HTM 191 Exam 2 Purdue University

what MUST labels include?

- common name of food - statement that accurately identifies it

what is the correct way to cook TCS food in a microwave?

- internal temp of 165 F - check the temp in AT LEAST 2 places

what preparation practices require a variance?

- packaging fresh juice - smoking food -curing food - sprouting seeds / beans

what food must you NEVER serve high risk populations at a restaurant?

- raw/undercooked eggs, meat, and seafood - raw seed sprouts - unpasteurized milk / juice

what is the correct food storage order in a refrigerator?

1.) ready to eat food 2.) seafood 3.) whole cuts of beed & pork 4.) ground meat & fish 5.) whole & ground poultry

Temperature Requirements When Receiving Hot TCS Food

135 F or higher

Temperature Requirements When Receiving Cold TCS Food

41 F or below

For how long + from what date should you keep a recall of food items?

90 days after the last shellfish was used

What is a penetration probe used for?

Check internal temperatures of food.

What is an air probe used for?

Check temperatures inside coolers and ovens

what is a variance?

Document issued by a regulatory agency that allows a regulatory requirement to be waived or changed

What is a GMP?

FDA's minimum sanitation + processor requirements for producing safe food

What are key drop deliveries?

When operations receive food after-hours when they are closed for business. The supplier is given a key to the operation & products are put in coolers / freezer

Temperature Requirements When Receiving Eggs

air temperature of 45 F or below

An air temperature measuring device used to measure the temperature in a cooler must be how accurate? a.) +/- 1 F or +/- 5 C b.) +/- 2 F or +/- 1 C c.)+/- 3 F or +/- 1.5 C d.) +/- 4 F or +/- 3 C

c.) +/- 3 F or +/- 1.5 C

At what minimum temperature should hot TCS food be held? a.) 115 F b.) 125 F c.) 135 F d.) 145 F

c.) 135 F

A food handler thaws several several frozen turkeys on a prep table. What is the danger that this poses to food? a.) off flavors in food b.) cross contamination c..) toxic metal poisoning d.) Time-temperature abuse

d.) Time-temperature abuse

Temperature Requirements When Receiving Frozen Food

should be frozen solid

When do you reject food?

when it is: - moldy - moist when it should be dry - shows signs of pest damage - slimy sticky / dry - has soft flesh that leaves an imprint - has an abnormal / unpleasant odor

Temperature Requirements When Receiving Shucked Shellfish

45 F or below (must be cooled to 41 F or below in 4 hours)

Temperature Requirements When Receiving Milk

45 F or below (must be cooled to 41 F or lower in 4 hours)

What device can be used to record time-temperature abuse during the delivery of food? a.) thermocouple b.) thermistor c.) time-temperature indicator d.) bimetallic stemmed thermometer

C.) time - temperature indicator

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a.) just past the tip of the thermometer stem b.) halfway between the tip of the thermometer stem c.) up to the dimple of the thermometer stem d.) past the dimple of the thermometer stem

C.) up to the dimple in the thermometer stem

What is a mobile unit?

Portable foodservice operations, ranging from concession stands to vans to full field kitchens.

what does slacking mean?

Process of gradually thawing frozen food in preparation for deep-frying

what does FIFO (First In, First Out) include / mean?

Rotate so items with the earliest use-by date / expiration dates are used before those with later dates

A thermometer used to measure the temperature of food must be accurate to what temperature? a.) +/- 2 F or +/- 1 C b.) +/- 4 F or +/- 3 C c.) +/- 6 F or +/- 5 d.) +/- 8 F or +/- 7 C

a.) +/- 2 F or +/- 1 C

What is the maximum water temperatures allowed when thawing food under running water? a.) 70 F b.) 65 F c.) 60 F d.) 55 F

a.) 70 F

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? a.)Lettuce, fresh salmon, fresh pork roast, & fresh chicken breasts b.) fresh salmon, fresh pork roast, fresh chicken breast, lettuce c.)lettuce, fresh chicken breasts, fresh pork roast, fresh salmon d.) fresh salmon, lettuce, fresh chicken breast, fresh pork roast

a.) Lettuce, fresh salmon, fresh pork roast, & fresh chicken breasts

A pan of lasagna at 165 F 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 date and reheating and service instructions c.) Use-by time and reheating and service instructions d.) Use-by date and time and reheating and instructions

a.) Use-by date and time and reheating and service instructions

What must food handlers do to food immediately after thawing it in the microwave oven? a.) hold it b.) cook it c.) cool it d.) freeze it

b.) cook it

Due to an operation's space limits, ready-to-eat food and uncooked food must be stored in the same cooler.. How should food be stored, in top to bottom order? a.) according to the FIFO method, with oldest items on the top shelf and the newest items on the bottom b.) according to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom c.) According to minimum internal cooking temperatures, with ready to eat food on the top shelf and poultry at the bottom d.) according to minimum acceptable storage temperatures, with food that can tolerate the warmest temperatures on the top shelf and food needing the coldest temperature on the bottom

c.) According to minimum internal cooking temperatures, with ready to eat food on the top shelf and poultry at the bottom

