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WorksheetsServSafe Diagnostic Ch.1-10
Total questions: 100
Worksheet time: 1hrs 4mins
Whats the last step in a 3 compartment sink?
When should you not go to work?
Which one is cross contamination?
What do you do immediately with the paper towel when you are done drying your hands?
Throw it on the floor
Put it in your pocket for later use
throw it away
use it to turn the faucet off
True or false, It is important to wash between your fingers, under your nails, the tops of your hands.
True
False
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
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)
WHICH MAY BE HANDLED WITH BARE HANDS?
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, rinse, sanitize, air dry
Remove food from the surface, sanitize, rinse, wash and air dry
Remove food from the surface, wash, sanitize, air dry then rinse
Remove food from the surface, air dry, wash, rinse, sanitize
The order in which a 3 compartment sink is set up is?
Rinse, wash and sanitize
Sanitize, wash, and rinse
Wash, rinse and rinse again
Wash, rinse then sanitize
Where should garbage cans be cleaned?
Away from food and utensils.
Next to food prep areas.
In cold-storage areas.
In food-storage areas.
Surfaces that touch food are called:
food contact surfaces
food surfaces
dirty surfaces
contaminated surfaces
How many seconds for proper handwashing?
10 secs
20 secs
30 secs
1 minute
What is the correct order for handwashing?
wet hands and arms, scrub them, apply soap, rinse, dry
dry, rinse, scrub, apply soap, wet hands
wet hands and arms, apply soap, scrub, rinse, dry
rinse hands and arms, apply soap, dry
What are the hazards that make food unsafe? Select all that apply.
chemical
physical
biological
nutritional
Ready to eat TCS foods must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?
4 hours
24 hours
48 hours
72 hours
What is an example of the top 8 food allergies? Select all that apply.
wheat
peanut
fish
milk
When washing tableware in a 3 compartment sink, the water temperature should be at least
45 degrees
110 degrees
180 degrees
55 degrees
How can a food handler identify food that has been contaminated with pathogens?
it cannot be detected
smelling the food
asking a manager
looking at the food
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
What is the best way to limit the growth of bacteria in food?
using proper hygiene practices
cleaning and sanitizing food
using separate plates
controlling time and temperature
Cook food to high temperatures so that...
the food looks visually appealing and juicy
pathogens are reduced and illness is prevented
physical hazards are burned away
bacteria can flourish
What internal temp should ground poultry be cooked to?
140F
155F
165F
170F
What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?
140F
155F
165F
145F
What internal temp should ground beef or pork be cooked to?
140F
155F
165F
170F
Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):
Fever
Hives
Nausea
Bruising
Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):
Swollen face
Abdominal pain
Shortness of breath
Tightening of the chest
What's the best way for a waiter NOT to handle food allergies?
Describe dishes fully, including "secret" ingredients
Suggest items that do not contain the food customer is allergic to
Ignore customer allergy and have him/her order what you want to serve
Make sure to know all ingredients in a dish
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
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
The water provided to a handwashing sink must be:
Hot water only.
Cold water only.
Drinkable water only.
Fluoridated water only.
What food safety features are the most important to look for when selecting flooring, wall and ceiling materials?
Absorbent and durable.
Hard and durable.
Porous and durable.
Smooth and durable.
Grease and condensation buildup on surfaces can be avoided with correct:
Garbage disposal.
Lighting.
Sanitizing.
Ventilation.
An imminent health hazard, such as a water supply interruption, requires immediate correction or:
A HACCP plan.
Closure of the operation.
Evaluation of the situation.
Normal operating procedures.
What is one way to keep an operation pest-free?
Deny pests access to the operation.
Keep outdoor garbage containers open.
Clean up food spills at the end of each shift.
Store food and supplies one inch of the floor in storage.
What organization creates national standards for food service equipment?
CDC
EPA.
FDA and USDA.
NSF and ANSI.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Boil the water for 1 minute before use.
Contact the local regulatory authority before use.
Use the water for everything except dishwashing.
Use the water for everything except handwashing.
What is the best way to eliminate pests that have entered the operation?
Raise the heat tin the operation after hours.
Lower the heat in the operation after-hours.
Work with a licensed pest control operator (PCO)
Apply over-the counter pesticides around the operation.
The key concept in usage of stored food is ____.
last in, first out
first in, last out
first in, first out
keep hot foods hot and cold foods cold
Which of the listed tools is need to inspect food items at the time of delivery?
flashlight
hand truck
Thermometer
gloves
Temperature Cold Foods should be received?
41 or less
51 or less
71 or less
165 or less
A package of canned tomato sauce with rust and dents should be
Thrown Away
Put on the shelf 1st
Used immediatly
Rejected and credited
What do you look for when checking poor food quality
Appearance, Texture, Odor
Price, Availability, Ripeness
Selection, Dates, Packaging
Frozen, Fresh, Raw
Store Ready to Eat Foods ......
Above red meat, below eggs
Above ground meat, below seafood
Above seafood and raw meat, with other ready to eat foods
above ground meat, with eggs
What should happen after you reject a food delivery?
Sign a credit or adjustment slip to give back to the delivery person.
