Quiz 4

Food being cooled must pass quickly through which temperature range to reduce pathogen growth? a. 180°F to 130°F (82°C to 54°C) b. 220°F to 195°F (104°C to 90°C) c. 125°F to 70°F (52°C to 21°C) d. 65°F to 20°F (18°C to -6°C)

C

What information should a master cleaning schedule contain? a. What should be cleaned, when, by whom, how, and why b. What should be cleaned, when, and by whom c. What should be cleaned, and when d. What should be cleaned, when, by whom, and how

D

What is the minimum internal cooking temperature for seafood? a. 165°F (74°C) or higher for 15 seconds b. 135°F (57°C) or higher for 15 seconds c. 155°F (68°C) or higher for 15 seconds d. 145°F (63°C) or higher for 15 seconds

D

Cut melons should be stored at what internal temperature? a. 55°F (13°C) or lower b. 41°F (5°C) or lower c. 45°F (7°C) or lower d. 51°F (11°C) or lower

B

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? a. 2 b. 6 c. 4 d. 8

C

What must food handlers do to food immediately after thawing it in a microwave oven? a. Cool it b. Hold it c. Freeze it d. Cook it

D

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?Conduct a hazard analysis a. Corrective action Correct b. Monitoring c. Hazard analysis d. Verification

A

What step must managers take after creating a master cleaning schedule and training staff to use it? a. Monitor the cleaning program b. Time staff on how long they take to clean c. Determine what should be cleaned d. Determine who should do each task

A

Which method is a safe way to thaw food? a. As part of the cooking process b. On the counter at room temperature c. Submerged in a sink of standing water at 70°F (21°C) d. Under running water at 125°F (52°C) or higher

A

A broken water main has caused the water in an operation to appear brown. What should the manager do? a. Use the water for everything except handwashing b. Contact the local regulatory authority before use c. Use the water for everything except dishwashing d. Boil the water for 1 minute before use

B

Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C). a. 2 b. 8 c. 6 d. 4

C

How often must you check the temperature of food that is being held with temperature control? a. At least every 6 hours b. At least every 2 hours c. At least every 4 hours d. At least every 8 hours

C

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? a. Hazard analysis b. Record keeping c. Verification d. Monitoring

C

What is the maximum water temperature allowed when thawing food under running water? a. 65°F (18°C) b. 60°F (16°C) c. 70°F (21°C) d. 55°F (13°C)

C

What is the purpose of a food safety management system? To keep all areas of the facility clean and pest-free b. To identify, tag, and repair faulty equipment within the facility c. To identify, document, and use the correct methods for receiving food d. To identify and control possible hazards throughout the flow of food

D

When a utensil is stored in water between uses, what are the requirements? a. Running water at 135°F (57°C) or higher, or a container of water at 135°F (57°C) or higher b. Running water at 70°F (21°C) or lower, or a container of water at 70°F (21°C) or lower c. Running water at any temperature, or a container of water at 70°F (21°C) or lower d. Running water at any temperature, or a container of water at 135°F (57°C) or higher

D

A pan of lasagna at 165°F (74°C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? a. Use-by date and time and reheating and service instructions b. Use-by time and reheating and service instructions c. Use-by date and time and reheating instructions d. Use-by date and reheating and service instructions

A

An imminent health hazard, such as a water supply interruption, requires immediate correction or a. closure of the operation. b. evaluation of the situation. c. normal operating procedures. d. a HACCP plan.

A

At what minimum temperature should hot TCS food be held? a. 135°F (57°C) b. 145°F (63°C) c. 125°F (52°C) d. 115°F (46°C)

A

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? a. 70°F (21°C) b. 60°F (16°C) c. 50°F (10°C) d. 41°F (5°C)

A

A deli serves cold sandwiches in a self-service display. Which step in the flow of food would be a critical control point? a. Cooling b. Cooking c. Storage C d. Reheating

C

A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? a. 12:00 p.m. b. 4:00 p.m. c. 2:00 p.m. d. 3:00 p.m.

D

At what maximum internal temperature should cold TCS food be held? a. 0°F (-18°C) b. 32°F (0°C) c. 60°F (16°C) d. 41°F (5°C)

D

Soup on a buffet should be labeled with the a. prep date. b. use-by date. c. soup's ingredients. d. name of the food.

D

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Date mark it.

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do? a. Discard the chicken salad b. Sell the remaining chicken salad within 2 hours c. Sell the remaining chicken salad immediately d. Cool the chicken salad to 41°F (5°C)

A

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? a. 50°F (10°C) b. 70°F (21°C) c. 60°F (16°C) d. 41°F (5°C)

B

The temperature of a roast is checked to see if it has met its critical limit of 145°F (63°C) for 4 minutes. This is an example of which HACCP principle? a. Record keeping b. Monitoring c. Hazard analysis d. Verification

B

What is the first step in developing a HACCP plan? a. Determine critical control points b. Conduct a hazard analysis c. Establish monitoring procedures d. Identify corrective actions

B

What is the minimum temperature that must be maintained when holding hot soup for service? a. 120°F (49°C) b. 135°F (57°C) c. 155°F (68°C) d. 100°F (38°C)

B

What must be included on the label of TCS food that was prepped in-house? a. Name of each TCS ingredient included b. Date that the food should be thrown out c. List of all potential ingredients in the food d. Date that the food was received

B

What temperature must TCS food be reheated to if it will be hot held? a. 145°F (63°C) for 15 seconds b. 165°F (74°C) for 15 seconds c. 155°F (68°C) for 15 d. 135°F (57°C) for 15 second

B

Who is responsible for keeping food safe in an operation? a. 145°F (63°C) for 15 seconds b. 165°F (74°C) for 15 seconds c. 155°F (68°C) for 15 seconds d. 135°F (57°C) for 15 seconds

B