WorksheetsReview Part 3 & 4
Total questions: 25
Worksheet time: 19mins
In the storage order, what is the first item to go on the top shelf? Shelf A
Seafood
Ready to Eat food
Poultry
Ground meats
In the storage order, what item goes on the bottom shelf? Shelf E
Whole cut of meats
Ground Meats
Poultry
Ready to eat foods
What do you not do if cross contamination has occurred?
Do not serve the food to the customer
Do not notify anyone and take care of the issue as soon as possible
Tell your manager, who will tell you what to do
Set aside so it can not be used
Alex is serving a party of 6 and one of the customers has a peanut allergy, what can Alex do to help the customer.
Answer any questions & suggest items that do not have the food allergen
Let the customer order something with the allergy and not notify
Recommend to take their business elsewhere
Make customer move to a table to themselves
What is NOT an example of a person having an allergic reaction
Headache
Shortness/difficulty of breathing
Hives
Diarrhea
In the storage order, what item goes on Shelf B?
Poultry
Seafood
Whole cuts of meats
Ground meat
In the storage order, what item goes on Shelf C?
Poultry
Whole cut of meats
Ready-to-eat foods
Seafood
In the storage order, what item goes on Shelf D?
Poultry
Ground Meat
Ready-to-eat foods
Seafood
Always reject items if the packaging is dirty, water stained, leaking or discolored
True
False
What is the definition of cross contamination
Food item containing an allergen comes in contact with another food item
The protein that causes an allergic reaction
Surfaces that touch food
Pathogens transferred from one surface or food to anothe
Store food and nonfood items away from the wall and at least _______ 6 inches off the floor
2 inches
5 inches
6 inches
a foot and a half
Which of the following is a rule when washing produce
Clean and sanitize the prep sink before washing your produce
Cut your produce first, then immediately wash it.
Wash your produce in any available sink in the kitchen with soap
No need to wash produce it will wash once you cook it
Which of the following allergens is part of the Big 9, check all that apply
Sugar
Seasame
Gluten
Soy
Fish
Which of the following should a food handler do if a contamination has occurred?
Discard of the item you think has been contaminated and move on
Notify a co worker and move on with the service
Pretend you never saw it
Set aside the contaminated item so no one can use it and notify a manager
what does cross contact mean
Food item containing an allergen comes in contact with another food item
The protein that causes an allergic reaction
the proteins that cause allergic reactions
Surfaces that touch food
It's acceptable to scoop ice with your clean bare hands or a glass
True
False
Fill in the blank: Store glasses and cups _________ on a clean and sanitized surface.
Upside down
Rim Facing up
Side by side
In a very tall stack
Andi is ready to take glasses to the proper storage area, how should Andi transport the glasses?
Andi should carry them in a rack or tray
Andi should grab the glasses from the rim and carry as much as she can
Andi should leave them in the drying rack until she needs to them
Andi should stack them and carry as much as she can
NEVER thaw TCS food at (a)
At what temperature must Fruits, vegestables, grains, and beans that will be hot-held for service be cooked for?
165F
135F
145F
155F
At what time/temperature must seafood and steak or chops of pork, beef, veal, ect. be cooked for?
155F for 17 seconds
165F for more than 1 second
135F
145F for 15 seconds
At what time/temperature must poultry be cooked for?
165F for more than 1 second
135F
145F fro 15 seconds
155F for 17 seconds
At what time/temperature must ground meat be cooked for?
145F for 15 seconds
135F
165F for more than 1 second
155F for 17 seconds
At what time/temperature must Roasts of pork, beef, veal, and lamb be cooked for?
145F for 4 minutes
145F for 15 seconds
135F
155F for 17 seconds
When holding hot or cold foods how often should you be checking the temperature?
At least every 4 hours
At least every 2 hours
At least every 6 hours
When the manager tell me to
