Food Management Pt.2

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?

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 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)

Food Management Pt.2

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