WorksheetsServsafe Quiz 9/13/2021
Total questions: 31
Worksheet time: 16mins
What temperature must TCS food for immediate service be reheated to?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
What temperature must commercially processed and packaged ready-to-eat food be reheated to?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
If you have raw or undercooked items on the menu, how can you advise customers of the risk of eating them?
By posting a sign in the establishment
By having service staff point it out to guests
By listing it on the company website
By putting it next to each of these items on the menu
What should be done if the menu includes TCS items that are raw or undercooked?
It must be noted on the menu
Service staff must point it out to guests
It must be posted on signs in the establishment
It must be listed on the company website
What food item does the FDA advise against offering on a children’s menu?
Rare cheeseburger
Cheese Pizza
Peanut butter and jelly sandwiches
Fried shrimp
What temperature must meat be cooked to if it will be cooked in a microwave?
any temperature
145°F (63°C) for 15 seconds
155°F (63°C) for 15 seconds
165°F (63°C) for 15 seconds
What is the required minimum internal cooking temperature for a pork roast?
135°F (63°C) for 15 seconds
145°F (63°C) for 4 seconds
155°F (63°C) for 17 seconds
165°F (63°C) for <1 seconds
What is the required minimum internal cooking temperature for rice that will be hot-held for service?
135°F (63°C) for 15 seconds
145°F (63°C) for 4 seconds
155°F (63°C) for 17 seconds
165°F (63°C) for <1 seconds
When slacking food during preparation, the food should never go above what temperature?
32°F (0°C)32°F (0°C)
41°F (5°C)
50°F (10°C)
70°F (21°C)
What must you do immediately after thawing food in a microwave?
Hold it
Cook it
Cool it
Freeze it
When slacking food during preparation, the food should never go above what temperature?
32°F (0°C)
41°F (5°C)
50°F (10°C)
70°F (21°C)
What is one way that food should NEVER be thawed?
In a microwave
At room temperature
In a cooler
As part of the cooking process
What should be done to keep single-use items safe in storage?
Keep them in original packaging
Remove them from their packaging
Place them in new packaging
Open the packaging to increase airflow
What should be done with food that has exceeded its date mark?
It should be discarded
It should be used immediately
It should be checked for spoilage
It should be checked for proper temperature
How far off the floor should food be stored?
1 inch (3 centimeters)
2 inches (5 centimeters)
4 inches (10 centimeters)
6 inches (15 centimeters)
Which item is stored correctly in a cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork roast
Sliced pineapple stored below raw steaks
What should be done to ensure that food stored in a cooler is safe?
Randomly sample temperatures of food in the cooler
Check the temperature gauge outside of the cooler
Taste the food frequently to ensure that there is no spoilage
Taste the food frequently to ensure that there is no spoilage
Why should overloading coolers be avoided?
It reduces airflow
It lets warm air inside
It may lead to freezing the food
It can lead to a moisture build-up
Why should overloading coolers be avoided?
Near the door
On a back wall
On the ceiling
Near the floor
At what temperature must hot TCS food be stored to keep it safe?
110°F (43°C) or higher
120°F (49°C) or higher
125°F (52°C) or higher
135°F (57°C) or higher
At what temperature must cold TCS food be stored to keep it safe?
41°F (5°C) or lower
45°F (7°C) or lower
50°F (10°C) or lower
65°F (18°C) or lower
What should be done with food that has passed its use-by date?
It should be discarded
It should be used immediately
It should only be reheated once
It should be cooked to a higher internal temperature
How should food be rotated in storage?
So items with the earliest use-by dates are used before items with later dates
So items with the earliest use-by dates are discarded before items with later dates
So items with the latest use-by dates are used before items with earlier dates
So items with the latest use-by dates are discarded before items with earlier dates
Which action could contaminate food at a self-service area?
Keeping hot TCS food at 135°F (57°C)
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
1
2
4
8
Which item may be re-served to another customer?
A partially used cup of salsa
Unopened condiment packets
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
Single-use gloves do not need to be worn when
washing produce.
applying a garnish to a dish.
adding spices to cooked food.
arranging food on the plate.
A food handler who spends an entire shift forming hamburger patties should change gloves
after 1 hour, because the gloves may quickly build up pathogens.
every 4 hours during continual use, and more often if needed
at the end of the shift.
every 6 hours, to avoid wasting gloves
Which food can be handled with bare hands?
Baked potatoes
Cheese for a pizza
Croutons for a salad
Salt as seasoning to a cooked dish
If a food handler has a wound on the arm they must
apply ointment only.
cover the wound with any type of bandage.
cover the wound with an impermeable cover.
cover the wound with a dry, durable, tight-fitting bandage
