Storage May 22, 2024 by Brian Klein /291 0 votes, 0 avg 0 Storage 1 / 291 How can chemical contamination occur? Foodservice chemicals can get into food when used or stored incorrectly Cookware and equipment made with unsafe materials can leach toxic metals into food Neither Both Wrong! Thats right! 2 / 291 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! 3 / 291 To prevent contamination, chemicals should be stored in their own designated location away from these areas: • Food prep areas • Food-storage areas • Service areas How can chemicals be kept separate from food and food-contact surfaces during storage? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 4 / 291 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! 5 / 291 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! 6 / 291 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! 7 / 291 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 8 / 291 Where should ice scoops be stored? Outside of the ice machine In a clean and protected place Neither Both Wrong! Thats right! 9 / 291 Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens? In clean, nonabsorbent containers In washable laundry bags Neither Both Wrong! Thats right! 10 / 291 If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at? The manufacturer’s ID Date and time of manufacture It’s Use-by Date All are correct Wrong! Thats right! 11 / 291 Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label? The instructions for its use The name of the chemical Neither Both Wrong! Thats right! If a portion of a chemical is transferred to a different container to be used for a task, label the new container with the name of the chemical. 12 / 291 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! 13 / 291 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! 14 / 291 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! 15 / 291 Why do the garbage containers in a women’s restroom need to have a cover? For sanitary napkins To deny pests shelter Neither Both Wrong! Thats right! 16 / 291 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! 17 / 291 When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined? Base it on the earliest use-by date of every food item involved The count starts on the day the food is prepared Neither Both Wrong! Thats right! 18 / 291 Food containers should be…? Durable Sealable Leak proof Approved for food Stored in a clean and dry area All are correct Wrong! Thats right! 19 / 291 According to Federal law, what kind of ingredients must be clearly identified on a product’s label? Big Eight Food Allergens Major allergens Neither Both Wrong! Thats right! Major allergens and Big Eight Allergens refer to same eight allregens that are responsible for 90% of the allergic reactions. Checking the label of a food product is the best way to find out if it contains a major allergen. Identify which of the food products you use contain allergens. 20 / 291 Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here: • The menu • Brochures • Table-tents • Signs What is the recommended way of putting it on the menu? On the menu next to the item In a footnote at the bottom of the menu Neither Both Wrong! Thats right! 21 / 291 Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food? In containers that are approved for food storage In covered containers that are durable and leakproof Neither Both Wrong! Thats right! 22 / 291 What is the most important thing to consider when storing items after they have been cleaned and sanitized? Presenting them honestly Protection from contamination Neither Both Wrong! Thats right! 23 / 291 Why should a storage area for cleaning tools and supplies have hooks? For hanging aprons and uniforms For hanging brooms and mops Neither Both Wrong! Thats right! 24 / 291 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! 25 / 291 What are some guidelines for the maintenance and storage of cleaning tools and supplies? Air-dry towels overnight Hang mops, brooms, and brushes on hooks to air-dry Never dump mop water or other liquid waste into toilets or urinals Never clean tools in sinks used for handwashing, food prep, or dishwashing Clean and rinse buckets, let them air dry, and store them with other tools All are correct Wrong! Thats right! 26 / 291 Which of these measures can prevent garbage from attracting pests or contaminating food and equipment? Cover garbage containers when they’re NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Use containers that are leak-proof, water-proof, and pest-proof Keep outdoor garbage containers covered with tight-fitting lids Store garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 27 / 291 How is clean-in-place (CIP) equipment cleaned and sanitized? By pumping a cleaning and sanitizing solution through them According to the manufacturer’s instructions Neither Both Wrong! Thats right! Some Clean in Place (CIP) equipment, like soft-serve yogurt machines, are designed to have cleaning and sanitizing solutions pumped through them. 28 / 291 How should garbage containers be kept to help deny pests food and shelter? Clean on the inside and outside In good condition Neither Both Wrong! Thats right! 29 / 291 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! 30 / 291 Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped? A floor drain A utility sink Neither Both Wrong! Thats right! 31 / 291 Federal law requires identifying Big Eight Allergens on the labels of products that contain them. How should the allergen be clearly identified on the label? Identify the allergen in a "contains" statement Identify the allergen in parenthesis after the ingredient Neither Both Wrong! Thats right! Allergens do NOT need to be identified on the label if they are already included in the common name of the food. For example, a jar of peanut butter does NOT need to declare that it contains peanuts. 32 / 291 The acronym FIFO means First In, First Out. Which statement is true about the FIFO method? A method of stock rotation that reduces waste and ensures quality Items with earlier dates are shelved in front of items with later dates Neither Both Wrong! Thats right! 33 / 291 Rotate food to use the oldest inventory first (FIFO)? One way to rotate products is to follow FIFO Identify food’s use-by or expiration date The earliest use-by or expiration dates go in front of items with later dates Use those items stored in front first; throw out food that has passed its manufacturer’s use-by or expiration date All are correct Wrong! Thats right! 34 / 291 To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned? In a utility sink In the dish machine Neither Both Wrong! Thats right! 35 / 291 According to ServSafe, what area in your operation should have these features? • Good lighting • Wall hooks • A utility sink • A floor drain The storage area for garbage and recyclables The storage area for cleaning tools and supplies Neither Both Wrong! Thats right! 36 / 291 How should garbage containers be handled to prevent pests? Clean up spills around garbage containers immediately Keep garbage containers clean and in good condition Store recyclables in clean, pest-proof containers Throw out garbage quickly All are correct Wrong! Thats right! 37 / 291 How should outdoor garbage containers be kept to deny pests food and shelter? With their drain plugs closed Covered with tight-fitting lids Neither Both Wrong! Thats right! 