exam

Question 1

What must a manager do with a recalled food item in the operation?

Answer 1

store the recalled item separately from other food

Question 2

when delivering food for off-site service, raw poultry must be store

Answer 2

separately from ready-to-eat food

Question 3

Hot TCS food being hot-held for services must be at what temperature?

Answer 3

135 F (57 C) or above

Question 4

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

Answer 4

125 F to 70 F (52 C to 21 C)

Question 5

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54 F (12 C). What must the food handler do?

Answer 5

Discard the chicken salad

Question 6

A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

Answer 6

label the working container with its container.

Question 7

The purpose of a food safety management system is to

Answer 7

prevent foodborne illness by controlling risk and hazards

Question 8

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Answer 8

corrective action

Question 9

A manager walks around the kitchen every hour to answer questions and to see of staff members are following procedures. This is an example of which step in active managerial control ?

Answer 9

Management oversight

Question 10

what must food handlers do after touching their food or clothing?

Answer 10

wash their hands

Question 11

Ice crystal on frozen food item indicate

Answer 11

Time-temperature abuse

Question 12

what is the most important factor in choosing and approved food supplier?

Answer 12

it has been inspected and complies with local, state, and federal laws

Question 13

which item should be rejected?

Answer 13

Bags of organic cookies in torn packaging