prostart Flashcards


Set Details Share
created 4 years ago by stavia18
2,390 views
updated 4 years ago by stavia18
Subjects:
cooking
show moreless
Page to share:
Embed this setcancel
COPY
code changes based on your size selection
Size:
X
Show:
1

When delivering food for off-site service, raw poultry must be stored?

separately from ready-to-eat food.

2

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Remove the lid of a container and put the thermometer stem into the sour cream.

3

What is the best way to protect food from deliberate tampering?

Use the USDA A.L.A.R.M. system.

4

After scraping and washing, what is the third step in cleaning and sanitizing a prep table? *

Rinsing

5

To prevent food allergens from being transferred to food,

clean and sanitize utensils before preparing an allergen special order

6

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

3:00 p.m.

7

The water provided to a handwashing sink must be

potable water only.

8

Soup on a buffet should be labeled with the_________________

name of the food.

9

Which symptom could mean a customer is having an allergic reaction to food?

Swollen lips

10

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.What has the food handler done wrong? *

Created a cross-connection

11

A manager’s responsibility to actively control risk factors for foodborne illnesses is called *

active managerial control.

12

Which is a Big Eight food allergen?

Wheat

13

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Smooth and durable

14

Hot TCS food being hot-held for service must be at what temperature? *

135°F (57°C) or above

15

An imminent health hazard, such as a water supply interruption, requires immediate correction or *

closure of the operation.

16

Cold food can be held intentionally without temperature control for ____ hours as long as it does not exceed 70°F (21°C). *

6

17

Which is a chemical contaminant?

A Bones in a chicken fillet

BNorovirus in shellfish

C Metal shavings in a can of peaches

DTomato juice served in a pewter pitcher

Tomato juice served in a pewter pitcher

18

Which food item may be handled with bare hands? *

Sliced cheese for sandwiches

Boiled egg slices for salad

Chopped carrots for stew

Parsley for garnish

Chopped carrots for stew

19

When must a consumer advisory be provided for menu items containing TCS food?

When the item is raw or undercooked.

20

What should food handlers do after prepping food and before using the restroom? *

Take off their aprons

21

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? *

Date mark it.

22

The purpose of a food safety management system is to

prevent foodborne illness by controlling risks and hazards

23

What is the minimum temperature that must be maintained when holding hot soup for service? *

135°F (57°C)

24

When should a food handler with a sore throat and fever be excluded from the operation? *

Customers served are primarily a high-risk population

25

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? *

70°F (21°C)

26

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

who is in the facility.

27

When may food handlers wear plain-band rings? *

At any time

28

Which method is a safe way to thaw food? *

As part of the cooking process