TCS Food
Sneeze guards protect food from ________.
Contamination
True or False:
Ready-to-eat food includes cooked food, washed fruit and vegetables (whole & cut), and deli meat.
True
Bakery items and sugar, spices, and seasonings are also included.
True or False:
Cross-contamination and time-temperature abuse can happen easily when you are preparing food.
True
You can prevent pathogens from spreading and growing by making good food prep choices.
Which part of the plate should a food handler avoid touching when serving customers?
A. Bottom
B. Edge
C. Side
D. Top
D. Top
True or False:
It is ok to use hot-holding equipment to reheat food?
False
*Unless it was built to do so.
True or False:
Follow these three basic rules to keep your operation pest-free:
1. Deny pest access to the operation.
2. Deny pests food, water, and shelter.
3. Work with a licensed pest control operator (PCO).
True!!!
Who inspects retail and foodservice operations?
State and local health departments
If you are serving fried perch and you run out it is ok to substitute fried tilapia?
No.
Food must be presented the way it was described. If your menu offers fried perch you cannot substitute another fish for the perch.
At what maximum internal temperature should cold TCS food be held?
41 F
Food that is being held for service is at risk for ____-_______ abuse and _____-__________.
time-temperature
cross-contamination
What is the only completely reliable method for preventing backflow?
A. Air gap
B. Ball valve
C. Cross-contamination
D. Vacuum breaker
A. Air gap
List the three categories of contaminants:
Biological
Chemical
Physical
True or False:
If food has not cooled to 70F within two hours, it must be reheated and then cooled again.
True
If you can cool the food from 135F to 70F in less than two hours, you can use the remaining time to cool it to 41F or lower. However, the total cooling time cannot be longer than six hours.
Example: if you cool food from 135F to 70F in one hour, you have the remaining five hours to get the food to 41F or lower.
At what minimal internal temperature should hot TCS food be held?
135 F
The discard time on the label must be ____ hours from the time you removed the food from temperature control?
four
A broken water main has caused the water in an operation to appear brown. What should the manager do?
A. Boil the water for 1 minute before use
B. Contact the local regulatory authority before use
C. Use the water for everything except dishwashing
D. Use the water for everything except handwshing
B. Contact the local regulatory authority before use
Certain groups of people have higher risks of getting foodborne illness. They are ELDERY, PRESCHOOL-AGE CHILDREN and what other group of people?
People with compromised immune systems.
Examples: Cancer or chemotherapy, HIV/AIDS, and people who have had transplants just to name a few.
What is the required minimum internal cooking temperature for ground turkey?
165 F for 15 second
Which may be handled with bare hands?
A. Cooked pasta for salad
B. Chopped potatoes for soup
C. Canned tuna for sandwiches
D. Pickled watermelon for garnish
B. Chopped potatoes for soup
Hold hot food at ____ F or higher?
Hold cold food at ____ F or lower?
135 F
41F
True or False:
A popular catering company was allowed to stay open and preform daily business after multiple people got sick?
The sink used to wash and clean vegetables was connected to the sewage drainpipe without backflow prevention. The company was not allowed to open until the issue was corrected.
A foodborne illness is a disease transmitted to people by food. An illness is considered an outbreak when how many people have the same symptoms after eating the same food?
Two or more
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
A. 60 minutes
B. 70 minutes
C. 80 minutes
D. 90 minutes
A. 60 minutes
An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
8