Team 1
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Team 2
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Teams
Name
Score
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×
banana
Go to last place!
Oops!
×
fairy
Take points!
5
10
15
20
25
×
shark
Other team loses 15 points!
Okay!
×
thief
Give points!
5
10
15
20
25
×
heart
Other team wins 25 points!
Oops!
×
gold
Win 50 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
15
×
How must TCS food be dispensed from vending machines?
In its original container
Wrapped by staff
In plastic wrap
In reusable containers
Oops!
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Okay!
Check
15
×
Where should raw fish be stored when transporting food to a catering event?
On top of salads
Separate from or below ready-to-eat salads
Mixed with ready-to-eat food
Anywhere in the vehicle
Oops!
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Okay!
Check
×
boom
Lose 50 points!
Oops!
×
magnet
Take 5 points!
Okay!
×
shark
Other team loses 25 points!
Okay!
×
banana
Go to last place!
Oops!
×
banana
Go to last place!
Oops!
×
star
Double points!
Okay!
×
shark
Other team loses 20 points!
Okay!
×
thief
Give points!
5
10
15
20
25
15
×
What can be used instead of gloves to handle ready-to-eat food?
Spatulas
Bare hands
Pot holders
Tongs
Oops!
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Okay!
Check
15
×
What temperature should refrigerated TCS food in vending machines be held at?
50°F (10°C)
41°F (5°C) or lower
45°F (7°C)
Room temperature
Oops!
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Okay!
Check
15
×
What type of containers should be used when transporting food to an off-site location?
Open metal trays
Single-use plastic tubs
Recycled cardboard boxes
Insulated, food-grade containers
Oops!
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15
×
What daily requirement applies to TCS food in vending machines?
Check expiration/use-by dates daily and discard expired items
Sell within 14 days
Check temperature weekly
Allow sale past the use-by date if refrigerated
Oops!
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Okay!
Check
15
×
How should clean glasses be carried to prevent contamination?
Held by the top
Carried in a rack
Stacked to save space
Carried on a tray
Oops!
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Okay!
Check
15
×
How can service staff correctly handle dishes and glassware to prevent contamination?
Hold dishes by touching food-contact surfaces
Hold glasses by the rim
Hold dishes by the bottom or edge
Do not touch food-contact areas
Oops!
Show
Check
Okay!
Check
15
×
How long can cold ready-to-eat TCS food be held without temperature control?
4 hours
1 hour
2 hours
6 hours
Oops!
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Okay!
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15
×
What helps prevent contamination in self-service areas?
Allowing guests to use their hands
Not allowing guests to refill dirty plates
Letting guests reuse plates
Providing one utensil for multiple items
Oops!
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Okay!
Check
15
×
What is required to properly hold hot ready-to-eat TCS food without temperature control?
The food is held at 70°F (21°C) before removal
The temperature cannot drop below 70°F (21°C)
The food is sold or thrown out within 4 hours
The food is labeled with a discard time 4 hours after removal
Oops!
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Okay!
Check
15
×
How can food in a self-service area be protected from contamination?
Use sneeze guards, display cases, or protective packaging
Leave food open for airflow
Use large serving spoons
Allow guests to serve without barriers
Oops!
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