serv safe practice exam 2
Ready-to-eat TCS food must be date-marked if held for more than A.24 hours. B.18 hours. C.48 hours. D.12 hours.
A.24 hours.
Which of the following requires a variance and HACCP plan if you plan to prep them in your operation? A.Sprouting seeds or beans B.Organic produce for a self-serve bar C.Whole fresh fish D.Baked potatoes
A.Sprouting seeds or beans
Dry wiping clothes should A.be kept dry while in use for wiping food spills from tableware. B.be used only for drying food contact surfaces. C.be used only in the dining room. D.be changed every two hours
A.be kept dry while in use for wiping food spills from tableware.
Another term for water that is safe to drink is A.palatable. B.potable. C. portable. D. prepable.
B. potable.
Why is TCS food likely to become unsafe? a. It does not come from approved suppliers. B.Pathogens grow well in it. C.Pests are more attracted to it. D.It contains physical contaminants.
B.Pathogens grow well in it.
When delivering food off-site, the use-by date and time, reheating instructions, and service instructions should be A.explained on the phone. B.included on the food label. C.explained in an email. D.told to the delivery driver.
B.included on the food label.
When bacteria start to die due to a lack of nutrients, they can change forms. To survive, these bacteria A.develop a skin. B.grow a shell. C.change into a spore. D.enter a stationary stage.
C.change into a spore.
If a chemical is moved to a new working container, the label must include the chemical's a. scientific name. B.manufacturer's name. C.common name. D.biological name.
C.common name.
An inspection report for an approved supplier should review A.plumbing and sewage. B.record keeping and preparation. C.receiving and storage. D.lighting and water supply.
C.receiving and storage.
Which federal agency regulates and inspects meat, poultry, and eggs? A.EPA B.CDC C.FDA D.USDA
D. USDA
Dirty water from mop buckets should be disposed of A. in a three-compartment sink. B. outside the operation. C. in a toilet. D.in a floor drain.
D. in a floor drain.
When serving food, a server should hold the dish a. by the bottom or edge. B.in the food-contact areas. C.by the middle. D.using tongs.
a. by the bottom or edge.
A refrigerator in the restaurant has six shelves, numbered "1" through "6" starting with the top shelf. The following items were received today: ground chicken, hams, ready-to-eat salad dressing, prime rib of beef, fresh fish, and ground beef. On which shelf should the raw fish be stored?
2nd
Which is the maximum allowable air temperature for receiving shell eggs?
45degrees°F (7degrees°C) or lower
When can unpackaged raw meat, seafood, and poultry be offered for self-service in a restaurant? A.If they will be cooked and eaten immediately on the premises B.If they are placed in a display case with a sneeze guard C.If the customers are not reusing plates and utensils D.If the customers are not at high risk for getting foodborne illnesses
A. If they will be cooked and eaten immediately on the premises
Why might an operation have multiple color-coded sets of cleaning tools? A.To avoid contaminating food-contact surfaces B.To lighten the mood of the cleaning staff C.To identify tool sets for each staff member D.To use the same set of cleaning tools on certain days
A. To avoid contaminating food-contact surfaces
Following the general guidelines for effective use, what is the minimum water temperature for iodine to be an effective sanitizer at a concentration of 12.5 ppm? A. 68degrees°F (20degrees°C) B. 66degrees°F (19degrees°C) C. 64degrees°F (18degrees°C) D. 62degrees°F (17degrees°C)
A. 68degrees°F (20degrees°C)
How often should trays and carts that are used to carry clean tableware and utensils be cleaned? A. As often as needed B. Trays and carts do not need to be cleaned. C. Once per month D.At least every 20 minutes
A. As often as needed
Which surfaces must be cleaned and sanitized? A. Cutting boards B.Garbage containers C.Storage shelves D.Walls
A. Cutting boards
A manager tests the concentration of the sanitizer solution at the cook's station and finds that it is weak. The manager immediately tells the cook to change the water, add sanitizer solution, and confirm that the concentration is correct. The manager has observed the problem and addressed it effectively. This is known as a A. corrective action. B.potential avoidance. C.managerial interference. D.procedural correction.
A. corrective action.
When loading dishwashing machines, make sure that A. the water spray will reach all surfaces. B.surfaces containing food bits are facing forward. C.racks are packed tightly to minimize space between dishes. D.plates are stacked on top of each other.
