Unit 2.00 please get dry erase boards and markers

Unit 2.00please get dry erase boards and markers ServSafe REVIEW TEST TODAY IN CLASS -12 at a time 1st period: 722013720 4th period: 734633720

How many days can potentially TCS, ready-to-eat food be stored in a refrigerator before throwing it out? • A. 1 • B. 3 • C. 7 • D. 13 c

Several cold TCS foods are held on a cafeteria serving line. How can the servers ensure that these items are safe to eat? • A. Add fresh cold food to the food already being held on the line to keep it cold • B. Check the internal temperature of the cold food before putting it on the serving line • C. Discard the cold food after two hours if it has not been held at 41° F or below • D. Cool food by adding ice every 30 minutes b

Who is effected by the HACCP plan? • A. Employees and managers. • B. Employees, managers, and customers. • C. Kitchen workers. • D. Managers. B

What is an UNSAFE internal temperature to store ground pork? • A. 0º F • B. 32º F • C. 41º F • D. 45º F D

HACCP plan is based on: • A. Endpoint cooking temperatures • B. Flow charts for each food • C. Proper equipment • D. Proper personal hygiene of all food workers B

Which food should be cooked to 165° F for fifteen seconds? • A. Chicken casserole • B. Fish sticks • C. Rib eye steak • D. Steamed broccoli A

Which is an appropriate method to replenish food on a self-service bar? • A. Discard potentially hazardous food after eight hours if not held at or above 140° F • B. Keep hot foods at an internal temperature of 125° F or higher • C. Mix fresh food with the remaining food on the bar • D. Replenish with small containers of food D

A person who monitors critical control points would measure: • A. A food’s flow through the establishment. • B. The amount of time food remains in the temperature danger zone. • C. The food pH levels. • D. The temperature of food during the cooking process. A

Hamburger patties should be cooked to what temperature for 15 seconds? • A. 135° F • B. 145° F • C. 155° F • D. 165° F C

Ground beef, pork, and fish should be cooked to what temperature for 15 seconds? • A. 135° F • B. 145° F • C. 155° F • D. 165° F C

What is the maximum temperature at which shell eggs can be received? • A. 39ºF • B. 41ºF • C. 45ºF • D. 50ºF C

TCS cooked foods must be discarded if kept in the temperature danger zone for how many hours? • A. One • B. Two • C. Three • D. Four D

What does the term "first in, first out" mean? • A. Always receive food from same supplier at the same time. • B. Always take inventory of food items at same time and remove them from refrigerator at the same time each day. • C. Remove food from storeroom before the shift begins. • D. Use food supplies in the order in which they were received D

How often should the temperature of a commercial refrigerator and freezer e checked? • A. Every hour • B. Every 30 minutes • C. Every other day • D. Daily D

What risk factor is associated with mixing new food with food already on a buffet? • A. Cross-contamination • B. Poor personal hygiene • C. Temperature abuse • D. Unsafe food source A

A school cafeteria serves fresh deli sandwiches in a self-service display. What step in the preparation of the sandwiches might be a critical control point? • A. Cooling • B. Cooking • C. Reheating • D. Storing D

Which is an UNSAFE handling practice when delivering meals off site? • A. Clean and sanitize the inside of delivery vehicles regularly • B. Practice good personal hygiene when loading food • C. Uncover foods before delivering • D. Use rigid, insulated food containers capable of maintaining temperatures above 140°F for hot foods C

Which practice might cause cross-contamination during food preparation? • A. Assigning separate equipment for preparing raw meat and poultry • B. Preparing raw meat at a separate time from ready-to- eat food • C. Rinsing cutting boards under hot water between preparing raw foods and ready-to-eat food • D. Storing tomatoes over chopped lettuce C

In two-stage cooling, cooked food must be cooled to 41ºF within how many hours? • A. 2 • B. 3 • C. 4 • D. 6 D

Determining how and when critical limits are being met is part of which HACCP principle? • A. Hazard analysis • B. Monitoring • C. Record keeping • D. Verification B

Raw poultry with an USDA stamp is: • A. Free from Salmonella spp. • B. Safe to eat even if not cooked to 165º F or hotter. • C. Safe to eat if it is cooked to 165º F or hotter. • D. Safe to marinate at room temperature before cooking to 165º F for 15 seconds C

Which is an UNSAFE serving method? • A. Holding cups by the rim • B. Holding glassware by the stem • C. Holding spoons by the handle • D. Serving soup with a long-handled ladle A

Which is a safe method to thaw frozen steaks? • A. At room temperature • B. In the bottom of the sink • C. In the refrigerator overnight • D. On the kitchen counter overnight C

Which food is stored correctly in the refrigerator? • A. Cooked chicken breasts over fresh poultry • B. Fresh eggs over lettuce • C. Fresh ground pork over a cooked turkey breast • D. Raw poultry over cooked poultry A

