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Questions and Answers
What is the correct way to store serving utensils?
Which of the following items can be re-served?
What is a recommended practice for self-service buffet areas?
When handling food, which of these methods is not recommended to minimize bare-hand contact?
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For off-site food delivery, what is essential to maintain proper food temperature?
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What is a key practice when catering food?
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What is required for labeling food items in self-service areas?
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Which action is critical when storing cold food in catering?
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What is the required internal temperature to which potentially hazardous food must be reheated for hot holding?
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What is an acceptable internal temperature for holding hot food?
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How often should internal temperatures of held food be checked?
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Which of the following does NOT contribute to preventing contamination when serving food?
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Under what condition can cold food be held without temperature control for up to 6 hours?
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What must hot food contain if it is held without temperature control for up to 4 hours?
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Which of the following is NOT a guideline for holding cold food?
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What is a necessary action to ensure even heat distribution when holding hot food?
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What is the maximum temperature food should be cooled to in order to minimize pathogen growth?
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Which method is NOT an accepted way to thaw food safely?
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When reheating food, what is a key guideline to ensure safety?
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What is the recommended holding temperature for cut melons to ensure food safety?
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To prevent cross-contamination when preparing salads, what should you do?
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What practice should be followed when handling pooled eggs?
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Which of the following is NOT a recommended step when preparing produce?
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Which of the following statements regarding food preparation is incorrect?
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Study Notes
Serving Utensils
- Store serving utensils with handles extended above the rim of the container to prevent contamination.
- Avoid storing utensils with handles immersed inside the container.
- Use serving utensils with long handles to maintain a safe distance between hands and food.
Re-serving Food Safely
- Never re-serve food returned by a customer to another customer.
- Do not re-serve plate garnishes, uncovered condiments, or uneaten bread.
- Only re-serve unopened, prepackaged food like condiment packets or wrapped crackers.
Self-Service Areas
- Install sneeze guards or food shields in buffet and food bar areas.
- Sneeze guards must be placed 14 inches (36cm) above the food counter and extend 7 inches (18cm) beyond the food.
- Clearly identify all food items and label all containers.
- Label salad dressing names on ladle handles.
Off-Site Service: Delivery
- Use rigid, insulated containers for food delivery that maintain proper temperature.
- Clean the inside of delivery vehicles regularly.
- Check internal food temperatures frequently during delivery.
- Label food with instructions for storage, reheating, and shelf life.
- Provide consumers with food safety guidelines.
Off-Site Service: Catering
- Ensure drinking water is available for cooking, dishwashing, and cleaning during catering events.
- Verify adequate power availability for cooking and holding equipment.
- Utilize insulated containers to hold potentially hazardous food.
- Store cold food in containers on ice or in chilled gel-filled containers.
- Separate storage for raw and ready-to-eat items.
- Employ single-use items whenever possible.
- Provide customers with instructions on handling leftovers.
- Keep garbage containers away from food preparation and serving areas.
Reheating Potentially Hazardous Food
- Reheat potentially hazardous food to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours.
- Discard food that does not reach this temperature within 2 hours.
Holding Food
- Holding refers to maintaining the correct temperature of food while it's not being consumed.
General Guidelines for Holding Food
- Check internal temperatures of potentially hazardous food using a thermometer at least every four hours.
- Discard food not at 135°F (57°C) or higher or 41°F (5°C) or lower.
- As an alternative, check temperatures every 2 hours to allow for corrective action.
- Discard food after a predetermined amount of time.
- Protect food from contaminants with covers or sneeze guards.
- Prepare food in small batches for faster consumption.
Holding Hot Food
- Hold hot food at an internal temperature of 135°F (57°C) or higher.
- Use equipment specifically designed for hot holding.
- Do not use hot-holding equipment for reheating.
- Stir hot food regularly to distribute heat evenly.
Holding Cold Food
- Hold cold food at an internal temperature of 41°F (5°C) or lower.
- Utilize equipment designed for cold holding.
- Do not store cold food directly on ice.
- Whole fruits and vegetables, raw cut vegetables, are exceptions to direct ice storage.
- Place all other cold food in pans or on plates before storage.
Holding Food Without Temperature Control
- Cold food can be held without temperature control for up to 6 hours if:
- It was held at 41°F (5°C) or lower prior to removal from refrigeration.
- It does not exceed 70°F (21°C) during the six hours.
- It contains a label specifying:
- The time it was removed from refrigeration.
- The time it must be thrown out.
- It is sold, served, or discarded within six hours.
- Hot food can be held without temperature control for up to 4 hours if:
- It was held at 135°F (57°C) or higher prior to removal from temperature control.
- It contains a label specifying when the item must be thrown out.
- It is sold, served, or discarded within four hours.
Serving Food Safely
- Serving is the final stage in the food flow process where prepared food is served to guests.
Serving Food Safety: Dining Staff
- Use clean and sanitized utensils for serving.
- Use separate utensils for each food item.
- Clean and sanitize utensils after each task.
Safe Flow of Food
- Safe food flow adheres to industry standards.
- The sequence of safe food flow is: Purchasing -> Receiving -> Storing -> Preparing -> Cooking -> Cooling -> Reheating -> Holding -> Serving.
Preparing Food
- Mise en place refers to organizing and preparing ingredients before starting the operation.
Accepted Methods for Thawing Food
- In a refrigerator at 41°F (5°C) or lower.
- Submerged under running potable water at a temperature of 70°F (21°C) or lower.
- In a microwave oven, if the food will be cooked immediately after thawing.
- As part of the cooking process.
Preparing Salads with Potentially Hazardous Ingredients
- Ensure leftover ingredients (pasta, chicken, potatoes) have been handled safely:
- Cooked, held, and cooled properly.
- Stored for less than 7 days.
- Prepared in small batches.
- Refrigerated until needed.
- Chill all ingredients and utensils before use.
Preparing Eggs and Egg Mixtures
- Handle pooled eggs with care (if allowed):
- Cook promptly after mixing or store at 41°F (5°C) or lower.
- Clean and sanitize containers between batches.
- Use pasteurized shell eggs or egg products for dishes requiring little or no cooking (e.g., hollandaise sauce).
- Promptly clean and sanitize equipment and utensils used for egg preparation.
Preparing Produce (Fruits and Vegetables)
- Wash produce thoroughly under running water before cutting, cooking, or combining with other ingredients.
- Use water slightly warmer than the temperature of the produce.
- Separate and rinse leafy greens thoroughly.
- Clean and sanitize surfaces used for produce preparation.
Preventing Contact with Surfaces Exposed to Raw Meat or Poultry
- Prepare produce away from raw meat, poultry, eggs, cooked, and ready-to-eat food.
- Clean and sanitize the workspace and all utensils used during preparation.
- When soaking or storing produce in standing water or an ice water slurry, do not mix:
- Different items,
- Multiple batches of the same item.
- Refrigerate and hold cut melons at 41°F (5°C) or lower.
- Do not add sulfites to produce.
- Do not serve raw seed sprouts to high-risk populations.
Cooking
- Cooking is the process of preparing food for consumption by using heat to eliminate pathogens in raw food.
- Ensure food reaches its minimum internal cooking temperature to eliminate pathogens.
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Description
Test your knowledge on essential food safety practices for serving utensils, self-service areas, and off-site delivery. This quiz covers important protocols to ensure hygiene and safety in food handling and service. Make sure you're familiar with the best practices to minimize contamination and maintain food quality.
