50 management safety Part 2

What is the minimum temperature that must be maintained when holding hot soup for service?

120°F (49°C)

135°F (57°C)

100°F (38°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?

50°F (10°C)

41°F (5°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?

Discard the chicken salad

Sell the remaining chicken salad immediately

Sell the remaining chicken salad within 2 hours

Cool the chicken salad to 41°F (5°C)

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.

3:00 p.m.

2:00 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?

Boiled egg

Sliced cheese for sandwiches

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 and put on new gloves before slicing the hamburger buns.

The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

When must a consumer advisory be provided for menu items containing TCS food?

When the item contains a potential allergen

When the operation provides only counter service

When the item is raw or undercooked.

When the operation primarily serves a high-risk population.

Which feature is most important for a chemical storage area?

Single-use towels

Good lighting

Nonskid floor mats

Emergency shower system

What is the correct way to store mops in between uses?

Propped in a corner

In a utility sink

In a clean bucket

In a utility sink

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

Storage shelves

Cutting boards

Garbage containers

The first step in cleaning and sanitizing items in a three-compartment sink is

Air-drying items.

Rinsing, scraping, or soaking items

Washing items in detergent.

Immersing items in sanitizer.

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

Air-drying

Rewashing

Sanitizing

Rinsing

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

180°F (82°C)

152°F (67°C)

192°F (89°C)

200°F (93°C)

A food-contact surface must be cleaned and sanitized

Every 6 hours

Only if the food handler changes gloves

Before working with a different type of food.

At the end of the food handler’s shift.

Where should garbage cans be cleaned?

In food storage areas

Away from food and utensils

Next to food-prep areas

In dishwashing 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 bag was disposed of in a dumpster

The employee waited until the garbage was full.

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

Sanitizing.

Garbage disposal.

Lighting

Ventilation.

To prevent backflow, a sink must be equipped with a(n)

Vacuum assist

Overflow drain

Air gap

Touchless controls

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Hard and durable

Smooth and durable

Absorbent and durable

Porous and durable

What information should a master cleaning schedule contain?

What should be cleaned, when, and by whom

What should be cleaned and when

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

Second timer.

Garbage container.

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

Prevented backflow

Created an air-gap separation

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 cook

A shift manager

A busboy

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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50 management safety Part 2

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