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WorksheetsServSafe Ch 7/8 Quiz
Total questions: 20
Worksheet time: 3600secs
You can hold cold TCS food without temperature control for 6 hours as long as the temp does not exceed 70 degrees?
True
False
True or False:
You can hold hot food without temp control for 6 house as long as it was cooked to 135 degrees
True
False
True or False:
You can use hot holding equipment to heat up food?
True
False
HACCP is an acronym that stands for?
Hazard Analysis Critical Control Point
Help Analysis Critical Control Point
Hazard Answer Critical Control Point
Hazard Analysis Celsius Control
True or False:
If you are not serving food to high risk patients its ok to purchase vegetables from non licensed vendor?
True
False
True or False:
A Food Safety Management System is a group of practices and procedures intended to prevent foodborne illness?
True
False
How long can you hold cold food without temperature control if the food does not go above 70 degrees?
1 hour
2 hours
4 hours
6 hours
How long can you hold cold food, without temperature control, if it goes above 70 degrees?
2 hours
4 hours
6 hours
If the food goes above 70 degrees it must be thrown out!
How long can you hold hot food for without temperature control?
1 hour
2 hours
3 hours
4 hours
What must be on the label when serving cold food without temperature control?
The name of the food, time the food was removed from the refrigerator, time it must be thrown out
The name of the food
The temperature of the food when it was removed and the time to throw it out
The name of the food and the date it was made
True or False:
You should check the temp of hot holding food every 4 hours?
True
False
Which item should a customer take each time they visit the buffet?
A clean plate
an extra roll
The same plate
a fresh napkin
Which of these situations can you use your bare hands?
Tossing pasta salad
Making PB@J sandwiches
Chopping onion for stock
Placing garnish on a plate
When utensils are stored in water between uses what conditions must be met?
Running water at any temperature or a container of water at 135 or higher
Running water at any temperature or a container of water at 130 or higher
Running water at any temperature or a container of water at 120 or higher
Running water at any temperature or a container of water at least 110 or higher
When washing utensil and silverware what is the procedure:
run all silverware through on a flat rack, then place them in silverware rack handles down
run all silverware through on a flat rack, then place them in silverware rack handles up
doesn't matter run them through with the rest of the dishes
silverware can only be handwashed
A manager's responsibility to actively control risk factors for foodborne illnesses is called
hazard analysis critical control point (HACCP)
quality control and assurance
food safety managements system
active managerial control
a pest-control program is an example of a(n)
HACCP program
workplace safety program
food safety program
active managerial control
3 components of active managerial control include
identifying risks, creating specifications, and training
identifying risks, corrective action, and training
identifying risks, creating purchase orders, and training
identifying risks, record keeping, and training
A manager sees a chef cook a piece of chicken to the incorrect temperature and has them bring it up to the correct temp. This is an example of
Identifying Risks
Corrective Action
Management oversight
Re-evaluation
A manager walks around every hour to see if staff are following procedures. This is an example of
Identifying Risks
Corrective Action
Manager Oversight
Micromanaging
