Quiz 4

When taking the temperature of TCS food with a bimetallic stem thermometer, how long should the internal temperature hold in order for the read to be accurate? 2 seconds 5 seconds 10 seconds 15 seconds

15 seconds

Ready-to-eat TCS food items must be date marked if they are to be held longer than 72 hrs 48 hrs 96 hrs 24 hrs

24 hrs

What is a reason for rejecting a food item? Intact and clean package Abnormal smell or odor Normal color Firm and fresh to touch

Abnormal smell or odor

Additives may not be used to Alter the appearance of food Improve the flavor of food Increase the nutritional value of food Preserve the shelf life of food

Alter the appearance of food

What step must be taken after food arrives, and before it is placed in storage? Clean the receiving area Rotate older items so that they will be used before incoming items Check temperature of TCS food Make sure there is room in the storage area

Check temperature of TCS food

T/F: Freezing food kills pathogens.

False

Which food requires additional documentation stating that it was raised to FDA standards? Vacuum-packed meat Farm-raised fish Shellfish Fresh produce

Farm-raised fish

When receiving food items, reject items with Intact char board packaging Dry, clean packaging Tears, holes or punctures in packaging plastic packaging

Tears, holes or punctures in packaging

T/F: If a menu includes TCS items that are raw or undercooked, it must be noted in the menu next to the item.

True

T/F: Live shellfish should be cooled to an internal temperature of 41F or lower within 4 hours of receiving it.

True

T/F: You should never use empty food containers to store chemicals or put food in empty chemical containers.

True

Where do supplier inspection reports come from? USDA, FDA, NRA USDA, FDA, ANSI USDA, FDS, CFP USDA, FDA, 3rd party

USDA, FDA, 3rd party

To prevent contaminations, supplies should be stored away from walls in empty chemical containers on the floor below TCS food

away from walls

How can heat be better distributed during microwave cooking? by keeping the food item covered with a paper towel or plastic. through the addition of a tablespoon of water per cup of food item. by stirring the food halfway through the cooking process. through only heating u cup or pint-seized portions at a time.

by stirring the food halfway through the cooking process.

Which is an acceptable location for storing TCS food? dressing rooms cooler units under stairwells restrooms

cooler units

What circumstances can cause a food recall to occur? the food tem label has become a bit torn or scuffed. the food item has been correctly branded. food contamination is suspected or confirmed. a food allergen has been properly identified on a label.

food contamination is suspected or confirmed.

Which of these food items would be acceptable to serve a high-risk population? grilled chicken rare hamburger over-easy eggs raw seed sprouts

grilled chicken

Which food item needs to be cooked at the highest temperature in order to be safe? shell eggs ground duck ground pork injected meat

ground duck

How should partially cooked food be cooked again before serving it? heat the food to its required minimum internal temperature before selling or serving. heat the food to at least 145F (63C) for 15 seconds. heat the food to at least 155F (68C) for 15 seconds. heat the food to at least 135F (57C) for 15 seconds.

heat the food to its required minimum internal temperature before selling or serving.

When a food item is recalled by the manufacturer, what is the first thing that a manager should do? identify the recalled food based on the recall notice and remove the item from inventory. close the foodservice operation until further notice from the local health department. call the vendor and ask for a credit and replacement products. contact the local regulatory authorities to find out why the food was recalled.

identify the recalled food based on the recall notice and remove the item from inventory.

Where is the best place to cool a large pot of corn chowder? on top of the stove in the cooler in an ice-water bath on a prep counter

in an ice-water bath

Where is the best place to put an air-temperature measuring device in a cooler? in the warmest part in the coldest part attached to the door next to the door

in the warmest part

Food does not need to be labeled in storage when the food is transferred from its original container to a new one. contains an allergen. will be sold for use at home. is easy to identify by sight.

is easy to identify by sight.

Why should freezer units be defrosted regularly? prevents the need for random thermometer checks. keeps the unit from risk of contamination. eliminates having to use cold curtains. keeps the unit working more efficiently.

keeps the unit working more efficiently.

What should be done with food during the freezer defrosting process? move to another freezer during the process. find a way to use it all that day or discard. rotate from first in, first out. stack in the kitchen until defrosted.

move to another freezer during the process.

How should an operation notify its customers that it serves menu items with raw or undercooked TCS food? provide a web site address for more information about the menu. have the servers make an announcement at each table. note it next to those items on the menu. place brochures on the host stand or in front of cash registers.

note it next to those items on the menu.

When storing different types of food in coolers, which food should be on the top shelf? ready-to-eat food whole costs of beef & pork poultry ground meat and ground fish

ready-to-eat food

Which food is especially susceptible to the growth of Clostridium botulinum? fresh-cut produce. plastic wrapped food. reduced oxygen-packaged food. flash-frozen shellfish.

reduced oxygen-packaged food.

Some cans in a delivery of tomato sauce are dented and dirty. What should the food who is inspecting the cans do? Recondition the cans clean the cans accept the cans reject the cans

reject the cans

When a delivery arrives, what is the step that the receiving staff should take? visually inspect delivery trucks for signs of any contamination check the temperature of each box of cold TCS food. review the packaging slip with the driver to ensure all product was delivered. move the delivery to the appropriate area.

visually inspect delivery trucks for signs of any contamination