Purchasing & Receiving
Food should be purchased from suppliers that are:
A. The least expensive
B. Local
C. Government-approved and reputable
D. Recommended by customers
C. Government-approved and reputable
Shellfish tags must be kept on file for how many days after the last shellfish is used?
A. 90 days
B. 7 days
C. 6 months
D. 30 days
A. 90 days
What is the maximum receiving temperature for hot TCS food?
A. 145°F
B. 135°F
C. 110°F
D. 125°F
B. 135°F
Minimum internal cooking temperature for ground beef is:
A. 145°F
B. 165°F
C. 155°F
D. 135°F
C. 155°F
HACCP stands for:
A. Hazard Avoidance and Customer Protection Plan
B. Health and Cooking Control Program
C. Hazard Analysis and Critical Control Points
D. High-Alert Critical Control Plan
C. Hazard Analysis and Critical Control Points
Shellfish must be delivered with:
A. A receipt
B. A shellstock identification tag
C. A packing slip
D. A quality guarantee
B. A shellstock identification tag
Ready-to-eat TCS food prepared on-site can be stored for how many days at 41°F or lower?
A. 5 days
B. 14 days
C. 7 days
D. 3 days
C. 7 days
Store refrigerated meat at what maximum internal temperature?
A. 38°F
B. 32°F
C. 41°F
D. 45°F
C. 41°F
Food reheated for hot-holding must reach:
A. 125°F
B. 145°F
C. 165°F
D. 135°F
C. 165°F
Which is NOT one of the 7 HACCP principles?
A. Establish critical limits
B. Hire more staff
C. Establish corrective actions
D. Identify hazards
B. Hire more staff
Milk and shell eggs must be received at:
A. 45°F
B. 50°F
C. 32°F
D. 41°F
A. 45°F
Which labeling practice is correct?
A. Only write the prep person's initials
B. Write "use soon"
C. Write the product name and date prepared
D. Label only if storing more than 7 days
C. Write the product name and date prepared
When preparing food in large batches, what should be done to prevent time-temperature abuse?
A. Leave food out until service
B. Prepare in smaller portions
C. Skip labeling
D. Cool food slowly
B. Prepare in smaller portions
What is active managerial control?
A. A customer complaint
B. A government inspection
C. A manager watching employees constantly
D. A manager's responsibility to actively control risk factors for foodborne illness
D. A manager's responsibility to actively control risk factors for foodborne illness
A HACCP plan is required when:
A. Cooking chicken
B. Smoking food to preserve it
C. Serving pasteurized juice
D. Baking bread
B. Smoking food to preserve it
Reject frozen food if it shows:
A. Intact packaging
B. Proper labeling
C. A solid frozen state
D. Frost, ice crystals, or fluid stains
D. Frost, ice crystals, or fluid stains
FIFO stands for:
A. Food in, food out
B. Food inventory food order
C. First in, first out
D. Freeze in, freeze out
C. First in, first out
Minimum internal cooking temperature for poultry is:
A. 165°F
B. 145°F
C. 155°F
D. 135°F
A. 165°F
Which storage method prevents cross-contamination?
A. FIFO
B. Store raw meat below ready-to-eat food
C. Separate storage of chemicals and food
D. All of the above
D. All of the above
Which is an example of corrective action?
A. Posting handwashing signs
B. Throwing out soup held below 135°F for 5 hours
C. Making a new menu
D. Training staff
B. Throwing out soup held below 135°F for 5 hours
What should you do if a package has tears, holes, or punctures?
A. Rewrap and store
B. Accept if the food inside looks okay
C. Use it immediately
D. Reject the package
D. Reject the package
What is the correct way to thaw food?
A. On the counter at room temperature
B. In standing water
C. In direct sunlight
D. Under running water at 70°F or lower
D. Under running water at 70°F or lower
What is the two-step cooling requirement?
A. Cool from 135°F to 70°F within 2 hours, and 70°F to 41°F within 4 hours
B. Cool to 41°F within 8 hours
C. Cool from 135°F to 41°F in 6 hours total
D. Both A and C
A. Cool from 135°F to 70°F within 2 hours, and 70°F to 41°F within 4 hours
Which is an example of corrective action?
A. Posting handwashing signs
B. Throwing out soup held below 135°F for 5 hours
C. Making a new menu
D. Training staff
B. Throwing out soup held below 135°F for 5 hours
What type of surface is appropriate for food-contact areas?
A. Painted
B. Smooth, nonporous, and easy to clean
C. Carpeted and textured
D. Absorbent
B. Smooth, nonporous, and easy to clean