WorksheetsAlways Food Safe Chapter 7.0
Total questions: 21
Worksheet time: 11mins
What is the minimum temperature required for hot-holding food to prevent bacterial multiplication?
120°F
135°F
150°F
165°F
How often should the temperature be checked when hot-holding food?
Every 15 minutes
Every 30 minutes
Every 45 minutes
Every 60 minutes
What should be done with leftover food at the end of service?
Store it for the next day
Mix it with new food
Throw it away
Freeze it for later use
What is the recommended maximum time for hot-holding food?
2 hours
3 hours
4 hours
5 hours
What is a good practice to prevent cold spots in hot-held food?
Stir the food regularly
Cover the food tightly
Add new food to old food
Keep the food uncovered
What is the maximum temperature at which cold food must be held?
50°F
41°F
60°F
70°F
How long can hot food be held without temperature control?
2 hours
3 hours
4 hours
5 hours
What must be done to cold food on display to ensure safety?
It must be labeled with a discard time, 6 hours from removal from storage.
It must be held at 50°F.
It must be served immediately.
It must be cooked before serving.
What is a key factor in preventing foodborne illness at the front of house operation?
Serving food quickly
Cross-contamination prevention
Using more spices
Cooking food at high temperatures
What should you do if you are serving food at an outside event without access to a cooler unit?
Use a covered ice-bed
Serve food immediately
Keep food in the sun
Use a microwave
What is a good option to reduce the chances of cross-contamination when setting a table?
Use plastic silverware
Wrap the silverware with a napkin
Use disposable plates
Wash silverware with hot water
How should glassware be handled to avoid contamination?
By holding the top
By holding the middle, bottom, or stem
By holding the rim
By holding the base only
What should staff never do when serving food?
Use a tray
Hold a plate by the outer edge
Put a thumb on the top of the plate
Use gloves
What is the recommended way to scoop ice to avoid contamination?
Use a glass
Use bare hands
Use tongs or an ice scoop
Use a spoon
What should be done to utensils that have been used across different food products?
Wash them with cold water
Replace them immediately
Dry them with a towel
Store them in a drawer
What should you always have available to prevent customers from reusing plates?
Extra napkins
Enough plates
Extra utensils
More tables
Why is it important to label food in a self-service area?
To make it look attractive
To reduce cross-contamination
To increase food sales
To save time
What should be attached to food containers to ensure safety during transport?
A colorful sticker
A label with use-by date and instructions
A price tag
A brand logo
What is a key guideline for vending machines containing TCS foods?
Operate at room temperature
Operate at temperatures of 41°F or lower
Operate at any temperature
Operate at high temperatures
What should you do if the temperature rises above 41°F?
Store the sandwiches in a cooler
Destroy anything inside
Increase the temperature
Contact the health department
What should be part of the maintenance contract?
Regular, planned service
Free sandwiches
Temperature checks every hour
Unlimited machine replacements