A. the water spray will reach all surfaces.
When cooking fish stew in the microwave, the stew must reach A.165degrees°F (74degrees°C) B.155degrees°F (68degrees°C) C.135degrees°F (57degrees°C) D.145degrees°F (63degrees°C)
A.165degrees°F (74degrees°C)
Which of the following items cannot be re-served? A.Bread in a basket B.Condiment packets C.Packaged crackers D.Condiment bottles
A.Bread in a basket
What is a food safety requirement for lighting in a foodservice operation? A.Bulbs must be protected. B.The light color should be 5,000K. C.Bulbs should use LED lamps. D.Lights should be energy-efficient.
A.Bulbs must be protected.
Which of the following is an approved method of preventing cross-contamination? A.Buy prepared food. B.Work with a small amounts of food. C.Use a bimetallic thermometer. D.Thaw food in the cooler.
A.Buy prepared food.
Which method of handling garbage helps prevent contamination of food and food-contact surfaces? A.Clean the inside and outside of garbage containers frequently. B.Clean recyclables in the prep area sinks before storing them. C.Remove garbage from prep areas after each shift. D.Leave covers off containers to avoid creating moisture.
A.Clean the inside and outside of garbage containers frequently.
When and how is clean-in-place equipment, such as soft-serve yogurt machines, cleaned and sanitized? A.Cleaning and sanitizing solutions are pumped through the equipment every day. B.The equipment is disassembled and parts are run through a dishwasher every time it is used. C.The equipment is designed to be cleaned and sanitized using only vinegar and water every time it is used. D. Sanitizer-detergent solutions are sprayed on the equipment once per shift.
A.Cleaning and sanitizing solutions are pumped through the equipment every day.
Because they are highly contagious and can cause severe injury, the "Big Six" pathogens were identified by the A.FDA. B.USDA. C.CDC. D.EPA.
A.FDA.
How long can hot food can be held without temperature control before it must be thrown out? A.Four hours B.Six hours C.Two hours D.Three hours
A.Four hours
Which of the following foods must reach a minimum internal cooking temperature of 145degrees°F (63degrees°C) for 15 seconds? A.Game animals B.Ground beef C.Reheated foods D.Cooked vegetables
A.Game animals
How should an operation handle a recalled food item once it has been identified? A.Remove the item from inventory, and place it in a secure location. B.Remove the item from inventory, and place it with single-use items. C.Leave the item in inventory, and place a DO NOT DISCARD label on it. D.Leave the item in inventory, and place a DO NOT USE label on it.
A.Remove the item from inventory, and place it in a secure location.
The restaurant has started getting calls from guests who felt ill after eating at a party held in the banquet room. The manager does a quick check of the food that is being stored from the party. If chemical contamination is suspected, which item(s) could be the culprit? A.Tomato sauce cooling in a cooper pot. B.Vegetables and dip on a glass tray. C.Meat and cheese stored in a plastic container. D.Lemonade in a stainless steel pitcher.
A.Tomato sauce cooling in a cooper pot.
Which statement about handwashing stations is true? A.Water used in handwashing stations must be drinkable. B.Dirty kitchenware may be cleaned in handwashing stations, except those in restrooms. C.Liquid soap is the only type of soap that should be provided. D.Reusable cloth towels are an acceptable substitute for disposable paper towels.
A.Water used in handwashing stations must be drinkable.
If chemicals are transferred into another container, the container must include A.a label with the common name of the chemical. B. a label with the chemical name. C.a copy of the test strip used to test concentration. D.the manufacturer's name.
A.a label with the common name of the chemical.
Cross-contact occurs when A.oatmeal raisin cookies and chocolate nut cookies are on the same tray. B.a worker fails to adequately wash hands after using the phone. C.a cook does not change cutting boards between tasks. D.the chef cooks French fries and onion rings in the same fryer.
A.oatmeal raisin cookies and chocolate nut cookies are on the same tray.
The minimum requirement for monitoring the internal temperature for cold storage units includes A.one thermometer located in the warmest part of the unit. B.two thermometers, one in the coldest area and one in the warmest areas of the unit. C.two thermometers located in areas that are the easiest to monitor. D.one thermometer in the coldest area of the unit.
