WorksheetsServ Save Ch.9-12
Total questions: 37
Worksheet time: 22mins
Which part of the plate should a food handler avoid touching when serving guests?
Bottom
Edge
Side
Top
Cold macaroni salad was removed from refrigeration at 12 p.m. and held without temperature control. The temperature never exceeded 70F. At what time must any remaining product be discarded?
2 p.m.
4 p.m.
6 p.m.
8 p.m.
A what maximum internal temperature should cold TCS food be held?
0F
32F
41F
60F
What item must guests take each time they return to a self-service are for more food?
New silverware
Extra Napkins
Hand Sanitizer
Clean Plate
At what temperature should hot TCS food be held?
115F
125F
135F
145F
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
3
4
5
6
Cold TCS food has been without temperature control for three hours and temperature has exceeded 70F. What should be done with the food?
Cool the food back down
Heat the food up
Throw the food out
Serve the food
A pan of lasagna at 165F 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 time and reheating and serivce instructions
Use-by date and reheating and service instructions
Use-by time and reheating and service instructions
Use-by date and time and reheating instructions
A server 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.
Re-serve them to another guest.
Combine them with leftover chips from another table.
Take them to the back of the house to share with the staff.
What are the requirements when a utensil is stored in water between uses?
Running water at any temperature, or container of water at 135F or higher
Running water at any temperature, or a container of water at least 70F or lower
Running water at 135F or higher, or a container of water at 135F or higher
Running water at 70F or lower, or a container of water at 70F or lower
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 faulty equipment within the facility
To actively control risks and hazards throughout the flow of the food
To identify, document, and use the correct methods for receiving food
Which issue is one of the five common risk factors for foodborne illness?
Food that hasn't been rotated in storage
Equipment that is contaminated
Reserving food returned by 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 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.
Monitoring
Verification
Hazard analysis
Corrective action
Which of the following actions is an example of an FDA Public Health Intervention for controlling the common risk factors for foodborne illness?
Properly cleaning the facility
Wearing single-use gloves when handling ready-to-eat food
Keeping dumpster lids closed when not in use
Handing out plates to customers in self-service areas
What should you do when a customer calls to complain about a foodborne illness he says was caused by your establishment?
Call the health department
Complete an incident report
Discard any suspected food
Exclude staff who worked during the incident
Which of the following situations poses an imminent health hazard?
Water backs up from a floor drain and comes in contact with food in dry storage
Chicken soup is 130F for two hours after being placed in a hot holding unit
Meat sauce is cooled to 70F within 2 hours and 40F in the next 4 hours
A food handler has an infected wound which is covered with a finger cot and glove
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
Hard and durable
Porous and durable
Smooth and durable
What is one organization which creates national standards for food-service equipment?
EPA
NSF
CDC
FDA
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
3 inches
4 inches
5 inches
6 inches
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Water pH
Water salinity
Water pressure
Water hardness
Signage posted at a handwashing station must include a reminder to staff to
use cold water when rinsing
wash hands before returning to work
scrub hands and arms for 5 to 10 seconds
use hand sanitizer as an alternative to washing
Why should lights in food preparation areas be equipped with protective covers?
To make lights shine brighter
To keep them from burning out prematurely
To keep broken glass away from food
To make the lights dimmer
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
The owner of a new restaurant observed that the coving is not adhering to the wall. What could happen because of this?
Pests will have a place to hide
Moisture won't have a chance to collect on the wall
It will be easier to clean
Air won't be able to pass through
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
The ventilation system is not working correctly
The cleaning chemicals are not being used correctly
The staff is not cleaning the walls correctly
The grill is not being operated at a high enough temperature
An operation received a violation for the outside of the 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 should have been freshly painted so that food debris would not stick to surfaces.
The surface underneath the dumpster should have been paved with concrete or asphalt
The drain plug should have been removed to allow the dumpster to drain correctly.
The dumpster lids should have been open to allow it to air out
If a server uses a wet wiping cloth for wiping counters, where must the cloth be stored between uses?
On a drying rack
In an apron pocket
In sanitizing solution
On a nonporous countertop
What is the minimum required contact time for quats sanitizer?
At least 7 seconds
At least 10 seconds
At least 15 seconds
At least 30 seconds
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 4 hours
Every 6 hours
Every 8 hours
Every 10 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit
Use very hot water when making the solution
Try out the solution on a food-contact surface
Mix the solution with equal parts of water
What is the first task that must be performed when preparing to wash dishes in a three-compartment sink?
Remove leftover food from the dishes
Fill the sink with detergent and water
Clean and sanitizie the sinks and drainboards
Confirm that the detergent contains added sanitizer
What is the correct place to dispose of dirty mop water?
In a three-compartment sink
In a handwashing sink
In a curbed floor drain
In a toilet
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
Below cleaning supplies
Four inches from the floor
In drawers that have been washed and rinsed
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, sanitize, rinse, wash, and air-dry
Remove food from the surface, wash, rinse, sanitize and air-dry
Remove food from the surface, wash, sanitize, air-dry, and rinse
Remove food from the surface, air-dry, wash, rinse, and sanitize
What must be done when transferring a cleaning product from its original container into a smaller, working container?
Label the working container with its contents
Use a new wiping cloth when first using the working container
Note the transfer of the safety data sheet (SDS) for the cleaner
Note on the original container that some cleaner was put into a working container
What information should a master cleaning schedule contain?
What should be cleaned and when
What should be cleaned, when, and by whom
What should be cleaned, when, by whom, and how
What should be cleaned, when, by whom, how, and why
