CH 7: The Flow of Food: Storage
Ready-to-eat TCS food must be date marked if it will be stored for longer than
a) 12 hours.
b) 24 hours.
c) 36 hours.
d) 48 hours.
b) 24 hours.
What guidelines should be followed when using additives during food preparation?
a) Additives should only be used to alter the appearance of food.
b) Sulfites should only be added to produce that will be eaten raw.
c) Additives must be approved by the regulatory authority.
d) Colored overwraps should be used to enhance the appearance of food.
c) Additives must be approved by the regulatory authority.
At 12:00 p.m., a food handler puts soup in hot-holding equipment for lunch service. At 2:00 p.m., the soup’s temperature reads 125°F (52°C). What corrective action should the food handler take?
a) Throw the soup away.
b) Reheat the soup.
c) Serve the soup immediately.
d) Check the soup again at 3:00 p.m. and reheat if necessary.
b) Reheat the soup.
Three components of active managerial control include identifying risks, training, and
a) creating specifications.
b) corrective action.
c) creating purchase orders.
d) recordkeeping.
b) corrective action.
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
a) Absorbent and durable
b) Hard and durable
c) Porous and durable
d) Smooth and durable
d) Smooth and durable
What must operations have to effectively clean up vomit and diarrhea?
a) Written procedures
b) Monthly health inspections
c) Specialized cleaning permits
d) Designated employees
a) Written procedures
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
a) 2 days
b) 5 days
c) 7 days
d) 9 days
c) 7 days
When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than
a) 2 days.
b) 3 days
c) 5 days
d) 7 days.
d) 7 days.
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
a) Throw the food away.
b) Cool the food to 41°F (5°C) or lower.
c) Serve the food immediately.
d) Cook the food to 165°F (74°C).
a) Throw the food away.
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
a) Identifying risks
b) Monitoring
c) Corrective action
d) Re-evaluation
c) Corrective action
What is the first step that should be taken if raw sewage has backed up around a floor drain?
a) Service must be stopped.
b) The operation must be closed.
c) The affected area must be closed.
d) The regulatory authority must be notified.
c) The affected area must be closed.
Which cleaner should be used for removing the water scale in a steam table?
a) Detergent
b) Degreaser
c) Delimer
d) Abrasive cleaner
c) Delimer
What items are stored correctly in a cooler?
a) Salmon stored below ground turkey
b) Kale stored below raw hamburger patties
c) Raw chicken thighs stored above pork chops
d) Raw shrimp stored above raw steak
d) Raw shrimp stored above raw steak
Which practice requires a variance?
a) Packaging food using a reduced oxygen method
b) Holding food without temperature control
c) Cooling food using the two-stage cooling method
d) Reheating food that was previously cooked and cooled
a) Packaging food using a reduced oxygen method
At 11:00 a.m., a caterer removes a tray of lasagna from the oven and places it on a buffet table without temperature control. By what time must the lasagna be thrown away?
a) 1:00 p.m.
b) 2:00 p.m.
c) 3:00 p.m.
d) 4:00 p.m.
c) 3:00 p.m.
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
a) Management oversight
b) Corrective action
c) Re-evaluation
d) Identify risks
a) Management oversight
Which organization develops standards for the sanitary design and construction of foodservice equipment?
a) USDA
b) NSF
c) FDA
d) EPA
b) NSF
What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?
a) Rinse it from the surface, and then apply it a second time.
b) Test the surface to confirm that there are no pathogens.
c) Heat it to the temperature recommended by the manufacturer.
d) Use a test kit to check the sanitizer’s concentration when mixing it.
d) Use a test kit to check the sanitizer’s concentration when mixing it.
What is the discard date for tuna salad that was prepared and stored on October 1?
a) October 6
b) October 7
c) October 8
d) October 9
b) October 7
Which method is a safe way to thaw food?
a) As part of the cooking process
b) Under running water at 125°F (52°C) or higher
c) Submerged in a sink of standing water at 70°F (21°C)
d) On the counter at room temperature
a) As part of the cooking process
With approved procedures in place, how long can cold food be held without temperature control if it does not exceed 70°F (21°C)?
a) 2 hours
b) 4 hours
c) 6 hours
d) 8 hours
c) 6 hours
A pest-control program is an example of a(n)
a) HACCP program.
b) food safety program.
c) workplace safety program.
d) active managerial control program.
b) food safety program.
Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the
a) Edison Testing Laboratories (ETL).
b) Underwriters Laboratory (UL).
c) National Sanitation Foundation (NSF).
d) ANSI National Accreditation Board (ANAB).
d) ANSI National Accreditation Board (ANAB).
The three most common types of chemical sanitizers are chlorine, iodine, and
a) quats.
b( disinfectant.
c) alcohol.
d) steam.
a) quats.
A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?
a) September 3
b) September 4
c) September 5
d) September 9
b) September 4
What must be immediately done to food after it is thawed in a microwave?
a) Hold it.
b) Cook it.
c) Cool it.
d) Freeze it.
b) Cook it.
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
a) 41°F (5°C)
b) 50°F (10°C)
c) 60°F (16°C)
d) 70°F (21°C)
d) 70°F (21°C)
What is the purpose of a HACCP program?
a) Preventing, eliminating, or reducing hazards to food
b) Preventing any hazards to food from occurring
c) Eliminating all hazards in food
d) Ensuring that all hazards never occur in food
a) Preventing, eliminating, or reducing hazards to food
How high above the floor should floor-mounted equipment be?
a) At least 1 inch (3 centimeters)
b) At least 2 inches (5 centimeters)
c) At least 4 inches (10 centimeters)
d) At least 6 inches (15 centimeters)
d) At least 6 inches (15 centimeters)
What is the correct way to clean and sanitize a prep table?
a) Air-dry, remove food from surface, rinse, sanitize, clean
b) Remove food from surface, rinse, clean, sanitize, air-dry
c) Sanitize, remove food from surface, clean, rinse, air-dry
d) Remove food from surface, clean, rinse, sanitize, air-dry
d) Remove food from surface, clean, rinse, sanitize, air-dry
Where should the air-temperature measuring device be placed in a cooler?
a) Near the door
b) On a back wall
c) On the ceiling
d) Near the floor
a) Near the door
What is the required minimum internal cooking temperature for seafood?
a) 135°F (57°C) or higher for 15 seconds
b) 145°F (63°C) or higher for 15 seconds
c) 155°F (68°C) or higher for 17 seconds
d) 165°F (74°C) or higher for <1 second
b( 145°F (63°C) or higher for 15 seconds
Which is a safe practice when serving ready-to-eat food?
a) Scooping ice with a sanitized glass.
b) Plating hamburgers with bare hands.
c) Using deli sheets to handle donuts.
d) Serving rolls and fried chicken with the same pair of tongs.
c) Using deli sheets to handle donuts.
What is a critical control point (CCP)?
a) A step that must be taken when a critical limit has not been met
b) An evaluation that determines whether the HACCP plan is working as intended
c) A minimum or maximum limit which must be met to prevent or eliminate a hazard
d) A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels
d) A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels
How high must legs be on table-mounted equipment?
a) At least 1 inch (3 centimeters)
b) At least 2 inches (5 centimeters)
c) At least 4 inches (10 centimeters)
d) At least 6 inches (15 centimeters)
c) At least 4 inches (10 centimeters)
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
a) 2 hours.
b) 4 hours.
c) 6 hours.
d) 8 hours.
b) 4 hours.
