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FN42 Obj. 1.03

Quiz by Deborah Fleming

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46 questions
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  • Q1
    Food must be purchased from approved sources, be examined for signs of spoilage, and be in excellent condition when they arrive.
    Receiving safe food
    30s
  • Q2
    That delivery trucks are adequately refrigerated; Employees are trained in sanitary practices; Deliveries are scheduled around peak service and food prep times; How products are handled; and That a quality control program ensures consistent quality products; Health department reports on suppliers.
    Managers must check
    30s
  • Q3
    Is numerically scaled; easily readable; accurate to +/-2� F. or +/- 1� C; Stem is 5 inches long with the last 2 inches being the sensor; has a calibration nut; Scale ranging from 0� to 220� F. (17.8� to 104.4� C.); Should be approved by the National Sanitation Foundation (NSF)
    Bimetal stem thermometer
    30s
  • Q4
    Is needed to adjust to maintain maximum accuracy.
    Calibration nut
    30s
  • Q5
    Nine steps to the flow of food
    Purchasing, Receiving, Storing, Preparation, Cooking, Holding, Cooling, Reheating, Serving
    30s
  • Q6
    What does CP stand for?
    Control point
    30s
  • Q7
    What does CCP stand for?
    Critical control point
    30s
  • Q8
    Are components of HACCP
    CP and CCP
    30s
  • Q9
    Inspect foods immediately upon delivery; Schedule deliveries during off=peak hours; Mark all items for storage with the arrival date to properly follow FIFO; Plan ahead for shipments to ensure sufficient freezer/refrigerator space.
    Rules for receiving and inspecting foods
    30s
  • Q10
    What does FIFO mean?
    First in, First out
    30s
  • Q11
    What must receiving employees be trained to look for?
    Judge quality, check temperatures, identify thawed and refrozen foods, detect damage, spot insect infestation
    30s
  • Q12
    What should be done to discourage pests?
    Keep the receiving area lit and clean
    30s
  • Q13
    What should be done to check that the receiving temperature of eggs is <45� F or lower.
    break one or two whole shell eggs and check temperature with a sanitized thermometer
    30s
  • Q14
    What should be done to check that milk is received at 41� F or less?
    open one or two cartons and check with a thermometer
    30s
  • Q15
    at what temperature should milk be received?
    41� F or less
    30s

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