38 / 291 Why does food need to be stored at the correct temperature? To keep it out of the Temperature Danger Zone (TDZ) To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 39 / 291 A sanitizing solution must be at the correct temperature to be effective. How can you know the temperature requirements for the sanitizers used in your operation? With a Maximum Registering Thermometer (MRT) By reading the manufacturer’s instructions Neither Both Wrong! Thats right! 40 / 291 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! 41 / 291 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 / 291 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! 43 / 291 What will prevent good airflow in cold storage units and should be avoided? Lining shelves with foil, sheet pans, or paper. Overloading the coolers or freezers Neither Both Wrong! Thats right! 44 / 291 Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones? In a designated area like a locker room or breakroom Where they will NOT contaminate food, equipment, and linens Neither Both Wrong! Thats right! 45 / 291 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! 46 / 291 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! 47 / 291 Which is a ServSafe guideline for using and storing chemicals? Follow the manufacturer’s recommendations and your local regulations when disposing chemicals Follow OSHA’s requirements to keep chemical Safety Data Sheet (SDS) available for employees to review Keep chemicals in their original container with the manufacturer’s label intact and readable All are correct Wrong! Thats right! 48 / 291 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 49 / 291 What should be done in storage areas to deny pests food? Clean up food and beverage spills quickly Remove crumbs and scraps Neither Both Wrong! Thats right! 50 / 291 What can contaminate food when used or stored incorrectly? Chemicals Single-use items Neither Both Wrong! Thats right! 51 / 291 Which guideline can prevent cross-contamination during storage? Store thawing food below ready-to-eat (RTE) food Food is protected from pathogens and chemicals with leak-proof packaging Shelf food in an order based on the minimum internal cooking temperature of each food All are correct Wrong! Thats right! 52 / 291 How can staff make stock rotation easier during storage when receiving and inspecting a delivery? By labeling the food items with the date it was received By storing the newer food items behind the older ones Neither Both Wrong! Thats right! 53 / 291 How should chemicals be thrown out? According to the manufacturer’s directions According to your local regulatory requirements Neither Both Wrong! Thats right! 54 / 291 What chemicals should NOT be used or stored in a food service operation? Chemicals that are unnecessary to perform or maintain the operation Chemicals that are NOT approved for use in food service Neither Both Wrong! Thats right! 55 / 291 What must be followed when disposing of chemicals? The manufacturer’s directions Local regulatory requirements Neither Both Wrong! Thats right! 56 / 291 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! 57 / 291 Why should chemicals never be stored above food, linens, utensils, and equipment? Because they should be stored in a separate area To prevent contamination caused by dripping or leaking Neither Both Wrong! Thats right! 58 / 291 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! 59 / 291 To avoid contamination, what should NOT be stored in these areas? • Bathrooms • Locker rooms • Garbage rooms • Dressing rooms • Under stairwells • Mechanical rooms • Under leaking water lines • Under unprotected sewer lines Cleaning tools Food products Neither Both Wrong! Thats right! 60 / 291 Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 61 / 291 The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this? Keeping storage areas locked Limiting access to food prep areas Neither Both Wrong! Thats right! The FDA suggests that you train staff to spot food defense threats and create a system of handling damaged products. 62 / 291 What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label? Federal law Local regulatory authorities Neither Both Wrong! Thats right! 63 / 291 Where should outdoor garbage containers kept? As far away from the building as regulations allow On a surface that is smooth, durable, and nonabsorbent Neither Both Wrong! Thats right! 64 / 291 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! 65 / 291 What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)? Shucked and live shellfish: non-returnable containers labeled with the packer’s name, address, and certification number Shucked shellfish: Small containers have "best if used by," and bigger ones have the date the shellfish were shucked Neither Both Wrong! Thats right! 66 / 291 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! 67 / 291 During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations? The food must maintain the correct temperature The food must be protected from contamination Neither Both Wrong! Thats right! 68 / 291 When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens? Have enough trained staff available at delivery time Schedule the delivery to arrive during non-peak hours Neither Both Wrong! Thats right! 69 / 291 What are some storage guidelines that will keep items safe and preserve their quality? Always store food at the correct temperatures Food items must be labeled and date marked correctly Store items in a way that prevents cross-contamination Rotate the food so that items with earlier date marks are used first Store all items away from the walls and at least 6 inches above the floor All are correct Wrong! Thats right! 70 / 291 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! 71 / 291 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! 72 / 291 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! 73 / 291 When should the sanitizing solution used for storing wet wiping cloths be refilled? When it no longer meets the sanitizer requirements When there’s NOT enough to submerge the wiping cloths Neither Both Wrong! Thats right! 74 / 291 What are some guidelines for handling garbage that will help prevent pests? Throw out garbage quickly Keep outdoor garbage containers tightly covered Store recyclables in clean, pest-proof containers Keep garbage containers clean and in good condition Keep outdoor garbage containers as far away from your building as local regulations allow All are correct Wrong! Thats right! 75 / 291 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! 76 / 291 Which example is a guideline for labeling TCS foods? The date it must be discarded or the date it was prepared What the food is commonly called or a descriptive statement The name and location of your operation All are correct Wrong! Thats right! 77 / 291 What is the most important thing to consider when storing cleaning tools? Keeping them available for staff to use often Protecting food and food-contact surfaces from contamination Neither Both Wrong! Thats right! 78 / 291 What features should the storage area for cleaning tools and supplies have? Hooks for hanging cleaning tools Floor drain for dumping dirty water Utility sink for filling buckets and washing cleaning tools It should have good lighting so cleaning chemicals can be easily seen All are correct Wrong! Thats right! 