Worksheetsservsafe
Total questions: 20
Worksheet time: 15mins
Which part of the plate should a food handler avoid touching when serving guests?
Bottom
Edge
Side
Top
What item must guests take each time they return to self service area for more food?
Clean Plate
Extra napkins
Hand Sanitizer
New Serving Spoon
True or False:
HACCP is an acronym for Hazzard Analysis Critical Control Point
True
False
Which part of the plate should a food handler avoid touching when serving customers?
Bottom
Edge
Side
Top
Which of the following off-site service options need to follow the same rules required as a permanent food service kitchen?
Temporary food kiosk
Mobile food truck
Catering event
All of the above need to follow the same rules as a permanent food service kitchen.
When catering foods off-site, you must ensure that ___________________.
All foods are labeled with their ingredients.
The off-site facility is supplied with appropriate handwashing facilities
Food temperatures are maintained during transport and holding before service
All of the above
What is the purpose of a food safety management system?
To keep all areas of the facility clean and pest free?
To identify, tag, and repair facility equipment within the facility.
To identify and control possible hazards throughout the flow of food.
To identify document, and use the correct methods for receiving food.
What type of food has a safe internal cooking temperature of 165 degrees F?
poultry
pork
fish
lamb
You should thaw frozen foods by letting them sit on a counter at room temperature.
True
False
What is the CDC?
Chill, Disinfect, Call
Center for Disease Control
Cow, Duck, Chicken
Center for Disinfecting Cooked food
What is the temperature danger zone?
41-135
25-171
55-200
50-180
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of what HACCP principle?
Monitoring
Verification
Hazard analysis
Record keeping
What are the four ways to thaw a frozen item
Place on counter, under cold running water, in the microwave, by cooking
In the refrigerator, under cold running water, in the microwave, by cooking
In the refrigerator, under warm running water, in the microwave, by cooking
In the refrigerator, under cold running wate, leaving it on the counter, by cookng
How many hours do you have to cool cooked food to 70 degrees?
one hour
two hours
three hours
four hours
What temperature must you heat up beef barely soup if you plan to hold it on the line?
135 for 15 seconds
145 for 15 seconds
155 for 15 seconds
165 for 15 seconds
Process of making sure the items delivered are the items that were ordered.
purchasing
receiving
storage
inventory
Process of counting and keeping track of all the items in storage.
purchasing
receiving
storage
inventory
Define RTE foods
real time edible
right time effient
right temperature easy
ready to eat
TCS foods are __________ controlled foods.
terrific and tasty
time and temperature
top teir
time and taste
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In dishwashing areas
In food storage areas