A.one thermometer located in the warmest part of the unit.
Sanitizing can A.reduce pathogens to a safe level. B.be used only in food prep areas. C.be accomplished only by using heat. D.kill all microorganisms.
A.reduce pathogens to a safe level.
When washing apples, oranges, celery, and carrots under running water, the temperature of the water, compared to the temperature of the produce, should be A.slightly warmer. B.much colder. C.about the same. D.slightly cooler.
A.slightly warmer.
A foodservice worker is diagnosed with Hepatitis A. As part of the disclosure to the employer, the worker must also A.tell if he or she lives with anyone who has also been diagnosed with this illness. B.suggest in which area of the operation the worker thinks he or she could safely work. C.identify to which regulatory agency the worker wants information reported. D.agree to a signed contract regarding the handwashing procedure to use while working with this illness.
A.tell if he or she lives with anyone who has also been diagnosed with this illness.
When controlling FATTOM conditions you will most likely be able to control only A.time and temperature. B.moisture and time. C.time and acidity. D.water activity and temperature.
A.time and temperature
Food prepared at home A.was added to the list of unsafe sources when purchasing food. B.is acceptable in some operations that are going to serve the food that day. C.is acceptable by all regulatory agencies. D.must be paid for immediately at delivery.
A.was added to the list of unsafe sources when purchasing food.
When washing dishes in a three-compartment sink, the water and detergent solution in the first sink needs to be changed when the water becomes dirty or A.when the suds are gone. B.after 15 dishes have been washed. C.every five minutes. D.if the water temperature falls below 171degrees°F (77degrees°C).
A.when the suds are gone.
How can staff avoid cross-contact? A. Wash, rinse, and sanitize equipment at the end of each shift. B. Change gloves before prepping food for a customer with a known food allergy. C. Provide one set of utensils for all the food on a buffet table. D. Prep food items for people with food allergies on the same cutting board as other food items.
B. Change gloves before prepping food for a customer with a known food allergy.
In order for active managerial control to remain effective over time, it is essential that the following items are ongoing after the initial implementation. A. Use of simple and complex tools B. Monitoring and corrective action C.Establishing SOPs D.Reactive risk management
B. Monitoring and corrective action
Why did the FDA create the ALERT tool for restaurant and foodservice operations? A.To identify populations at high risk for foodborne illness B.To help organizations develop food defense programs C.To outline common symptoms caused by contamination D.To train employees in proper personal hygiene
B. To help organizations develop food defense programs
You are at risk if you eat a food containing A.mold. B.a toxin. C.a microorganism. D.fungi.
B. a toxin.
Continuous-use service utensils must be A.maintained in water at 130degrees°F (54degrees°C) B. changed once every four hours. C.replaced every time the item is refilled. D.long enough to be level with the edge of the serving container.
B. changed once every four hours.
There are five most common food-handling mistakes or risks on which a foodservice operation should focus to prevent food from becoming unsafe. These are failure to: purchase from approved, reputable suppliers; control time and temperature; prevent cross-contamination; clean and sanitize; and failure to a. adopt the FDA Food Code. B. practice good personal hygiene. C.identify susceptible populations. D.complete ongoing staff training.
B. practice good personal hygiene.
When using heat sanitation in a three-compartment sink, the items must be soaked in water at least A.180degrees°F (82degrees°C) for 15 seconds. B.171degrees°F (77degrees°C) for 30 seconds. C.165degrees°F (74degrees°C) for 15 seconds. D.160degrees°F (71degrees°C) for 30 seconds.
B.171degrees°F (77degrees°C) for 30 seconds.
When creating an effective and complete master cleaning program for your operation, you must focus on which three things? A.Creating a schedule, buying the equipment, and hiring additional workers B.Creating a schedule, training the staff, and monitoring the program C.Determining who, what, and how each job should be done D.Buying the chemicals, determining which equipment is to be cleaned, and establishing how to clean each piece of equipment
B.Creating a schedule, training the staff, and monitoring the program
While all produce needs to be handled carefully, which of the following TCS foods need to be maintained at a temperature of 41degrees°F (5degrees°C)? A.Blueberries, strawberries, and grapes B.Cut lettuce, melons, and tomatoes C. Bananas, avocados, and summer squash D.Diced carrots, celery, and cucumbers
B.Cut lettuce, melons, and tomatoes
BBQ Plus Catering has a very large party scheduled for Saturday. Due to equipment constraints, the manager decided to partially cook the chicken breasts to cut down on the prep time on the day of the event. Which of these rules is followed when partially cooking food? A.The food is only allowed to be refrigerated. B.Do not exceed 60 minutes during the initial cooking. C.There are no special requirements for chicken breasts. D.Cool the food within 60 minutes of cooking.
