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Taco Bell > Servsafe > Flashcards

Servsafe Flashcards

0
Q

If an item on the menu contains TCS items that are _______, then a consumer advisory warning should be provided.

A

Raw or undercooked

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1
Q

Sneeze guards must be located how many inches(centimeters) above the counter of a self service area?

A

14 (36)

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2
Q

What must deliveries of live shellfish have?

A

Shellstock identification tag.

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3
Q

A food item that is received with an expired use-by date should be _____

A

Rejected

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4
Q

What are the packaging criteria for accepting non food items?

A

Intact, clean, and protected from contamination

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5
Q

At what internal temperature should raw meat, poultry, and seafood be stored at?

A

41 degrees or lower

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6
Q

Food in storage should be rotated using which method?

A

FIFO

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7
Q

Labels on containers of ready to eat TCS food that was prepped on site for on site service must include the _____

A

Common name of the food

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8
Q

What should be done to ready to eat TCS food that will be prepped on site and held for longer than 24 hours?

A

Date mark it

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9
Q

A food storage container should be durable, able to be sealed or covered, and_____

A

Leak proof

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10
Q

If an msds is not sent with the chemical shipment, it can be obtained through the____

A

Manufacturer or supplier

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11
Q

What discard date should be used on the label for a meat sauce with previously cooked ground beef?

A

Discard date for the ground beef

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12
Q

What must you do immediately after thawing food in a microwave?

A

Cook it

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13
Q

Containers for transporting food for off-site service must be ____

A

Able to hold food at safe temperatures

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14
Q

Food for off-site service should be labeled with reheating and service instructions and a ____

A

Use by date and time

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15
Q

Cold food can be held intentionally without temperature control for ______ hours as long as it does not exceed 70 degrees.

A

6

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16
Q

Providing separate spoons for each item on a buffet is an example of ____

A

Preventing cross contamination

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17
Q

In a 3 compartment sink, the first sink is used for _____ the second sink for ____ and the third sink for _____

A

Cleaning, rinsing, sanitizing

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18
Q

If a food contact surface is dirty, what threw actions must be performed before it can be used again?

A

Cleaned, rinsed, sanitized

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19
Q

How should a prep table be cleaned and sanitized?

A

Remove food, wash the surface, rinse the surface, sanitize the surface, air dry.

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20
Q

Grease and condensation buildup on surfaces can be avoided with correct ____

A

Ventilation

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21
Q

Once food containers have been rinsed? Scraped, or soaked, what are the remaining steps for cleaning and sanitizing them in order?

A

Wash; rinse; sanitize; air dry

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22
Q

Storage areas for cleaning tools and supplies should have hooks, good lighting, a _____, and a floor drain.

A

Utility sink

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23
Q

Food handlers should wash their hands before and after ____

A

Handling raw meat, poultry, or seafood

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24
Q

What must food handlers do after touching their hair, face, or body?

A

Wash their hands

25
Q

What should be used to dry hands after washing them?

A

Single use paper towel.

26
Q

If used, hand antiseptics must comply with ____

A

The code of Federal Regulations and the Food and Drug Administration.

27
Q

What should a food handler do when working with an infected cut on a finger?

A

Cover the sound with an impermeable bandage or finger cot and a glove

28
Q

What is the only jewelry that may be worn on the hands or arms while handling food?

A

Plain-band ring

29
Q

What should good handlers of before using the restroom?

A

Take off their aprons

30
Q

A food handler must be excluded from an operation for vomiting, jaundice, and _____

A

Diarrhea

31
Q

What do time temperature indicators do?

A

Show if food has been time temperature abused during shipment.

32
Q

What is the calibration nut on a bimetallic stemmed thermometer used for?

A

Keep it accurate

33
Q

A customer having an allergic reaction may show what symptom?

A

Wheezing

34
Q

To prevent cross-contact, ____

A

Clean and sanitize utensils before each use.

35
Q

Why are elderly people at a higher risk for food borne illness?

A

Their immune systems weaken as they age.

36
Q

A variance from the local regulatory authority is needed for ____

A

Preserving food by smoking it

37
Q

A food handler should receive food safety training when hired and ____

A

Periodically after that

38
Q

What is the minimum amount of time that an iodine sanitizer solution must be in contact with the object being sanitized?

A

30 seconds

39
Q

What HACCP principle is being practiced when food handlers rewash melons showing sings of surface dirt?

A

Corrective action

40
Q

What practice can help prevent allergic reactions?

A

Tell customers how the item is prepared

41
Q

A food handler comes to work with diarrhea. What the manager tell the food handler to do?

A

Go home.

42
Q

What temperatures do infrared thermometers measure?

A

Surface

43
Q

A recall has been issued for a specific brand of Orange Juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory and stored it in a secure location. What should the manager do next?

A

Label the item to prevent it from accidentally being placed back in Inventory.

44
Q

A food handler has just finished storing a dry food delivery. Which step was done incorrectly?

A

Stored food upright against the wall.

45
Q

Ready to eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

A

24 hours

46
Q

What is the minimum internal cooking temperature for a veal chop?

A

145 degrees

47
Q

A catering employee removed a tray of lasagna from hot holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

A

3:00 pm

48
Q

What should be done with unwrapped tableware that is present at a table once guests are seated?

A

Remove the setting from the table

49
Q

An operation wants to serve dinner rolls on its self service buffet. What requires the rolls to be labeled?

A

The operation claims the rolls have health benefits

50
Q

Which food process does not require a variance from a regulatory authority?

A

Buying bean sprouts from a reputable supplier?

51
Q

What scenario can lead to pest infestation?

A

Storing recyclables in paper bags.

52
Q

What must food handlers do when handling ready to eat food?

A

Wear single use gloves

53
Q

What is the first step of cleaning and sanitizing stationary equipment?

A

Unplug the unit

54
Q

The Water temperature in the detergent sink for manual dish washing must be at least ___

A

110 degrees

55
Q

What should a food service operator do with a package of flour that arrives on the receiving dock with sings of dampness in the bag?

A

Reject the flour and return it to the supplier

56
Q

A food handler working in a hotel removed a tuna salad from the cooler at 9:00 am and deliver it to a conference room for an 11:00 am buffet luncheon. By what time must the tuna salad be served, or thrown out?

A

3:00 pm

57
Q

When can raw unpackaged meat be offered for self service?

A

At Mongolian barbecues.

58
Q

What rule for serving condiments should be practiced?

A

Serve condiments in original containers

59
Q

What thermometer is best suited to checking a dish washing machines final rinse temperature?

A

Maximum registering thermometer.

Taco Bell (1 decks)

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