CHAPTER 6 10 Serv Safe Questions What is
- Slides: 101
CHAPTER 6 -10 Serv. Safe Questions
What is the maximum water temperature allowed when thawing food under running water? A B C D 70°F (21°C) 65°F (l 8°C) 60°F (16°C) 55°F (13°C)
What is the maximum water temperature allowed when thawing food under running water? A B C D 70°F (21°C) 65°F (l 8°C) 60°F (16°C) 55°F (13°C)
What must food handlers do to food immediately after thawing it in the microwave oven? A. B. C. D. Hold it. Cook it. Cool it. Freeze it.
What must food handlers do to food immediately after thawing it in the microwave oven? A. B. C. D. Hold it. Cook it. Cool it. Freeze it.
What can occur if prep tables are not cleaned and sanitized between uses? A. B. C. D. Off flavors in food Cross-contamination Toxic-metal poisoning Time-temperature abuse
What can occur if prep tables are not cleaned and sanitized between uses? A. B. C. D. Off flavors in food Cross-contamination Toxic-metal poisoning Time-temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A B C D Off flavors in food Cross-contamination Toxic-metal poisoning Time-temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A B C D Off flavors in food Cross-contamination Toxic-metal poisoning Time-temperature abuse
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing
What is the minimum internal cooking temperature for stuffed pork chops? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
What is the minimum internal cooking temperature for stuffed pork chops? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? A 135°F (57°C) B 145°F (63°C) C 155°F (68°C) D 165°F (74°C)
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? A 135°F (57°C) B 145°F (63°C) C 155°F (68°C) D 165°F (74°C)
What is the minimum internal cooking temperature for eggs that will be hot-held for service? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
What is the minimum internal cooking temperature for eggs that will be hot-held for service? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
What is the minimum internal cooking temperature for ground beef? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
What is the minimum internal cooking temperature for ground beef? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? A Rare hamburger B Fried chicken tenders C Grilled cheese sandwich D Spaghetti with meat sauce
Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? A Rare hamburger B Fried chicken tenders C Grilled cheese sandwich D Spaghetti with meat sauce
A food handler can cool a stockpot of clam chowder by placing it into a A B C D cooler, freezer. sink of ice water. cold-holding unit.
A food handler can cool a stockpot of clam chowder by placing it into a A B C D cooler, freezer. sink of ice water. cold-holding unit.
What temperature must TCS food be reheated to if it will be hot-held? A B C D 135°F (57°C) for 15 seconds 145°F (63°C) for 15 seconds 155°F (68°C) for 15 seconds 165°F (74°C) for 15 seconds
What temperature must TCS food be reheated to if it will be hot-held? A B C D 135°F (57°C) for 15 seconds 145°F (63°C) for 15 seconds 155°F (68°C) for 15 seconds 165°F (74°C) for 15 seconds
A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to? A 135°F (57°C) B 145°F (63°C) C 155°F (68°C) D 165°F (74°C)
A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to? A 135°F (57°C) B 145°F (63°C) C 155°F (68°C) D 165°F (74°C)
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 minutes B 70 minutes C 80 minutes D 90 minutes
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 minutes B 70 minutes C 80 minutes D 90 minutes
Which part of the plate should a food handler avoid touching when serving customers? a. b. c. d. Top Bottom Edge Side
Which part of the plate should a food handler avoid touching when serving customers? a. b. c. d. Top Bottom Edge Side
An operation has a small salad with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? a. b. c. d. 6 8 2 4
An operation has a small salad with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? a. b. c. d. 6 8 2 4
At what maximum internal temperature should cold TCS food be held? a. b. c. d. 41°F (5°C) 60°F(16°C) 0°F (-17°C) 32°F(O°C)
At what maximum internal temperature should cold TCS food be held? a. b. c. d. 41°F (5°C) 60°F(16°C) 0°F (-17°C) 32°F(O°C)
What item must customers take each time they return to a selfservice area for more food? a. b. c. d. Hand sanitizer New serving spoon Clean plate Extra napkins
What item must customers take each time they return to a selfservice area for more food? a. b. c. d. Hand sanitizer New serving spoon Clean plate Extra napkins
At what minimum temperature should hot TCS food be held? a. b. c. d. 125°F (52°C) 145°F (63°C) 135°F (57°C) 115°F (46°C)
At what minimum temperature should hot TCS food be held? a. b. c. d. 125°F (52°C) 145°F (63°C) 135°F (57°C) 115°F (46°C)
An operation is located in a jurisdiction that allows it to hold res food without temperature control. How many hours can it display hot res food without temperature control before the food must be sold, served, or thrown out? a. b. c. d. 2 4 6 8
