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WorksheetsServ Safe week 8 test
Total questions: 58
Worksheet time: 31mins
What organization creates national standards for foodservice equipment?
CDC
NSF
EPA
FDA
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
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
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
Shell eggs that will be hot held must reach what temperature for 15 second?
135 F
145 F
155 F
165 F
Parasites are associated with which food?
Baked goods
Seafood
Poultry
Produce
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
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
how doe most contamination of food happen?
Through bad water
Contaminants are airborne
when people cause contamination
Use of contaminated animal product
What are the most common symptoms of foodborne illness?
Diarrhea, vomiting, fever nausea, cramps and jaundice
Mr Rodgers do too much
Dizziness, Diarrhea vomiting fever cramps
What is the mot importat way to prevent a foodborne illness from bacteria?
Control time and Temperature
Prevent cross contamination
practice good hygiene
Parasites are commonly linked to what type of food
poultry
rice
seafood
canned food
What is the most important way to prevent a foodborne illness from viruses?
Control time and Temperature
prevent cross contamination
practice good hygiene
A guest had a reversal of hot and cold sensation after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
biological toxins
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
what is the most important factor in choosing food suppliers
It is recommended by the others in the industry
it has a HACCP program or others food safety system
It has been inspected and complies with local, state and federal laws
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
What is the correct temperature for receiving cold TCS food?
32F or lower
41 or lower
45 or lower
50 or lower
What is the correct temperature for receiving cold TCS food?
32F or lower
41 or lower
45 or lower
50 or lower
FIFO stands for
(a)
Which product is in the danger zone
Ground beef 36 degrees
soup 55 degree
milk 34 degree
hot fish sandwich 125 degree
Milk can be received at 45 f under what condition?
its thrown away in two days
its cooled to 41 or lower in 4 hours
it is immediately cooled to 41 or lower
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
At what is the minimum internal temerature should hot
125
145
135
115
Your storage should be how many inches off the floor?
(a)
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
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
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
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
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 the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
How many way to cool off food
(a)
Whay must prep table be clean and sanitized between used
to prevent cross contamination
to avoid time temperature abuse
to make space to work on
Mr Rodgers always extra!
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 !
What is the required minimum internal cooking temperature for ground turkey
135
145
155
190
What organization creates national standards for foodservice equipment?
CDC
NSF
EPA
FDA
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
The stem of a meat thermometer shall be constructed of
stainless steel
durable glass
soft plastic
galvanized metal
Meat received at 40ºF
Accept
Reject
Live oysters received with an internal temperature of 50ºF
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
Which of the following is a TCS food?
Almonds
Cut tomatoes
Uncooked Rice
Flour
What alternative source is acceptable if drinkable (potable) water is not available through the public water system?
Bottled drinking water
Mountain strem water
Filtered rain water
Shallow well water
When raw sewage backs up onto the floor of the kitchen, the operation must
section off the area where garbage has been spilled and continue service
immediately close the operation, correct the problem, and thoroughly clean the facility
notify the water department and close the restrooms until corrections are made
correct the problem by the end of the shift and hire a professional to clean the garbage
When raw sewage backs up onto the floor of the kitchen, the operation must
section off the area where garbage has been spilled and continue service
immediately close the operation, correct the problem, and thoroughly clean the facility
notify the water department and close the restrooms until corrections are made
correct the problem by the end of the shift and hire a professional to clean the garbage
Handwashing sinks must be easily accessible so that food handlers can
clean utensils
wash their hands
maintain its drain
rinse produce
