Servsafe Protection Review Mark III
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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50 questions
Show answers
- Q1Which part of the plate should a food handler avoid touching when serving guests?bottomtopsideedge60s
- Q2An operation has a self service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?486260s
- Q3At what maximum internal temperature should cold TCS food be held?0 degrees41 degrees32 degrees60 degrees30s
- Q4What item must guests take each time they return to a self-service area for more food?new eating utensilshand sanitizerextra napkinsclean plate60s
- Q5At what minimum temperature should hot TCS food be held?145 degrees125 degrees135 degrees115 degrees60s
- Q6An 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?2 hours5 hours6 hours4 hours60s
- Q7How often must you check food the temperature of food that is being held with temperature control?at least every 8 hoursat least every six hoursat least every four hoursat least every two hours60s
- Q8A pan of lasagna at 165 degrees was packed in a heated cabinet for offsite delivery. What is the minimum information that should be on the pan label?use by date, time and reheating and service instructionuse by date, reheating and service instructionuse by time and reheating and service instructionuse by date, time and reheating instruction60s
- Q9Which may be handled with bare hands?chopped tomatoes for soupcooked pasta for saladscanned tuna for sandwichespickled watermelon for garnish60s
- Q10When a utensil is stored in water between uses, what are the requirements?running water at any 70 degrees, or a container of water at 70 degreesrunning water at 135 degrees, or a container of water at 90 degreesrunning water at any temperature, or a container of water at 135 degrees or higherrunning water at any temperature, or a container of water at 70 degrees60s
- Q11What is the purpose of a food safety management system?to identify and control possible hazards throughout the flow of foodto identify, tag, and repair faulty equipment within the facilityto identify, document, and use the correct methods for receiving foodto keep all areas of the facility clean and pest free60s
- Q12Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principal?verificationmonitoringhazard analysisrecord keeping60s
- Q13What is the first step in developing a HACCP plan?determine critical control pointsconduct a hazard analysisestablish monitoring proceduresidentify corrective actions60s
- Q14What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?a food safety certicificatea variance from the regulatory authoritya crisis management plana master cleaning schedule60s
- Q15The temperature of a roast is checked to see if it has met its critical limit of 145 degrees for 4 minutes. This is an example of which HAACP principal?record keepingmonitoringverificationhazard analysis60s