A fresh shipment of pork should be: • A. Bright red in color. • B. Brown with purple blotches. • C. Light red with white spots. • D. Pink with white fat D

Which is NOT one of the seven principles of HACCP? • Identify likely hazards • Develop procedures to educate the regulators about the HACCP plan • C. Develop procedures to measure critical limits • D. Verify the critical control points are accurate B

A case of beef roast has both a USDA inspection stamp and a USDA choice grade stamp. What do these stamps indicate? • A. Beef roasts are free from harmful microorganisms. • B. Farmer used only USDA-certified animal feed. • C. Meat wholesaler met USDA grading standards. • D. The meat is wholesome. C

How often should the internal temperature of cold foods be checked using a calibrated thermometer? • After four hours • Every 30 minutes • Every hour • Every two hours D

A new restaurant decides to develop a HACCP plan. The FIRST step will be to: • A. Establish critical limits. • B. Conduct a hazard analysis. • C. Determine critical control point. • D. Identify corrective actions. B

Which items should NOT be stored in the dry- storage area? • A. Canned vegetables • B. Drink cups • C. Floor cleaner • D. Saltine crackers C

Which storage practice is correct? • A. Remove all fresh shellfish from shipping containers • B. Store cartoons of shell eggs at room temperature • C. Store fresh poultry on top shelf of refrigerator • D. Store raw poultry on bottom shelf of refrigerator D

Which food has NOT been cooked safely? • A. Fish fillet cooked to 145° F for fifteen seconds • B. Hamburger cooked to 135° F for fifteen seconds • C. Pork chop cooked to 145° F for fifteen seconds • D. Turkey breast cooked to 165° F for 15 seconds B

Which is a sign that a canned product is STILL safe to eat? • A. Dents • B. Rust on can • C. Swollen ends • D. Torn label D

Which is NOT a correct step when using the ice- point method to calibrate a thermometer? • A. Adjust the thermometer until it reads 32ºF (0ºC) • B. Insert thermometer stem or probe into a container of boiling water to sterilize • C. Insert thermometer stem or probe into a container of ice water • D. Wait thirty seconds or until the temperature indicator stops moving B

Which item CANNOT be re-served in a restaurant? • A. Unopened package of crackers • B. Unopened packets of mayonnaise • C. Unopened packet of relish • D. Tomato garnish D

Which is a SAFE practice when handling serving utensils? • A. Clean and sanitize once a day • B. Store in the food as long as the handles extend above the rim. • C. Use to handle more than one food at a time. • D. Wipe with a clean cloth after falling on the floor. B

Which is a SAFE practice when handling serving utensils? • Clean and sanitize once a day • Store in the food as long as the handles extend above the rim. • Use to handle more than one food at a time. • D. Wipe with a clean cloth after falling on the floor. B

Dry goods should be stored at a temperature between: • A. 50º F to 70º F • B. 60º F to 80º F • C. 70º F to 90º F • D. 80º F to 100º F A

Which is an unsafe food handling practice? • A. Holding cooked vegetables at 120° F or higher • B. Pulling leafy vegetables completely apart before rinsing them • C. Refrigerating cut vegetables at 41° F or lower • D. Washing vegetables under cold running water before cutting them A

Cold TCS food should be held no colder than: • A. 41° F. • B. 45° F. • C. 50° F. • D. 55° F. A

Which is a proper method to thaw food? • A. In a refrigerator at 41° F or lower • B. On the counter • C. In the microwave oven if refrigerated immediately after thawing • D. Submerged in cold water A

What is the proper way to cool a large pot of spaghetti sauce? • Allow the spaghetti to cool at room temperature and then put pot in the refrigerator • Divide the spaghetti sauce into smaller containers and put them in an ice-water bath • Put the hot pot into the refrigerator after cooking is complete • Put the hot pot into the walk-in freezer after cooking is complete B

Which is an UNSAFE practice for serving food? • A. Hold coffee cups by their handles • B. Hold forks from the tines • C. Hold plates by the bottom or edge • D. Serve food with tongs and/or gloves B

To keep food at 41° F, at what temperature should the refrigerator be operating? • A. 39º F • B. 38º F • C. 35º F • D. 34º F A

Receiving is an important step in the flow of food because: • A. An invoice is proof of purchase. • B. Food is inspected before it enters the establishment • C. The receiver gets a break from other food handling duties. • D. The receiver gets to meet the food delivery supplier to determine their hygiene practices. B

Which is not a hazardous situation? • Uncovered hair • Open wound on employee arm • Reserved uneaten fresh roll • Reserved unopened mustard packet D

What is NOT a sanitary method of holding glassware during beverage service? • A. By the bottom • B. By the middle • C. By the rim • D. By the stem C

What is MOST important when choosing a food supplier? • They meets food safety standards. • They offers deliveries whenever wanted. • Their prices are the lowest. • Their warehouse is close to your location. A

Unit 2.00 please get dry erase boards and markers