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Team 2
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Teams
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Score
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15
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How should clean glasses be carried to prevent contamination?
Stacked to save space
Carried on a tray
Carried in a rack
Held by the top
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15
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What helps prevent contamination in self-service areas?
Allowing guests to use their hands
Not allowing guests to refill dirty plates
Providing one utensil for multiple items
Letting guests reuse plates
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15
×
How should utensils be stored during buffet service?
In water at 70°F (21°C)
In the food with the handle above the rim
Under the food
On a dirty surface
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15
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When may preset tableware on dining tables be left uncovered?
They are cleaned and sanitized after guests leave
They are removed when guests are seated
If guests sit 15" away from the tableware
If guests are seated immediately
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heart
Other team wins 25 points!
Oops!
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shark
Other team loses 25 points!
Okay!
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fairy
Take points!
5
10
15
20
25
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baam
Lose 15 points!
Oops!
15
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How should flatware be handled to prevent contamination?
By the handle
By wiping with a towel
With bare hands
By the food-contact end
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15
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How often must utensils used to serve the same food be cleaned and sanitized?
Every two hours
Every hour
Every four hours
Only when switching foods
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15
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Under what condition(s) may take-home containers be refilled?
It is designed to be reused and can be cleaned/sanitized
The container is single-use
The container is brought from home
The container was provided by the operation
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15
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Where should raw fish be stored when transporting food to a catering event?
Mixed with ready-to-eat food
Anywhere in the vehicle
On top of salads
Separate from or below ready-to-eat salads
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15
×
What can be used instead of gloves to handle ready-to-eat food?
Pot holders
Spatulas
Bare hands
Tongs
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15
×
What temperature should refrigerated TCS food in vending machines be held at?
41°F (5°C) or lower
45°F (7°C)
Room temperature
50°F (10°C)
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seesaw
Swap points!
Oops!
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star
Double points!
Okay!
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rocket
Go to first place!
Okay!
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thief
Give points!
5
10
15
20
25
×
seesaw
Swap points!
Oops!
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shark
Other team loses 20 points!
Okay!
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gift
Win 15 points!
Okay!
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banana
Go to last place!
Oops!
15
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What must a food handler do when handling ready-to-eat food?
Sanitize hands only
Wear single-use gloves
Minimize bare-hand contact
Use a towel barrier
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15
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What must vending machines do if TCS food stays in the danger zone too long?
Notify the supplier
Discount the product
Keep selling it
Automatically prevent dispensing and discard the food
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15
×
How can food in a self-service area be protected from contamination?
Leave food open for airflow
Use large serving spoons
Use sneeze guards, display cases, or protective packaging
Allow guests to serve without barriers
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