins that attack the nervous system All are correct Wrong! Thats right! 50 / 169 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! 51 / 169 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! 52 / 169 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! 53 / 169 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! 54 / 169 What is the correct air temperature for cold storage units? Store cold TCS food at an air temperature of 41°F or lower Store frozen food at an air temperature that keeps it frozen Neither Both Wrong! Thats right! 55 / 169 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! 56 / 169 What should NOT be used to transfer ice from the ice machine? Bare hands A glass Neither Both Wrong! Thats right! 57 / 169 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. 58 / 169 What should be done with leftover ice that was used to keep food or beverages cold? Use it to calibrate thermometers Throw the ice out Neither Both Wrong! Thats right! 59 / 169 TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination? Ready-to-eat (RTE) food Potentially Hazardous Food (PHF) Neither Both Wrong! Thats right! 60 / 169 Which is true when using leftover TCS food? Leftover TCS food can only be used if cooked, held, and cooled correctly Throw out leftover food in cold holding (41°F or lower) after seven days Neither Both Wrong! Thats right! 61 / 169 TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food? Pathogens will grow in TCS food if given enough time in warm temperatures Control the time TCS food remains in temperatures that pathogens can grow Neither Both Wrong! Thats right! 62 / 169 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! 63 / 169 What is the biggest threat to food that is ready to be served? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 64 / 169 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! 65 / 169 Where should ice scoops be stored? Outside of the ice machine In a clean and protected place Neither Both Wrong! Thats right! 66 / 169 Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct? When thawing frozen fish in cold storage, take it out of its package first When thawing frozen fish under running water, take the it out of its package before or soon after Neither Both Wrong! Thats right! 67 / 169 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! 68 / 169 What food packaging method are these examples of? • Vacuum-packed• Sous vide food• Modified Atmosphere Packaging (MAP) Reduced-oxygen packaging (ROP) Canning food Neither Both Wrong! Thats right! 69 / 169 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! 70 / 169 How can cross-contamination be avoided when handling produce? Don't serve raw seed sprouts Wash thoroughly under cool running water Hold or store fresh-cut produce at 41°F or lower To prevent cross-contamination, don't allow produce to touch surfaces exposed to raw meat, seafood, or poultry When soaking or storing produce in water, don't mix different kinds of produce or multiple batches of the same produce All are correct Wrong! Thats right! 71 / 169 What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism? Improperly canned food Reduced-oxygen packaging (ROP) Food with a low acidity level All are correct Wrong! Thats right! Low-acid vegetables that have been time-temperature abused, untreated garlic and oil mixtures, and baked potatoes have also been linked. 72 / 169 Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food: • RTE food touches a contaminated surface• Contaminated wiping cloths are used on food-contact surfaces• Contaminated food touches or drips onto RTE food• Staff touch contaminated food and then touch RTE food• Contaminated food is combined with another food and NOT cooked What risk factor is demonstrated by these examples? Cross-contamination Cross-contact Neither Both Wrong! Thats right! 73 / 169 What kind of food can easily become unsafe? TCS food RTE food Neither Both Wrong! Thats right! 74 / 169 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! 75 / 169 What is food called that can be eaten without further preparation, washing, or cooking? TCS food RTE food Neither Both Wrong! Thats right! 76 / 169 Produce must be washed thoroughly under running water before what? Cutting it Cooking it Combining it with other ingredients All are correct Wrong! Thats right! 77 / 169 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat (RTE) food TCS food Neither Both Wrong! Thats right! 78 / 169 The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow? Carbohydrates Proteins Neither Both Wrong! Thats right! Most bacteria need nutrients like carbohydrates or protein to survive and grow. TCS food has more of the nutrients that bacteria need than other types of food 79 / 169 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! 80 / 169 What kind of produce should NOT be offered if your operation primarily serves high-risk populations? Raw sprout seeds and seed sprouts Raw sprout seeds Neither Both Wrong! Thats right! 