A caterer is transporting rice, meat loaf, and mashed potatoes to
banquet for service. Which of these foods should be delivered in an
insulated container 135 F or above?
A. Rice and meat loaf only.
B. Meat loaf and mashed potatoes only.
C. Rice, meat loaf, and mashed potatoes.
D. Rice and mashed potatoes only. - ANSWER-C. Rice, meat loaf,
mashed potatoes
Previously cook food that will be held for service should be reheated
to:
A. 145 F for 30 seconds within four hours.
B. 165 F for 10 seconds within one hour.
C. 145 F for 15 seconds within two hours.
D. 165 F for 15 seconds within two hours. - ANSWER-D. 165 F for 15
seconds within two hours
To prevent time-temperature abuse when transporting food, which
practice should be followed?
A. Stack all hot potentially hazardous (TCS) food items together in
a sturdy cardboard box.
,B. Load the delivery truck with potentially hazardous (TCS) cold
items first and hot items last.
C. Transport cold potentially hazardous (TCS) food in an ice chest
that maintains a temperature of 45 F.
D. Transport potentially hazardous (TCS) hot food in an insulated
food container at 135 F or higher. - ANSWER-D. Transport potentially
hazardous (TCS) hot food in an insulated food container at 135 F. or
higher.
Reheating equipment must be capable of raising the temperature of
TCS foods rapidly to at least 165 F, within how many hours?
A. 1
B. 4
C. 2
D. 3 - ANSWER-C. 2
Which instruction to a customer would ensure food safety when a
catered, ready-to-eat hot meal is delivered?
A. "Measure the temperature of this food before eating it." B.
"This meal should be consumed or correctly cooled and
refrigerated immediately."
C. "Dispose of containers properly in garbage containers." D.
"Do not freeze this meal." - ANSWER-B. "This meal should be
consumed or correctly cooled and refrigerated immediately."
,At what minimum temperature should hot food be held on a
selfservice buffet?
A. 180 F. B.
165 F.
C. 155 F.
D. 135 F. - ANSWER-D. 135 F.
A foodservice operation will offer take-out meals produced using the
reduced-oxygen packaging (ROP) method to its customers. In order
to do this, what must the foodservice operation do?
A. Require all food handlers to attend a seminar.
B. Have equipment approved by the USDA.
C. Submit the menu for FDA approval.
D. Create a HACCP plan. - ANSWER-D. Create a HACCP plan.
A HACCP Plan is required when an establishment:
A. Serves raw shellfish.
B. Packages unpasteurized juice for sale to consumers without a
warning label.
C. Serves undercooked ground beef.
, D. Uses mushrooms that have been picked in the wild. - ANSWER-B.
Packages unpasteurized juice for sale to consumers without a
warning label.
An establishment will offer take-out meals produced using the
reduced-oxygen packaging (ROP) method to its customers. In order
to do this, what must the establishment do?
A. Have equipment approved by the USDA.
B. Submit the menu for FDA approval.
C. Require all employees to attend a seminar.
D. Create a HACCP plan. - ANSWER-D. Create a HACCP plan.
Reviewing the temperature logs and other records to make sure that
the HACCP plan is working as intended is an example of which
HACCP principle?
A. Hazard analysis
B. Verification
C. Record keeping
D. Monitoring - ANSWER-B. Verification
Determining where hazards can occur in the flow of food, identifying
potential food hazards, and grouping food by how it is processed in a
foodservice operation are all important elements of:
A. Establishing procedures for record keeping.
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