Inform the staff you found a possible food contamination
Find a new reputable supplier
A TCS time-control-safety food can be stored
for only 3 days under 41 degrees
for only 5 days under 41 degrees
for only 2 days under 41 degrees
for only 7 days under 41 degrees
How long do you need to keep seafood documentation for?
1 week
1 year
90 days
Until their expiration date
- 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
What is the flow of food?
The path that food takes through your operation: Starting with Cooking and ending with Service
The path that food takes through your operation: Starts with proper storage and ends with proper cooking
The path that food takes through your operation: Starting with Purchasing and ending with Service
Food going down the garbage disposal
What type of expiry date definition is this?
Shown on perishable products. Indicates the end of shelf life at the store. Can usually be eaten after this date if it is still within its ‘use by’ date.
Use by
Best before
Sell by
Dry storage must be between 50-70F.
false
true
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Green beans dressed with olive oil and garlic
Smoked salmon wrapped in a lettuce leaf
Multigrain bread made with wheat
Melon slices wrapped with prosciutto (ham)
A manager's responsibility to actively control risk factors for foodborne illnesses is called
a hazard analysis critical control point (HACCP)
Quality Control Assurance
Food Safety Management
Active Managerial Control
A manger asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
Identifying risks
Monitoring
Corrective action
Re-evaluation
A power outage has left hot TCS Food out of temperature control for six hours. What must be done with the food?
Cool the food to 41*F or lower
Serve the food immediately
Cook the food the 165*F
Throw the food away
An imminent health hazard, such as a water supply interruption, requires immediate correction or
a HACCP plan
closure of the operation
evaluation of the situation
normal operating procedures
What is the best way to protect food from deliberate tampering?
Make it as difficult as possible for someone to tamper with it
Allow former employees into the operation
Perform spot inspections on new vendors
Use the USDA A.L.A.R.M
To prevent the deliberate deliberate contamination of food, a manger should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know
when to register with the EPA
how to fill out an incident report
where to find Safety Data Sheets in the operation
who is in the facility
Where should food handlers wash their hands?
Prep sink
Utility sink
Designated sink for handwashing
Three-compartment sink
What must food handlers do after touching their body or clothin?
Wash their hands
Rinse their gloves
Change their aprons
Use a hand antiseptic
After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic
What is the main reason for food handlers to avoid scratching their scalps?
Transferring a food allergen
Spreading pathogens to food
Getting food in their hair
Causing toxic-metal poisoning
What should a food handler do when working with an infected cut on the finger?
Cover the wound with a bandage
Stay away from food and prep area
Cover the hand with a glove or finger cot
Cover the wound with an impermeable bandage or finger cot and a glove
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
At least 1
At least 2
At least 10
At least 20
When should a food handler with a sore throat and fever be excluded from the operation?
Customers served are primarily a high-risk population
Fever is over 100*F
Sore throat has lasted for more than 5 days
Before the regulatory authority is notified
What is a basic characteristic of a virus?
Destroyed by cooking
Grows in food
Requires a living host to grow
Commonly found in cattle intestines
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Clean and sanitize them
Continue working with them
Set them aside if working with meat again later
Wash hands and change them
Where should personal items, like a coat, be stored in the operation?
On a shelf, above food
On a shelf, below food
In a designated area, away from food
In a kitchen, away from moving equipment
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Place a hand on a container to see if it is cool to the touch
Hold an infrared thermometer as close as possible to a case
Place the thermometer stem between shipping boxes for a reading
Remove the lid of a container and put the thermometer stem into the sour cream
What is the most important factor in choosing an approved food supplier?
It has a HACCP program or other food safety system
It has documented manufacturing and packing practices
Its warehouse is close to the operation, reducing shipping time
It has been inspected and complies with local, state, and federal laws
Soup on a buffet should be labeled with the
name of the food
prep date
soup's ingredients
use-by date
How should chemicals be stored?
Above food
Away from prep areas
In food storage areas
With kitchenware
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than24 hours?
Date mark it
Sell it
Throw it away
Serve it within the next hour
What must a manager do with a recalled food item in the operation?
Combine the item with non-recalled items during preparation
Record the names of customers who purchase the item
Store the recalled item separately from other food
Sell all recalled items within 24 hours
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Refer to the vendor notification for next steps.
Contact the supplier and arrange for the product to be picked up
Lable the item to prevent it from accidentaly being placed back in inventory
Inform the local media, customers, and employees of the reason for the recall
A food item that is received with an expired use-by date should be
rejected
used immediately
accepted but labeled differently
accepted but kept separate from other items
Cold food can be held intentionally held without temperature control for ___ hours as long as it does not exceed 70*F.
2
4
6
8
When delivering food for oof-site service, raw poultry must be stored
at a lower temperature than ready-to-eat food
separately from ready-to-eat food
without temperature control
above raw beef
What is the minimum internal cooking temperature for seafood?
135*F or higher for 15 seconds
145*F or higher for 15 seconds
155*F or higher for 15 seconds
165*F or higher for 15 seconds
Food must be cooled from 135*F to ___ within 2 hours.
80*F
45*F
70*F
41*F
Hot TCS Food being hot-held for service must be at what temperature?
70*F or higher
125*F or higher
135*F or higher
155*F or higher
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
65*F to 20*F
125*F to 70*F
180*F to 130*F
220*F to 195*F
