Worksheetsservsafe 4
Total questions: 48
Worksheet time: 32mins
What must a manager do with a recalled food item in the operation?
Combine the item with non-recalled items during preparation.
Record the names of customers who purchase the item.
Store the recalled item separately from other food.
Sell all recalled items within 24 hours.
Large ice crystals in a case of frozen food are evidence that the product may have been
received at 6ºF to 10ºF (-14ºC to -12ºC).
stored at 6ºF to 10ºF (-14ºC to -12ºC).
thawed and refrozen.
shipped correctly.
What factor is most important when choosing an approved food supplier?
It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
It has been inspected and complies with local, state, and federal laws.
What are the packaging criteria for accepting nonfood items?
Soiled but intact
Clean and no more than 2 tears or punctures
Soiled and no more than 2 tears or punctures
Intact, clean, and protected from contamination
Supplies should be stored away from the walls and at least ________ off the floor.
2 inches (5 centimeters)
4 inches (10 centimeters)
5 inches (13 centimeters)
6 inches (15 centimeters)
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.
Which item is stored correctly in the cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw ground pork stored below raw poultry
Sliced pineapple stored below raw steaks
A food item that is received with an expired use-by date should be
rejected.
used immediately.
accepted but labeled differently.v
accepted but kept separate from other items.
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
At what internal temperature should cold TCS food be received?
41ºF (5ºC) or lower
45ºF (7ºC) or lower
51ºF (10ºC) or lower
55ºF (13ºC) or lower
Which group of individuals has a higher risk of a foodborne illness?
Teenagers
Elderly People
Women
Vegetarians
Parasites are commonly associated with .....
seafood
eggs
potatoes
ready-to-eat food
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
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
What item is considered acceptable work attire for a food handler?
False eyelashes
Nail polish
Plain-band ring
Antimicrobial watch band
What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 deg. F?
3 days
5 days
7 days
10 days
Which is a TCS food?
Saltines
Bananas
Baked Potato
Coffee
What must a food handler with a hand wound do to safely work with food?
Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound and avoid contact with food for the rest of the shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage
What task requires food handlers to wash their hands before and after doing it?
Taking out garbage
Touching clothing or aprons
Handling raw meat, poultry, or seafood
Using chemicals that might affect food safety
Which action requires a food handler to change gloves?
The food handler is working with raw seafood at temperatures above 41˚F (5˚C)
The food handler is prepping raw chicken on a yellow cutting board
The food handler has been working with raw ground beef for an hour
The food handler is wearing gloves that have been torn
When should a shipment of fresh chicken be rejected?
The flesh of the chicken appears moist.
Shellstock identification tags are not attached to the container.
The flesh of the chicken is firm and springs back when touched.
The receiving temperature is 50˚F (10˚C).
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, fresh beef roast, ground chicken, fresh halibut
Lettuce, fresh halibut, fresh beef roast, ground chicken
Fresh halibut, lettuce, ground chicken, fresh beef roast
Fresh halibut, fresh beef roast, ground chicken, lettuce
What method should never be used to thaw food?
Place the item in a cooler
Place the item on a prep counter
Microwave the item
Cook the item
Which food may be re-served to customers?
Unused, uncovered condiments
Uneaten bread
Unopened pre-packaged food
Unused whole fruit garnish
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Sanitizing
Air-drying
Rinsing
Washing
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
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
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 is calibration?
making sure a knife is sharp
making sure the kitchen is clean
sanitizing the thermometer before using
making sure the thermometer is accurate before using
How can you calibrate a bimetallic stemmed thermometer?
you can't
with cold water
with ice water
with boiling water
We can measure temperature by using a (a)
Temperature can be measured in degrees _______________ and _____________
(a)
- Why is buying from an approved source so important?
You can get a better deal from approved sources
It saves money
Unapproved sources can't guarantee sanitation and safety
It costs more to buy from approved sources
What are TCS foods?
time/temperature controlled for safety foods
foods that need refrigeration for storage to stay fresh
example would be milk, eggs, dairy
all of the above
A food thermometer is required for each of the following except:
when checking in or receiving food deliveries
when cooling food for overnight storage after a meal period
when making a trash run
when calibrating a thermometer
What is the flow of food?
The path that food takes through your operation: Starting with Cooking and ending with Service
The path that food takes through your operation: Starts with proper storage and ends with proper cooking
The path that food takes through your operation: Starting with Purchasing and ending with Service
Food going down the garbage disposal
Which type of thermometer measures through a metal stem and measures to a dimple?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer measures through a metal probe, displays the temperature digitally, and has a sensing area on the tip?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer measures the surface temperature only of food and equipment?
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which of these can help prevent cross-contamination? Select all.
Multiple colored cutting boards for different products
Prepping different items at different times
Buying prepared foods
Holding your breath while cooking foods
Squeezing your eyes really tight
Which of these can help prevent cross-contamination? Select all.
Cleaning and sanitizing surfaces and dishes between uses
Prepping different items on different surfaces
Buying cut produce
Wearing false eyelashes
Wearing long pants
What is the temperature danger zone?
70-125F
41-135F
40-140F
35F-141F
Which type of thermometer should you use for a hamburger patty? Select all correct.
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
Which type of thermometer should you use for a large roast? Select all correct.
Bimetallic Stemmed Thermometer
Thermocouple/thermistors
Infrared/Laser Thermometer
Max Read Thermometer
Air thermometer
What are the 2 ways to calibrate a thermometer?
Ice point
Boiling point
Touch point
Air point
What is the best way to calibrate a thermometer?
Ice point
Boiling point
Touch point
Air point
When using the ice point method, what is the procedure?
Immerse measuring part of thermometer into ice water and watch to see if the thermometer settles on 32F. Adjust if needed.
Immerse measuring part of thermometer into ice water and watch to see if the thermometer settles on 0F Adjust if needed.
Immerse measuring part of thermometer into ice water and watch to see if the thermometer settles on 41F Adjust if needed.
Stick the thermometer in the ice maker and see if it reads 32F Adjust if needed.
