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FOOD SAFETY MANAGER TRAINING EXAM QUESTIONS AND ANSWERS -11
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FOOD SAFETY MANAGER TRAINING EXAM QUESTIONS AND ANSWERS -11
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FOOD SAFETY MANAGER TRAINING EXAM QUESTIONS AND ANSWERS #11What are the general guidelines for holding food for service? - correct answer 1. Use food covers and sneeze guards to protect against contaminants and help maintain a food's internal temperature 2. Hold food at correct internal temperature 3. Use a thermometer to check a food's internal temperature. The equipment's thermometer does
not measure internal temperature 4. Check food temperatures at least every four hours. If food is between 41df and 135df, throw it out.
What are the guidelines for holding cold food? - correct answer Hold cold food at 41df or
lower
What are the guidelines for holding hot food? - correct answer Hold hot food at 135df or higher, Never use hot-holding equipment to reheat food unless it was built to do so. Most equipment reheats too slow to get through the temperature danger zone. Reheat food correctly and then move to the holding unit.
When can food be held without temperature control? - correct answer Food can be held without temperature control if you are NOT serving a high-risk population. Food can be held without temperature control if displaying food for a short time (off-site catered event) or when electricity is not available to power holding equipment.
What are the conditions for holding cold food without temperature control? - correct answer Cold food can be held without temperature control for up to 6 hours if 1) Food is held at 41df or lower before removing it from refrigeration 2) Label the food with the time
removed from fridge and the time that it expires (ex. Removed: 4:30, Discard 10:30) 3) Make sure the food's temp does not exceed 70df while being served. Discard any that exceeds temp 4) Sell, serve, or throw out the food within 6 hours
What are the conditions for holding hot food without temperature control? - correct answer Hot food can be held for up to 4 hours if these conditions are met: 1) Hold food at 135df or above before removing from temp control 2) Label food with time removed from temp control and discard time 3) Sell, serve, or throw out the food within 4 hours.
Which food item is being handled safely? 1) Soup at 120df 2) Pasta salad at 39df 3) Potato salad at 75df 4) Soup placed in a hot holding unit at 40df - correct answer ANSWER: 2
Roy prepared pans of pasta with meat sauce and held them in a 200df degree oven for two hours. At 5:00pm, he packed them in an insulated container to take to a wedding reception at the beach. There was no equipment to keep the food hot. At 8:00pm, three hours after Roy removed the pasta from the over in his operation, the pasta was served to the guests. Is this food safe to serve? - correct answer Yes. The food was held above
135df and then served within four hours after being removed from temperature control. At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler to make box lunches for a high school class field trip. When he finished making the lunches, Alvin left them on a table for the teacher. The lunches were left on the bus that warm spring day while the students toured a museum. At 1pm, they returned to a very warm bus to get their lunches, which they ate in a picnic area. Is the food safe to serve? - correct answer No. The lunches were left too long outside of temperature control. The temp of the food also probably rose higher than 70df as the bus warmed in the sun.
Sally is a cook at the Springfield Retirement Community. As a special treat, she set up a
picnic for some of the elderly residents. The picnic included a buffet of cold chicken, potato salad, coleslaw, rolls, and cupcakes. There was no equipment to keep the food cold. The food was served one hour after it was removed from the cooler. Is the food safe to serve? - correct answer No. Food cannot be held without temperature control if it
is primarily for high-risk populations, such as elderly people.
How can you prevent contamination when serving food? - correct answer Contamination can be prevented when serving food by 1) Avoiding bare-hand contact with ready-to-eat foods 2) Using clean and sanitized utensils for each food items. If utensils are being used constantly, clean and sanitize every 4 hours 3) Store serving utensils in the food with the handle extended above the rim of the container or on a clean and sanitized food-contact surface 4) Taking caution when using guest-provided take-home containers.
What precautions should you take when using guest-provided take-home containers? - correct answer Take-home containers can be used if they 1) Were designed to be reused 2) Provided to the guest by the operation 3) Are cleaned and sanitized properly
How can you prevent contamination by service staff? - correct answer Train them to follow these guidelines: 1) Hold dishes by the bottom or edge 2) Hold glasses by the middle, bottom, or stem 3) Do NOT touch the food-contact areas of dishes or glassware
4) Carry glasses in a rack or a tray to avoid touching the food-contact surfaces 5) Do NOT stack glasses when carrying them 6) Hold flatware by the handle 7) Store flatware so that servers grasp handles, not food-contact surfaces 8) Avoid bare-hand contact with food that is ready-to-eat 9) Use ice scoops or tongs to get ice, NEVER the cup or bare-hands.
How do you prevent preset tableware contamination? - correct answer Steps to prevent tableware from becoming contaminated include: 1) Wrapping or covering the items 2) Unused settings are removed when guests are seated and cleaned and sanitized after the guests have left
How do I re-serve food from one guest to another? - correct answer You can't really. 1) Never re-serve food returned by one guest to another guest 2) Condiments must be in their original contianers (i.e. Individual packets or portions) 3) Bread or rolls cannot be re-served 4) Garnishes cannot be reused 5) You may re-serve only unopened, prepackaged food in good condition like condiment packets and wrapped crackers.
How can you prevent contamination in self-serve areas? - correct answer Contamination in self-serve areas can be prevented by 1) Protecting the food using sneeze cards, display cases, or packaging 2) Labels for handles and containers 3) Temperature control: hot food = 135df or higher and cold = 41df or lower 4) Do not let guests refill dirty plates or use dirty utensils at self-service areas 5) Stock food displays with the correct utensils for dispensing food 6) Never use ice for food/beverages as an ingredient.
When should Bulk Food be labelled? - correct answer Bulk food in self-service areas must be labeled and in plain view of the guest and includes the processor label provided
with the food. Bulk Unpackaged food (bakery products and unpackaged food portioned for customers) does not need to be labeled if: 1) The product makes no claim regarding health or nutrient content 2) There are no laws requiring labeling 3) The food is manufactured or prepared at another food operation or processing plant owned by the same person and is regulated 4) The food is manufactured or prepared on the premises.
How can you prevent contamination and time-temperature abuse when serving food off-
site? - correct answer Contamination at off-site service can be prevented by following these procedures: 1) Pack food in insulated food containers that are food-grade 2) Label foods with a use-by date and time, and reheating and service instructions 3) Clean the inside of delivery vehicles regularly 4) Check internal food temperature in containers and during delivery 5) Make sure the site has safe water for cooking, dishwashing, and handwashing and garbage contianers stored away from food-prep, storage, and serving areas 6) Store raw meat, poultry, seafood separate from ready-to-
eat items
How can you prevent contamination and time-temperature abuse when serving food through a vending machine? - correct answer Contamination through vending machines
can be prevented by checking product shelf life daily (throw out after 7 days), keep food at the correct temperature for hot or cold food items, dispense TCS food in its original contianer, wash and wrap fresh fruit with edible peels before putting it in a machine
Re-serve or Throw out: Chili held without temperature control for five hours - correct answer Throw out
Re-serve or Throw Out: Previously served, but untouched, basket of bread - correct answer Throw out
Re-serve or Throw Out: Bottle of ketchup with cap on - correct answer Re-serve
Re-serve or Throw Out: Untouched slice of pie with whipped cream returned by a customer - correct answer Throw out
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