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- 1. Multiple ChoiceWhat is the most important factor in choosing a food supplier?It has a HACCP program or other food safety system.It has documented manufacturing and packing practices.Its warehouse is close to the operation, reducing shipping time.It has been inspected and complies with local, state, and federal laws.
- 2. Multiple ChoiceWhat is the best method of checking the temperature of a delivery of fresh fish?Feel the fish, making sure it is cold to the touch.Insert a thermometer probe into the thickest part of the fish.Place a time-temperature indicator on the surface of the fish.Use an infrared thermometer to check the fish's temperature.
- 3. Multiple ChoiceWhat is the correct temperature for receiving cold TCS food?32°F or lower41°F or lower45°F or lower50°F or lower
- 4. Multiple ChoiceMilk can be received at 45°F. Under what condition?It is thrown out after 2 days.It is cooled to 41°F or lower in 4 hours.It is immediately cooled to 41°F.It is used or served in the operation within 2 hours.
- 5. Multiple ChoiceFrozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?Cross-contactCross-contaminationTime-temperature abuseIncorrect cleaning and sanitizing.
- 6. Multiple Choice
What is required when receiving fish that will be served raw or partially cooked?
It must be alive when received.
It must be thawed in the microwave.
It must be used within 24 hours of receiving.
It must be correctly frozen before you receive it and have an accurate fish tag.
- 7. Multiple ChoiceWhat must be included on the label of TCS food that was prepped in-house?Date that the food was receivedName of each TCS ingredient includedDate that the food should be thrown outList of all potential ingredients in the food
- 8. Multiple ChoiceHow long can TCS food that was prepped in-house be stored?3 days5 days7 days9 days
- 9. Multiple ChoiceWhen storing food using the FIFO method, where should the food with the earliest use-by-dates be stored?Below food with later use-by datesBehnind food with later use-by datesIn front of food with later use-by datesAlongside food with later use-by dates
- 10. Multiple ChoiceWhat is the problem with storing raw ground beef above prepped salads?Cross-contaminationPoor personal hygieneTime-temperature abuseCross-contact with allergens
- 11. Multiple ChoiceIn top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored?Lettuce fresh salmon, fresh prok roast, fresh chicken breastsFresh salmon, fresh pork roast, fresh chicken breasts, lettuceLettuce, fresh chicken breasts, fresh pork roast, fresh salmonFresh salmon, lettuce, fresh chicken breadt fresh pork roast
- 12. Multiple ChoiceHow many inches (centimeters) from the floor should food be stored?At least 1" (3 cm)At least 2" (5 cm)At least 4" (10 cm)At least 6" (15 cm)
- 13. Multiple Choice
Hot TCS foods must be received at41 degrees F.45 degrees F.135 degrees F.165 degrees F. - 14. Multiple ChoiceFresh eggs may be accepted if they are received at55 degrees F.45 degrees F.25 degrees F.135 degrees F.
- 15. Multiple ChoiceKey Drop Deliveries must meet all the following criteria exceptBe inspected upon arrival at the operationBe from an approved sourceHave been placed by the closest entryway to the refrigeratorBe honestly presented
- 16. Multiple ChoiceWhen rejecting a food item during delivery, the inspector should NOTseparate the unneeded item from the general population.tell the delivery man what the problem is.get a credit slip for the item.keep the unwanted product.
- 17. Multiple ChoiceWhat is the best method of checking the temperature of a delivery of fresh fish?Feel the fish, making sure it is cold to the touch.Insert a thermometer probe into the thickest part of the fish.Place a time-temperature indicator on the surface of the fish.Use an infrared thermometer to check the fish's temperature.
- 18. Multiple ChoiceMilk can be received at 45°F. Under what condition?It is thrown out after 2 days.It is cooled to 41°F or lower in 4 hours.It is immediately cooled to 41°F.It is used or served in the operation within 2 hours.
- 19. Multiple ChoiceWhere should a food handler check the temperature of food?On the bottom surfaceOn the top surfaceIn the thinnest partIn the thickest part
- 20. Multiple ChoiceWhich of the following is a sign that a food item should be rejected?Ice crystals on frozen green beans.Clear, glassy fish eyes.Chicken wings that spring back when touched.Mold found on blue cheese.
