Storage

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Storage

1 / 291

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

2 / 291

How should garbage containers be handled to prevent pests?

3 / 291

What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)?

4 / 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?

5 / 291

What should be on the label of HOT TCS Food that is being held without temperature control?

6 / 291

Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens?

7 / 291

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

8 / 291

Which guideline is true for ice?

9 / 291

How can you ensure that recalled food items are NOT used or returned to inventory by mistake?

10 / 291

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

11 / 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?

12 / 291

How should food and supplies be stored to deny pests food and shelter?

13 / 291

What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label?

14 / 291

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

15 / 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?

16 / 291

How much food should be taken from the cooler for preparation at one time?

17 / 291

Staff may drink from a correctly covered container. How is a container covered correctly?

18 / 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?

19 / 291

Take-home containers can be refilled if they meet these conditions:

20 / 291

What tools and equipment should you provide for staff when receiving and inspecting deliveries?

21 / 291

Where should dirty linens be stored until they can be cleaned?

22 / 291

Food containers should be…?

23 / 291

What area should never be used to clean or store garbage containers?

24 / 291

To avoid cross-contact, what should recipes and ingredient labels be checked for?

25 / 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?

26 / 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?

27 / 291

How should a take-home beverage container be refilled to prevent contamination?

28 / 291

Which of the following can lead to a pest infestation?

29 / 291

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

30 / 291

When performing off-site service, what should the on-site staff put on the food label for the off-site staff?

31 / 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

32 / 291

Which of these are ServSafe guidelines for ice?

33 / 291

What situation does NOT require labeling and date-marking TCS foods?

34 / 291

Why should you avoid frequently opening the door of a cooler?

35 / 291

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

36 / 291

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

37 / 291

What are some examples of a situation that can lead to a pest infestation?

38 / 291

Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

39 / 291

What kind of location should food be stored in?

40 / 291

When is it acceptable to store serving utensils in a container of water during service?

41 / 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?

42 / 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

43 / 291

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

44 / 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?

45 / 291

What is required in handwashing stations?

46 / 291

What code date indicates how long a product should be offered for sale?

47 / 291

How should glasses and cups be stored?

48 / 291

How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?

• Zinc
• Pewter
• Copper
• Painted pottery

49 / 291

What must always be followed when using chemicals?

50 / 291

Which are ServSafe guidelines for cold storage units?

51 / 291

Which of these measures can prevent garbage from attracting pests or contaminating food and equipment?

52 / 291

When is it acceptable to mix different kinds of produce or different batches of the same produce?

53 / 291

How should garbage containers be cleaned?

54 / 291

When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas?

55 / 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?

56 / 291

How long do shellstock identification tags need to be kept?

57 / 291

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

58 / 291

What will prevent good airflow in cold storage units and should be avoided?

59 / 291

Cleaners may NOT work and could be dangerous when used incorrectly. Which of these are guidelines for using cleaners?

60 / 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?

61 / 291

How can contamination be prevented in storage areas?

62 / 291

How can chemical contamination occur?

63 / 291

Where should outdoor garbage containers kept?

64 / 291

How can you prevent contamination of food and food-contact surfaces when using chemicals?

65 / 291

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

66 / 291

Why should a storage area for cleaning tools and supplies have hooks?

67 / 291

Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label?

68 / 291

What containers should never be used to scoop, store, or carry ice?

69 / 291

Why is it important to limit the amount of food taken from the cooler at once?

70 / 291

How should outdoor garbage containers be kept to deny pests food and shelter?

71 / 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?

72 / 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?

73 / 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?

74 / 291

Why should chemicals be stored in their original containers?

75 / 291

What chemicals should NOT be used or stored in a food service operation?

76 / 291

Which example is a guideline for labeling TCS foods?

77 / 291

How is clean-in-place (CIP) equipment cleaned and sanitized?

78 / 291

When do garbage containers need to be covered?

79 / 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?

80 / 291

How can cross-contamination be avoided during cold storage?

81 / 291

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

82 / 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

83 / 291

What kind of container should shellfish be stored in?

84 / 291

What should be done in storage areas to deny pests food?

85 / 291

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

86 / 291

Why should chemicals never be stored above food or food-contact surfaces?

87 / 291

What air temperature does frozen food need to be stored at?

88 / 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?

89 / 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?

90 / 291

What features should the storage area for cleaning tools and supplies have?

91 / 291

What is the only kind of take-home container that can be refilled for a guest?

92 / 291

What are some guidelines for handling garbage that will help prevent pests?

93 / 291

Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored?

94 / 291

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

95 / 291

The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this?

96 / 291

When does a garbage container need to be available at a handwashing station?

97 / 291

What situation does NOT require food to be labeled or date marked?

98 / 291

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

99 / 291

What should be used to transfer ice from an ice machine to other containers?

100 / 291

When is it acceptable for staff to drink beverages near food or food contact surfaces?

101 / 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?

102 / 291

Where should the instructions to clean equipment be posted?

103 / 291

The acronym FIFO means First In, First Out. Which statement is true about the FIFO method?

104 / 291

Which guideline can prevent cross-contamination during storage?

105 / 291

What is the most important thing to consider when storing items after they have been cleaned and sanitized?

106 / 291

Why is stock rotation important?

107 / 291

What are some guidelines for outdoor garbage containers?

108 / 291

What situations require food to be labeled or date marked?

109 / 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?

110 / 291

What are some guidelines for preparing batters and breading?

111 / 291

The labels on bulk food bins in self-service areas must be in clearly visible. How does ServSafe suggest doing this?