An operation is located in a jurisdiction that allows it to hold res food without temperature control. How many hours can it display hot res food without temperature control before the food must be sold, served, or thrown out? a. b. c. d. 2 4 6 8
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? a. b. c. d. Bulk deli rolls Nuts in the shell Sushi-grade fish Cooked shrimp
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? a. b. c. d. Bulk deli rolls Nuts in the shell Sushi-grade fish Cooked shrimp
What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? a. b. c. d. 8 inches (20 em) 10 inches (25 em) 12 inches (30 em) 14 inches (35 em)
What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? a. b. c. d. 8 inches (20 em) 10 inches (25 em) 12 inches (30 em) 14 inches (35 em)
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 B C D Verification Monitoring Record keeping Hazard analysis
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 B C D Verification Monitoring Record keeping Hazard analysis
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? A B C D Monitoring Verification Hazard analysis Corrective action
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? A B C D Monitoring Verification Hazard analysis Corrective action
The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? A B C D Storage Cooling Cooking Reheating
The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? A B C D Storage Cooling Cooking Reheating
What is the first step in developing a HACCP plan? A B C D Identify corrective actions. Conduct a hazard analysis. Establish monitoring procedures. Determine critical control points.
What is the first step in developing a HACCP plan? A B C D Identify corrective actions. Conduct a hazard analysis. Establish monitoring procedures. Determine critical control points.
What is the purpose of a food safety management system? A B C D Keep all areas of the facility clean and pest free Identify, tag, and repair faulty equipment within the facility Identify and control possible hazards throughout the flow of food Document and use the correct methods for purchasing and receiving food
What is the purpose of a food safety management system? A B Keep all areas of the facility clean and pest free Identify, tag, and repair faulty equipment within the facility C Identify and control possible hazards throughout the flow of food D Document and use the correct methods for purchasing and receiving food
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 B C D Monitoring Verification Hazard analysis Record keeping
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 B C D Monitoring Verification Hazard analysis Record keeping
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135°F (57°C). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds. Which was the corrective action? A B C D Reheating the soup Checking the critical limit Sanitizing thermometer probe Recording the temperature in the log
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135°F (57°C). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds. Which was the corrective action? A B C D Reheating the soup Checking the critical limit Sanitizing thermometer probe Recording the temperature in the log
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A B C D Food safety certificate Crisis-management plan Master cleaning schedule Variance from the local regulatory authority
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A B C D Food safety certificate Crisis-management plan Master cleaning schedule Variance from the local regulatory authority
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A. B. C. D. Absorbent and durable Hard and durable Porous and durable Smooth and durable
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A. B. C. D. Absorbent and durable Hard and durable Porous and durable Smooth and durable
What organization creates national standards for food service equipment? A. B. C. D. CDC EPA FDA NSF
What organization creates national standards for food service equipment? A. B. C. D. CDC EPA FDA NSF
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 inches (5 centimeters). B. 4 inches (10 centimeters). C. 6 inches (15 centimeters). D. 8 inches (20 centimeters).
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 inches (5 centimeters). B. 4 inches (10 centimeters). C. 6 inches (15 centimeters). D. 8 inches (20 centimeters).
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? A. B. C. D. Water p. H Water salinity Water pressure Water hardness
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? A. B. C. D. Water p. H Water salinity Water pressure Water hardness
Signage posted at a handwashing station must include a reminder to staff to A. wash hands before returning to work. B. use hot running water when washing. C. scrub hands and arms for 10 to 15 seconds. D. avoid touching faucet handles after washing.
Signage posted at a handwashing station must include a reminder to staff to A. wash hands before returning to work. B. use hot running water when washing. C. scrub hands and arms for 10 to 15 seconds. D. avoid touching faucet handles after washing.
