ServSafe Foodhandler Part 3 Quiz

Which of the following is a TCS food?

• Bread

• Tofu

• Can of corn

• Tortillas

Which of the following is NOT a TCS food?

• Whole watermelon

• Baked beans

• Cheddar cheese

• Shell eggs

_____________ means you adjust a thermometer so it will read temperatures correctly.

• calibration

• coving

• thermocouple

• abrasion

Which of the following is NOT true about using thermometers?

• Stick the thermometer into the thickest part of the food.

• Wait until the thermometer reading stays steady before writing down a temperature.

• Take temperature in more than one spot.

• Take the temperature only in the middle of the food item.

What is the temperature danger zone?

• 41°F to 135°F

• 0°F to 40°F

• 50°F to 125°F

• 100°F to 165°F

What temperature should cold food be received at?

• 32°F

• 40°F

• 41°F

• 45°F

What does finding ice crystals typically mean when you find them on frozen food?

• The food was cross contaminated.

• The food was time and temperature abused.

• The food was purchased from unapproved supplier.

• The food was frozen solid, so it's all good.

What is NOT a reason that you should reject food?

• It is passed the use-by or expiration date.

• Has an abnormal color or moldy.

• Smells wrong or unpleasant.

• Hot food was received at 135°F.

All food that is not stored in its original container must be labeled with

• the common name of the food.

• who prepped it.

• when it was prepped.

• where it was prepped.

Ready-to-eat TCS food must be marked if it will be held longer than _____ hours.

• 8

• 18

• 24

• 32