WorksheetsServSafe Chapters 9 & 10
Total questions: 40
Worksheet time: 21mins
Where allowed, TCS hot food can be held without temperature control for a maximum of (a) hours before being sold, served, or thrown out?
A food handler places a pork chop back on the the grill after determining that it did not reach 145 °F. Which HACCP step is the food handler doing?
Hazard analysis
Verification
Corrective action
Record keeping
Which HACCP step is done when a food handler checks the internal temperature of steak?
Verification
Corrective action
Critical limits
Monitoring
Which specialized process requires a HACCP plan?
Serving sprouts
Having cured meat on the menu
Smoking food as a way to preserve it
Using ROP foods
Having a file folder that contains monitoring activities, corrective actions, and how equipment is validated are part of which HACCP step
Verification
Monitoring
Critical Limits
Record Keeping
At a minimum, how often should utensils on a buffet be cleaned and sanitized?
every time they are used
at the end of the shift
every four hours
every six hours
What is the maximum number of hours that cold TCS foods may be held without temperature control?
(a)
When holding TCS food for service, the internal temperature must be checked at least every four hours
True
False
When an ice cream scoop is stored in between uses in water, the running water temperature must be
there is no requirement
70 degrees or lower
between 41 and 135 degrees
at least 135 degrees
A pan of lasagna at 165 degrees F was packed in a heated cabinet for off site service. What is the minimum information that should be on the pan label?
use by date and discard time
service instructions
use by date, time, service instructions
use by date, time, service and reheating instructions
A guest who returns to a buffet must take a clean plate each time
True
False
Cold macaroni salad was removed from refrigeration at 12 P.M. and held without temperature control. The temperature never exceeded 70 degrees. What time must any remaining product be discarded?
2:00 PM
4:00 PM
6:00 PM
8:00 PM
Mobile units do NOT need to have a special permit or license to operate
True
False
The shelf life of food in vending machines needs to be checked
Daily
every 4 hours
weekly
when the money is full
Use (a) when handling ready to eat food
Servers should avoid touching food contact surfaces such as
the top of a plate
the rim of a cup
the prongs of a fork
all of the above
Ice used to keep the salads cold on the buffet at Ruby Tuesdays was re-used in a customer's beverage to keep it cold.
Safe
Unsafe
What is the purpose of a food safety management system?
To identify, document and use the correct methods for receiving food
To actively control risks and hazards throughout the flow of food
To identify, tag, and repair faulty equipment within the facility
To keep all areas of the facility clean and pest free
Steven was reheating lasagna for night school meal. He used the hot box to warm it. This is dangerous because
He didn't use a temperature probe to test it
Roaches used to live in there
The hot box doesn't get cleaned enough
Most hot holding equipment does not allow the food to pass through the danger zone quickly enough
Before the hostess allows the guests to be seated at the table, what should be done with the silverware?
Leave the extra exposed ones on the table
Remove the extra ones from the table
Tell the guests not to touch them
Slide the extra ones off onto the floor
Which issue is one of the five common risk factors for foodborne illness?
Food that hasn't been rotated in storage
Reserving food returned from one customer to another
A cross connection within a plumbing system
What is true about HACCP?
It is required in all operations
It must be based on a written plan
It must be created by the regulatory authority
A plan that works for one operation usually works for another
The temperature of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
Monitoring
Verification
Hazard analysis
Corrective action
Which of the following actions is an example of a FDA Public Health Intervention for controlling the common risk factors for foodborne illness?
Keeping dumpster lids closed when not in use
Wearing single use gloves when handling ready to eat food
Handing out plates to customers in self service areas
Properly cleaning the facility
A server at notices that guests at her table did not finish all their tortilla chips. What should she do with the leftover chips?
Throw the chips away
Eat the chips in the dish pit
Reserve them with leftover chips from another table
Ask if they are on a Keto diet
To prevent time-temperature abuse and contamination of food at self-service areas, sneeze guards should be used and located
near the bathroom
14-inches above the counter and extend 7 inches beyond the food
under a heat lamp
all of the above
Golden Corral has 21 items on its lunch buffet. How many utensils are need to serve the items on the buffet?
(a)
If a foodborne illness outbreak occurs, what is the first step
Contact the health department
Send staff responsible home
Document customer information
Gather food samples
The person in charge (PIC) assigns a cook to monitor and record temperatures on the steam table to
prevent cross contamination
ensure food quality
avoid time-temperature abuse
keep the food from drying out
Preparing for a crisis before one occurs involves
customization to the operation
a written plan that focuses on preparation, recovery and response
identifying resources needed and procedures to be followed
All of the above
What is the first step of the HACCP program?
Conduct a hazard analysis
Determine critical control points
Establish critical limits
Identify corrective actions
The primary purpose of Active Managerial Control is to reduce the risk of
Pest infestation
Poor publicity
Foodborne illness
Lawsuits
The airport serves cold, packaged sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
reheating
preparing
cooling
storage
An example of a ROP food (reduced oxygen packaging) includes
Vacuum packed food
MAP
Sous vide food
All of the above
A key to the success of the HACCP system is
Refusing to prepare TCS foods
Proper training of workers
Applying for a variance
Hiring a company to audit your operation
An imminent health hazard is a significant threat or danger to health that requires immediate correction or closure to prevent injury
True
False
If a flood affects or damages food, utensils, etc then
Stop all operations
Use bottled water
Use disposable plates and napkins
Put a sign on the door that there is a flood
An example of an imminent health hazard in a food operation
Flood
Water service operation
Power outage
All of the above
Which of the following actions is an example of a FDA Public Health Intervention for controlling the common risk factors for foodborne illness?
Wearing single use gloves when handling ready to eat food
Keeping dumpster lids closed when not in use
Properly cleaning the facility
Handing out plates to customers in self service areas
Water service has been interrupted and is not available for food preparation and cooking. What should be done?
Use bottled water
Use single-use items
Obtain ice that can be used in an emergencies
All of these procedures