What is the only completely reliable method for preventing backflow? A. B. C. D. Air gap Ball valve Cross-connection Vacuum breaker
What is the only completely reliable method for preventing backflow? A. B. C. D. Air gap Ball valve Cross-connection Vacuum breaker
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A. Created a cross-connection B. Created an air gap separation C. Prevented backflow D. Prevented atmospheric vacuuming
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A. Created a cross-connection B. Created an air gap separation C. Prevented backflow D. Prevented atmospheric vacuuming
Which area of the operation is usually required to be the brightest? A. Dry-storage B. Preparation C. Refrigerated-storage D. Service
Which area of the operation is usually required to be the brightest? A. Dry-storage B. Preparation C. Refrigerated-storage D. Service
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A. The ventilation system is not working correctly. B. The cleaning chemicals are not being used correctly. C. The staff are not cleaning the walls correctly. D. The grill is not being operated at a highenough temperature.
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A. The ventilation system is not working correctly. B. The cleaning chemicals are not being used correctly. C. The staff are not cleaning the walls correctly. D. The grill is not being operated at a highenough temperature.
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem? A. The Dumpster lids should have been open to allow it to air out. B. The drain plug should have been removed to allow the Dumpster to drain correctly. C. The surface underneath the Dumpster should have been paved with concrete or asphalt. D. The Dumpster should have been freshly painted so that food debris would not stick to surfaces.
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem? A. The Dumpster lids should have been open to allow it to air out. B. The drain plug should have been removed to allow the Dumpster to drain correctly. C. The surface underneath the Dumpster should have been paved with concrete or asphalt. D. The Dumpster should have been freshly painted so that food debris would not stick to surfaces.
A broken water main has caused the water in an operation to appear brown. What should the manager do? A. Boil the water for 1 minute before use. B. Contact the local regulatory authority before use. C. Use the water for everything except dishwashing. D Use the water for everything except handwashing.
A broken water main has caused the water in an operation to appear brown. What should the manager do? A. Boil the water for 1 minute before use. B. Contact the local regulatory authority before use. C. Use the water for everything except dishwashing. D Use the water for everything except handwashing.
What is the best way to eliminate pests that have entered the operation? A. Raise the heat in the operation after-hours. B. Lower the heat in the operation after-hours. C. Work with a licensed pest control operator (PCO). D. Apply over-the-counter pesticides around the operation.
What is the best way to eliminate pests that have entered the operation? A. Raise the heat in the operation after-hours. B. Lower the heat in the operation after-hours. C. Work with a licensed pest control operator (PCO). D. Apply over-the-counter pesticides around the operation.
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? A Infrared thermometer B Time-temperature indicator C Maximum registering thermometer D Thermocouple with immersion probe
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? A Infrared thermometer B Time-temperature indicator C Maximum registering thermometer D Thermocouple with immersion probe
What is sanitizing? A B C D Reducing dirt from a surface Reducing the p. H of a surface Reducing the hardness of water Reducing pathogens to safe levels
What is sanitizing? A B C D Reducing dirt from a surface Reducing the p. H of a surface Reducing the hardness of water Reducing pathogens to safe levels
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A B C D Every 4 hours Every 5 hours Every 6 hours Every 7 hours
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A B C D Every 4 hours Every 5 hours Every 6 hours Every 7 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? A Test the solution with a sanitizer kit. B Use very hot water when making the solution. C Tryout the solution on a food-contact surface. D Mix the solution with equal parts of water.
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? A Test the solution with a sanitizer kit. B Use very hot water when making the solution. C Tryout the solution on a food-contact surface. D Mix the solution with equal parts of water.
A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? A Failed to dry the machine with a clean cloth after sanitizing it B Failed to sanitize the machine before taking the removable parts off C Failed to rinse the machine after wiping it down with detergent and water D Failed to wash the machine with detergent and water before taking it apart
A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? A Failed to dry the machine with a clean cloth after sanitizing it B Failed to sanitize the machine before taking the removable parts off C Failed to rinse the machine after wiping it down with detergent and water D Failed to wash the machine with detergent and water before taking it apart
What should be done when throwing away chemicals? A Seal the container and recycle it. B Seal the container in a bag and place it in the garbage. C Follow label instructions and regulatory requirements. D Pour leftover chemicals into a drain and throw the container away.
