FOOD SAFETY EXAM 3 QUESTIONS AND
ANSWERS ALL VERIFIED NEWLY MODIFIED
TESTED AND APPROVED!!!
An operation is located in a jurisdiction that allows it to hold TCS food without
temperature control. How many hours can it display hot TCS food without
temperature control before the food must be sold, served, or thrown out?
A. 2
B. 4
C. 6
D. 8 --CORRECT ANSWER--B. 4
How often must you check the temperature of food that is being held with
temperature control?
A. At least every 2 hours
B. At least every 4 hours
C. At least every 6 hours
D. At least every 8 hours --CORRECT ANSWER--B. At least every 4 hours
A pan of lasagna at 165F (74C) was packed in a heated cabinet for off-site
delivery. What is the minimum information that should be on the pan label?
A. Use-by date and time and reheating and service instructions
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,B. Use-by date and reheating and service instructions
C. Use-by time and reheating and service instructions
D. Use-by date and time and reheating instructions --CORRECT ANSWER--A.
Use-by date and time and reheating and service instructions
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 --CORRECT ANSWER--B. Chopped
potatoes for soup
Which is not being handled correctly?
1. _____ Soup held at 120F (49C)
2. _____ Pasta salad held at 39F (4C)
3. _____ Potato salad held at 75F (24C)
4. _____ Soup placed in a hot-holding unit at 40F (4C) --CORRECT
ANSWER--1. _X__ Soup held at 120F (49C)
2. _____ Pasta salad held at 39F (4C)
3. __X__ Potato salad held at 75F (24C)
4. _X_ Soup placed in a hot-holding unit at 40F (4C)
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, Re-serve or Throw? Write a T next to the food that you must throw out. Write
an R next to the items you can e-serve.
1. ____ Chili held without temperature control for five hours
2. ____ Previously served, but untouched, basket of bread
3. ____ Bottle of ketchup with cap on
4. ____ Untouched slice of pie with whipped cream returned by a customer
5. ____ Individually wrapped crackers
6. ____ Unwrapped butter served on plate
7. ____ Mustard packet
8. ____ Ice used to hold cold food on a self-service area
9. ____ Breaded, baked fish returned b a customer who wanted broiled fish
10. ____ A washed and wrapped pear that has been in a vending machine for
eight days --CORRECT ANSWER--1. __T__ Chili held without temperature
control for five hours
2. __T__ Previously served, but untouched, basket of bread
3. __R__ Bottle of ketchup with cap on
4. __T__ Untouched slice of pie with whipped cream returned by a customer
5. __R__ Individually wrapped crackers
6. __T__ Unwrapped butter served on plate
7. __R__ Mustard packet
8. __T__ Ice used to hold cold food on a self-service area
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ANSWERS ALL VERIFIED NEWLY MODIFIED
TESTED AND APPROVED!!!
An operation is located in a jurisdiction that allows it to hold TCS food without
temperature control. How many hours can it display hot TCS food without
temperature control before the food must be sold, served, or thrown out?
A. 2
B. 4
C. 6
D. 8 --CORRECT ANSWER--B. 4
How often must you check the temperature of food that is being held with
temperature control?
A. At least every 2 hours
B. At least every 4 hours
C. At least every 6 hours
D. At least every 8 hours --CORRECT ANSWER--B. At least every 4 hours
A pan of lasagna at 165F (74C) was packed in a heated cabinet for off-site
delivery. What is the minimum information that should be on the pan label?
A. Use-by date and time and reheating and service instructions
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,B. Use-by date and reheating and service instructions
C. Use-by time and reheating and service instructions
D. Use-by date and time and reheating instructions --CORRECT ANSWER--A.
Use-by date and time and reheating and service instructions
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 --CORRECT ANSWER--B. Chopped
potatoes for soup
Which is not being handled correctly?
1. _____ Soup held at 120F (49C)
2. _____ Pasta salad held at 39F (4C)
3. _____ Potato salad held at 75F (24C)
4. _____ Soup placed in a hot-holding unit at 40F (4C) --CORRECT
ANSWER--1. _X__ Soup held at 120F (49C)
2. _____ Pasta salad held at 39F (4C)
3. __X__ Potato salad held at 75F (24C)
4. _X_ Soup placed in a hot-holding unit at 40F (4C)
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, Re-serve or Throw? Write a T next to the food that you must throw out. Write
an R next to the items you can e-serve.
1. ____ Chili held without temperature control for five hours
2. ____ Previously served, but untouched, basket of bread
3. ____ Bottle of ketchup with cap on
4. ____ Untouched slice of pie with whipped cream returned by a customer
5. ____ Individually wrapped crackers
6. ____ Unwrapped butter served on plate
7. ____ Mustard packet
8. ____ Ice used to hold cold food on a self-service area
9. ____ Breaded, baked fish returned b a customer who wanted broiled fish
10. ____ A washed and wrapped pear that has been in a vending machine for
eight days --CORRECT ANSWER--1. __T__ Chili held without temperature
control for five hours
2. __T__ Previously served, but untouched, basket of bread
3. __R__ Bottle of ketchup with cap on
4. __T__ Untouched slice of pie with whipped cream returned by a customer
5. __R__ Individually wrapped crackers
6. __T__ Unwrapped butter served on plate
7. __R__ Mustard packet
8. __T__ Ice used to hold cold food on a self-service area
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