SS Ch 8 Manager

Multiple Choice

Which of the following is a recommended general preparation practice for food safety?

• Remove all food from the cooler at once and prep throughout the day

• Use unsanitized utensils if you are in a hurry

• Only remove as much food from the cooler as you can prep in a short period of time

• Leave prepped food out at room temperature until ready to cook

Open Ended

Why is it important to follow proper general preparation practices when handling food?

Multiple Choice

Which of the following is NOT a recommended practice when using food or color additives?

• Use additives approved by local regulatory authority

• Use more additives than allowed by law

• Never use additives to alter the appearance of food

• Never add sulfites to produce that will be eaten raw

Open Ended

How can food presentation practices impact customer trust and food safety?

Multiple Select

In which situations must food be thrown out according to corrective actions guidelines? Select all that apply.

• When handled by staff excluded due to illness

• When contaminated by hands or bodily fluids

• When it has exceeded time and temperature requirements

• When prepared with approved additives

Open Ended

Why is it important to NEVER thaw food at room temperature?

Multiple Choice

What is the recommended temperature for thawing food in a cooler using refrigeration?

• 32°F or lower

• 41°F or lower

• 50°F or lower

• Room temperature

Multiple Choice

Which of the following is a key rule when thawing food under running water?

• Use water at 80°F or higher

• Let food reach room temperature

• Never let the temperature go above 41°F for more than four hours

• Use any available sink

Multiple Choice

Which thawing method allows food to be thawed as part of the cooking process?

• Running water

• Microwave

• Cooking

• Slacking

Multiple Select

When must frozen fish be removed from reduced-oxygen packaging according to the guidelines?

• Before thawing under refrigeration

• After thawing under running water

• Before or immediately after thawing under running water

• Both A and C

Open Ended

Explain the process and purpose of slacking frozen food before cooking. Why is it important not to let the food get warmer than 41°F?

Multiple Choice

Which of the following is a key practice to prevent cross-contamination when prepping meat, seafood, and poultry?

• Use the same cutting board for all foods

• Prep raw meat and produce together

• Use cleaned and sanitized work areas and utensils

• Store raw meat with fresh produce

Open Ended

Explain why salads containing TCS food are considered high-risk for foodborne illness outbreaks and describe two guidelines for safely prepping these salads.

Multiple Select

Which of the following are correct practices when handling pooled eggs?

• Cook promptly after mixing

• Store at 41°F or lower

• Clean and sanitize containers before making a new batch

• Leave eggs at room temperature for several hours

Open Ended

What are two reasons why batters and breadings prepped with eggs or milk require careful handling?

Multiple Select

Which of the following are important steps when prepping produce to prevent cross-contamination and ensure safety?

• Let produce touch surfaces exposed to raw meat

• Wash produce under running water

• Use water slightly warmer than the produce

• Pay close attention to leafy greens by removing outer leaves and rinsing thoroughly

Multiple Choice

Which of the following is NOT a recommended practice when soaking or storing produce?

• Mixing different items in standing water

• Using an ice-water slurry

• Refrigerating sliced melons at 41°F or lower

• Not serving raw seed sprouts to high-risk populations

Multiple Select

Select all correct practices for handling ice in food service operations.

• Make ice from water that is safe to drink

• Use ice as an ingredient if it was used to keep food cold

• Use clean and sanitized containers and scoops to transfer ice

• Hold ice in containers that have held raw meat

Multiple Choice

Which of the following food preparation activities requires a variance?

• Packaging fresh juice on-site for sale at a later time

• Refrigerating fresh-cut produce at 41°F or lower

• Using ice made from safe water

• Serving cooked seed sprouts

Open Ended

List three food preparation methods that require a variance according to regulatory authorities.

Multiple Choice

Why is it important to make sure workstations, cutting boards, and utensils are clean and sanitized during food preparation?

• To prevent foodborne illnesses

• To make food taste better

• To speed up cooking time

• To reduce food waste