SS Attendance Quiz

Which of the following is NOT considered a "TCS food"?

• Sprouts and sprout seeds

• A baked potato

• Sliced watermelon

• Bread

If you will be holding a cold food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?

• 8 hours

• 4 hours

• 2 hours

• 6 hours

Which of the following is an acceptable method for improving the appearance of food?

• Using food additives or color additives

• Installing colored light fixtures

• None of these

• Using colored overwraps

What is a grease trap?

• The floor area near the deep fryers that can be hazardous, often causing slips and falls

• A designated container for properly disposing of used oils from deep fryers

• A channel running along the base of a flat top grill for collecting debris

• A plumbing fixture that prevents grease buildup from blocking drains

In order from left to right, what should be placed in a three compartment sink for manual dishwashing?

• Detergent and water - sanitizing solution - rinse sprayer

• Sanitizing solution - detergent and water - clean water

• Detergent and water - clean water - sanitizing solution

• Clean water - sanitizing solution - detergent and water

What is the best way to ensure the proper concentration of chemical sanitizers?

• Use a test kit

• Only use pre-mixed sanitizers

• Closely follow the manufacturer's instructions

• Use your judgement based on experience

A cold storage unit must have a reliable thermometre. Where should the thermometer be located?

• Near the center of the unit

• Near the coldest part of the unit

• As close to the food as possible

• Near the warmest part of the unit

Which type of pathogen is not normally destroyed by freezing or cooking and must be prevented through good personal hygiene?

• Viruses

• Toxins

• Parasites

• Bacteria

What is the best example of the "fecal-oral route" of contamination?

• Pests are allowed to enter the establishment.

• A food handler does not wash their hands after using the restroom.

• Unfinished food is re-served to another customer.

• A sick employee sneezes on ready-to-eat food.

Food from plants that will be hot held for service should be cooked to what temperature?

• 145°F

• 155°F

• 165°F

• 135°F