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Question 1 of 10
1. Question
There is a small salad bar with 8 different things on it for the service. How many serving utensils are required for the salad bar to serve the items?
Correct
There is a small salad bar with 8 different things on it for the service. For serving the items on the salad bar, 8 serving utensils are required.
Incorrect
There is a small salad bar with 8 different things on it for the service. For serving the items on the salad bar, 8 serving utensils are required.
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Question 2 of 10
2. Question
What is the optimal internal temperature at which cold TCS food should be stored?
Correct
Cold TCS food should be kept at a maximum internal temperature of 41 °F (5 °C).
Incorrect
Cold TCS food should be kept at a maximum internal temperature of 41 °F (5 °C).
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Question 3 of 10
3. Question
For a chemical storage area, which feature is most important?
Correct
For a chemical storage area, chemical compatibility is the most important function. Substances that are incompatible must not be stored together. Common storage issues can lead to the dangerous mixing of incompatible chemicals. The storage of inorganic acids with inflammable substances is the most severe of these problems.
Incorrect
For a chemical storage area, chemical compatibility is the most important function. Substances that are incompatible must not be stored together. Common storage issues can lead to the dangerous mixing of incompatible chemicals. The storage of inorganic acids with inflammable substances is the most severe of these problems.
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Question 4 of 10
4. Question
What is the minimum temperature for keeping hot TCS food?
Correct
Hot TCS food should be kept at a minimum temperature of 115 °f (46 °C).
Incorrect
Hot TCS food should be kept at a minimum temperature of 115 °f (46 °C).
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Question 5 of 10
5. Question
An activity is located in a jurisdiction that allows TCS food to be stored without controlling the temperature. How many hours can hot TCS food be shown without temperature regulation prior to selling, serving, or throwing out the food?
Correct
In a jurisdiction that allows it to keep TCS food without temperature control, an activity is located. Without temperature regulation, it can show hot TCS food for 4 hours before the food has to be sold, served or thrown out.
Incorrect
In a jurisdiction that allows it to keep TCS food without temperature control, an activity is located. Without temperature regulation, it can show hot TCS food for 4 hours before the food has to be sold, served or thrown out.
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Question 6 of 10
6. Question
What food products can be displayed without the use of packaging, sneeze guards or a display case to shield them from contamination in a self-service area?
Correct
Without using packaging, sneeze guards, or a display case to shield them from contamination, nuts in the shell may be displayed in a self-service location.
Incorrect
Without using packaging, sneeze guards, or a display case to shield them from contamination, nuts in the shell may be displayed in a self-service location.
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Question 7 of 10
7. Question
What is the maximum distance from the self-service counter that the sneeze guards should be placed to protect food from contamination?
Correct
Sneeze guards may be placed 14 inches (35 cm) from the self-service counter to safeguard food from contamination.
Incorrect
Sneeze guards may be placed 14 inches (35 cm) from the self-service counter to safeguard food from contamination.
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Question 8 of 10
8. Question
The temperature of a roast is tested for 4 minutes to see if it has reached its critical limit of 145 ° F (63 ° C). This is an instance of what the HACCP theory is?
Correct
The temperature of a roast is tested for 4 minutes to see if it has reached its critical limit of 145 ° F (63 ° C). This is an instance of the HACCP theory of monitoring.
Incorrect
The temperature of a roast is tested for 4 minutes to see if it has reached its critical limit of 145 ° F (63 ° C). This is an instance of the HACCP theory of monitoring.
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Question 9 of 10
9. Question
During holding, the temperature of the pot stew is regulated. The stew does not reach the vital cap and, according to house policy, is thrown out. What HACCP theory is an example of throwing into the stew?
Correct
During holding, the temperature of the pot stew is regulated. The stew does not reach the vital cap and, according to house policy, is thrown out. Throwing the stew is an example of the HACCP theory of corrective action.
Incorrect
During holding, the temperature of the pot stew is regulated. The stew does not reach the vital cap and, according to house policy, is thrown out. Throwing the stew is an example of the HACCP theory of corrective action.
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Question 10 of 10
10. Question
In the self-service display, the deli serves cold sandwiches. What phase will a critical control point to be in the flow of food?
Correct
In the self-service display, the deli serves cold sandwiches. A key control point will be the storage stage in the flow of food.
Incorrect
In the self-service display, the deli serves cold sandwiches. A key control point will be the storage stage in the flow of food.