79 / 291 Which of these must be included on the label of food that is packaged on site for retail sale? What the food is commonly called or a descriptive statement The quantity or amount of the food The name and location of your operation A list of any artificial colors, artificial flavors, or chemical preservatives in the food A list of ingredients and sub-ingredients in descending order by weight Any major food allergens contained in the food All are correct Wrong! Thats right! These labeling guidelines do NOT include a guests takeout food order, or a guests boxed leftovers. 80 / 291 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. 81 / 291 When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted? Cooled to 41°F or lower within four hours Quickly stored in the appropriate location Neither Both Wrong! Thats right! 82 / 291 Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit? In the coldest part of a hot-holding unit In the warmest part of a cold storage unit Neither Both Wrong! Thats right! 83 / 291 Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done? Make sure food is received at the correct temperature Quickly store accepted food items in their correct areas Neither Both Wrong! Thats right! 84 / 291 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! 85 / 291 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! 86 / 291 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! 87 / 291 Which of the following can lead to a pest infestation? When window screens have holes Leaving garbage containers open Leaving recyclable containers open Inspecting deliveries in the kitchen All are correct Wrong! Thats right! When a food delivery is brought directly into the kitchen for inspection, it’s already too late to spot the signs of pests before letting them get inside. 88 / 291 When is it NOT necessary to label stored food that will be used on-site? When the food will NOT be mistaken for something else When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! 89 / 291 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! 90 / 291 How should garbage containers be cleaned? Do NOT clean garbage containers near prep or food storage areas Clean the inside and outside of garbage containers regularly Neither Both Wrong! Thats right! 91 / 291 What kind of container should a vending machine dispense TCS food in? A reusable container The original container Neither Both Wrong! Thats right! 92 / 291 What kind of surface should outdoor garbage containers be stored on? Smooth Durable Non-absorbent All are correct Wrong! Thats right! Outdoor garbage containers should be placed on a surface that is smooth, durable, and non-absorbent, like asphalt and concrete. This will make it easier to keep the area clean and help to prevent pests and contamination. 93 / 291 Why is stock rotation important? So older products are used before newer ones To limit the growth of pathogens To ensure quality and prevent waste All are correct Wrong! Thats right! Stock rotation is important to ensure that items with the earliest “use by” or expiration dates are used before items with later dates. This helps to maintain the foods quality and prevent waste.It can also limit the growth of pathogens 94 / 291 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! 95 / 291 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! 96 / 291 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! 97 / 291 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! 98 / 291 When is it acceptable for staff to drink beverages near food or food contact surfaces? If the beverage container has a lid or is covered If they drink from a straw or sip-top lid If they avoid contaminating their hands, the container, and surfaces All are correct Wrong! Thats right! 99 / 291 When can the shellstock identification tag be removed from its container? When it will be saved for 90 days After all of the shellfish have been used Neither Both Wrong! Thats right! 100 / 291 How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried? At least six inches above the floor and away from the walls Protected from contamination Neither Both Wrong! Thats right! 101 / 291 After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops? Dripping on equipment or supplies Soiling or damaging the walls Neither Both Wrong! Thats right! 102 / 291 Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored? Away from food and equipment In a designated storage area Neither Both Wrong! Thats right! 103 / 291 Which are ServSafe guidelines for cold storage units? Avoid frequent opening of the cooler At least one air temperature thermometer must be located in the warmest part of the unit Defrost freezers regularly Do NOT line shelves with aluminum foil, sheet pans, or paper Avoid overloading coolers or freezers because it prevents good airflow Use cold curtains in walk-in coolers and freezers Use open shelving All are correct Wrong! Thats right! 104 / 291 What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination? Food containing allergens Each type of food Neither Both Wrong! Thats right! Cross-contamination can be prevented by using separate equipment and utensils for each type of food. Cross-contact can be prevented by using separate equipment and utensils for food containing allergens. 105 / 291 To avoid cross-contact, what should recipes and ingredient labels be checked for? The Big Eight Food Allergens Manufacturer’s recommendations Neither Both Wrong! Thats right! 106 / 291 According to ServSafe, what kind of water sources are included in this list? • Approved public water mains • Private water sources that are regularly tested and maintained • Closed, portable water containers • Water transport vehicles Potable Acceptable Neither Both Wrong! Thats right! 107 / 291 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. 108 / 291 Why should you avoid frequently opening the door of a cooler? It makes it harder for the cooler to keep food cold It lets warm air inside the cooler Neither Both Wrong! Thats right! 109 / 291 What tools and equipment should you provide for staff when receiving and inspecting deliveries? Clean hand trucks, carts, dollies, containers, and enough storage space The correct thermometers, purchase orders, and scales Neither Both Wrong! Thats right! 110 / 291 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! 111 / 291 Outdoor garbage containers should be kept covered with tight-fitting lids. How should their drain plugs be kept? Closed, with plugs in Open, with plugs out Neither Both Wrong! Thats right! 112 / 291 Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners? Don’t mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer’s instructions carefully Keep cleaners in their original container with the manufacturer’s label Work with your suppliers to determine the right cleaners for your operation Never use one type of cleaner in place of another unless its intended use is the same All are correct Wrong! Thats right! 113 / 291 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! 114 / 291 How do food products that contain a major allergen express this on the label? It’s included as part of the common name of the food It’s shown in a contains statement It’s shown in parenthesis after the ingredient All are correct Wrong! Thats right! 115 / 291 What does dirty clothing need to be separated from when stored in the operation? Food prep areas Food storage areas Neither Both Wrong! Thats right! 