B.Do not exceed 60 minutes during the initial cooking
Which is a correct rule about re-serving food previously served to another customer? A.Do not re-serve unopened packets of jelly. B.Do not re-serve food returned by a customer. C.Do not re-serve bottles of ketchup and mustard. D.Do not re-serve wrapped crackers.
B.Do not re-serve food returned by a customer.
Which of the following employee behaviors should be brought to the attention of the manager as a sign of potential illness? A.Wearing an impermeable bandage on one's arm. B.Frequent trips to the bathroom C.Wiping sweat off brow occasionally D.Excessive sneezing due to allergies
B.Frequent trips to the bathroom
The manager decides to review a suppliers' inspection reports and does some research to understands the basis of the inspection. The reports should be based on A.USDA. B.GMP. C.local jurisdiction. D.FDA.
B.GMP.
Which of the following should be done using an infrared thermometer? A.Measuring internal food temperatures B.Measuring the surfaces of kitchen equipment C.Measuring the temperature of packaged food D.Measuring the Internal temperature of coolers
B.Measuring the surfaces of kitchen equipment
Today is October 2, and Joe has just started his first day by himself as receiving steward. As he is checking in the case of potato salad, he notices a use-by date of October 6. He knows the rule regarding use-by dates and clearly marks the case with a use-by date of A.October 5. B.October 6. C.October 7. D.October 9.
B.October 6.
In most jurisdictions, which area of an operation should have the highest lux or foot-candles? A.Utensil-storage areas. B.Prep areas C.Wait stations D.Inside walk-in freezers stations
B.Prep areas
Which document must be kept on file after training has occurred? A.Ideas for future training activities B.Record of training C.Notes on how the training went D.Certificate of achievement
B.Record of training
Besides soaking in hot water, what is the other primary method of heat sanitizing? A.Place objects in a microwave for at least two minutes. B.Run objects through a high-temperature dishwasher. C.Allow objects to air dry in a warm room. D.Leave objects outside in the sun for at least four hours.
B.Run objects through a high-temperature dishwasher.
Which condition would result in rejection of fresh shellfish upon delivery? A.Closed shells B.Slimy texture C.Arrive alive D.Seaweed smell
B.Slimy texture
Why are people who have organ or bone-marrow transplants at high risk for foodborne illness? A.Their taste buds behave differently. B.They have suppressed immune systems. C.They have decreased stomach-acid production. D.They have immature immune systems.
B.They have suppressed immune systems.
Sneeze guards are used at a self-serve food bar. The sneeze guards A.must be placed to protect whole fruit and nuts that can be peeled or hulled. B.are an option, along with covers and packaging, to protect food from contamination. C.must be designed to prevent customers from reaching in to get their self-service items. D. must be in place to protect all fully packaged food.
B.are an option, along with covers and packaging, to protect food from contamination.
For food items that are not in their original container, labeling guidelines do not require a label if A.the food will be sold, served, or discarded within 72 hours. B.contents are easily recognized. C.contents do not include TCS food. D.it does not contain protein.
B.contents are easily recognized.
The definition of a best-by dates is the A.date that the product should be discarded. B.date by which the product should be eaten for best flavor or quality. C.date that the item was prepared. D.date based on food safety.
B.date by which the product should be eaten for best flavor or quality.
Shellstock identification tags A.should be removed from the container when the product is received and also must be marked with the date of the last sales. B.must remain on the container when the product is received and also must be marked with the date of the last sales. C.should be kept with receiving invoices for 90 days. D.should be kept in production area to assure FIFO is maintained.
B.must remain on the container when the product is received and also must be marked with the date of the last sales.
A sink that is correctly designed and installed usually has A. wastewater sources. B.two air gaps. C. cross-connections. D.running hoses.
B.two air gaps.