What causes large ice crystals to form on frozen food & its packaging? a.) cross contact b.) cross contamination c.) Time-temperature abuse d.) incorrect cleaning & sanitizing

c.) Time-temperature abuse

A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board? a.) It must be dried with a paper towel b.) it must be turned over to the other side c.) it must be washed, rinsed & sanitized d.) it must be rinsed in hot water & air dried

c.) it must be washed, rinsed & sanitized

A safe way to cool a stockpot of meat sauce is to put it into a: a.) cooler b.) freezer c.) sink of ice water d.) cold-holding unit

c.) sink of ice water

A food handler pulled a hotel pan of tuna salad from the cooler & used it to prepare 6 tuna salad sandwiches. What is the potential problem with this situation? a.) cross-contamination b.) poor personal hygiene c.) Time temperature abuse d.) poor cleaning and sanitizing

c.)Time temperature abuse

What temperature must TCS food be reheated to if it will be hot held? a.) 135 F for 15 seconds b.) 145 F for 15 seconds c.) 155 F for 15 seconds d.) 165 F for 15 seconds

d.) 165 F for 15 seconds

An operation has a self service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? a.) 2 b.) 4 c.) 6 d.) 8

d.) 8

How far above the floors should food be stored? a.) At least 1 inch (3 cm) b.) At least 2 inches (5 cm) c.)At least 4 inches (10 cm) d.)At least 6 inches (15 cm)

d.) At least 6 inches (15 cm)

Where in a cooler should dairy products be stored? a.) close to the door, in a clean and sanitized area b.) below meat products, in a covered container c.) away from RTE food, in a designated area d.) Away from the door, in the coldest part of the cooler

d.) Away from the door, in the coldest part of the cooler

What is required when receiving fish that will be served raw / partially cooked? a.) it must be alive when received b.) it must be thawed in the microwave c.) it must be used within 24 hours of receiving d.) It must be correctly frozen before you receive it

d.) It must be correctly frozen before you receive it

How should cartons of coleslaw be checked for the correct receiving temperature? a.) touch the carton to see if it's cold b.) place a thermometer against the outside of the carton c.) check the interior air temperature d.) Open a carton and insert a thermometer stem into the food

d.) Open a carton and insert a thermometer stem into the food

Which part of the plate should a food handler avoid touching when serving guests? a.) Bottom b.) Edge c.) Side d.) Top

d.) Top

What must be included on the label of TCS food that was prepped in-house? a.) date that the food was received b.) name of each TCS ingredient included c.) Date that the food should be thrown out d.)list of all potential ingrendients in the food

c.) Date that the food should be thrown out

When must you discard tuna salad that was prepped on July 19? a.) July 21 b.) July 23 c.) July 25 d.) July 27

c.) July 25

Date Marking : READY TO EAT FOOD / TCS

- Required if item will be held longer than 24 hours - Date Marking: when you make the food/ if the commercial container was opened

what are proper food thawing methods?

- cooler - cooking - slacking -microwave = cook it IMMEDIATELY after thawing - running water = under running DRINKABLE water at a temp. of 70 F or lower

At what temperature do most foodborne pathogens grow most quickly? a.) between 0 F and 41 F b.) between 45 F and 65 F c.) between 70 F and 125 F d.)between 130 F and 165 F

C.) between 70 F and 125 F

What is a surface probe used for?

Check temperatures of flat cooking equipment, like griddles

What is an immersion probe used for?

Check temperatures of liquids like soup, frying oil or sauces.

hanging a thermometer in the back of the cooler is:

INCORRECT

what are temporary units?

Operations that function in a location typically for no more than 14 days; for example, foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events.

what is off-site service?