116 / 291 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 / 291 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! 118 / 291 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! 119 / 291 A manufacturer may issue a recall notice when contamination is suspected or confirmed in a food product. What is another reason a manufacturer could issue a food recall? The product is NOT labeled or branded correctly A food allergen is NOT identified on its label Neither Both Wrong! Thats right! 120 / 291 A shellstock identification tag indicates when and where shellfish were harvested and that they’re from an approved source. How should you maintain these tags? Keep the tags on the container until all the shellfish are used Save the tag for 90 days after all the shellfish are used Neither Both Wrong! Thats right! 121 / 291 How should serving utensils be stored during service? In the food that they are being used to serve With their handles extending out of the container Neither Both Wrong! Thats right! 122 / 291 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! 123 / 291 A disclosure informs guests that the food is served raw or undercooked and can be put next to the item on the menu. What’s another way to note a disclosure on your menu? Put the disclosure statement in a footnote at the bottom of the menu Bring attention to the footnote by putting an asterisk next to the food Neither Both Wrong! Thats right! 124 / 291 Bulk unpackaged food doesn’t need to be labelled (bakery products, unpackaged food portioned for customers) if it meets these requirements: The product is making no health or nutrition claims Any other labeling requirements for the jurisdiction are also met The food was prepared in an operation that is regulated and inspected The food is prepared on-site or at another location owned by the same person All are correct Wrong! Thats right! 125 / 291 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! 126 / 291 What are the requirements for removing Shellfish Identification Tags from their containers? Do NOT remove the shell stock tag from the container until the last shellfish has been used Write the date on the shell stock tag, then keep the tag on file for 90 days from that date Neither Both Wrong! Thats right! 127 / 291 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! 128 / 291 Why should a storage area for cleaning tools and supplies have good lighting? To see the condition of food To read the labels on chemicals Neither Both Wrong! Thats right! 129 / 291 What is required in handwashing stations? A garbage container for disposing of paper towels used to dry hands Signage reminding staff to wash hands before returning to work Neither Both Wrong! Thats right! Signage simply means havings signs to notify, remind, or alert people of something. Signage reminding staff to wash hands should be in all languages used by staff in the operation. 130 / 291 What must be avoided when designating a storage area for garbage and recyclables? Creating a public health hazard Creating a nuisance Neither Both Wrong! Thats right! 131 / 291 The labels on bulk food bins in self-service areas must be in clearly visible. How does ServSafe suggest doing this? Attach a card to the bin with the required information Post a sign with the required information next to the bin The original label may be crafted into a sign or card All are correct Wrong! Thats right! 132 / 291 In what condition should the manufacturer’s label be on chemical containers? The label must be intact The label must be readable Neither Both Wrong! Thats right! 133 / 291 Where should dirty linens be stored until they can be cleaned? Away from food and food-contact surfaces In clean, nonabsorbent containers In clean, washable laundry bags All are correct Wrong! Thats right! 134 / 291 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! 135 / 291 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! 136 / 291 Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called? A Time-temperature Indicator (TTI) Maximum Registering thermometer (MRT) Neither Both Wrong! Thats right! A Maximum Registering thermometer (MRT) measures the highest temperature reached during use, but it doesn’t measure how long the temperature was maintained. 137 / 291 What should you do if staff are using or storing chemicals or cleaning tools incorrectly? Show them the proper way Take corrective action immediately Neither Both Wrong! Thats right! Take corrective action by cleaning and sanitizing surfaces and throwing out food that may have been contaminated. Then coach or retrain staff on the proper way the chemicals or cleaning tools should be used or stored. 138 / 291 First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing? Set the suspected product aside, keeping it separate from other food Label it "do NOT use/do NOT discard," and instruct staff to leave it alone Neither Both Wrong! Thats right! 139 / 291 Which are guidelines for handling garbage? Remove garbage from the operation quickly Garbage containers must be leak-proof, waterproof, pest-proof, and easy to clean Keep garbage and recyclables away from food and food contact surfaces Outdoor garbage containers must NOT create a nuisance or a public health hazard Wash the inside and outside of garbage containers regularly Wrong! Thats right! 140 / 291 How can food and non-food items be protected from contamination during storage? Storing items away from the walls so they are NOT exposed to dirt, moisture, and pests Keeping items at least six inches off the floor so they are NOT exposed to dirt, moisture, and pests Neither Both Wrong! Thats right! 141 / 291 What must always be followed when using chemicals? The manufacturers’ directions Laws and regulations Neither Both Wrong! Thats right! 142 / 291 Why should you avoid overloading coolers or freezers? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 143 / 291 What should be written on the shellstock identification tag once all the shellfish in the container have been used? The date that the last shellfish was used Do NOT use, and do NOT discard Neither Both Wrong! Thats right! 144 / 291 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! 145 / 291 The water pH must be 5 or less when preparing an Iodine sanitizer solution, or follow the manufacturer’s recommendation if different. What should the water pH be when preparing a quats sanitizer solution? The manufacturer’s recommendations Water pH 8 or less Neither Both Wrong! Thats right! 146 / 291 When does a garbage container need to be available at a handwashing station? When disposable paper towels are supplied for drying hands When your operation mainly serves a high-risk population Neither Both Wrong! Thats right! 147 / 291 What does food need to be labeled with when it’s transferred into a different container? The common name of the food A specific description of the food Neither Both Wrong! Thats right! 148 / 291 What must clean and sanitized equipment, tableware, and utensils be protected from during storage? Moisture Dirt Neither Both Wrong! Thats right! 149 / 291 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! 150 / 291 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! 151 / 291 When is it acceptable to store serving utensils in a container of water during service? The water is continuously running The water is maintained at 135°F or higher Neither Both Wrong! Thats right! 