Food Management Pt.2
Broccoli
Wheat
Grapes
Pork
What is the minimum temperature that must be maintained when holding hot soup for service?
100°F (38°C)
120°F (49°C)
135°F (57°C)
155°F (68°C)
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
41°F (5°C)
50°F (10°C)
60°F (16°C)
70°F (21°C)
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?
Sell the remaining chicken salad immediately
Sell the remaining chicken salad within 2 hours
Cool the chicken salad to 41°F (5°C)
Discard the chicken salad
A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
1
2
4
8
Which food item may be handled with bare hands?
Sliced cheese for sandwiches
Boiled egg slices for salad
Chopped carrots for stew
Parsley for garnish
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns
The cook did not clean and sanitize the gloves before handling the hamburger buns.
The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
The cook did not wash hands and put on new gloves before slicing the hamburger buns
When must a consumer advisory be provided for menu items containing TCS food?
When the item is raw or undercooked.
When the item contains a potential allergen.
When the operation provides only counter service.
When the operation primarily serves a high-risk population.
Which feature is most important for a chemical storage area?
Good lighting
Single-use towels
Nonskid floor mats
Emergency shower system
What is the correct way to store mops in between uses?
Propped in a corner
In a clean bucket
In a utility sink
Hanging on a hook
A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?
Label the working container with its contents.
Read the safety data sheet (SDS) for the cleaner.
Use a new wiping cloth when first using the working container
Note on the original container that some cleaner was put into a working container.
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
Which surfaces must be both cleaned and sanitized?
Walls
Cutting boards
Storage shelves
Garbage containers
The first step in cleaning and sanitizing items in a three-compartment sink is
air-drying items
washing items in detergent
immersing items in sanitizer
rinsing, scraping, or soaking items
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Air-drying
Rinsing
Rewashing
In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
152°F (67°C)
180°F (82°C)
192°F (89°C)
200°F (93°C)
A food-contact surface must be cleaned and sanitized
before working with a different type of food.
every 6 hours.
only if the food handler changes gloves
at the end of the food handler’s shift.
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In dishwashing areas
In food storage areas
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?
The employee waited until the garbage was full.
The bag was disposed of in a dumpster
The bag was placed on a prep table.
The employee tied the bag shut.
Grease and condensation buildup on surfaces can be avoided with correct
garbage disposal.
lighting.
sanitizing.
ventilation.
To prevent backflow, a sink must be equipped with a(n)
Air gap
Vacuum assist
Overflow drain
Touchless controls
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
Hard and durable
Porous and durable
Smooth and durable
What information should a master cleaning schedule contain?
What should be cleaned and when
What should be cleaned, when, and by whom
What should be cleaned, when, by whom, and how
What should be cleaned, when, by whom, how, and why
A handwashing station should have hot and cold water, soap, a way to dry hands, and a
garbage container
second timer.
clock.
gloves.
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Created a cross-connection
Created an air-gap separation
Prevented backflow
Prevented atmospheric vacuuming
The water provided to a handwashing sink must be
hot water only.
cold water only
potable water only.
fluoridated water only
Which individual should apply pesticides in a foodservice operation?
A pest control operator
A shift manager
A busboy
A cook
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The head chef should be warned of the pests
The food handler should remove all evidence of the pests
The shipment should be refused and prevented from entering the operation.
The shipment should be stored outside the kitchen until a manager inspects it.
How high must legs be on table-mounted equipment?
At least 1 inch (3 centimeters)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
At least 6 inches (15 centimeters)
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