When washing dishes in a three-compartment sink, it is unnecessary to fill the second sink with clean water if A.there are only a few dishes to be washed. B.using a spray nozzle for rinsing. C.wearing rubber gloves. D.it is being used for storage
B.using a spray nozzle for rinsing.
Tabletop equipment should be installed A.with six-inch legs. B.with four-inch legs. C.with one-inch legs. D. with two-inch legs.
B.with four-inch legs
When taking the temperature of a product that is vacuum packed, the recommended method is to A.open the package and completely immerse the temperature probe into the product if liquid. B.wrap the package around the thermometer. C.insert the thermometer into the thickest part of the food. D.Make sure that you have a tool to make the smallest puncture possible.
B.wrap the package around the thermometer.
When storing roast chicken for further cooling, the container of food A.can be placed anywhere in the cooler. B.can be any size. C.can be loosely covered. D.can be stored below raw chicken.
C. can be loosely covered.
All food-contact surfaces in constant use must be cleaned and sanitized every A.hour. B. three hours. C.four hours. D.two hours.
C. four hours.
A cook works a four-hour shift, takes one break, and uses the restroom towards the end of the shift. What is the minimum number of times the cook needs wash her hands? A.5 B.4 C.3 D.2
C.3
Cold food can be held without temperature control up to six hours if the food temperature never exceeds ______ while being served. A.41degrees°F (5degrees°C) B.60degrees°F (16degrees°C) C.70degrees°F (21degrees°C) D.50degrees°F (10degrees°C)
C.70degrees°F (21degrees°C)
When should major cleaning be scheduled? A.During the breakfast shift B.During the lunch shift C.After closing D. During peak rush times
C.After closing
Which type of contaminant is the greatest threat to food safety? A.Physical B.Chemical C.Biological D.Environmental
C.Biological
Which type of thermometer can be used to monitor the temperature of the sanitizing rinse? A.Thermocouple B.Glass thermometer C.Maximum registering thermometer D.Hanging thermometer
C.Maximum registering thermometer
When checking food temperatures, in which type of food should the thermometer be inserted in the thickest part of the food? A.Reduced oxygen packaged (ROP) food B.Packaged food, like a carton of milk C.Meat, poultry, and fish D.Bulk food
C.Meat, poultry, and fish
Which is an example of how food can become unsafe? A. Food-contact surfaces are washed, rinsed, and sanitized. B.Employees wash their hands after using the restroom. C.Prep tables are wiped down with a side towel between uses. D.Wiping cloths are stored in a sanitizer solution between uses.
C.Prep tables are wiped down with a side towel between uses.
How can an operation best protect food from physical contamination? A.Wash hands correctly. B.Store food away from prep areas. C.Purchase food from an approved, reputable supplier. D.Use kitchenware made of pewter, copper, or zinc.
C.Purchase food from an approved, reputable supplier.
Why should all cracks or seams be sealed in the kitchen? A.They will cover up any faulty construction or repairs. B.They are unsightly and make the kitchen look unprofessional. C.They can allow pests access. D.They will open up and cause structural instability.
C.They can allow pests access.
Which is an approved method of handling ready-to-eat food? A.Use a bare finger to test the temperature of a hot dog. B.Use tongs to place the burger on the bun you are holding in a bare hand. C.Wear single-use gloves to put a pickle on a plate. D.Use bare hands to pull apart a bagel before toasting it.
C.Wear single-use gloves to put a pickle on a plate.
False fingernails and nail polish are A. a potential chemical contaminant. B.never allowed in foodservice. C.a potential physical contaminant. D.not a concern in foodservice.
C.a potential physical contaminant.
The A in the A.L.E.R.T. tool created by the Food and Drug Administration (FDA) stands for A.abolish background checks on employees. B.authorize the use of unlocked delivery vehicles. C.assure products received are from safe sources. D.allow access to prep and storage areas.
C.assure products received are from safe sources.
The main reason for using single-use gloves is to A.protect the foodservice worker from pathogens. B.reduce the number of times a foodservice worker has to wash hands. C.create a barrier between hands and food. D.prevent color transfer from one food to another food.
C.create a barrier between hands and food.
Service staff can also contaminate food. When handling service items, it is important that servers A.carefully stack glasses when carrying them to storage. B.store flatware with food-contact surface accessible. C.hold flatware by the handles. D.handle glasses by the top.