152 / 291 What are the requirements for storage areas for cleaning tools and supplies? Good lighting Hooks to hang cleaning tools A utility sink A floor drain All are correct Wrong! Thats right! 153 / 291 When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas? Store in nonabsorbent containers Store in washable laundry bags Neither Both Wrong! Thats right! 154 / 291 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! 155 / 291 Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses? In a sanitizer solution Hung on a hook Neither Both Wrong! Thats right! 156 / 291 What situation does NOT require food to be labeled or date marked? Take-out food orders Stored food that is easily identified by sight does NOT need to be labeled with its name Leftovers boxed to take home All are correct Wrong! Thats right! A card with the required information or the original manufacturer’s label 157 / 291 According to the rules for retail sale, what must be on the label of food packaged on-site and sold to customers to take home? Quantity of food Include common name Artificial colors and flavors Source of major food allergens Ingredients in descending order of weight Name and place of business for the manufacturer, packer, or distributor All are correct Wrong! Thats right! 158 / 291 What air temperature does frozen food need to be stored at? At an air temperature that keeps it frozen Usually at an air temperature of 32°F or lower Neither Both Wrong! Thats right! 159 / 291 How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination? • Zinc • Pewter • Copper • Painted pottery By using them to cook food By using them to store food Neither Both Wrong! Thats right! Using these materials when cooking or storing acidic foods like tomatoes or citrus has a high risk for chemical contamination. 160 / 291 Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed? Label food so handlers do NOT use the product Store food away from other food and equipment Neither Both Wrong! Thats right! 161 / 291 Why should the order for a guest with allergies be clearly marked by service staff to indicate the identified food allergen? To notify kitchen staff of the Allergen Special Order So kitchen staff know which allergen to avoid cross-contact Neither Both Wrong! Thats right! 162 / 291 Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored? In a designated storage area Away from food and food-contact surfaces Neither Both Wrong! Thats right! 163 / 291 What code date indicates how long a product should be offered for sale? The sell-by date The best-by date Neither Both Wrong! Thats right! The sell-by date indicates how long a product should be offered for sale. The best-by date indicates the last day a product can be eaten for the best flavor or quality. 164 / 291 When receiving and inspecting a delivery of canned food, what should be done if the cans have any of these issues? • Rusty cans • Unlabeled cans • Cans with leaks or holes • Swollen or bulging cans • Dented cans Recondition the cans Reject the cans Neither Both Wrong! Thats right! If a can is dusty or dirty it may be reconditioned be cleaning it. But cans with these problems can NOT be reconditioned and must be rejected. 165 / 291 What should be included on the label of food that will be used on-site? The name of the food or a description The date the food was prepared When it must be served, sold, or thrown out All are correct Wrong! Thats right! 166 / 291 Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from? Food, utensils, and equipment Linens and single-use items Neither Both Wrong! Thats right! 167 / 291 How can contamination be prevented in storage areas? Clean up spills and leaks immediately Keep all storage areas clean and dry Store food in containers that have been cleaned, rinsed, and sanitized Store each type of item in its designated storage area All are correct Wrong! Thats right! 168 / 291 Where should the instructions to clean equipment be posted? On or near the equipment On the master cleaning schedule Neither Both Wrong! Thats right! 169 / 291 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! 170 / 291 Food should be in a clean dry location away from dust and other contaminants. Which of these are places where food should NOT be stored? Dressing rooms Garbage rooms Locker rooms Mechanical rooms Restrooms Under leaking water lines Under stairwells Under unshielded sewer lines All are correct Wrong! Thats right! Food should be in a clean dry location away from dust and other contaminants. 171 / 291 Staff drinking from beverage containers must be careful to avoid contaminating: • Their hands • The beverage container • Food, utensils, and equipment What does the lid for the beverage container need to include? A straw A sip-hole Neither Both Wrong! Thats right! 172 / 291 Unauthorized people inside your operation are a risk to food safety. When is this especially true? If they can weaken the facility’s security They can access food storage and processing areas Neither Both Wrong! Thats right! 173 / 291 Food packaged on-site for retail sale must be labeled. If the food contains a Big Eight Allergen, it must be clearly identified on the label. What is the only exception to this rule? The name of the food includes the name of the allergen When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! For example, the label on a product named, “Savory Peanut Butter,” would NOT need to indicate that it contains the allergen peanuts. But if the same product was named, “Savory Butter Spread,” the label would need to indicate that it contains peanuts. 174 / 291 Which are acceptable sources of potable water for your operation? Water transport vehicles Approved public water mains Closed portable water containers Regularly tested and maintained private water sources All are correct Wrong! Thats right! 175 / 291 What should be identified on the label of food packaged on-site for retail sale? Big Eight Food Allergens Any additional labeling requirements Neither Both Wrong! Thats right! 176 / 291 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! 177 / 291 When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label? The food is a guest take-out order The food name indicates the allergen The food is a guest’s leftovers All are correct Wrong! Thats right! 178 / 291 What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions? • It is presented honestly • It is from an approved source • It was protected and has NOT been contaminated • It was stored in the right place to maintain the correct temperature Live shellfish A key drop delivery Neither Both Wrong! Thats right! 179 / 291 You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature? Throw it out Allow more time to cool Neither Both Wrong! Thats right! 180 / 291 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! 181 / 291 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! 182 / 291 What are some guidelines for dry storage areas? Dry storage areas should be well ventilated cool and dry Items should be shelved away from the walls and at least 6 inches off the floor Keep the temperature between 50°F and 70°F and the relative humidity between 50% and 60% All are correct Wrong! Thats right! 183 / 291 What kind of location should food be stored in? Away from dust and other contaminants In a clean and dry location Neither Both Wrong! Thats right! 184 / 291 What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe? Throw it out Recondition the food Neither Both Wrong! Thats right! 