81 / 169 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! 82 / 169 Which statements are true about TCS food? Pathogens grow in TCS food with time in the Temperature Danger Zone (TDZ) TCS stands for Time-Temperature Controlled for Safety Limit how long TCS food is in the Temperature Danger Zone (TDZ) to control time All are correct Wrong! Thats right! The Temperature Danger Zone (TDZ) is between 41°F and 135°F 83 / 169 What can produce be washed or treated with to control pathogens? Water containing ozone Sulfites Neither Both Wrong! Thats right! 84 / 169 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! 85 / 169 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! 86 / 169 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. 87 / 169 When done correctly, how long can hot TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 88 / 169 How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized? The manufacturer's recommendations Every day Neither Both Wrong! Thats right! 89 / 169 What happens when TCS food remains between 41°F and 135°F for too long? Time-temperature abuse It must be thrown out Neither Both Wrong! Thats right! 90 / 169 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! 91 / 169 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! 92 / 169 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! 93 / 169 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! 94 / 169 What chemicals are sometimes used to treat produce? Ozone to control pathogens Sulfites as a preservative Neither Both Wrong! Thats right! 95 / 169 Which statements are true about washing produce? Wash produce thoroughly under running water Chemicals may be used to wash some vegetables The water should be a little warmer than the produce (Leafy veggies) Remove outer leaves, pull spinach and lettuce completely apart and rinse thoroughly All are correct Wrong! Thats right! 96 / 169 What are the temperature requirements for the delivery of hot TCS food? Cool from 135°F to 41°F or lower within six hours Receive at an internal temperature of 135°F or higher Neither Both Wrong! Thats right! 97 / 169 When done correctly, how long can cold TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 98 / 169 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! 99 / 169 Parasites are often linked with these foods: • Seafood• Wild game• Contaminated Produce How can produce (fruits, vegetables) get contaminated with parasites? Washing fruits and vegetables with unsafe water Irrigating (watering) fruit and vegetable plants with unsafe water Neither Both Wrong! Thats right! 100 / 169 When should you use pasteurized shell eggs or egg products? When mainly serving a high-risk population For a dish that needs little or no cooking Neither Both Wrong! Thats right! 101 / 169 State and local regulatory authorities make the regulations that these establishments must follow: • Restaurants• Food retailers• Vending operators• Schools and daycare centers• Hospitals and assisted living centers What additional responsibilities do state and local regulatory authorities have for these establishments? Inspecting their food service operations Enforcing compliance with regulations Neither Both Wrong! Thats right! 102 / 169 What should be done immediately after pooling eggs? Cook soon after mixing Store at 41°F or lower Neither Both Wrong! Thats right! 103 / 169 What kind of water should be used for making ice? Potable Drinkable Neither Both Wrong! Thats right! According to the FDA, ice is considered food. Because ice could be consumed, it should be made with potable water. Potable and drinkable have the same meaning: safe to drink. 104 / 169 Which kind of food can easily become unsafe if not handled carefully? TCS food RTE food Neither Both Wrong! Thats right! RTE food (ready-to-eat) must be protected from contamination and TCS food (time-temperature controlled for safety) must be protected from time-temperature abuse. 105 / 169 How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination? By using colored cutting boards By using utensils with colored handles Neither Both Wrong! Thats right! Use different colors of equipment to prevent cross-contamination red for meat yellow for poultry/chicken green for produce and fruits. The color tells food handlers which equipment to use with each type of food 106 / 169 Which foods have a level of acidity that is ideal for the growth of bacteria? Bread (5.5 to 6.5) Raw chicken (5.3 to 6.5) Cantaloupe (6.0 to 6.5) Milk (6.7 to 6.9) Cooked corn (5.9 to 7.0) All are correct Wrong! Thats right! 107 / 169 When can serving utensils be stored on a food-contact surface during service? The surface is cleaned and sanitized The utensils are serving non-TCS food Neither Both Wrong! Thats right! 108 / 169 When should you avoid serving produce that was treated with sulfites? When the produce is eaten raw It was treated before you received it Neither Both Wrong! Thats right! 