What should be done when throwing away chemicals? A Seal the container and recycle it. B Seal the container in a bag and place it in the garbage. C Follow label instructions and regulatory requirements. D Pour leftover chemicals into a drain and throw the container away.
How should flatware and utensils that have been cleaned and sanitized be stored? A With handles facing up B Below cleaning supplies C In drawers that have been washed and rinsed D Four inches (10 centimeters) from the floor
How should flatware and utensils that have been cleaned and sanitized be stored? A With handles facing up B Below cleaning supplies C In drawers that have been washed and rinsed D Four inches (10 centimeters) from the floor
What is the correct way to clean and sanitize a prep table? A Remove food from the surface, wash, rinse, sanitize, air-dry B Remove food from the surface, sanitize, rinse, wash, air-dry C Remove food from the surface, wash, sanitize, air-dry, rinse D Remove food from the surface, airdry, wash, rinse, sanitize
What is the correct way to clean and sanitize a prep table? A Remove food from the surface, wash, rinse, sanitize, air-dry B Remove food from the surface, sanitize, rinse, wash, air-dry C Remove food from the surface, wash, sanitize, air-dry, rinse D Remove food from the surface, airdry, wash, rinse, sanitize
- Safe feed safe food
- Safe people safe places
- Atradius serv net
- Int serv
- Deriv serv
- Serv definition
- Rekeszizom erősítése
- Servicios diferenciados
- Apa serv alexandria
- Serv-u crack
- Ship serv
- Chapter 8 healthy peer relationships
- Chapter 8 lesson 1 safe and healthy friendships
- Chapter 2 keeping food safe
- A motorist should know that he/she is entering
- Chapter 4 safe driving rules and regulations
- Chapter 4 safe driving rules and regulations
- Chapter 4 safe driving rules and regulations
- Potentially hazardous food is usually moist
- The world's constable cartoon explained
- Chapter 8 lesson 1 safe and healthy friendships
- Direct questions into indirect questions
- Factor-isolating questions
- Neg tag
- 20 quesrions
- Work in pairs answer the questions
- Safe operating limit
- Define sanitary well
- Aerodrome physical characteristics
- Ucl slms
- Rhymes with safe
- Safe systems approach
- Cwru saferide
- Fail safe valve anesthesia
- Im safe checklist
- Essentials of safe care
- Is skype safe
- Safe bearing capacity of soil formula
- Keeping an infant safe and well section 7-3
- Have a safe trip and enjoy
- Mikä on safe
- Safe tir
- Safe rigging practices and procedures
- Handling patients
- Safe overview
- 4 pilar safe motherhood
- Oracle safe harbor statement
- What should you remember in safe landings dance
- Backing safety training
- The regulator diaphragm is often made from
- Dr kevin ashby
- Nitro safe
- Safe sleep seven
- Be safe not sorry cartoon
- Michigan lead safe home program
- Introduction of osha
- Defination of food safety
- Double pump hydraulic system
- Basic vfr minimums
- Oracle fail safe
- Good evening stay safe
- Good afternoon and stay safe
- Getshopsafety
- Get shopsafe
- Fault tree analysis in professional ethics
- The conventional “smiley face” is always a safe bet.
- Sbar example for uti
- Examples of ethos
- Oracle fail safe
- Drive right chapter 11
- Safe backing techniques
- Dispensers for safe water
- Fail safe defaults
- Security design principles compartmentalization
- Environmentally safe refrigerant service tips & techniques
- How should non-azeotropic refrigerant blends be charged
- Ue4 critical section
- Positive fail safe joint connectors to prevent separation
- Keeping an infant safe and well section 7-3
- Safe lab procedures and tool use
- Cfi risk management
- Safe home system
- Carbonite account
- Safety distance calculation
- Bga safe winch launching
- Pannon safe kft
- Safe haven vs secure base
- Unit 14 safe use of pesticides
- Safe t score
- The gross pressure intensity of a structure is
- Slc fsdo
- Goodmorning stay safe
- Grapa mariposa odontologia
- Baseball ump signals
- Safe and together model principles
- Conduct subject to reporting
- 1. what condition threatens peeta's life?
- Be healthy stay safe enjoy and achieve
- Stand strong
- Stand strong stay safe
- Sanitary equipment facilities definition
- Completely safe