185 / 291 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. 186 / 291 What area should never be used to clean or store garbage containers? Food prep areas Serving areas Food Storage areas All are correct Wrong! Thats right! 187 / 291 When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done? Make a sign, card, or label to post on the food container or next to it Reuse the original label from the supplier to post on or near the food Neither Both Wrong! Thats right! 188 / 291 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! 189 / 291 How can using the FIFO system to rotate products in storage help control pests? By destroying their nests By denying them shelter Neither Both Wrong! Thats right! 190 / 291 What kind of unpackaged food can be offered without a label if these conditions are met? • The regulatory authority allows it • There are no health or nutrition claims • The food was prepared on-site (or another site with the same owner) • The food was prepared in a regulated operation. Bulk foods like bakery products Food pre-portioned for customers Neither Both Wrong! Thats right! 191 / 291 Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared for? 500 ppm or less The manufacturer’s recommendations Neither Both Wrong! Thats right! 192 / 291 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! 193 / 291 Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources: Closed portable water containers Private water sources that are regularly tested and maintained Approved public water mains Water transport vehicles All are correct Wrong! Thats right! 194 / 291 Food packaged in your operation and sold to guests to bring home must be labeled. When does this label need to include a list of ingredients in descending order by weight? When the food contains more than one ingredient When the food contains a Big Eight Allergen Neither Both Wrong! Thats right! 195 / 291 How should the food-contact surfaces of stationary equipment be kept when they are NOT being used? Covered In a sanitizer solution Neither Both Wrong! Thats right! 196 / 291 When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)? Store the suspected product in a secure location separate from other food Label the suspected product, "Do NOT use/Do NOT discard" Neither Both Wrong! Thats right! 197 / 291 What are some guidelines for outdoor garbage containers? Keep the containers’ drain plugs in place Keep the containers covered with tight-fitting lids It can attract pests and contaminate food equipment and utensils if NOT handled correctly Place the containers on a smooth, durable, and nonabsorbent surface like asphalt or concrete All are correct Wrong! Thats right! 198 / 291 What situations require food to be labeled or date marked? Food that’s NOT in its original container (common name of the food) RTE food prepared in the operation and stored over 24 hours (date marked) Food packaged in the operation and sold to guests to take home (specific information) All are correct Wrong! Thats right! 199 / 291 What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner? The cleaner may be hazardous The cleaner may NOT be effective Neither Both Wrong! Thats right! 200 / 291 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! 201 / 291 What are some examples of a situation that can lead to a pest infestation? A dumpster is left open during the day to let it air out A kitchen window screen that has small holes Recyclables are stored overnight in a clean container in the kitchen A delivery driver brings a food delivery into the kitchen to be inspected Food in the dry storage room is stored against the wall and six inches off the floor All are correct Wrong! Thats right! 202 / 291 How can you ensure that recalled food items are NOT used or returned to inventory by mistake? Instruct staff NOT to use the items Label it with "Do NOT Use, Do NOT Discard" Neither Both Wrong! Thats right! 203 / 291 What is an essential tool that can be used to identify allergens in the products that you purchase? Food labels Shellstock ID Tags Neither Both Wrong! Thats right! 204 / 291 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! 205 / 291 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! 206 / 291 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! 207 / 291 Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners? Don’t mix cleaners of different types Only use cleaners for their intended purpose Follow the manufacturer’s instructions carefully Keep cleaners in their original container with the manufacturer’s label Work with your suppliers to determine the right cleaners for your operation Don’t substitute one type of cleaner for another unless its intended use is the same All are correct Wrong! Thats right! 208 / 291 What kind of container should shellfish be stored in? They should remain in their original container With the shellstock identification tag attached Neither Both Wrong! Thats right! Shellfish should be stored in their original container with the shellstock identification tags attached to it. 209 / 291 When the name of a food product doesn’t include an allergen that it contains, the allergen must be clearly identified on the label. How can this be done? The allergen may be shown in parentheses after the ingredient The allergen may be shown in a "contains" statement Neither Both Wrong! Thats right! A product named “Creamy Peanut Butter” would NOT need to identify that it contains peanuts because the allergen is already included in its name. 210 / 291 Which of these are guidelines for what indoor garbage containers “should be”? In women’s restrooms Easy to clean Away from food and equipment Covered when NOT in use In designated areas Leak-proof Pest-proof Water-proof All are correct Wrong! Thats right! 211 / 291 What can be done to keep garbage from contaminating food and equipment? Cover garbage containers when they’re NOT being used Remove garbage from food prep areas quickly Clean the inside and outside of garbage containers regularly Garbage containers must be leak-proof, water-proof, and pest-proof Cover outdoor garbage containers with tight-fitting lids Keep garbage and recyclables away from food and food contact surfaces All are correct Wrong! Thats right! 212 / 291 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! 213 / 291 Staff may drink from a correctly covered container. How is a container covered correctly? With a lid that has a straw With a sip-top lid Neither Both Wrong! Thats right! 214 / 291 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! 215 / 291 What are some criteria to consider when inspecting the labels and dates of food? Food should be delivered in original packaging with the manufacturer’s label clean and intact Food should be marked with a future use-by date or expiration date from the manufacturer Neither Both Wrong! Thats right! packaging should be intact and in food condition 216 / 291 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! 217 / 291 How can chemical contamination happen in a food service operation? When chemicals are used or stored in your operation the wrong way When kitchenware or equipment is made with unsafe materials Neither Both Wrong! Thats right! 218 / 291 Why should chemicals stay in original containers with the manufacturer’s label? So the chemical will be used for its intended purpose So the manufacturer’s directions can be followed Neither Both Wrong! Thats right! The manufacturer’s label should be intact and readable. The original containers help staff recognize each chemical. 