109 / 169 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! 110 / 169 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 111 / 169 When is food from plants (fruits, vegetables) considered a TCS food? After it's cooked or heated After it's cut or sliced Neither Both Wrong! Thats right! Food that comes from plants will become a TCS food once it’s cooked or heated. And some kinds of produce (melons, tomatoes, leafy greens) become a TCS food once they are cut or sliced. 112 / 169 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! 113 / 169 What is significant about the TCS foods on this list? • Unpasteurized eggs• Unpasteurized milk or juice• Raw seed sprouts• Raw or undercooked meat, seafood, or poultry The FDA advises against offering them on a children's menu They should NOT be offered if you mainly serve a high-risk population Neither Both Wrong! Thats right! 114 / 169 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! 115 / 169 What are the temperature requirements for the delivery of most cold TCS foods? Receive at 41°F or lower unless otherwise specified Receive at an internal temperature of 50°F or lower Neither Both Wrong! Thats right! 116 / 169 Which guideline is true for ice? Ice should only be used for one purpose and then discarded Never use a glass to scoop ice or touch ice with bare hands Ice used to keep food cold should NOT be used in food or beverages Never hold or carry ice in containers that have held raw meat seafood poultry or chemicals Ics scoops must be cleaned and sanitized Store ice scoops outside of the ice machine in a clean, protected location Ice scoops and containers used for the ice machine must be cleaned and sanitized All are correct Wrong! Thats right! 117 / 169 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! 118 / 169 Why must TCS food be cooled to 41°F or lower within six hours of cooking? To limit the growth of pathogens To limit its time in the TDZ Neither Both Wrong! Thats right! 119 / 169 What kind of food has a higher risk for contamination than other food? Food served off-site Ready-to-eat (RTE) food Neither Both Wrong! Thats right! 120 / 169 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! 121 / 169 What temperature does TCS food need to be stored at? Store hot TCS food at 135°F or higher Store cold TCS food at 41°F or lower Neither Both Wrong! Thats right! 122 / 169 Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria? It's moist It's high in protein Its pH is neutral or mildly acidic All are correct Wrong! Thats right! Potentially Hazardous Food (PHF) is also TCS food which means that it requires time and temperature control to prevent the growth of pathogens and the toxins they produce. 123 / 169 What are some examples of foods with a pH that is ideal for bacterial growth? Milk Bread Cantaloupe Raw chicken Cooked corn All are correct Wrong! Thats right! 124 / 169 Which of these are TCS foods? Milk and dairy products Shell eggs Sprouts and sprout seeds Strawberries Tofu (soy protein) Untreated garlic oil All are correct Wrong! Thats right! 125 / 169 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! 126 / 169 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 127 / 169 Which foods can bacteria can grow in? Raw or undercooked eggs (unpasteurized) Unpasteurized (raw) milk Raw or undercooked shellfish Raw or undercooked meat, poultry, or seafood Fruits and vegetables that have been cut or cooked All are correct Wrong! Thats right! 128 / 169 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! 129 / 169 What are some situations that require corrective action to throw out the food? Contaminated by unwashed hands or bodily fluids from the nose or mouth It has exceeded the time-temperature requirements that keep it safe It was handled by an employee who was restricted or excluded for illness When it has been dishonestly presented When it's moldy or spoiled by yeast It has been in cold storage for seven days It may be contaminated due to a crisis in the operation It was served but unused or returned by a guest Its expired, damaged, spoiled, or was stored incorrectly When instructed to by a recall notice Wrong! Thats right! When food has become unsafe and cannot be reconditioned, we must throw it out (especially ready-to-eat food). 130 / 169 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! 131 / 169 How can time-temperature abuse be avoided? Have a food handler record temperatures regularly Have procedures to limit the time TCS food spends in the TDZ Neither Both Wrong! Thats right! 132 / 169 What kind of food needs time and temperature control for safety? TCS food Food that supports pathogen growth Neither Both Wrong! Thats right! 133 / 169 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! 134 / 169 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! 135 / 169 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! 