FREE AND STUDY GAMES ABOUT

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FREE AND STUDY GAMES ABOUT

FOODSAFETYSANITATION EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -81 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: an operatoin has a small salad bar with 8 different items on it. how many serving utensils are needed to serve the items on the salad bar?

Answer:

eight

Question 2: What are some ways food can be time temperature abused?

Answer:

TCS foods are being time temperature abused whenever the food is handled in these ways: cooked to the wrong minimum temperatures held at the wrong temperature cooled or reheated incorrectly

Question 3: how do you check the temperature of each product

Answer:

fresh poultry: stem or probe the thickest part of meat, 41 F or lower

carton of milk: open carton and probe inside 45 F when received-down to 41 F in 4 hrs or less

Question 4: what probe should be used to check the temperature of a large stockpot of chili?

Answer:

immersion probe Question 5: a food handler thaws several frozen turkeys on a prep table. what is the danger that this poses to the food?

Answer:

time temperature abuse

Question 6: reduced-oxygen packaged food

Answer:

packaging method that reduces the amound of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging

Question 7: minimum internal temperature

Answer:

the required min temp the internal portion of food must reach to sufficiently reduce the # of mo's that might be present this temp is specific to the type of food being cooked. food must and hold specified time and temp Question 8: which food should not be offered on a childrens menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?

Answer:

rare hamburger Question 9: what can occur if prep tables are not cleaned and sanitized between uses?

Answer:

cross-contamination Question 10: a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. what is the problem with this situation?

Answer:

time-temp abuse

Question 11: what is the problem with storing raw ground beef above prepped salads?

Answer:

cross-contamination

Question 12: thermistors

Answer:

thermometers that check food temps through a sensor at the tip of a metal probe Question 13: what device can be used to record time-temperature abuse dring the delivery of food?

Answer:

time-temp indicator

Question 14: What is the most important factor in choosing a food supplier?

Answer:

it has been inspected and complies with ocal, state, and federal laws Question 15: food packaged in the operation that is being sold to customers for use at home must be labeled. The label must include the following

Answer:

common name of the food, quantity of food, list of ingredients in decending order by weight, name and place of business and manufacturer packer or distributer, source of each major food allergen Question 16: what is the minimum internal cooking temp for eggs that will be hot-held for service?

Answer:

155 F for 15 seconds

Question 17: date marking

Answer:

a date on ready to eat TCS food held for more than 24 hours indicating by when the food must me sold, eaten, or thrown out

Question 18: how long can ready to eat TCS food that was prepped in-house be stored if it was held at 41 F or lower?

Answer:

• days

Question 19: key drop delivery

Answer:

the receipt of food by a foodservice operation after-hours while closed for business

Question 20: at what temperature do most foodborne pathogens grow most quickly?

Answer:

between 70 and 125 degrees F Question 21: the temperature of a pot of beef stew is checked during holding. the stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Answer:

Hazard analysis Question 22: which part of the plate should a food handler avoid touching when serving customers?

Answer:

the top

Question 23: milk can be received at 45 F under what condition?

Answer:

it is cooled to under 41 in less than 4 hours

Question 24: cans must be rejected for the following reasons

Answer:

bulging or swollen ends rust or dents lables that are not intact