Flow of Food Exam Solved Correctly To
Score A+ 2025
Date marking CORRECT ANSWERS A date on ready-to-eat TCS food held for more
than 24 hours indicating by when the food must be sold,eaten, or thrown out
First-in, first-out (FIFO) CORRECT ANSWERS Method of stock rotation in which
products are shelved based on their use-by or expiration dates, so oldest products are
used first.
Reduced-oxygen packaged (ROP) food CORRECT ANSWERS Packaging method that
reduces the amount of oxygen available in order to slow microbial growth. ROP
methods include sous vide, MAP, and vacuum packaging
Ready-to-eat food storage CORRECT ANSWERS Can be stored for only seven days if
it is held at 41 F(5 C) or lower. The count begins on the day the food was prepared or a
commercial container was opened.
Storage of TCS food CORRECT ANSWERS Store TCS food at an internal temp. of 41
F (5 C) or lower, or 135 F (57 C) or higher. Store meat,poultry, seafood and dairy items
in the coldest part of the unit away from the door. Monitor food temps regularly, defrost
freezers regularly. Do not overload coolers or freezers
Storage Order CORRECT ANSWERS A) Ready-to-eat food
B) Seafood
C) Whole cuts of beef and pork
D) Ground meat and ground fish
E) Whole and ground poultry
Storing specific food CORRECT ANSWERS Fresh meat should be held at an internal
temp. of 41 F. Fish stored at 41 F (5 C) or lower. Shellfish at 41 F. Eggs 45 F (7 C) or
lower. Milk at 41 F or lower. Fresh produce 41 F or lower. ROP food 41 F or lower. UHT
and Aspetically packaged food 41 F . Keep dry food like flour, cereal and grain in airtight
containers.
What are the steps of the flow of food in order? CORRECT ANSWERS Purchasing,
Receiving, Storing, Preparing, Cooking, Holding/Serving, Cooling, Reheating.
What can you do to prevent pathogens from contaminating food? CORRECT
ANSWERS Wash, Rinse, and Sanitize equipment.
Why do most foodborne illnesses happen? CORRECT ANSWERS Because TCS food
has been time-temperature abused.
, What does TCS stand for? CORRECT ANSWERS Temperature Controlled for Safety
Which bacteria is commonly linked with cooked rice ? CORRECT ANSWERS Bacillus
Cereus
Scromboid poisoning can be prevented by.. CORRECT ANSWERS Purchasing fish
from approved, reputable suppliers.
Which is a TCS food? CORRECT ANSWERS Sprouts
For how long should food-handlers scrub their hands for? CORRECT ANSWERS 10-15
seconds
What is a major hazard in the flow of food? CORRECT ANSWERS Cross
Contamination
How can you prevent cross contamination? CORRECT ANSWERS Keep raw food
away from ready-to-eat food
What are the Danger Zone Temperatures? CORRECT ANSWERS 41*F- 135*F
If food is cooked to the wrong minimum internal temperature, what has happened to it?
CORRECT ANSWERS It has been Time-Temperature abused
What are the three types of thermometers that are commonly used in food operations?
CORRECT ANSWERS Infrared Thermometer, Bimetallic Stemmed Thermometer, and
Thermocouples/ Thermistors
What are the two ways to calibrate your thermometer? CORRECT ANSWERS Boiling
point, Ice point
At what temperature do most foodborne pathogens grow most quickly? CORRECT
ANSWERS 70-125 degrees
You can store food near chemicals as long as the chemicals are stored in sturdy, clearly
labeled containers. CORRECT ANSWERS False, Chemicals should be stored away
from food
For how long can you store TCS foods, and/or ready-to-eat foods prepped in-house?
CORRECT ANSWERS A maximum of seven days
Arrange stored food by its use-by-date so you can use the oldest products first.
