Question 1

If your restaurant prepares ready-to-eat TCS foods on site, what information should you include on the label?

Accepted Answer

A) Ingredients 
B) Sell-by date 
C) Potential risks 
D) All of the above 
A) Ingredients 
B) Sell-by date 
C) Potential risks 
D) All of the above

Question 2

On delivery day, the employees of The Tea Shoppe can barely fit the entire shipment into the cooler. What should they do?

Accepted Answer

A) Split the shipment into two deliveries. 
B) Remove shelving to fit more into the cooler. 
C) Continue to cram entire shipments into the cooler. 
D) Store some items in an unheated storage room. 
A) Split the shipment into two deliveries. 
B) Remove shelving to fit more into the cooler. 
C) Continue to cram entire shipments into the cooler. 
D) Store some items in an unheated storage room.

Question 3

What types of foods require an inspection stamp on the packaging?

Accepted Answer

A) Meat 
B) Poultry 
C) Eggs 
D) All of the above 
A) Meat 
B) Poultry 
C) Eggs 
D) All of the above

Question 4

If your restaurant purchases packaged shredded lettuce, at what temperature should the lettuce be received?

Accepted Answer

A) Below 50°F 
B) Below 41°F 
C) Below 70°F 
D) Below 32°F 
A) Below 50°F 
B) Below 41°F 
C) Below 70°F 
D) Below 32°F

Question 5

It is Johnny's day as lead line chef. While doing his morning checks, he receives a phone call from his restaurant's meat supplier. They inform him that his most recent shipment of pork has been recalled due to contamination. What is his next step?

Accepted Answer

A) Remove pork from the menu for the day and send it all back to the provider 
B) Call his boss and ask what she would do. 
C) Confirm that he has received the contaminated pork by matching the lot number from the recall notice to his inventory. 
D) Separate the meat from his other product, and sell it to all his friends at a discounted rate. 
A) Remove pork from the menu for the day and send it all back to the provider 
B) Call his boss and ask what she would do. 
C) Confirm that he has received the contaminated pork by matching the lot number from the recall notice to his inventory. 
D) Separate the meat from his other product, and sell it to all his friends at a discounted rate.

If your restaurant prepares ready-to-eat TCS foods on site, what information should you include on the label?

On delivery day, the employees of The Tea Shoppe can barely fit the entire shipment into the cooler. What should they do?

What types of foods require an inspection stamp on the packaging?

If your restaurant purchases packaged shredded lettuce, at what temperature should the lettuce be received?

It is Johnny's day as lead line chef. While doing his morning checks, he receives a phone call from his restaurant's meat supplier. They inform him that his most recent shipment of pork has been recalled due to contamination. What is his next step?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters

Exam 14: Storage: Purchasing

If your restaurant prepares ready-to-eat TCS foods on site, what information should you include on the label?

On delivery day, the employees of The Tea Shoppe can barely fit the entire shipment into the cooler. What should they do?

What types of foods require an inspection stamp on the packaging?

If your restaurant purchases packaged shredded lettuce, at what temperature should the lettuce be received?

It is Johnny's day as lead line chef. While doing his morning checks, he receives a phone call from his restaurant's meat supplier. They inform him that his most recent shipment of pork has been recalled due to contamination. What is his next step?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters