A recall was announced for a specific food. The Food Manager gathers up all that
they have and keeps this food for return to the vendor in
a) the cooler
b) the dry storage area
c) a location away from any other food
d) the freezer
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, c) a location away from any other food
The prep cook is checking the temperature of the rotisserie chickens as they cook.
The best thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
d) a calibrated digital thermometer
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d) a calibrated digital thermometer
Mop water may be disposed of in
a) three-compartment sink
b) ladies restroom
c) the utility sink
d) men's urinal
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c) the utility sink
Food should be rejected at delivery if any of the following occurs except
a) PHF received at 58°F
b) Large chunks of ice present in frozen food
,c) Packaging is damaged
d) Shellfish arrives with identification tags
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d) Shellfish arrives with identification tags
According to the 2005 FDA Food Code, when hot holding food, it must be held at a
minimum temperature of
a) 140°F or higher
b) 135°F or higher
c) 165°F or higher
d) 150°F or higher
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b) 135°F or higher
A ventilation unit is located in the kitchen to prevent
a) A fire
b) The chef from getting too hot
c) Grease collecting on the walls
d) The employees talking too much
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c) Grease collecting on the walls
, There are ____ principles in a HACCP Plan.
a) 10
b) 7
c) 5
d) 4
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b) 7
When is it most important for a Food Employee to wash their hands?
a) When switching from wiping down the cooler to taking out the trash
b) When switching from handling money to touching the cash register
c) When switching from preparing raw food to ready-to-eat food
d) When switching from stocking the dry storage area to stocking the cooler
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c) When switching from preparing raw food to ready-to-eat food
What is the first principle in a HACCP plan?
a) Critical Control Point
b) Verification
c) Documentation
d) Hazard Analysis
Give this one a try later!
they have and keeps this food for return to the vendor in
a) the cooler
b) the dry storage area
c) a location away from any other food
d) the freezer
Give this one a try later!
, c) a location away from any other food
The prep cook is checking the temperature of the rotisserie chickens as they cook.
The best thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
d) a calibrated digital thermometer
Give this one a try later!
d) a calibrated digital thermometer
Mop water may be disposed of in
a) three-compartment sink
b) ladies restroom
c) the utility sink
d) men's urinal
Give this one a try later!
c) the utility sink
Food should be rejected at delivery if any of the following occurs except
a) PHF received at 58°F
b) Large chunks of ice present in frozen food
,c) Packaging is damaged
d) Shellfish arrives with identification tags
Give this one a try later!
d) Shellfish arrives with identification tags
According to the 2005 FDA Food Code, when hot holding food, it must be held at a
minimum temperature of
a) 140°F or higher
b) 135°F or higher
c) 165°F or higher
d) 150°F or higher
Give this one a try later!
b) 135°F or higher
A ventilation unit is located in the kitchen to prevent
a) A fire
b) The chef from getting too hot
c) Grease collecting on the walls
d) The employees talking too much
Give this one a try later!
c) Grease collecting on the walls
, There are ____ principles in a HACCP Plan.
a) 10
b) 7
c) 5
d) 4
Give this one a try later!
b) 7
When is it most important for a Food Employee to wash their hands?
a) When switching from wiping down the cooler to taking out the trash
b) When switching from handling money to touching the cash register
c) When switching from preparing raw food to ready-to-eat food
d) When switching from stocking the dry storage area to stocking the cooler
Give this one a try later!
c) When switching from preparing raw food to ready-to-eat food
What is the first principle in a HACCP plan?
a) Critical Control Point
b) Verification
c) Documentation
d) Hazard Analysis
Give this one a try later!