219 / 291 Why do many operations use the First-In-First-Out (FIFO) method of stock rotation? To identify products near their end dates To reduce waste and ensure quality Neither Both Wrong! Thats right! The FIFO method maintains a shelving arrangement so that older products are used first and newer products are used later. This is done by stocking new products behind the older ones. 220 / 291 Why should chemicals be stored in their original containers? So they’re NOT mistaken for food To prevent chemical contamination Neither Both Wrong! Thats right! 221 / 291 Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling? A guest’s leftovers are packaged to take home A guests take-out order Neither Both Wrong! Thats right! 222 / 291 What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized? They should also be cleaned and sanitized They should be lined with paper or foil Neither Both Wrong! Thats right! 223 / 291 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! 224 / 291 Where should food and supplies be stored to deny pests food and shelter? Away from the walls At least six inches above the floor Neither Both Wrong! Thats right! 225 / 291 When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation? Store the food away from other food and equipment Label the food so food handlers do NOT use the product Neither Both Wrong! Thats right! 226 / 291 How can cross-contamination be avoided during cold storage? Wrap or cover food to protect it from contamination Keep raw meat, poultry, and seafood below RTE food Keep raw meat, poultry, and seafood separate from RTE food All are correct Wrong! Thats right! 227 / 291 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! 228 / 291 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! 229 / 291 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! 230 / 291 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! 231 / 291 How does storing items at least six inches above the floor and away from the walls help prevent contamination? To discourage pests from climbing and nesting It protects the items from dirt and moisture Neither Both Wrong! Thats right! 232 / 291 Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from? Food prep areas Food storage areas Neither Both Wrong! Thats right! 233 / 291 In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food? The food is suspected of causing illness and is being saved for investigators The manufacturer has recalled the food, with instructions to return it to the vendor Neither Both Wrong! Thats right! 234 / 291 Store chemicals in a designated area that is seperate from the items listed here: • Food • Equipment • Utensils • Linens If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items? With adequate spacing A physical barrier like partitioning Neither Both Wrong! Thats right! 235 / 291 What code date indicates the last day a product can be eaten for the best flavor or quality? The sell-by date The best-by date Neither Both Wrong! Thats right! The best-by date indicates the last day a product can be eaten for the best flavor or quality. The sell-by date indicates how long a product should be offered for sale. 236 / 291 What is an example of a threat to the physical security of your operation that could be a risk to food safety? Unauthorized people in storage and food prep areas Severe weather or natural events Neither Both Wrong! Thats right! 237 / 291 What kind of containers should recyclables be stored in to deny pests food and shelter? In clean containers In pest-proof containers Neither Both Wrong! Thats right! 238 / 291 Why does food need to be rotated when it’s in storage? To limit the growth of pathogens To help ensure it’s quality Neither Both Wrong! Thats right! 239 / 291 How long do shellstock identification tags need to be kept? Keep them for 90 days after the last shellfish was used Keep the tags on the container until the Shellfish are gone Neither Both Wrong! Thats right! These tags tell where the Shellfish were harvested and that they came from an approved source 240 / 291 Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized? Floors Ceilings Walls Shelves Doors Garbage containers Exterior equipment All are correct Wrong! Thats right! Both food-contact and non-food contact surfaces in your operation should all be made from non-porous materials. 241 / 291 What should service staff be able to tell guests about the menu items? If a secret ingredient contains allergens Which menu items contain allergens Neither Both Wrong! Thats right! 242 / 291 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! 243 / 291 What should have these features? • Leak Proof • Waterproof • Pestproof • Easy to clean Garbage containers Take home containers Neither Both Wrong! Thats right! 244 / 291 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! 245 / 291 Which of these are ServSafe guidelines for cold storage temperatures? (cooler) Avoid frequent opening of the cooler An air temperature thermometer should be in the warmest part of the unit Defrost freezers regularly Do NOT line shelves with aluminum foil, sheet pans, or paper Don’t overload coolers or freezers (prevents good airflow) Use cold curtains in walk-in coolers and freezers Use open shelving All are correct Wrong! Thats right! 246 / 291 A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled? Label the item in a way that will prevent it from being placed back in inventory Do this by including a "Do NOT use/Do NOT discard" label on recalled food items Neither Both Wrong! Thats right! 247 / 291 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! 248 / 291 The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine, it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be? Between 25 and 50 ppm The manufacturer’s recommendations Neither Both Wrong! Thats right! 249 / 291 When do garbage containers need to be covered? When NOT in constant use When the operation is closed Neither Both Wrong! Thats right! 250 / 291 Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered? Must be covered with a lid and straw Must be covered with a sip-top lid Neither Both Wrong! Thats right! Check with your local regulatory authority. 251 / 291 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! 252 / 291 Where should you keep plenty of clean and sanitized thermometers? In clean storage cases Where they are available for staff Neither Both Wrong! Thats right! 253 / 291 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! 254 / 291 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! 255 / 291 What is it called when eggs are cracked open and combined in a container? Pooling eggs Pasteurizing Neither Both Wrong! Thats right! 256 / 291 What information must be included on the label of food that is packaged on site for retail sale? What the food is commonly called or a descriptive statement The quantity or amount of the food The name and location of your operation A list of artificial colors, artificial flavors, or chemical preservatives A list of ingredients and sub-ingredients in descending order by weight Any major food allergens contained in the food All are correct Wrong! Thats right! These labeling guidelines do NOT include a guests takeout food order, or a guests boxed leftovers. 