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Worksheetsch.7
Total questions: 62
Worksheet time: 31mins
WHICH PART OF THE PLATE SHOULD A FOOD HANDLER AVOID TOUCHING WHEN SERVING CUSTOMERS? CHOOSE ALL THAT APPLY.
Can the temperature gauge on a holding unit be used to check the temperature of the food inside?
Yes - This is a reliable and acceptable method
No - The temperature gauge does not check the internal temperature of the food.
Can you use a hot-holding unit to reheat food?
No - Most hot-holding units will not pass food through the TDZ quickly enough. Reheat the food correctly, then move it to a holding unit.
Yes - This is a very common and acceptable method
Cold food can be held without temperature control for up to six hours if (select all that apply)
It was held at 41ºF (5ºC) or lower before removing it from refrigeration
It does not exceed 70ºF (21ºC) during service (Throw out food that exceeds this temperature)
It does not exceed 100F during service (Throw out food that exceeds this temperature)
It has a label specifying:Time it was removed from refrigeration & Time it must be thrown out
It is sold, served, or thrown out within six hours
Hot food can be held without temperature control for up to four hours if: (Select all that apply)
It was held at 135ºF (57ºC) or higher before removing it from temperature control
It has a label specifying when the item must be thrown out
It is sold, served, or thrown out within four hours
It doesn't fall below 70F during service (Discard food that does)
Do you need to wear single-use gloves when handing RTE foods?
Yes - Food handlers must wear single-use gloves when handling ready-to-eat food, such as garnish.
No - hand washing is sufficient
No - Hand santizing is sufficient
No - the quantities of garnish are too small
How can serving utensils be kept on a buffet line? Select all that apply
Handles must be extended above the rim of the container
Each product needs a separate utensil
Utensils should be store in the food item
Utensils can be stored under running water maintained at 135ºF (57ºC) or higher
Utensils should be stored on clean plates in front of the item
Take-home food containers brought back by guests can be refilled if they were: (Select all that apply)
Designed to be reused
Provided to the guest by the operation
Cleaned and sanitized correctly
Metal only
Used for non-TCS foods only
Take-home beverage containers brought back by guests can be refilled if: (Select ALL that apply)
The beverage is not a TCS food
The container will be refilled for the same guest
The container can effectively be cleaned at home and in the operation
This can ONLY be used with water
The contents going into the container must be 165F or above
Take-home beverage containers brought back by guests can be refilled if: (Select ALL that apply)
The container will be rinsed with fresh, hot water under pressure before refilling
The container will be refilled by staff or the guest using a process that prevents contamination
This can ONLY be used with glass containers
This can ONLY be used with metal containers
If you preset tableware: (Select all that may apply)
Prevent it from being contaminated; for example, you can wrap or cover the items
Remove extra place settings when guests are seated and that silverware can be reused
Wash all extra place settings when the guests leave
No silverware in any form that was on the table may be reused
NEVER re-serve from 1 customer to another: (Select all that apply)
Food returned by one customer to another customer
Uncovered condiments
Uneaten bread
Plate garnishes
Wrapped packets of crackers
What does it mean that you cannot use ice as an ingredient if it was used to cool food or beverages?
Beverage or ingredient ice must be pure and clean
Ice that was on the buffet can be used inside to cool hot items afterwards
Ice in a beverage well can be used for both filling beverage cups and keeping mixers cold
Ice in a beer cooler can be used to make lemonade
Do not offer raw meat, seafood, or poultry on a buffet unless... (Select all that apply)
It is sushi or raw shellfish
The portions will be cooked immediately on the premises (e.g., Mongolian BBQ or hibachi)
It is raw, frozen, shell-on shrimp or lobster
You have a special permit CFP 9976
What is the most safe way to deliver food?
Food should be delivered in insulated, food-grade containers designed to stop food from mixing, leaking, or spilling.