C.hold flatware by the handles.
Thawing foods is allowed outside the cooler A.if thawing is started in the microwave and then the food is submerged under flowing drinking water. B.in a sanitary tub containing 70degrees°F (21degrees°C) potable water if the food is wrapped. C.if the food is submerged in flowing 70degrees°F (21degrees°C) potable water in a prep sink. D.if the food never enters the temperature danger zone and time does not exceed six hours.
C.if the food is submerged in flowing 70degrees°F (21degrees°C) potable water in a prep sink.
Fred arrives first at work, and he discovers there is a broken water main down the street. He reports it to manager who asks if the operation still has water. Fred determines that the water is murky, and the flow is poor. Based on this information, the manager decides A.to boil water for all food preparation until the water runs clear. B.to run a hose from the building behind the restaurant. C.that there is potential for a significant risk and service will be stopped. D.to open the operation until informed differently by the emergency crews.
C.that there is potential for a significant risk and service will be stopped.
FDA inspects A.meat. B.eggs. C.vegetables. D.poultry.
C.vegetables.
When washing dishes in a three-compartment sink, the waterlighten and detergent solution in the first sink needs to be changed when the water becomes dirty or A. if the water temperature falls below 171degrees°F (77degrees°C). B.every five minutes. C.when the suds are gone. D.after 15 dishes have been washed.
C.when the suds are gone.
How can a manager identify the food-safety training needs of a staff member? A.Review the member's job application for education background. B.Provide additional training for older employees. C.Calculate the member's years of food-handling experience. D.Observe the member's performance on the job.
D. Observe the member's performance on the job.
State and local regulatory authorities are responsible for a. training staff at the request of the operation. B. performing random inspections of delivery vehicles. C. strictly following the FDA Federal Food Code D. inspecting operations and enforcing regulations.
D. inspecting operations and enforcing regulations.
When disposing of foodservice chemicals, follow the instructions on the label and any requirements provided by the A.state restaurant association. B.Centers for Disease Control and Prevention. C.operators of similar establishments. D.local regulatory authority.
D. local regulatory authority.
When setting up a three-compartment sink, what is the minimum temperature for the water in the first sink? A.120degrees°F (49degrees°C) B.100degrees°F (38degrees°C) C. 90degrees°F (32degrees°C) D.110degrees°F (43degrees°C)
D.110degrees°F (43degrees°C)
Hot food in a vending machine must be held at A.115degrees°F (46degrees°C) or below. B.105degrees°F (41degrees°C) or higher. C.125degrees°F (52degrees°C) or below. D.135degrees°F (57degrees°C) or higher.
D.135degrees°F (57degrees°C) or higher.
Shucked shellfish should be rejected if the receiving temperature exceeds A.32degrees°F (0degrees°C). B.41degrees°F (5degrees°C). C. 36degrees°F (2degrees°C). D.45degrees°F (7degrees°C).
D.45degrees°F (7degrees°C).
Which of the following emergencies is a security threat? A.Broken water mains B.Power failures C.Broken refrigerators D.Acts of nature
D.Acts of nature
Bulk food in a self-service area must be labeled. Which of the following is not required to have a label? A.Bread stuffing B.Nonprotein deli salad Your answer is not correct.C. Diced carrots, celery, and radishes. D.Bulk bagels
D.Bulk bagels
Which is the proper way to store mops, brooms, and brushes? A.Upright against the wall near a floor drain B.Draped across a three-compartment sink C.In buckets D.Hanging on hooks
D.Hanging on hooks
What is an important aspect of food safety that should be covered in server training? A.Current dining trends B.How many shifts per week most servers work C.How many deliveries per week the operation receives D.Ingredients in each menu item
D.Ingredients in each menu item
Which is necessary for chemical sanitizers to work effectively? A. Mix sanitizer with hard water whenever possible. B.Allow sanitizer solution only a brief moment of contact with the object being sanitized. C. Combine sanitizer solution with de-liming chemicals. D.Mix the correct concentration of sanitizer and water.
