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WorksheetsServSafe Unit 3 Quiz (Ch. 7,8,9)
Total questions: 59
Worksheet time: 30mins
Did you study for this unit exam?
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WHICH PART OF THE PLATE IS OKSY TO TOUCH 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.
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
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
WHICH MAY BE HANDLED WITH BARE HANDS?
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 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?
WHICH IS A AN UNSAFE SERVING PRACTICE?
ICE SHOULD BE HANDLED USING
a scoop.
a glass.
your hands.
a pitcher.
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
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.
FOR OFFSITE CATERING WITHOUT TEMPERATURE CONTROLS, WHICH OF THE FOLLOWING WOULD YOU NEED?
Hairnets, gloves, clean aprons, and thermometers
Equipment approved by NSF or equivalent
A written plan of action in case local authorities need to review
Nothing
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None of the above
Your operation should have which of the following food safety programs? Select all that apply
Food safety training program
Standard operating procedures
Personal hygiene program
Cleaning and sanitation program
Facility design and equipment maintenance program
True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.
True
False
What is the first step of active managerial control?
Training
Corrective Action
Monitor
Identify Risks
What is the last step of active managerial control?
Management Oversight
Re-evaluation
Training
Monitor
What are public health interventions?
Meetings to teach people how to have better personal hygiene in restaurant operations.
Meetings to teach people how to be healthier in restaurants.
Recommendations by the FDA for controlling common risk factors for foodborne illnesses
All of the above
True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.
True
False
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
A HACCP Plan is a
Plan to help prevent foodborne illnesses
Plan to help identify food risks in your operation
Plan to help control food operations in a way that keeps food safe
All of the above
HACCP stands for
Hazard Analysis Critical Control Position
Hazard Analysis Condition Control Position
Hazard Analysis Condition Control Point
Hazard Analysis Critical Control Point
Which of the following is the first HACCP principle?
Identify corrective actions
Conduct a hazard analysis
Verify that the system works
Determine critical control points
Which of the following is the last HACCP principle?
Establish critical limits
Identify corrective actions
Establish procedures for record keeping and documentation
Establish monitoring procedures
The temperature of chicken is checked to see if it has met its critical limit of 165 degrees for 15 seconds. This is an example of which HACCP principle?
Verification
Record Keeping
Monitoring
Hazard Analysis
The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?
Corrective Action
Verification
Hazard Analysis
Monitoring
The school's cafeteria serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Cooling
Reheating
Cooking
Storage
Reviewing temperature logs and other records to make sure that the HACCP plan is working as planned is an example of which HACCP principle?
Verification
Monitoring
Record Keeping
Hazard Analysis
A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?
Checking the critical limit
Recording the temperature in the log book
Reheating the soup
Sanitizing the thermometer probe
What does an operation need if they want to smoke food as a way of preserving it?
Crisis-management plan
Variance from the local regulatory authority
Food safety certificate
ServSafe Certificate
A managers responsibility to actively control risk factors for foodborne illnesses is called:
Food safety management
Active managerial control
HACCP
Quality control and assurance
A pest-control program is an example of a(n)
Workplace safety program
Food safety program
HACCP program
Active managerial control program
If you are fixing holes in floors, walls and ceilings what are you denying?
Pests access
Food and shelter
Food and water
Working with a PCO
Floor mounted equipment should be
4 inches off the floor
6 inches off the floor
Away from walls
Metal
Table top equipment should be
4 inches off the counter
6 inches off the counter
Away from walls
Metal