Food should always be delivered hot
Food should always be delivered cold
Food should be sent in whatever container is handy
When delivering food off-site: (Select all that apply)
Label food with a use-by date and time, and reheating and service instructions
Clean the inside of delivery vehicles regularly
Check internal food temperatures
Get it there within 6 hours of coming out of the temperature controlled setting
To keep vended food safe: (Select all that apply)
Check product shelf life daily (7 day shelf life)
Watch and maintain temperatures
Dispense TCS food in its original container
Wash and wrap fresh fruit with edible peels before putting it in the machine
Only dispense non-tcs foods
How often SHOULD we check temperature of food being hot or cold held? (BEST Practice)
2 hours
4 hours
6 hours
1 hour
How often MUST we check temperature of food being hot or cold held? (MAX acceptable time)
2 hours
4 hours
6 hours
1 hour
AN OPERATION HAS A SELF-SERVICE SALAD BAR WITH EIGHT DIFFERENT ITEMS ON IT. HOW MANY SERVING UTENSILS ARE NEEDED TO SERVE THE ITEMS ON THE SALAD BAR?
2
4
6
8
AT WHAT MAXIMUM INTERNAL TEMPERATURE SHOULD COLD TCS FOODS BE HELD?
0⁰F (-17⁰C)
32⁰F (0⁰C)
41⁰F (5⁰C)
60⁰F (16⁰C)
WHAT ITEM MUST CUSTOMERS TAKE EACH TIME THEY RETURN TO A SELF-SERVICE AREA FOR MORE FOOD?
AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?
115⁰ F (46⁰C) or higher.
125⁰ F (52⁰C) or higher.
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?
115⁰ F (46⁰C) or higher.
125⁰ F (52⁰C) or higher.
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
WHICH PART OF THE PLATE SHOULD A FOOD HANDLER AVOID TOUCHING WHEN SERVING CUSTOMERS?
AN OPERATION HAS A SELF-SERVICE SALAD BAR WITH EIGHT DIFFERENT ITEMS ON IT. HOW MANY SERVING UTENSILS ARE NEEDED TO SERVE THE ITEMS ON THE SALAD BAR?
2
4
6
8
AT WHAT MAXIMUM INTERNAL TEMPERATURE SHOULD COLD TCS FOODS BE HELD?
0⁰F (-17⁰C)
32⁰F (0⁰C)
41⁰F (5⁰C)
60⁰F (16⁰C)
WHAT ITEM MUST CUSTOMERS TAKE EACH TIME THEY RETURN TO A SELF-SERVICE AREA FOR MORE FOOD?
AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?
115⁰ F (46⁰C) or higher.
125⁰ F (52⁰C) or higher.
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?
115⁰ F (46⁰C) or higher.
125⁰ F (52⁰C) or higher.
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
AN OPERATION IS LOCATED IN A JURISDICTION THAT ALLOWS IT TO HOLD TCS FOOD WITHOUT TEMPERATURE CONTROL. HOW MANY HOURS CAN IT DISPLAY HOT TCS FOOD WITHOUT TEMPERATURE CONTROL BEFORE THE FOOD MUST BE SOLD, SERVED, OR THROWN OUT?
2
4
6
8
HOW OFTEN MUST YOU CHECK THE TEMPERATURE OF FOOD THAT IS BEING HELD WITH TEMPERATURE CONTROL?
At least every 2 hours
At least every 4 hours
At least every 6 hours
At least every 8 hours
TO KEEP VENDED FOOD SAFELY, YOU SHOULD
leave fresh fruit with edible peels unwrapped.
discard food within fourteen days of preparation.
dispense potentially hazardous food in its original container.
ensure that coldTCS food is kept at 50⁰F (10⁰C) or lower.
LEFTOVER CHILI TO BE PUT IN HOT-HOLDING MUST BE REHEATED TO
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
155⁰F (68⁰C) for 15 seconds within two hours
165⁰F (74⁰C) for 15 seconds within two hours
ICE SHOULD BE HANDLED USING
a scoop.
a glass.
your hands.
a pitcher.
WHICH IS A AN UNSAFE SERVING PRACTICE?
WHICH FOOD ITEMS CAN BE DISPLAYED IN A SELF-SERVICE AREA WITHOUT THE USE OF PACKAGING, SNEEZE GUARDS, OR DISPLAY CASE TO PROTECT THEM FROM CONTAMINATION?
WHEN A UTENSIL IS STORED IN WATER BETWEEN USES, WHAT ARE THE REQUIREMENTS?
