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SS ch 7
The off-site service location should have:
Mustard packets
SS ch 7
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Answers
1
Mustard packets
throw out
reserve
2
The off-site service location should have:
both
Neither
safe water for cooking, dishwashing, and handwashing
garbage containers stored away form food prep, storage, serving areas
3
take home beverages can be filled at food establishment if:
it can be effectively cleaned at home and in the operation
it will be refilled by staff in the or guests preventing contamination
all of the above
it will be rinsed with fresh, hot water under pressure before refilling
4
What should be included on a label for food at off-site service
service instructions for staff at off-site locations
use-by date and time
reheating instructions
All of the above
5
You can store cold food w out temp control for how many hours
2
3
4
6
6
Use ____ ____ for each food item to prevent cross contamination
gloves
seperate utensils
7
Hot held food should be 135 or higher
False
True
8
Food handler must wear single use gloves when handling ready to eat food
False
True
9
You can hold hot food w out temp control for up to 4 hrs if:
hold the food at 135 or higher before removing from temp control
label the food w the time you must throw it out
all of the above
sell, serve or throw out food w in 4 hrs
10
Bottle of ketchup w cap on
REserve
Throw out
11
Cold food held w out temp control must meet these conditions:
hold food at 41 or lower before taking it out of fridge
All of the above
make sure food temp doesn't exceed 70 while being served
sell, serve, or throw out the food w/in 6 hrs
12
Cover food and install __ ____ to protect food from contamination
glass windows
sneeze guards
glass shields
13
Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water
True
False
14
Spoons or scoops may be stored in a container of water that is maintained at a temp of at least 135
False
True
15
Don't combine leftover condiments w fresh ones
False
True
16
How often should you clean and sanitize utensils when using them consistently?
every 4 hrs
every 3 hrs
every 2 hrs
every 6 hrs
17
Do not stack clean cups when carrying them to another location
False
True
18
You should label food in self service areas (i.e. buffets)
False
True
19
Ex of when food can be held without temp control
both
displaying food for a short time, such as off site catering event
electricity is not available to power holding equipment
neither
20
Preset tableware should be wrapped or covered in something like a linen
True
False
21
Food for off-site service should be packed in ____ food containers
insulated
Durable
Heated
Thick
22
Food on display should be protected from contamination using
glass windows
All of the above
Enclosed containers
sneeze gaurds
23
NEVER reserve uncovered condiments
False
True
24
When can guests bring refill containers back to a food establishment?
if they were cleaned and sanitized correctly
if they were provided to the guest by the operation
if they were designed to be reused
all of the above
25
Unwrapped butter served on a plate
Reserve
Throw out
26
A washed & wrapped pear that has been in a vending machine for 8 days
Reserve
Throw out
27
Previously served, but untouched, basket of bread
Throw out
Reserve
28
Food can be handled w spatulas, tongs, deli sheets, or other utensils
False
True
29
Throw out refrigerated food prepped on site if not sold w in __ days of prep
6
7
4
5
30
What temp should cold food be held at?
41 or lower
39 or lower
135 or lower
70 or lower
31
Breaded, baked fish returned by a customer who wanted broiled fish
Throw out
Reserve
32
Chilli held w out temp control for 5 hrs
Reheat
Throw out
33
The conditions for being excluding from labeling includes:
food is prepped on site or by same owner at another site
No laws requiring labeling
product makes no claim regarding health or nutrient content
all of the above
34
You can serve unopened, packaged food in good condition
True
False
35
Bulk, unpackaged food doesn't need to be labeled if it meets specific conditions
False
True
36
Hot food can be held w out temp control for ___ hours
6
2
4
3
37
Ice used to hold hot food on a self-service area
Reserve
Throw out
38
Which food item IS being handled safely
soup placed in a hot holding unit at 40
soup held at 120
Pasta salad held at 39
Potato salad held at 75
39
When do table settings not need to be wrapped or covered
hey remain on table, they are cleaned and sanitized after guests have left
neither
both
when they are removed once guests have been sat
40
Check food temp at least every __ hours
2
6
3
4
41
Guests can refill plates/utensils at self service stations
True
False
42
If a place serves primarily high risk populations, they can serve TCS food without temp control
True
False
43
untouched slice of pie w whipped cream returned by a customer
Reserve
Throw out
44
Individually wrapped crackers
Throw out
Reserve
45
Ice to keep food/bev cold should never be used as an ingredient
False
True
46
Checking the food temp every 2 hours is ideal bc it leaves time for corrective actions (i.e. reheating)
True
False
47
You can reserve uneaten rolls/bread to other guests if the orginal guests didn't touch it
False
True
