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WorksheetsFN2-SS Review Chap 6-10
Total questions: 98
Worksheet time: 49mins
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours.
24 hours.
36 hours.
48 hours.
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
What items are stored correctly in a cooler?
Salmon stored below ground turkey
Kale stored below raw hamburger patties
Raw chicken thighs stored above pork chops
Raw shrimp stored above raw steak
Any item not stored in its original container must be
labeled.
thrown out.
used immediately.
served as quickly as possible.
What must be included on the label of food that has not been stored in its original container?
The food’s common name
A list of ingredients
Major allergens
Preservatives in the food
What is the discard date for tuna salad that was prepared and stored on October 1?
October 6
October 7
October 8
October 9
A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?
September 3
September 4
September 5
September 9
How should food be rotated in storage?
Items with the earliest use-by dates are discarded before items with later dates.
Items with the latest use-by dates are used before items with earlier dates.
Items with the latest use-by dates are discarded before items with earlier dates.
Items with the earliest use-by dates are used before items with later dates.
What should be done with food that has passed its use-by date?
It should be discarded.
It should be used immediately.
It should only be reheated once.
It should be cooked to a higher internal temperature.
At what temperature must cold TCS food be stored to keep it safe?
41°F (5°C) or lower
45°F (7°C) or lower
50°F (10°C) or lower
65°F (18°C) or lower
At what temperature must hot TCS food be stored to keep it safe?
110°F (43°C) or higher
120°F (49°C) or higher
125°F (52°C) or higher
135°F (57°C) or higher
Where should the air-temperature measuring device be placed in a cooler?
Near the door
On a back wall
On the ceiling
Near the floor
Why should overloading coolers be avoided?
It reduces airflow.
It lets warm air inside.
It may lead to freezing the food.
It can lead to a moisture build-up.
What should be done to help keep food safe in a walk-in cooler?
Store meat and poultry near the cooler’s door.
Line open shelves with aluminum foil.
Randomly sample food temperature daily.
Pack food tightly in coolers to ensure proper cooling.
What should be done to help keep frozen food safe in a freezer?
Open it frequently to check the temperature.
Defrost the freezer on a regular basis.
Install a thermometer in the coldest part of the freezer.
Ensure the temperature stays at 41°F (5°C).
Which items are stored correctly in a cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork roast
Sliced pineapple stored below raw steaks
How far off the floor should food be stored?
1 inch (3 centimeters)
2 inches (5 centimeters)
4 inches (10 centimeters)
6 inches (15 centimeters)
Where should food that doesn’t require refrigeration be stored?
In a dry location
In a moist location
In a high humidity location
In a high temperature location
A chef wants to package and sell their signature barbeque sauce on-site. What information must they include on their labels to make the sauce acceptable for retail sale?
Chemical preservatives
Nutritional value
Calorie count
Recommended serving size
What should be done to keep single-use items safe in storage?
Place them in new packaging.
Remove them from their packaging.
Keep them in original packaging.
Open the packaging to increase airflow.
What must be done with food before storing it?
It must be frozen properly.
It must be wrapped or covered.
It must be marked with a storage date.
It must be placed in containers that allow airflow.
Where should dirty linens be stored?
Near the receiving doors
In nonabsorbent containers
Separately in dry storage areas
Near the dishwashers
What is the storage order in a cooler based on?
First In First Out (FIFO)
The use-by dates of each food
The risk of cross-contact in the cooler
The internal cooking temperature for each food
What should be done to keep shell eggs safe when storing them?
Wash them before storage.
Use them within 8 weeks of the packing date.
Keep them in storage until the time they are used.
Store them at an air temperature of 45°F (7°C) or lower.
What should be done to keep fresh produce safe when storing it?
Wash it before storage.
Keep the humidity in storage low.
Store all produce at 41°F (5°C) or lower.
Store cut produce at 41°F (5°C) or lower.
Which is a best practice for handling canned food in storage?
Discard cans with small dents.
Replace cans that are about to expire with cans that have later expiration dates.
Wipe the tops of cans with a sanitized cloth before opening.
Check the surface temperature and discard cans that are too warm.
A manager asks a food handler to put away a shipment of whole potatoes. What should the food handler do?
Wash and dry the potatoes.
Put the potatoes in an airtight container.
Refrigerate the potatoes.
Move the potatoes to a cool dry storage area.
A food handler needs to combine a new shipment of canned tomatoes with the cans already on the shelf. If the new cans have expiration dates of June 2025 and the old cans have expiration dates of January 2026, how should they rotate the cans?
The new cans should go behind the old cans.
The new cans should go in front of the old cans.
The old cans should be discarded and replaced with the new cans.
The old cans should be stored below the new cans.
Which is a best practice for storing flour?
Check packaging for pest damage before using.
Store in a room with medium to high humidity.
