WorksheetsServSafe Chpt 5
Total questions: 30
Worksheet time: 15mins
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
Why is Food Safety Important
To maintain a good community reputation and food grade.
To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak.
To prevent and stop over usage of food in the industry and reducing overhead restaurant costs.
Cross-Contamination is:
The spread of food item into another on the plate.
Plating different foods on the same plate.
The spread of bacteria or pathogens from one tool, food item or surface to another.
A metal staple dropped in food is an example of which kind of hazard?
Biological
Chemical
Physical
What is the first step to correctly washing your hands?
Wet your hands and arms with running water, as hot as you can comfortably stand.
Apply soap to hands
Rinse your hands under warm water.
You should wash your hands after touching your face with the back of your hand.
True
False
Which food should not be handled with bare hands?
Raw meat
Sandwich
Live shellfish
You should tell your manager if you have been vomiting, have diarrhea or a sore throat with a fever so they can give you a face mask, which means its now ok to continue working.
True
False
What is TCS an acronym for?
Time and Temperature, Control, Safety
Tough, Crunchy, Salty
Time, Control, Support
You should reject food from a food delivery when frozen food has ice crystals or frozen liquids on the package.
True
False
Which of the following foods needs time and temperature control for safety?
Uncooked fresh broccoli
Packaged flour
Milk
41 degrees Fahrenheit to 135 degrees Fahrenheit is the temperature danger zone.
True
False
How can you spot a food delivery item that may have been contaminated?
a package that has water stains
a package wrapped in plastic
a box taped shut
You should accept a canned food item that is swollen on the bottom.
True
False
All of the following are ways to prevent cross-contamination, except:
Wrap or cover food before storing it.
Store ready-to-eat food below ground meat.
Store food only in designated food storage areas.
Milk is considered a Big Nine (allergy) food?
True
False
What is the difference between cleaning and sanitizing?
Cleaning removes food from surfaces, and sanitizing should be done after cleaning to reduce pathogens.
Sanitizing is better than cleaning.
There is no difference; they are the same.
A wall needs to be cleaned and sanitized.
True
False
What are the proper steps to cleaning and sanitizing?
Wash the surface, rinse it off, and then use a towel to dry it.
Remove food from surface, wash the surface, rinse it off, sanitize the surface, and then use a towel to dry it.
Remove food from surface, wash the surface, rinse it off, sanitize the surface, and then let it air dry.
ServSafe is an independant training and testing company that provides nationally recognized Food Handler Certifications.
True
False
The ServSafe Food Handler's certification course/exam is required for the TX C&CP Family Consumer Science course.
True
False
