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WorksheetsWeek 5 Servsafe
Total questions: 43
Worksheet time: 25mins
Which part of the plate food handle should avoid touching when serving customers?
bottom
edge
side
top
At what maximum internal temperature should cold TCS food be held?
0
32
41
60n
At what is the minimum internal temerature should hot
125
145
135
115
What is required in order for food to be displayed on a self-service bar?
All food must be protected by sneeze guards
Single-use items must be labelled
Cold food must be maintained at 45 F
Food labels must include nutritional information
An example of safe food handling is to
wash, rinse, and sanitize cutting boards after each use
thaw food in warm standing water
reheat soup slowly in a steam table for service
store ready-to-eat food under raw food
How should chemicals be stored in an operation?
on the floor in the kitchen
in original containers, over food prep areas
in original containers, away from food
on the top shelf in dry-storage
What should a food handler first to cool a large stockpot of soup?
Cover it and place it in the cool.
Stir it frequently with a large spoon
Cool it at room temperature
Divide it into smaller containers
Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.
Refrigerate it for later use
Reheat it to the correct temperature
Serve it immediately
Throw it away
The stem of a meat thermometer shall be constructed of
stainless steel
durable glass
soft plastic
galvanized metal
Food removed from hot-holding at 135 or greater can be held for service without temperature control for
1 hours
2 hours
4 hours
5 hours
Food that is prepped and packaged in an operation must include what information on the label?
Date of prep
Name of the food handler who prepped the food
Common name of the food
Correct disposal method
Prepped sushi can be stored at
48 F
50 F
39 F
45 F
A food handler serving a highly susceptible population is sick with symptoms of sore throat and fever. Should the food handler be allowed to work?
No, they should be transferred
No, they must be excluded
Yes, but only after 24 hours
Yes, if they are restricted
Hot food prepared at a central location and delivered to an off0site event is required to be received at a temperature of
32 F
41 F
135 F
165 F
Meat received at 40ºF
Accept
Reject
Live oysters received with an internal temperature of 50ºF
Accept
Reject
Milk received at 45ºF
Accept
Reject
Shell eggs received at an air temperature of 39ºF
Accept
Reject
Hot TCS food received at 120ºF
Accept
Reject
Frozen shrimp with ice crystals and frozen liquid
Accept
Reject
Flour
Accept
reject
Flour
Accept
Reject
Which of the following is a TCS food?
Almonds
Cut tomatoes
Uncooked Rice
Flour
Reorder the following based on the FIFO system (first in, first out) and the expiration dates below:
9/23/2022
9/25/2022
9/29/2022
10/1/2022
10/5/2022
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 internal temp should whole poultry be cooked to?
140F
155F
165F
170F
What internal temp should ground beef or pork 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
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
To wash hands correctly, a food handler must first......
apply soap
wet hands and arms
scrub hands and arms vigorously
use a single-use paper towel to dry hands
Match the following cook time
165
poultry
155
ground beef
145
fish/shellfish
145
roast of pork, beef, veal and lamb
135
fruit vegetable grain
What are ways to thaw frozen food?
Refrigeration
running water
microwave
cooking
All of the above
How many way to cool off food
(a)
What happen to food to food right after it is thawed in a micowave
Freeze it soild
cool it to 41
cook it in a conventional equipment
What ever Mr Rodgers !
which food should not be serve to high risk population
raw oyster
chicken
grill salmon
vegetable stir fry
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.
gloves
a clock
a timer
soap
Match the following to the storage shelf
A
Ready to eat Food
B
Seafood
c
Whole cuts of beef and pork
D
Ground meat and fish
E
Whole and ground poultry
What is the best method of checking the temperature of vacuum packed meat
Lay the thermometer stem or probe on the surface of the top package
Place the thermometer stem or probe between two of the product
open the package and insert the thermometer or probe in the product
FIFO stands for
(a)
Your storage should be how many inches off the floor?
(a)
If you prep jambalaya on Sunday what day is the used by day?
Monday
Tuesday
Friday
Thursday
Which product is in the danger zone
Ground beef 36 degrees
soup 55 degree
milk 34 degree
hot fish sandwich 125 degree