Service of food to someplace other than where it is prepared or cooked, including catering and vending

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? a.) 60 min b.) 70 min c.) 80 min d.) 90 min

a.) 60 min

What is the problem with storing raw ground turkey above raw ground pork? a.) Cross-contamination b.) poor personal hygiene c.) time-temperature abuse d.) cross contact with allergens

a.) Cross-contamination

What item must guests take each time they return to a self service area for more food? a.) Clean plate b.) Extra napkins c.) Hand sanitizer d.) New serving spoon

a.) clean plate

Which item can be received at 45 Degrees F? a.) shell eggs b.) ground beef c.) bean sprouts d.) chopped tomatoes

a.) shell eggs

Temperature Requirements When Receiving Live Shellfish

air temp. of 45 F or below (cool to an internal temp of 41 F or below in 4 hours)

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.) 4 c.) 6 d.) 8

b.) 4

What is the correct temperature for receiving cold TCS food? a.) 32 F or lower b.) 41 F or lower c.) 45 F or lower d.) 50 F or lower

b.) 41 degrees F or lower

At what temperature can you store shell eggs? a.) 41 F or lower b.) 45 F or lower c.) 60 F to 70 F or lower d.) room temperature

b.) 45 F or lower

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

b.) At least every 4 hours

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should he do next? a.) check the dimple b.) calibrate the thermometer c.) clean & sanitize the thermometer d.) tale the temperature of the roast chicken

b.) Calibrate the thermometer

Which may be handled with bare hands? a.) Cooked pasta for salad b.) Chopped tomatoes for soup c.) Canned tuna for sandwiches d.) Pickled watermelon for garnish

b.) Chopped tomatoes for soup

What is the best method of checking the temperature of a delivery of fresh fish? a.) feel the fish, making sure it is cold to the touch b.) Insert a thermometer probe into the thickest part of the fish c.) place a time-temperature indicator on the surface of the fish d.) use an infrared thermometer to check the fish's temperature

b.) Insert a thermometer probe into the thickest part of the fish

How should the temperature vacuum-packed meat be checked during receiving? a.) lay the thermometer stem / probe on the surface of the top package b.) Place the thermometer stem / probe between two packages of product c.) open a package and insert the thermometer stem / probe into the product d.) insert the thermometer stem / probe through the package into the product

b.) Place the thermometer stem / probe between two packages of product

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

b.) Running water at any temperature, or a container of water at 135 F or higher

Why must prep tables be cleaned & sanitized between uses? a.) to make space to work safely b.) To prevent cross contamination c.) to reduce toxic-metal poisoning d.) to avoid time-temperature abuse

b.) To prevent cross contamination

What is the minimum internal cooking temperature for ground beef? a.) 135 F for 15 seconds b.) 145 F for 15 seconds c.) 155 F for 15 seconds d.) 165 F for 15 seconds

c.) 155 F for 15 seconds

At what maximum internal temperature should cold TCS food be held? a.) 0 F b.) 32 F c.) 41 F d.) 60 F

c.) 41 F

How long can ready to eat TCS food that was prepped in-house be stored if it is held at 41 degrees F or lower? a.) 3 days b.) 5 days c.) 7 days d.) 9 days

c.) 7 days

Which thermometer is limited to measuring surface temperature? a.)thermistor b.) thermocouple c.) infrared thermometer d.)bimetallic stemmed thermometer

c.) Infrared Thermometer

What should be done with an item that has been recalled? a.) arrange for the vendor to pick up the item, notify staff, and document the recall b.) recondition the item, heat it to its minimum internal temperature or throw it out c.) record the item's use-by date, place the item in storage, & note the loss for bookkeeping d.) Remove the item from inventory, put it in a secure location, and label it to keep it from being used / discarded

d.) Remove the item from inventory, put it in a secure location, and label it to keep it from being used / discarded

Which is a requirement for key drop deliveries? a.) the items are set apart from other inventory b.) the items are able to be reconditioned safely c.) the items are delivered just before staff arrive d.) The items are placed in the correct storage location

d.) The items are placed in the correct storage location

What probe should be used to check the temperature of a chicken breast? a.) air probe b.) surface probe c.) immersion probe d.) penetration probe

d.) penetration probe

Which food should not be offered on a children's menu? a.) spaghetti with meat sauce b.) grilled cheese sandwich c.) fried chicken tenders d.) rare hamburger

d.) rare hamburger

What is the most important factor in choosing a food supplier? a.) It has a HACCP program / other food safety program b.) It has documented manufacturing & packing practices c.) its warehouse is close to the operation, reducing shipping time d.)It has been inspected & complies with local, state & federal laws

d.)It has been inspected & complies with local, state & federal laws

What are pooled eggs?

eggs that are cracked open and combined in a container