How far off the floor should food be stored?
a) 1 inch (3 centimeters)
b) 2 inches (5 centimeters)
c) 4 inches (10 centimeters)
D) 6 inches (15 centimeters)
D) 6 inches (15 centimeters)
What is the required minimum internal cooking temperature for rice that will be hot-held for service?
a) 135°F (57°C)
b) 145°F (63°C)
c) 155°F (68°C)
d) 165°F (74°C)
a) 135°F (57°C)
Which is a safe practice when handling dishware and utensils?
a) Holding glasses by their rims.
b) Carrying glasses in a stack.
c) Storing flatware with the handles down.
d) Holding plates by their edges.
d) Holding plates by their edges.
What three phases must a crisis management program focus on?
a) Monitoring, Response, Prevention
b) Preparation, Response, Recovery
c) Prevention, Response, Corrective Action
d) Hazard Analysis, Corrective Action, Monitoring
b) Preparation, Response, Recovery
To prevent backflow, a sink must be equipped with
a) an air gap.
b) a vacuum assist.
c) an overflow drain.
d) a touchless control system.
a) an air gap.
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
a) 152°F (67°C)
b) 180°F (82°C)
c) 192°F (89°C)
d) d. 200°F (93°C)
b) 180°F (82°C)
A food handler needs to combine a new shipment of canned tomatoes with the cans already on the shelf. If the new cans have expiration dates of June 2025 and the old cans have expiration dates of January 2026, how should they rotate the cans?
a) The new cans should go behind the old cans.
b) The new cans should go in front of the old cans.
c) The old cans should be discarded and replaced with the new cans.
d) The old cans should be stored below the new cans.
b) The new cans should go in front of the old cans.
Which item would be safe to offer on a children’s menu?
a) Sushi
b) Grilled cheese
c) Eggs over easy
d) Medium rare hamburger
b) Grilled cheese
Which action could contaminate food at a self-service area?
a) Keeping hot TCS food at 135°F (57°C)
b) Allowing customers to reuse plates
c) Labeling all containers and handles
d) Taking food temperatures every hour
b) Allowing customers to reuse plates
A guest calls a restaurant and reports a foodborne illness that they believe came from eating at the establishment. What should the manager do next?
a) Avoid expressing concern.
b) Complete a foodborne illness incident report.
c) Admit responsibility if they think the customer is correct.
d) Disregard the complaint until there are more facts.
b) Complete a foodborne illness incident report.
Outdoor garbage containers must be
a) washed frequently.
b) kept covered with tight-fitting lids.
c) stored away from customer parking areas.
d) lined with plastic or wet-strength papers.
b) kept covered with tight-fitting lids.
What is the storage order in a cooler based on?
a) First In First Out (FIFO)
b) The use-by dates of each food
c) The risk of cross-contact in the cooler
d) The internal cooking temperature for each food
d) The internal cooking temperature for each food
When must a consumer advisory be provided for menu items containing TCS food?
a) When the item is raw or undercooked
b) When the item contains a potential allergen
c) When the operation provides only counter service
d) When the operation primarily serves a high-risk population
a) When the item is raw or undercooked
Which food does not need additional packaging or other protection from contamination when placed on display?
a) Pastries
b) Bread
c) Whole raw fruit
d) Open condiments
c) Whole raw fruit
What should a manager do after receiving multiple complaints of foodborne illness?
a) Contact the regulatory authority to assist.
b) Speak with their lawyer or legal team immediately.
c) Admit responsibility to all guests who call to report.
d) Throw out all product suspected in the incident.
a) Contact the regulatory authority to assist.
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
a) The employee waited until the garbage was full.
b) The bag was disposed of in a dumpster.
c) The bag was placed on a prep table.
d) The employee tied the bag shut.
c) The bag was placed on a prep table.
What should the water temperature be in the detergent compartment of a three-compartment sink?
a) 70°F (21°C)
b) 90°F (32°C)
c) 110°F (43°C)
d) 165°F (74°C)
c) 110°F (43°C)
Any item not stored in its original container must be
a) labeled.
b) thrown out.
c) used immediately.
d) served as quickly as possible.
a) labeled.
When partially cooking food, the initial cooking phase should not last longer than
a) 5 minutes.
b) 15 minutes.
c) 30 minutes.
d) 60 minutes.
d) 60 minutes.
