ch8, 9, 10

Question 0

Serving utensils should be used to serve a maximum of _______ food items(s) at a time.

Answer 0

2

Question 1

When serving, it is important to avoid touching the _______ of a plate.

Answer 1

top

Question 2

At what maximum internal temperature should cocld TCS food be held?

Answer 2

41F (5C)

Question 3

When returning to self-service lines for more food, customers should not ________ their dirty plates.

Answer 3

refill

Question 4

at what minimum internal temperature should hot TCS food be held?

Answer 4

135F (57C)

Question 5

Where allowed, TCS hot food can be held without temperature control for a maximum of _______ hours before being sold, served, or thrown out.

Answer 5

4

Question 6

The temperature of a roast is checked to see if it has met its critical limit of 145F (63C) for 4 minutes. This is an example of which HACCP principle?

Answer 6

Monitoring

Question 7

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out of according to house policy. Throwing out the stew is an example of which HACCP principle?

Answer 7

Corrective action

Question 8

The CDC has determined five common risk factors for food-borne illness. They are: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene, and using.

Answer 8

contaminated equipment

Question 9

What is the first step in developing a HACCP plan?

Answer 9

Conduct a hazard analysis

Question 10

A food safety management system is a group of ______ for preventing foodbourne illness.

Answer 10

procedures and practices

Question 11

What is the purpose of a food safety management system?

Answer 11

to identify and control possible hazards in the flow of food

Question 12

A chef sanitiezed a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F (49C), which did not meet the operations critical limit of 135F(57C). The chef recorded the temperature in the log and reheated the soup to 165F (74C) for 15 seconds within two hours. Which was the corrective action?

Answer 12

Reheating the soup

Question 13

An operation that wants to smoke food as a method of preservation must have a(n)

Answer 13

HACCP plan

Question 14

What is the third step in active managerial control?

Answer 14

Monitor the policies and procedures

Question 15

Which is an example of when a HACCP plan is required?

Answer 15

Serving raw oysters from a display tank

Question 16

Generally, operations that use a private water source, such as a well, must have it tested at least

Answer 16

every year

Question 17

what is the only completely reliable method for preventing backflow?

Answer 17

Air gap

Question 18

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

Answer 18

4 inches (10 centimeters)

Question 19

How hot should the hot water at a hand-washing station get?

Answer 19

At least 100F (38C)

Question 20

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark.

Answer 20

NSF

Question 21

What information should be posted on or near a dishwasher?

Answer 21

Water temperature, conveyor speed, and water pressure

Question 22

To keep food from being contaminated by lighting, use

Answer 22

shields on heat lamps

Question 23

Which is a source of potable water?

Answer 23

Water transport vehicles

Question 24

Outdoor garbage containers should be

Answer 24

kept covered with tight-fitting lids.

Question 25

What is a cross-connection?

Answer 25

Link between sources of safe and dirty water?

Question 26

Backflow is when contaminated water

Answer 26

flows in reverse because of water pressure