D.Mix the correct concentration of sanitizer and water
Which is a symptom of an allergic reaction? A.Jaundice B.Fever C.Constipation D.Nausea
D.Nausea
Which of the following is a sign of a potential allergic reaction? A.Headache B.Runny nose C.Cold hands D.Swollen hands
D.Swollen hands
Ted bought a 20-pound frozen turkey to serve in his operation. Which is a safe method for thawing the turkey? A.Thaw the turkey as part of the cooking process by having it go straight from the freezer to the grill. B.Partially thaw the turkey in the microwave, then let it finish thawing on the counter at room temperature. C.Submerge the turkey under running drinkable water at a temperature of 80degrees°F (27degrees°C) until completely thawed. D.Thaw the turkey in the cooler, keeping its temperature at 41degrees°F (5degrees°C) or lower.
D.Thaw the turkey in the cooler, keeping its temperature at 41degrees°F (5degrees°C) or lower.
Key drop deliveries are deliveries in which the supplier can A. can be any purveyor. B.pick up a key from a foodservice worker to deliver today's delivery. C.place the products just inside the loading dock door and leave the key with the delivery. D.deliver foods after hours when the operation is closed.
D.deliver foods after hours when the operation is closed.
Your supplier tags packages that contain TCS foods with a TTI before delivering them to your operation. The reason that the supplier this is to A.display the temperature of the food when it is delivered. B.color code the type of food in the package so you can determine the correct temperature that the food should be at delivery. C.prove that the food was at the correct temperature when it was placed on the truck. D.determine if the food was time-temperature abused at any time during the storage and delivery process.
D.determine if the food was time-temperature abused at any time during the storage and delivery process.
Nonfood-contact surfaces must be regularly cleaned and A.sanitized. B.must be towel dried. C.polished. D.do not need to be sanitized.
D.do not need to be sanitized.
A server could potentially cause foodborne illness by A.Handling the plate by the edge. B.wiping the edge of a plate with a clean, dry towel. C.resetting the table and holding the flatware only by the handles. D.failing to wash hands after taking a break.
D.failing to wash hands after taking a break.
Foodborne illnesses from viruses typically occur through A.dirty walls and ceilings. B.having uncovered beverage cups in the kitchen. C.exposure to pests. D.fecal-oral route.
D.fecal-oral route.
When making major changes to the facility, after finishing the plans you should check with the ________________ before starting construction. A.FDA B.building commission C.USDA D.local regulatory agency
D.local regulatory agency
Joe is redoing the breakfast menus for the Sunshine Retirement Home. He is trying to find items made from fresh shell eggs that are safe for his residents. He decides that one of the new menu items will be A.soft scrambled eggs. B.poached eggs. C.over-easy eggs. D.omelets.
D.omelets.
Preset tableware, even if unwrapped or uncovered, can be reused if it is a. not necessary for the selected menu items. B.cleaned and sanitized when a new server arrives. C.a very busy day with rapid table turnover. D.removed when guests are seated.
D.removed when guests are seated.
TCS foods can be held at 41degrees°F (5degrees°C) or lower for a maximum of _____ days. A.nine B.three C.five D.seven
D.seven
Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food A. with edible peels has not been washed and wrapped. B.goes beyond its expiration or use-by date. C.is not in its original container. D.stays in the temperature danger zone too long.
D.stays in the temperature danger zone too long.
Drinking in a prep area can be allowed if A.the prep cook is not working with TCS products. B.the cook is wearing single use gloves. C.the food service worker has no obvious signs of illness. D.the cook is drinking from a cup that has sip-lid top.
D.the cook is drinking from a cup that has sip-lid top
After washing and sanitizing flatware, store it with the handles A.down. B.mixed. C.lying flat. D.up.
D.up.
The cook at Harvey's Restaurant makes sure that he takes the temperature of and tastes every hot food item before it goes out on the self-serve line. The correct method for the chef to taste the food would be A.while dressed in a uniform. B.in designated area. C.use only the cooking spoon that was used for preparing that item. D.use a different bowl and taste with a clean utensil.
D.use a different bowl and taste with a clean utensil.
One of the guidelines for preventing cross-contamination is A.recording temperatures regularly. B.limiting the amount of food removed from cooler. C.having the correct thermometer. D.using separate equipment.
D.using separate equipment.
Farm-raised fish must have documentation stating
that the fish was raised to FDA standards.
The temperature of the water in a handwashing sink must be
warm
