Food Safety and Handling Practices

This video is a practice test for the Subserve Manager exam, featuring 50 questions with explanations. Topics include self-service guidelines, food safety, cross-contamination, HACCP, and personal hygiene. The video provides correct answers and detailed explanations for each question, helping viewers understand key food safety principles and best practices in food service operations.

Which of the following is NOT a self-service guideline?

• Do not allow customers to refill their plates

• Buffets need sneeze guards

• Keep hot foods at 135°F or higher

• Only label TCS food items

What is HACCP?

• Master cleaning schedule

• Inventory rotation system

• Personal hygiene plan

• Food safety management system

Which of the following will NOT require a variance?

• A live lobster tank

• A wood-burning pizza oven

• Sprouting seeds

• A smoker

When using a dry cloth to wipe spills from the edges of plates, what must Aaron remember?

• It cannot remain dry to be effective

• It cannot be visibly dirty when in use

• It should be stored in a bucket of sanitizer when not in use

• It must be stored in a bucket of hot soapy water when not in use

Which of the following safety practices can prevent cross-contact?

• Using only NSF grade equipment

• Keeping fish frozen until time to cook

• Purchasing from a safe and reliable source

• Using separate oil to fry potatoes and fish

What is the minimum internal cooking temperature for salmon sticks?

• 145°F for 15 seconds

• 135°F for 15 seconds

• 155°F for 15 seconds

• 165°F for 15 seconds

How long can cold foods be held without temperature control at a catered event?

• 4 hours

• 3 hours

• 6 hours

• 2 hours

Where should kitchen staff eat, smoke, or chew gum while at work?

• Never while at work

• In the laundry room

• In designated areas

• In the dining area

What should be done if a steam table holding hot soup breaks down and the soup has been unheated for as long as three hours?

• Combine cooled soup with new adequately heated soup and place it in a working steam table

• Discard the soup and create a new batch to 135°F

• Reheat the soup to 135°F and transfer it to a working steam table

• Fix the steam table immediately and allow it to reheat the soup

How long should hands and arms be scrubbed during hand washing?

• 5 to 10 seconds

• 10 to 15 seconds

• 15 to 20 seconds

• 30 to 25 seconds