CORRECT ANSWERS True
You should reject a delivery of frozen steaks covered with large ice crystals. CORRECT
ANSWERS True
Score A+ 2025
Date marking CORRECT ANSWERS A date on ready-to-eat TCS food held for more
than 24 hours indicating by when the food must be sold,eaten, or thrown out
First-in, first-out (FIFO) CORRECT ANSWERS Method of stock rotation in which
products are shelved based on their use-by or expiration dates, so oldest products are
used first.
Reduced-oxygen packaged (ROP) food CORRECT ANSWERS Packaging method that
reduces the amount of oxygen available in order to slow microbial growth. ROP
methods include sous vide, MAP, and vacuum packaging
Ready-to-eat food storage CORRECT ANSWERS Can be stored for only seven days if
it is held at 41 F(5 C) or lower. The count begins on the day the food was prepared or a
commercial container was opened.
Storage of TCS food CORRECT ANSWERS Store TCS food at an internal temp. of 41
F (5 C) or lower, or 135 F (57 C) or higher. Store meat,poultry, seafood and dairy items
in the coldest part of the unit away from the door. Monitor food temps regularly, defrost
freezers regularly. Do not overload coolers or freezers
Storage Order CORRECT ANSWERS A) Ready-to-eat food
B) Seafood
C) Whole cuts of beef and pork
D) Ground meat and ground fish
E) Whole and ground poultry
Storing specific food CORRECT ANSWERS Fresh meat should be held at an internal
temp. of 41 F. Fish stored at 41 F (5 C) or lower. Shellfish at 41 F. Eggs 45 F (7 C) or
lower. Milk at 41 F or lower. Fresh produce 41 F or lower. ROP food 41 F or lower. UHT
and Aspetically packaged food 41 F . Keep dry food like flour, cereal and grain in airtight
containers.
What are the steps of the flow of food in order? CORRECT ANSWERS Purchasing,
Receiving, Storing, Preparing, Cooking, Holding/Serving, Cooling, Reheating.
What can you do to prevent pathogens from contaminating food? CORRECT
ANSWERS Wash, Rinse, and Sanitize equipment.
Why do most foodborne illnesses happen? CORRECT ANSWERS Because TCS food
has been time-temperature abused.
, What does TCS stand for? CORRECT ANSWERS Temperature Controlled for Safety
Which bacteria is commonly linked with cooked rice ? CORRECT ANSWERS Bacillus
Cereus
Scromboid poisoning can be prevented by.. CORRECT ANSWERS Purchasing fish
from approved, reputable suppliers.
Which is a TCS food? CORRECT ANSWERS Sprouts
For how long should food-handlers scrub their hands for? CORRECT ANSWERS 10-15
seconds
What is a major hazard in the flow of food? CORRECT ANSWERS Cross
Contamination
How can you prevent cross contamination? CORRECT ANSWERS Keep raw food
away from ready-to-eat food
What are the Danger Zone Temperatures? CORRECT ANSWERS 41*F- 135*F
If food is cooked to the wrong minimum internal temperature, what has happened to it?
CORRECT ANSWERS It has been Time-Temperature abused
What are the three types of thermometers that are commonly used in food operations?
CORRECT ANSWERS Infrared Thermometer, Bimetallic Stemmed Thermometer, and
Thermocouples/ Thermistors
What are the two ways to calibrate your thermometer? CORRECT ANSWERS Boiling
point, Ice point
At what temperature do most foodborne pathogens grow most quickly? CORRECT
ANSWERS 70-125 degrees
You can store food near chemicals as long as the chemicals are stored in sturdy, clearly
labeled containers. CORRECT ANSWERS False, Chemicals should be stored away
from food
For how long can you store TCS foods, and/or ready-to-eat foods prepped in-house?
CORRECT ANSWERS A maximum of seven days
Arrange stored food by its use-by-date so you can use the oldest products first.
CORRECT ANSWERS True
You should reject a delivery of frozen steaks covered with large ice crystals. CORRECT
ANSWERS True
