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Quiz 4
Through a comprehensive analysis, the test helps identify areas for improvement and provides customized recommendations to enhance the overall performance of the foodservice operation.
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1. The 90-day count for saving shellfish shell stock tags starts from
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10 points
The date of delivery.
The harvest date on the tag.
The last day the product was in your possession.
2. Food prepped in-house can be held for seven days starting with/from __________
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10 points
the youngest ingredient.
the average ingredient age.
the oldest ingredient
3. To reheat food safely it must be reheated to 165F/74C within
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10 points
1 hour.
2 hours.
3 hours.
4. A slicing machine in constant use must be cleaned and sanitized every __________
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10 points
3 hours.
4 hours.
5 hours.
5. Which is the correct sequence?
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10 points
Rinse, sanitize, air dry and, disinfect.
Wash, rinse, sanitize, and towel dry.
Wash, rinse, sanitize, and air dry.
6. A food service worker with a hand-wound must cover the wound with a bandage and
__________
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10 points
an antiseptic.
a disposable glove.
refrain from handling of food.
7. The approximate time it takes to complete washing hands is __________
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10 points
20 seconds.
15 seconds.
10 seconds.
8.
To make sweeping and mopping easier, use __________ where a wall meets the floor.
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10 points
L-shaped tiles.
Sponge tiles.
Coving.
9. A food-service worker who is vomiting and has diarrhea at work requires management to __________
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10 points
check their temperature.
restrict their job duties.
exclude them from the workplace.
10. The first two steps in hand washing are __________
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10 points
remove jewelry and wet hands.
apply soap and wet hands.
wet hands, and apply soap.
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