Part 3 Flashcards
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
Use a test-kit on prep surface.
Tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out?
3:00 pm - 6 hours for cold food - 4 hours for hot food.
When can raw, un-packaged meat be offered for self service?
At a Mongolian Barbecue.
What rule for serving condiments should be practiced?
Serve them in original containers.
When should bulk un-packaged food in self-service areas must be labeled.
When the manufacture claims it’s healthy.
The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Corrective Action.
Which process requires a variance from the regulatory authority?
a. smoking food to enhance flavor
b. serving wild game
c. serving imported cheese
d. sprouting seeds or beans
All of the above
Answer given from online: d. sprouting seeds or beans
What information must be included on the label of a container of ready-to-eat TCS food prepped on site for retail sale?
Reheating Instructions
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Throw it out
What should a food handler do with food after it is thawed in the microwave?
Cook it, specifically in conventional oven equipment
What must an operation do before packaging fresh juice on site for later sale?
Obtain a variance.
What is the internal cooking temperature for stuffed lobster?
165 degrees F.
What is the internal cooking temperature for cooked vegetables tat are to be safely hot-held for service?
135 degrees F.
A nursing home cafeteria staff is creating new menu items for breakfast for residents and their family members. What item is not safe to serve?
a. mayonnaise
b. corned beef hash
c. soft boiled eggs
d. pancakes
c. Soft boiled eggs
When must a food handler change gloves?
When they get dirty or torn. or Every four hours.