- 21. Multiple ChoiceHow should you check the temperature of a case of individually vacuumed-packed fish filets?open one of the packages up and stick a thermometer in the thickest part.Place a thermometer between two packages.Stab one the packages with your thermometer.Place the thermometer in the case of filets for 5 minutes or until the needle steadies.
- 22. Multiple ChoiceThe "I.D." tag for shellfish, such as oysters or mussels, revealswhen and where the shellfish were harvested.if the fish has been harvested according to FDA regulations.whether or not the shellfish has been frozen or not.the company that harvested the shellfish.
- 23. Multiple Choice
Farm raised fish documents must be kept for 90 days
starting when the fish is ordered.
starting from the date of the sale of the fish.
starting from the date of the last fish sold
starting from the date of the first fish prepared for a customer.
- 24. Multiple ChoiceFoods that a have been recalled by the FDA should beremoved from the general inventory.placed near the general inventory.stored with the cleaning supplies until pick up.immediately thrown away.
- 25. Multiple Choice
True or False: Approved food suppliers have been inspected, but will not necessarily have an inspection report.
True
False
- 26. Multiple Choice
Supplier Inspection Reports should be based on: Select all that apply
Good Manufacturing Practices
Good Personal Hygiene Practices
Good Agricultural Practices
Receiving and Storage & HACCP
Quality Products
- 27. Multiple Choice
True or False: Suppliers must deliver food when staff has enough time to do inspections.
True
False
- 28. Multiple Choice
Which of the following tools are needed for receiving and inspecting orders? Select all that apply
Gloves
Purchase Orders
Scales
Thermometers
- 29. Multiple Choice
What can you do to ensure receiving and inspecting is done accurately? Select all that apply.
Make specific staff responsible for receiving.
Inspect the delivery vehicle first.
Provide staff with the tools they need to inspect.
Make sure enough trained staff are available to receive and inspect food items promptly.
- 30. Multiple Choice
The process of receiving and inspecting begins with:
Checking packages for signs of thawing
Checking packages for signs of pests
Inspecting the delivery truck itself
Inspecting for open packages
- 31. Multiple Choice
When must you inspect Key Drop Deliveries?
When the store opens
Immediately when you arrive
When there are enough staff to help you inspect the delivery
When the delivery person comes back to the operation
- 32. Multiple Choice
Key Drop Deliveries must meet the following conditions:
It is honestly presented
It is protected from contamination in storage
It includes the order form with the delivery
It is from an approved source
It is placed in the correct storage location to maintain required temperature.
- 33. Multiple Choice
True or False: If you receive canned goods that have dirty, rusted, or contaminated surfaces, you must reject them.
True
False
- 34. Multiple Choice
True or False: If you receive canned good with dents in them, you must reject them.
True
False
- 35. Multiple Choice
If an item you have ordered is recalled, what must you do to the item? Select all that apply.
Remove the item from your inventory
Label the item "Do not use, Do not Discard"
Give the item away to your employees
Identify the recalled food items by matching the information from the recall notice to the item.
- 36. Multiple Choice
How do you check the temperature of food that is in ROP packaging?
Insert the thermometer into the thickest portion of the food
Insert the thermometer in between two packages of the food
Use an infrared thermometer
All of the above are fine
- 37. Multiple Choice
Cold TCS food must be received at what temperature?
45 degrees or lower
41 degrees or lower
Must be frozen
45 degrees, but must be cooled to 41 degrees or lower within 4 hours
- 38. Multiple Choice
Live shellfish must be received at:
Air temperature of 45 degrees and internal temperature of 50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
Air temperature of 50 degrees and internal temperature of 45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
Air temperature of 41 degrees and internal temperature of 45 degrees or lower, but must be cooled to 41 degrees or lower within 4 hours
Frozen
- 39. Multiple Choice
Shucked Shellfish must be received at:
41 degrees or lower
45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
Must come in frozen
- 40. Multiple Choice
Milk must be received at:
41 degrees or lower
45 degrees
45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
- 41. Multiple Choice
Shell eggs must be received at:
41 degrees or lower
45 degrees or lower
45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours
- 42. Multiple Choice
Hot TCS food must be received at:
70 degrees or higher
125 degrees or higher
135 degrees or higher
165 degrees or higher
- 43. Multiple Choice
True or False: Items must be delivered in their original packaging.