257 / 291 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! 258 / 291 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! 259 / 291 If you suspect a food item may have been the source of a foodborne illness, what should you do with it? Label the food "Do NOT use/Do NOT discard" Record information about the suspected food Store the food separately from other food All are correct Wrong! Thats right! When recording information about the suspected product, include a description, the date, lot number, sell by date, and pack size. 260 / 291 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! 261 / 291 When does food need to be labeled with this information? • The amount of the food • Chemical preservatives • List of major food allergens • The name or a description of the food • The name and location of the business • List of ingredients in order by weight • List of artificial colors and flavors When packaged in the operation and sold to customers for use at home When the food contains more than one ingredient Neither Both Wrong! Thats right! 262 / 291 Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed? Nonabsorbent containers Washable laundry bags Neither Both Wrong! Thats right! 263 / 291 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! 264 / 291 When a vendor notifies you that your operation has been affected by a Food Recall, how can the recalled food item be identified in your inventory? By its manufacturer’s ID By its use-by date By its expiration date By date and time of manufacture All are correct Wrong! Thats right! Identify the recalled food items by matching information from the recall notice to the information on the product’s label. 265 / 291 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! 266 / 291 What are the storage guidelines to prevent cross-contamination for containers? Containers that are durable, leak-proof, and able to be sealed or covered Never use empty food containers to store chemicals; never put food in empty chemical containers Only use storage bins and containers that are intended and designed for food to store food Store food in containers that have been cleaned, rinsed, and sanitized All are correct Wrong! Thats right! 267 / 291 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! 268 / 291 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 269 / 291 How should outdoor garbage containers be stored to prevent pests and contamination? Outdoor garbage containers should have tight-fitting lids The drain plugs in outdoor garbage containers should be kept closed The lids on outdoor garbage containers should be kept shut at all times Place outdoor garbage containers on a smooth, durable, and nonabsorbent surface All are correct Wrong! Thats right! ServSafe reccomends storing outdoor garbage containers on concrete or asphalt. 270 / 291 What are some ways to protect food and food contact surfaces from contamination by chemicals? Chemicals must be stored in their original containers Do NOT keep unnecessary or unapproved chemicals in your operation chemicals must never be stored above food or food contact surfaces Store chemicals away from prep areas, food storage areas, and service areas Chemical storage areas must be separated from food and food contact surfaces with a barrier like a wall or partition All are correct Wrong! Thats right! 271 / 291 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! 272 / 291 To ensure that deliveries can be received correctly, when should you schedule them to arrive? So that only one delivery arrives at a time Staff have enough time to inspect and store it Neither Both Wrong! Thats right! 273 / 291 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! 274 / 291 What are the requirement for the chemicals you use and store in your operation They must be necessary for the operation They must be approved for use in food service They must be purchased from approved suppliers All are correct Wrong! Thats right! 275 / 291 To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored? On smooth, durable, and nonabsorbent surfaces like concrete or asphalt Away from areas used for food prep, food service, and food storage Where it’s NOT creating a public nuisance or health hazard As far away from the building as regulations allow All are correct Wrong! Thats right! 276 / 291 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Identify Big Eight Allergens Label it properly Neither Both Wrong! Thats right! 277 / 291 Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface? Asphalt Concrete Neither Both Wrong! Thats right! 278 / 291 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. 279 / 291 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! 280 / 291 Where should the buckets used for cleaning be stored after they have been washed, rinsed, and air-dried? With the other cleaning tools and supplies Away from food and food-contact surfaces Neither Both Wrong! Thats right! 281 / 291 What method of storage rotation is described in these steps? • Identify the use-by or expiration date on the label • Shelf food with earlier dates in front of food with later dates • Use the food stored in front before the food behind it • Throw out food past its use-by or expiration date FIFO FAT TOM Neither Both Wrong! Thats right! FIFO stands for First in, first out. This is a common method of storage rotation that encourages the use of older food products before newer ones. It helps to limit the growth of pathogens and ensures the quality of food. 282 / 291 How should food and supplies be stored to deny pests food and shelter? Correctly Quickly Neither Both Wrong! Thats right! 283 / 291 Why should flatware and utensils be stored with their handles up? So they won’t be grabbed by their food contact surfaces So they will be grabbed by the handle Neither Both Wrong! Thats right! 284 / 291 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! 285 / 291 How should glasses and cups be stored? On a clean and sanitized shelf or rack Upside down Neither Both Wrong! Thats right! 286 / 291 How can you prevent contamination of food and food-contact surfaces when using chemicals? Cover them or store them in another place Clean and sanitize surfaces afterward Neither Both Wrong! Thats right! 287 / 291 When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared? The manufacturer’s recommendations According to your elevation from sea level Neither Both Wrong! Thats right! 288 / 291 What example demonstrates the importance of labeling food? Illness may result if unlabeled chemicals are mistaken for food that looks the same Allergic reactions may result when food is prepped with an unlabeled food allergen Neither Both Wrong! Thats right! 289 / 291 Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals? Chemical contamination Toxic metals leaching into food Neither Both Wrong! Thats right! 290 / 291 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! 291 / 291 How should the FIFO (First In, First Out) method of stock rotation be performed? Identify the manufacturer’s use-by or expiration date on the product Keep the products shelved in this order and use the products that are in front first Shelf products with the soonest dates in front of the products with dates that are further in the future Always check the use-by or expiration date on a food product before using it, and throw out food products that have passed the date All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