What type of containers should be used to transport food offsite?
a) Insulated
b) Disposable
c) Reusable
d) Biodegradable
a) Insulated
An imminent health hazard, such as a water supply interruption, requires immediate correction or
a) a HACCP plan.
b) closure of the operation.
c) evaluation of the situation.
d) normal operating procedures
b) closure of the operation.
How can lighting sources be prevented from contaminating food?
a) By using LED bulbs
b) By using halogen bulbs only
c) By using fluorescent bulbs
d) By using shatter-resistant bulbs
d) By using shatter-resistant bulbs
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
a) common name of the chemical.
b) expiration date of the chemical.
c) date the chemical was transferred.
d) name of the person who transferred the chemical.
a) common name of the chemical.
At what temperature must cold TCS food be stored to keep it safe?
a) 41°F (5°C) or lower
b) 45°F (7°C) or lower
c) 50°F (10°C) or lower
d) 65°F (18°C) or lower
a) 41°F (5°C) or lower
A food handler is cooling chicken soup for dinner service. After two hours, the soup’s temperature has decreased from 135°F (57°C) to 80°F (27°C). What should the food handler do next?
a) Throw the soup away.
b) Continue cooling the soup.
c) Reheat the soup and cool it again.
d) Put the soup back into the holding unit.
c) Reheat the soup and cool it again.
Food for off-site service should be labeled with reheating and service instructions and
a) a list of ingredients.
b) an inspection stamp.
c) the date of preparation.
d) the use-by date and time.
d) the use-by date and time.
Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness?
a) Conduct a hazard analysis.
b) Determine critical control points.
c) Identify corrective actions.
d) Establish procedures for record keeping and documentation.
d) Establish procedures for record keeping and documentation.
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?
a) Prevented backflow
b) Created a cross-connection
c) Created an air-gap separation
d) Prevented atmospheric vacuuming
b) Created a cross-connection
How should chemicals be stored?
a) Above food
b) Away from prep areas
C) In food storage areas
d) With kitchenware
b) Away from prep areas
At what temperature must hot TCS food be stored to keep it safe?
a) 110°F (43°C) or higher
b) 120°F (49°C) or higher
c) 125°F (52°C) or higher
d) 135°F (57°C) or higher
d) 135°F (57°C) or higher
Which food must not be served to residents in a nursing home?
a) Fresh fruit that has been washed in potable water.
b) A cake made with unpasteurized eggs that has been baked in-house.
c) Canned chickpeas that have been drained, rinsed in potable water, and added to a salad.
d) Packaged, frozen vegetables that have not been cooked according to manufacturer's instructions.
d) Packaged, frozen vegetables that have not been cooked according to manufacturer's instructions.
Which item may be re-served to another customer?
a) A partially used cup of salsa
b) Unopened condiment packets
c) Uneaten bread from a breadbasket
d) An uneaten pickle used as a plate garnish
b) Unopened condiment packets
While creating a HACCP plan, an operation determines that porkchops should be cooked for 17 minutes on the grill to reach a minimum internal temperature of 145°F (63°C). What should be established as a monitoring procedure?
a) Record the temperature of each porkchop and review logs daily.
b) Clean and inspect the grill at regular intervals.
c) Check the temperature of each pork chop with a thermocouple thermometer.
d) Stop cooking a porkchop if it doesn’t reach 145°F (63°C) after 18 minutes.
c) Check the temperature of each pork chop with a thermocouple thermometer.
When is the regulatory authority required to review an establishment’s construction plans?
a) When starting new construction or large remodeling
b) When starting any construction in the establishment
c) When the local building department requires it
d) When construction is occurring in a full-service establishment
a) When starting new construction or large remodeling
What is the correct way to store mops in between uses?
a) Propped in a corner
b) In a clean bucket
c) In a utility sink
d) Hanging on a hook
d) Hanging on a hook