Select the unsafe actions that could cause cross-contamination.
A.
storing ready-to-eat food in a separate cooler from raw food
B.
storing cleaning chemicals and dry pasta in the same area
C.
placing potato salad underneath raw chicken in a cooler
D.
using the same spatula for raw hamburgers and cooked hamburgers
2.
Select the unsafe actions that could cause cross-contamination.
A.
Wrapping a hamburger while wearing single-use gloves
B.
Serving a drink by holding it from the top of the glass.
C.
Scooping ice from the ice bin with bare hands.
D.
Providing a single set of tongs for all items in the self-service area.
3.
Select each unsafe food action.
A.
Nicky trims a raw roast on a red cutting board. She washes her hands and puts on new gloves. Then she uses a new knife to slice tomatoes on a green cutting board.
B.
Sally preps salads from 8:00 am to 9:00 am. She cleans and sanitizes the prep table and the knife and cutting board. Then she filets raw fish on the same prep table at 9:30am.
C.
Yahya debones raw chicken on a white cutting board. He immediately uses the same knife and cutting board to dice onions.
D.
Fakiya did not wash her hands after using the restroom and immediately
4.
Select each unsafe storage action.
A.
Cutting boards leaning against the shelf, sitting on the floor.
B.
Cups stacked right side up.
C.
Ice bucket upside down to dry on floor.
D.
Silverware upside down in basket.
E.
Cleaning chemicals stored with dry foods.
F.
Chemicals stored with ready-to-eat foods.
5.
Cassie got some desserts from the cooler and found raw meat juice on them. What should Cassie do next?
A.
Wipe off the meat juice and serve them.
B.
Set the desserts aside and tell her manager.
C.
Throw out the desserts with juice on them and serve the remaining ones.
D.
Throw them all out and then tell her manager.
6.
Select the foods that are part of the Big Eight food allergens.
A.
Milk
B.
Eggs
C.
Soy
D.
Sugar
E.
Fish
F.
Butter
7.
Select the foods that are part of the Big Eight food allergens.
A.
Tree nuts (almonds, walnuts, pecans)
B.
Salt
C.
Peanuts
D.
Shellfish (shrimp, crab, lobster)
E.
Wheat
F.
Oranges
8.
What do you do if cross-contact happens?
A.
Do not serve the food. Set the food aside and tell your manager.
B.
Save it to serve to another customer.
C.
Serve the food to the customer anyway.
D.
Throw the food away.
9.
Fakiya is prepping roast beef and gravy for a customer who is allergic to milk. She doesn't know whether the gravy in the pot is made with milk or water. What should she do?
A.
Reheat the gravy to 212 degrees
B.
Serve the beef with less gravy.
C.
Stop and ask his manager.
D.
Use the gravy.
10.
Michelle is a server. Her customer is allergic to tree nuts. In the kitchen, she notices pecans sprinkled on the salad her customer ordered. What should she do?
A.
Pick the pecans off the salad and serve it with the nuts on the side.
B.
Serve the salad, and explain that there are nuts on it.
C.
Pick the pecans off the salad and serve it.
D.
Set the salad aside and tell her manager.
11.
Ed is getting ready to cook an order for a guest with a soy allergy. What should he do?
A.
Cook the food to a higher temperature than normal.