136 / 169 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! 137 / 169 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! 138 / 169 What will happen if produce touches a surface after raw meat, seafood, or poultry? Pathogens transferred to the produce The produce is cross-contaminated Neither Both Wrong! Thats right! 139 / 169 What type of food do pathogens grow well in? Potentially Hazardous Food (PHF) Time-temperature controlled (TCS) Neither Both Wrong! Thats right! 140 / 169 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! 141 / 169 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! 142 / 169 What is Vacuum Packaging? Vacuum packaging is a method of Reduced Oxygen Packaging (ROP) Vacuum packaging is done by removing the air from around a product and sealing it tightly in a package Neither Both Wrong! Thats right! There are three common rop methods: vacuum packaging; sous vide; and modified atmosphere packaging (map) 143 / 169 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! 144 / 169 How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package? Place the thermometer stem or probe between two packages Wrap the package around the thermometer stem or probe Neither Both Wrong! Thats right! 145 / 169 To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food? With the stem or probe between two packages With one package folded around the stem or probe Neither Both Wrong! Thats right! 146 / 169 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! 147 / 169 Why is it unsafe to scoop ice with a glass? It could cause physical contamination The glass could break or chip Neither Both Wrong! Thats right! 148 / 169 What kind of container should a vending machine dispense TCS food in? A reusable container The original container Neither Both Wrong! Thats right! 149 / 169 Why do salads containing these previously cooked TCS foods need to be handled with special care? • Leftover eggs• Leftover tuna• Leftover pasta• Leftover chicken• Leftover potatoes Salads are served cold and NOT reheated to kill pathogens They have all been linked to foodborne illness outbreaks Neither Both Wrong! Thats right! 150 / 169 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. 151 / 169 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! 152 / 169 What kind of produce needs special attention when it’s being washed? Leafy greens Fruit with inedible peels Neither Both Wrong! Thats right! 153 / 169 Which of these foods do pathogens grow well in? Raw meat, poultry, and seafood Eggs and egg mixtures Sprouts and sprout seeds Shellfish and crustaceans Untreated garlic oil Cooked or cut produce All are correct Wrong! Thats right! 154 / 169 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! 155 / 169 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! 156 / 169 What does ServSafe call food that can be eaten without further preparation, washing, or cooking? RTE food TCS food Neither Both Wrong! Thats right! 157 / 169 What containers should never be used to scoop, store, or carry ice? Containers that held raw meat, seafood, or poultry Containers that held chemicals Neither Both Wrong! Thats right! 158 / 169 Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins? The day that an original container was opened The date the food was prepared Neither Both Wrong! Thats right! 159 / 169 Which of these are TCS foods? Boiled egg slices for salad Chopped carrots for stew Cooked broccoli Sliced cheese for sandwiches Baked potato Bread All are correct Wrong! Thats right! 160 / 169 What is it called when eggs are cracked open and combined in a container? Pooling eggs Pasteurizing Neither Both Wrong! Thats right! 161 / 169 These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower. • Live shellfish• Shucked shellfish• Shell eggs• Milk Which must be cooled from 45°F to 41°F within four hours? Both shellfishes The shell eggs Neither Both Wrong! Thats right! 162 / 169 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! 163 / 169 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! 164 / 169 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! 165 / 169 Which is an example of Reduced Oxygen Packaging (ROP)? Modified Atmosphere Packaging (MAP) Sous vide packaging Vacuum packaging All are correct Wrong! Thats right! 166 / 169 Which statement is true about TCS food? It becomes unsafe if it remains in the TDZ for too long TCS stands for Time-Temperature Controlled for Safety Neither Both Wrong! Thats right! We control time and temperature by limiting the amount of time that TCS food remains in the Temperature Danger Zone (TDZ) 167 / 169 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! 168 / 169 Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin? The count starts on the day the food is prepared The count begins on the day a sealed container was opened Neither Both Wrong! Thats right! 169 / 169 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
