Team 1
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Team 2
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Teams
Name
Score
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15
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How should fresh fruit with edible peels be prepared before being placed into a vending machine?
Spray with sanitizer
Leave unwashed
Wash and wrap it
Peel it before storing
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15
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How should clean glasses be carried to prevent contamination?
Carried on a tray
Stacked to save space
Held by the top
Carried in a rack
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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 four hours
Every hour
Only when switching foods
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15
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What helps prevent contamination in self-service areas?
Not allowing guests to refill dirty plates
Providing one utensil for multiple items
Allowing guests to use their hands
Letting guests reuse plates
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15
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How long may refrigerated TCS food prepared on-site be kept in a vending machine?
Seven days
Four hours
Until it runs out
Three days
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heart
Other team wins 25 points!
Oops!
×
gift
Win 10 points!
Okay!
×
rocket
Go to first place!
Okay!
×
lifesaver
Give 25 points!
Oops!
×
eraser
Reset score!
Oops!
×
magnet
Take 25 points!
Okay!
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fairy
Take points!
5
10
15
20
25
×
lifesaver
Give 20 points!
Oops!
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monster
Reset all scores!
Oops!
×
gift
Win 5 points!
Okay!
×
rocket
Go to first place!
Okay!
×
banana
Go to last place!
Oops!
15
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What type of containers should be used when transporting food to an off-site location?
Insulated, food-grade containers
Single-use plastic tubs
Open metal trays
Recycled cardboard boxes
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15
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How can service staff correctly handle dishes and glassware to prevent contamination?
Hold dishes by touching food-contact surfaces
Do not touch food-contact areas
Hold dishes by the bottom or edge
Hold glasses by the rim
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15
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A guest returns an untouched burger that was delivered by mistake. What should the staff do?
Save it for employee meal
Re-serve the burger to the correct guest
Use the burger for another order
Discard the burger
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15
×
How long can cold ready-to-eat TCS food be held without temperature control?
1 hour
4 hours
2 hours
6 hours
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15
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How long can hot ready-to-eat TCS food be held without temperature control?
1 hour
4 hours
6 hours
2 hours
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15
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When do bulk bakery products in self-service areas NOT need labeling?
When they include nutrient claims
Made on-site or in a regulated facility same owner and 0 health claims
When required by law
When customers request no labels
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15
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What must a food handler do when handling ready-to-eat food?
Wear single-use gloves
Use a towel barrier
Minimize bare-hand contact
Sanitize hands only
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15
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What can be used instead of gloves to handle ready-to-eat food?
Bare hands
Pot holders
Spatulas
Tongs
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