Repackage in breathable containers before storing.
Conduct daily temperature checks.
Which is an example of reduced-oxygen packaged (ROP) food?
Insulated box of whole oysters
Sack of flour
Bag of whole apples
Vacuum-packed deli meat
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
True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.
True
False
What is the first step of active managerial control?
Training
Corrective Action
Monitor
Identify Risks
What is the last step of active managerial control?
Management Oversight
Re-evaluation
Training
Monitor
What are public health interventions?
Meetings to teach people how to have better personal hygiene in restaurant operations.
Meetings to teach people how to be healthier in restaurants.
Recommendations by the FDA for controlling common risk factors for foodborne illnesses
All of the above
True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.
True
False
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
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
Which of the following is the last HACCP principle?
Establish critical limits
Identify corrective actions
Establish procedures for record keeping and documentation
Establish monitoring procedures
The temperature of chicken is checked to see if it has met its critical limit of 165 degrees for 15 seconds. This is an example of which HACCP principle?
Verification
Record Keeping
Monitoring
Hazard Analysis
The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?
Corrective Action
Verification
Hazard Analysis
Monitoring
The school's cafeteria serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Cooling
Reheating
Cooking
Storage
Reviewing temperature logs and other records to make sure that the HACCP plan is working as planned is an example of which HACCP principle?
Verification
Monitoring
Record Keeping
Hazard Analysis
A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?
Checking the critical limit
Recording the temperature in the log book
Reheating the soup
Sanitizing the thermometer probe
What does an operation need if they want to smoke food as a way of preserving it?
Crisis-management plan
Variance from the local regulatory authority
Food safety certificate
ServSafe Certificate
A managers responsibility to actively control risk factors for foodborne illnesses is called:
Food safety management
Active managerial control
HACCP
Quality control and assurance
A pest-control program is an example of a(n)
Workplace safety program
Food safety program
HACCP program
Active managerial control program
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.
A handwashing station should have soap, hot and cold water, signage, a way to dry hands and:
Gloves.
A timer.
A garbage container.
A clock with a second hand.
Which part of a sink prevents backflow of dirty water?
The air gap.
The tap valves.
The floor grate.
The aerator.
Grease and condensation buildup on surfaces can be avoided with correct:
Garbage disposal.
Lighting.
Sanitizing.
Ventilation.
Where should garbage cans be cleaned?
Away from food and utensils.
Next to food prep areas.
In cold-storage areas.
In food-storage areas.
When the garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
The employee waited until the garbage was full.
The bag was disposed of in a dumpster.
The bag was placed on a prep table.
The employee tied the bag shut.
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.
Which individual should apply pesticides in a restaurant or food service operation?
Pest control operator.
Owner / operator.
Operational director.
Line cook.
What organization creates national standards for food service equipment?
CDC
EPA.
FDA and USDA.
NSF and ANSI.
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least:
2 inches.
4 inches.
6 inches.
8 inches.
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Created a cross-connection.
Created an air gap separation.
Prevented backflow.
Prevented atmospheric vacuuming.
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?
The dumpster lids should have been open to allow it to air out.
The drain plug should have been removed to allow the dumpster to drain coreectly.
The surface underneath the dumpster should have been paved with concrete or asphalt.
The dumpster should have been freshly painted so that food drbris would not stick to surfaces.
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.
Which is NOT a requirement for a hand washing station?
Hand sanitizer.
Hot and cold running eater.
Soap and disposable paper towels.
Waste container and signage for employees to wash hands.
A hand washing station is NOT required in what areas?
Dry storage and broom closet.
Food preparation.
Service.
Ware-washing.
Prevention is critical in pest control. Which of the following is not a basic rule to keep the facility pest free:
Deny pests access to the operation.
Deny pests food, water, and shelter.
Ignore signs of pest feces, black pepper signs.
Work with a licensed pest control operator.
Once equipment has been installed it must NOT be:
maintained regularly.
Installed next to the wall, and 2 inches off of the floor.
Checked regularly to make sure it is working correctly.
Maintained by a regular schedule with your supplier manufacturer.
What is the best way to prevent backflow?
Install a vacuum breaker
Install a reduced pressure zone backflow preventer
Avoid creating a cross-connection
There is a buildup of grease and condensation on the walls and ceilings. What is the problem?
Improper cleaning
Grill is not hot enough
Hood or other ventilation isn't working correctly
What is NOT an imminent health hazard?
Something that requires immediate correction or closure
Power outage
Fire or flood
Sewage backup
Light bulb burned out
What is the first step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the second step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the third step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the fourth step in all surface, equipment (after unplugging and disassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
What is the final step in all surface, equipment (Except for reassembling) and ware-washing activities?
Scrape, spray, soak, or otherwise remove food from the surface(s)
Wash
Rinse
Sanitize
Air Dry
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