True
False
- 44. Multiple Choice
Sell-by date means:
Date by which the product should be eaten for best flavor
Date for how long to display the product
Date by which product should be discarded
None of the abve
- 45. Multiple Choice
Best-by date means:
Date by which the product should be eaten for best flavor
Date for how long to display the product
Date by which product should be discarded
None of the above
- 46. Multiple Choice
True or False: Shellstock identification tags must be received with all shellfish.
True
False
- 47. Multiple Choice
Select all that is true about shellstock identification tags:
Indicate when shellfish were harvested
Indicate where shellfish were harvested
Ensures the shellfish are from an approved source
Tells the expiration date of the shellfish
- 48. Multiple Choice
True or False: You must remove the shellstock tag when the package of shellfish arrive and you must keep it on file.
True
False
- 49. Multiple Choice
When must you remove the shellstock identification tag from the package of shellfish?
When the package arrives
When the package expires
When you sell the first shellfish from the package
When you sell the last shellfish from the package
- 50. Multiple Choice
When must you remove the shellstock identification tag from the package of shellfish?
When the package arrives
When the package expires
When you sell the first shellfish from the package
When you sell the last shellfish from the package
- 51. Multiple Choice
When shellstock identification tags are removed, how long must they be kept on file?
30 days
60 days
90 days
120 days
- 52. Multiple Choice
What must you do to the shellstock identification tag before putting in on file?
Write an X on it
Put the date the first shellfish was removed from the package
Put the date the last shellfish was removed from the package
All of the above
- 53. Multiple Choice
Thermometers in coolers must be accurate to what degree?
+/- 1 degree
+/- 2 degrees
+/- 3 degrees
It must be exact
- 54. Multiple Choice
Where should the thermometer be placed on the inside of a cooler?
In the front of the cooler
In the back of the cooler
Centrally located in the cooler
Near the warmest part of the cooler
- 55. Multiple Choice
What is FIFO used for?
To keep pest out of the operation
To ensure food is rotated properly in the order it was received
To make sure TCS food are not kept too long in the cooler
None of the above
- 56. Multiple Choice
Items must be stored at least how many inches above the ground?
3"
4"
5"
6"
- 57. Multiple Choice
True or False: You can never use empty food containers to store chemicals.
True
False
- 58. Multiple Choice
True or False: Food can be put in the cooler uncovered so long as it is less than 4 hours
True
False
- 59. Multiple Choice
True or False: Food can be put in the cooler uncovered so long as it is less than 4 hours
True
False
- 60. Multiple Choice
Which of the following are stored correctly from top to bottom in the cooler?
Seafood, produce, whole cuts of meat, ground meats, poultry
Produce, seafood, ground meats, whole cuts of meat, poultry
Seafood, produce, ground meats, whole cuts of meat, poultry
Produce, seafood, whole cuts of meat, ground meats, poultry
- 61. Multiple Choice
What causes large ice crystals to form on frozen food and its packaging?
Cross-Contamination
Time-Temperature Abuse
Incorrect cleaning and sanitizing
Cross-Contact
- 62. Multiple Choice
What is the problem with storing raw ground turkey above raw ground pork?
Cross-contact with allergens
Poor Personal Hygiene
Cross-Contamination
Time-Temperature Abuse
- 63. Multiple Choice
You only have one cooler to put all of your food in. How should you store your food?
According to preparation dates, with the earliest dates on the top shelf and the latest on the bottom
According to minimum acceptable storage temperatures with foods that can tolerate the warmest temperatures on top and foods needing colder temperatures on bottom
According to the FIFO method, with the oldest items on the top and the newest on the bottom.
According to minimum internal cooking temperatures, with ready-to-eat-foods on the top and poultry on the bottom
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