112 / 291

Why should a large amount of hot food never be cooled in a cooler?

113 / 291

Why does food need to be stored at the correct temperature?

114 / 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?

115 / 291

What temperature does TCS food need to be stored at?

116 / 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?

117 / 291

How can you ensure guests get clean plates and utensils each time they refill in a self-service area?

118 / 291

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

119 / 291

What are some guidelines for off-site service?

120 / 291

Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses?

121 / 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?

122 / 291

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

123 / 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

124 / 291

To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

125 / 291

What can be done to keep garbage from contaminating food and equipment?

126 / 291

In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met?

127 / 291

What are some guidelines for the maintenance and storage of cleaning tools and supplies?

128 / 291

What is the most important thing to consider when storing cleaning tools?

129 / 291

How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

130 / 291

What are some important things to consider when serving food off-site?

131 / 291

What utilities must be available for staff when performing off-site service?

132 / 291

What temperature must a cooler be kept at when it is used to thaw frozen food?

133 / 291

Where should ice scoops be stored?

134 / 291

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

135 / 291

When can the shellstock identification tag be removed from its container?

136 / 291

When pooling eggs, what must be done between batches?

137 / 291

What are the requirements for removing Shellfish Identification Tags from their containers?

138 / 291

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

139 / 291

Which are guidelines for serving utensils?

140 / 291

What should service staff be able to tell guests about the menu items?

141 / 291

Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling?

142 / 291

Why should chemicals never be stored above food, linens, utensils, and equipment?

143 / 291

What kind of containers or equipment should food be held in once transported to the off-site service location?

144 / 291

Which is a guideline for off-site service?

145 / 291

How should serving utensils be stored during service?

146 / 291

Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized?

147 / 291

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

148 / 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?

149 / 291

Which of these are ServSafe guidelines for cold storage temperatures? (cooler)

150 / 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?

151 / 291

To ensure that deliveries can be received correctly, when should you schedule them to arrive?

152 / 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?

153 / 291

What is an insulated food container?

154 / 291

What are the utility requirements for off-site service?

155 / 291

What are some factors that affect the amount of time that it takes to cool food?

156 / 291

What items may be re-served?

157 / 291

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

158 / 291

In what condition should the manufacturer’s label be on chemical containers?

159 / 291

When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling?

160 / 291

Which of these conditions are required to refill a take-home beverage container?

161 / 291

What can happen if the manufacturer’s’ instructions are NOT followed when using a cleaner?

162 / 291

How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?

163 / 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?

164 / 291

How can you reduce the size of a large amount of food so that it will cool faster?

165 / 291

What should be written on the shellstock identification tag once all the shellfish in the container have been used?

166 / 291

When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted?

167 / 291

What are the requirements for storage areas for cleaning tools and supplies?

168 / 291

What type of food must be stored separately from raw meat, poultry, and seafood?

169 / 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?

170 / 291

Why do the garbage containers in a women’s restroom need to have a cover?

171 / 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?

172 / 291

Which guidelines can prevent cross contamination for during storage?

173 / 291

If you suspect a food item may have been the source of a foodborne illness, what should you do with it?

174 / 291

Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

175 / 291

Why should chemicals stay in original containers with the manufacturer’s label?

176 / 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?

177 / 291

What kind of containers should recyclables be stored in to deny pests food and shelter?

178 / 291

What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

179 / 291

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

180 / 291

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

181 / 291

What code date indicates the last day a product can be eaten for the best flavor or quality?

182 / 291

What are some guidelines for storing serving utensils during use?

183 / 291

What kind of container should a vending machine dispense TCS food in?

184 / 291

What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

185 / 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?

186 / 291

What are some storage guidelines that will keep items safe and preserve their quality?

187 / 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?

188 / 291

What does food need to be labeled with when it’s transferred into a different container?

189 / 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?

190 / 291

According to ServSafe, what area in your operation should have these features?

• Good lighting
• Wall hooks
• A utility sink
• A floor drain

191 / 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?

192 / 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?

193 / 291

When can serving utensils be stored on a food-contact surface during service?

194 / 291

What must be on the label if food is sent off-site for service?

195 / 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?

196 / 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?

197 / 291

Which are guidelines for handling garbage?

198 / 291

What are some ways to protect food and food contact surfaces from contamination by chemicals?

199 / 291

What can contaminate food when used or stored incorrectly?

200 / 291

How should flatware be stored so people grab them by their handles and NOT their food-contact areas?

201 / 291

What are some guidelines for dry storage areas?

202 / 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?

203 / 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?

204 / 291

What information should be on the label of food that will be delivered off-site for service?

205 / 291

What kind of surface should outdoor garbage containers be stored on?

206 / 291

Which statements is true about bulk food?

207 / 291

Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals?

208 / 291

What are the storage guidelines to prevent cross-contamination for containers?

209 / 291

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

210 / 291

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

211 / 291

What example demonstrates the importance of labeling food?

212 / 291

When is it NOT necessary to label stored food that will be used on-site?

213 / 291

Why should a storage area for cleaning tools and supplies have good lighting?

214 / 291

What factors affect how quickly food cools?

215 / 291

Where should food and supplies be stored to deny pests food and shelter?

216 / 291

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

217 / 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?

218 / 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

219 / 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?

220 / 291

How can the density of food affect how long it takes to cool?

221 / 291

How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out?

222 / 291

Why does food need to be rotated when it’s in storage?

223 / 291

What must be followed when disposing of chemicals?

224 / 291

Which of these are guidelines for what indoor garbage containers “should be”?

225 / 291

When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done?

226 / 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?