Running water at any temperature, or container of water at 70°F (21° C) or lower
Running water at any temperature, or container of water at 135°F (57° C) or lower
Running water at 70°F (21° C) or lower, or container of water at 70°F (21° C) or lower
Running water at 135°F (57° C) or lower, or container of water at 135°F (57° C) or lower
WHICH MAY BE HANDLED WITH BARE HANDS?
A PAN OF LASAGNA AT 165°F (74° C) WAS PACKED IN A HEATED CABINET FOR OFF-SITE DELIVERY. WHAT IS THE MINIMUM INFORMATION THAT SHOULD BE ON THE PAN LABEL?
Use-by date and time and reheating instructions
Use-by date and reheating and service instructions
Use-by time and reheating and service instructions
Use-by date and time and reheating and service instructions
TO KEEP VENDED FOOD SAFELY, YOU SHOULD
leave fresh fruit with edible peels unwrapped.
discard food within fourteen days of preparation.
dispense potentially hazardous food in its original container.
ensure that coldTCS food is kept at 50⁰F (10⁰C) or lower.
LEFTOVER CHILI TO BE PUT IN HOT-HOLDING MUST BE REHEATED TO
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
155⁰F (68⁰C) for 15 seconds within two hours
165⁰F (74⁰C) for 15 seconds within two hours
ICE SHOULD BE HANDLED USING
a scoop.
a glass.
your hands.
a pitcher.
WHICH IS A AN UNSAFE SERVING PRACTICE?
WHICH FOOD ITEMS CAN BE DISPLAYED IN A SELF-SERVICE AREA WITHOUT THE USE OF PACKAGING, SNEEZE GUARDS, OR DISPLAY CASE TO PROTECT THEM FROM CONTAMINATION?
WHEN A UTENSIL IS STORED IN WATER BETWEEN USES, WHAT ARE THE REQUIREMENTS?
Running water at any temperature, or container of water at 70°F (21° C) or lower
Running water at any temperature, or container of water at 135°F (57° C) or lower
Running water at 70°F (21° C) or lower, or container of water at 70°F (21° C) or lower
Running water at 135°F (57° C) or lower, or container of water at 135°F (57° C) or lower
WHICH MAY BE HANDLED WITH BARE HANDS?
A PAN OF LASAGNA AT 165°F (74° C) WAS PACKED IN A HEATED CABINET FOR OFF-SITE DELIVERY. WHAT IS THE MINIMUM INFORMATION THAT SHOULD BE ON THE PAN LABEL?
Use-by date and time and reheating instructions
Use-by date and reheating and service instructions
Use-by time and reheating and service instructions
Use-by date and time and reheating and service instructions
When labeling food which items need to be included?
Common name
Quantity
List of artificial colors
Food allergens
Macaroni was made May 7th. What day must it be throw away?
11th
12th
13th
14th
Chicken was made April 3rd. What day must it be throw away?
7th
8th
9th
10th
When combining food with different discard dates, the new discard date is always
the earliest expiration date of the items
the latest expiration date of the items
the median expiration date of the items
7 days form when it was combined
If two milks are bought in separate days you must
use either one
use the newest one bought
use the first one bought
throw the other away
All items must be stored how many inches from the ground?
2
4
6
8
Chemicals should always be kept
in designated areas away from food
in a different building
under the sink
open and ready
Which item goes at the bottom of the fridge
RTE foods
Ground Meat
Seafood
Whole and ground poultry
Which item goes at the top of the fridge
RTE foods
Ground Meat
Seafood
Whole and ground poultry
Which item goes directly under RTE foods in the fridge
Whole cuts
Ground Meat
Seafood
Whole and ground poultry
What is the biggest threat to food that is ready to be served?
Cross-contamination
Cross-contact
Toxins
Parasites
If you have 50 food items on a buffet, how many serving utensils should be present?
25
45
50
55
How often must you check the shelf-life of vending machine food items?
Daily
Once a week
Once a month
Every 2 months
HACCP stands for
Hazard Analysis Critical Control Position
Hazard Analysis Condition Control Position
Hazard Analysis Condition Control Point
Hazard Analysis Critical Control Point
