WorksheetsServsafe Study Guide #2
Total questions: 16
Worksheet time: 9mins
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
What is calibration?
making sure a knife is sharp
making sure the kitchen is clean
sanitizing the thermometer before using
making sure the thermometer is accurate before using
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
AT WHAT MAXIMUM INTERNAL TEMPERATURE SHOULD COLD TCS FOODS BE HELD?
0⁰F (-17⁰C)
32⁰F (0⁰C)
41⁰F (5⁰C)
60⁰F (16⁰C)
When washing tableware in a 3 compartment sink, the water temperature should be at least
45 degrees
110 degrees
180 degrees
55 degrees
Food contamination caused by pathogens on a food handler's body can be controlled by
going to the bathroom
wearing an apron
good personal hygiene
using towels
A chef sanitized a thermometer probe and then checked the temperature of soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temp in the log & reheated the soup to 165F for 15 seconds within 2 hours. Which was the corrective action?
Reheating the soup
Checking the critical limit
Sanitizing the thermometer probe
Recording the temperature in the log
Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.
Refrigerate it for later use
Reheat it to the correct temperature
Serve it immediately
Throw it away
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)
physical hazard
regulatory hazard
critical control hazard
imminent health hazard
In which tyoe of sink should a food handler wash his or her hands?
Prep area
dishwashing
handwashing
bar
The final rinse cycle of a high-temperature dishwasher must be at least?
165
182
175
180
- Why is buying from an approved source so important?
You can get a better deal from approved sources
It saves money
Unapproved sources can't guarantee sanitation and safety
It costs more to buy from approved sources
A backflow of clean water into dirty water is referred to as
cross-contamination
cross-connection
cross-cantact
cross-examination
