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WorksheetsServSafe Ch 10/11
Total questions: 20
Worksheet time: 10mins
True or False:
Table top appliances must be 4 inches off the counter?
True
False
A manager sees an employee did not cook a meatloaf long enough and had them bring it up to 165. Which type of managerial control is this?
Identifying risks
Monitoring
Corrective Action
Re-Evaluation
Which organization creates national standards for foodservice equipment?
CDC
CIA
MIB
NSF
What is the only reliable method for preventing back flow?
Air gap
Ball Valve
Cross-connection
Vacuum breaker
The busser drops the end of the hose into a mop bucket and turns the water on to fill it. What has the busser done wrong?
Created a cross-connection
Created an air-gap separation
Prevented back-flow
Vacuum breaker
Outdoor garbage containers must have tight fitting lids, kept closed at all times and.....
have drainplugs in and be stationed on asphalt or concrete
Placed on material that drains quickly
Lids kept open during the day so they can dry out
Have the drain plugs open so water does not collect in bottom of trash can.
How does proper ventilation help with food safety?
Keeps grease and buildup at bay
Keeps flys out
Keeps food cool
Keeps rats and pest out of the operation as they do not like cool weather
A cross connection is......
when two wires cross and short out a piece of equipment
a physical link between safe water and dirty water
when two types of food are used on the same cutting board without sanitizing
When two or more individuals hook up on Tinder
Three 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
What is a PCO
HACCP Program
Pest Control Operator
Program Culinary Organization
Potable Container Order
True or False:
Kitchen walls, ceilings and surfaces should be smooth, and durable?
True
False
True or False:
Appliances on the counter must be 6 inches off the counter?
True
False
True or False:
A Food Safety Management System is a group of practices and procedures intended to prevent foodborne illness?
True
False
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 manager walks around every hour to see if staff are following procedures. This is an example of
Identifying Risks
Corrective Action
Manager Oversight
Micromanaging
Which organization writes the Food Code?
FDA
FBI
USDA
MIB
Which situation poses and imminent health threat?
Water backs up from the floor drains
Chicken soup is 130 two hours after being placed in a hot holding unit
meatsauce is cooled to 70 within 2 hours
a food handler has an infected wound covered with a finger cot and glove
True or False;
The three compartment sink should be big enough to wash your largest pot/pan?
True
False
True or False
The danger zone for bacteria is 70-125 degrees F?
True
False
What is the internal cooking temperature Mahi Mahi filet?
135
145
155
165
