Serv Safe Coursebook 7th E Mid-Test Chp 5-6

Serv Safe Coursebook 7th E Mid-Test Chp 5-6

9th - 12th Grade

15 Qs

quiz-placeholder

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Serv Safe Coursebook 7th E Mid-Test Chp 5-6

Serv Safe Coursebook 7th E Mid-Test Chp 5-6

Assessment

Quiz

Science

9th - 12th Grade

Medium

Created by

Bruce Davis

Used 10+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Place a hand on a container to see if it is cool to the touch.
Hold an infrared thermometer as close as possible to a case.
Place the thermometer stem between shipping boxes for a reading.
Remove the lid of a container and put the thermometer stem into the sour cream.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ice crystals on a frozen food item indicate

time-temperature abuse.
cross-contamination.
poor cleaning and sanitizing.
poor personal hygiene.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the most important factor in choosing an approved food supplier?

It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
It has been inspected and complies with local, state, and federal laws.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which item should be rejected?

Bags of organic cookies in torn packaging
Bottled milk at 41°F (5°C)
Single-use cups in original packing
Live oysters with an internal temperature of 50°F (10°C)

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Supplies should be stored away from the walls and at least ______ off of the floor.

2 inches (5 centimeters)

4 inches (10 centimeters)

5 inches (13 centimeters)

6 inches (15 centimeters)

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Date mark it.
Sell it.
Throw it away.
Serve it within the next hour.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must a manager do with a recalled food item in the operation?

Combine the item with non-recalled items during preparation.
Record the names of customers who purchase the item.
Store the recalled item separately from other food.
Sell all recalled items within 24 hours.

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