CHAPTER 6: THE FLOW OF FOOD PREPARATION EXAM

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CHAPTER 6: THE FLOW OF FOOD PREPARATION EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: the FDA advises against offering these items on a children's menu if they are

raw or under cooked :

Answer:

• meat

• poultry

• sea-food

• eggs

Question 2: produce:

Answer:

make sure produce does not touch surfaces exposed to raw meat, seafood, or poultry, wash it thoroughly under running before cutting it, cooking it, combining it with other ingredients , produce can be washed in water containing ozone to sanitize it, when soaking or storing produce in standing water containing ozone to sanitize it, check your local authority Question 3: cooling requirements:

Answer:

• cool to 70 degrees Fahrenheit within 2 hours

• cool to 41 degrees Fahrenheit within 4 hours

Question 4: four methods for thawing food:

Answer:

thaw food in a cooler, keeping its temp at 41 F, submerge food under running drinkable water at 70 F or lower, thaw food in a microwave only if cooked immediately after thawing, thaw as part of the cooking process Question 5: in operations that mainly serve high-risk populations NEVER serve :

Answer:

• raw seed sprouts

• raw or undercooked eggs, meat, or seafood

• over-easy eggs

d.raw oysters on the half shell

• raw hamburgers

Question 6: if you cool food from 135 degrees Fahrenheit to 70 degrees Fahrenheit in less than

two hours:

Answer:

• use the remaining time to cool it to 41 degrees Fahrenheit or lower

• the total cooling time cannot be longer than six hours

• if you cool food from 135 degrees Fahrenheit to 70 degrees Fahrenheit in one hour

• then you have 5 hours to get the food to 41 degrees Fahrenheit or lower

Question 7: food must be thrown out in the following situations:

Answer:

• when it is handled by staff who have been restricted or excluded from the operation due to illness

• when it is contaminated by hands or bodily fluids from the nose or mouth

• when it has exceeded the time and temp. requirements designed to keep food safe

Question 8: salads containing TCS food:

Answer:

• make sure left over tcs ingredients have been handled safely by ensuring that they were cooked,

stored, and cooled correctly

• stored for less than 7 days at 41 degrees Fahrenheit or lower

Question 9: food and color additives:

Answer:

• only use additives approved by your local regulatory authority

• NEVER use more additives then are allowed by law

• NEVER use additives to alter the appearance of food

• do NOT sell produce treated with sulfites before it was received in the operation

• NEVER add sulfites to produce that will be eaten raw

Question 10: when preparing food :

Answer:

• only remove as much food from the cooler as you can prep in a short period of time. this limits

time-temperature abuse

• return prepped food to the cooler or cook it as quickly as possible

• make sure workstations, cutting boards, and utensils are clean and sanitized

Question 11: present food honestly:

Answer:

Do NOT use the following to misrepresent the appearance of food Food additives or color additives Colored over wraps Lights Food not presented honestly must be thrown out

Question 12: food reheated for immediate service:

Answer:

can be reheated to any temp. if it was cooked and cooled correctly.Question 13: eggs or high-risk populations:

Answer:

• use pasteurized shell eggs if eggs will be pooled

• use pasteurized eggs or egg products when serving raw or under cooked dishes

• unpasteurized shell eggs can be used if the dish will be cooked all the way through

Question 14: Food reheated for hot-holding

Answer:

-Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours -Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least

135°F (57°C)

Question 15: eggs and egg mixtures:

Answer:

• handle pooled eggs (if allowed) with care

• cook promptly after mixing or store at 41 degrees Fahrenheit or lower

clean and sanitize containers between batches consider using unpasteurized shell eggs or egg products when prepping dishes that need little or no cooking