Food Safety Manager Training Questions
and Answers
1. What are the general guidelines for holding food for service?
Answer 1. Use food covers and sneeze guards to protect against
contaminants and help maintain a food's internal temperature
2. Hold food at correct internal temperature
3. Use a thermometer to check a food's internal temperature. The
equipment's thermometer does not measure internal temperature
4. Check food temperatures at least every four hours. If food is between
41dF and 135dF, throw it out.
2.What are the guidelines for holding cold food?
Answer Hold cold food at 41dF or lower
3.What are the guidelines for holding hot food?
Answer Hold hot food at 135dF or higher, Never use hot-holding
equipment to reheat food unless it was built to do so. Most equipment
reheats too slow to get through the temperature danger zone. Reheat
food correctly and then move to the holding unit.
4.When can food be held without temperature control?
Answer Food can be held without temperature control if you are NOT
serving a high-risk population. Food can be held without temperature
,control if displaying food for a short time (off-site catered event) or when
electricity is not available to power holding equipment.
5.What are the conditions for holding cold food without
temperature control?-
Answer Cold food can be held without temperature control for up to 6
hours if 1) Food is held at 41dF or lower before removing it from
refrigeration 2) Label the food with the time removed from fridge and the
time that it expires (ex. Removed; 4:30, Discard 10:30) 3) Make sure the
food's temp does not exceed 70dF while being served.
Discard any that exceeds temp 4) Sell, serve, or throw out the food within
6 hours
6.What are the conditions for holding hot food without
temperature control?-
Answer Hot food can be held for up to 4 hours if these conditions are
met
1) Hold food at 135dF or above before removing from temp control 2)
Label food with time removed from temp control and discard time 3) Sell,
serve, or throw out the food within 4 hours.
7.Which food item is being handled safely?
1) Soup at 120dF
,2) Pasta salad at 39dF
3) Potato salad at 75dF
4) Soup placed in a hot holding unit at 40dF
Answer 2
8.Roy prepared pans of pasta with meat sauce and held them in
a 200dF de- gree oven for two hours. At 5:00pm, he packed
them in an insulated container to take to a wedding reception
at the beach. There was no equipment to keep the food hot. At
8:00pm, three hours after Roy removed the pasta from the over
in his operation, the pasta was served to the guests. Is this
food safe
to serve?
Answer Yes. The food was held above 135dF and then served within four
hours after being removed from temperature control.
9.At 6am, Alvin removed deli meat, sliced cheese, apples, and
pudding cups from the cooler to make box lunches for a high
school class field trip. When he finished making the lunches,
Alvin left them on a table for the teacher. The
lunches were left on the bus that warm spring day while the
students toured a museum. At 1pm, they returned to a very
warm bus to get their lunches, which they ate in a picnic area.
Is the food safe to serve?
Answer No. The lunches were left too long outside of temperature
, control. The temp of the food also probably rose higher than 70dF as
the bus warmed in the sun.
10.Sally is a cook at the Springfield Retirement Community. As a
special treat, she set up a picnic for some of the elderly
residents. The picnic included a buffet of cold chicken, potato
salad, coleslaw, rolls, and cupcakes. There was no equipment to
keep the food cold. The food was served one hour after it was
removed from the cooler. Is the food safe to serve?
Answer No. Food cannot be held without temperature control if it is
primarily for high-risk populations, such as elderly people.
11.How can you prevent contamination when serving food?
Answer Contamination can be prevented when serving food by 1)
Avoiding bare-hand contact with ready-to-eat foods 2) Using clean
and sanitized utensils for each food items. If utensils are being used
constantly, clean and sanitize every 4 hours 3) Store
serving utensils in the food with the handle extended above the rim of
the container or on a clean and sanitized food-contact surface 4) Taking
caution when using guest-provided take-home containers.
12.What precautions should you take when using guest-
provided take-home containers?
Answer Take-home containers can be used if they 1) Were designed to
be reused 2) Provided to the guest by the operation 3) Are cleaned and
and Answers
1. What are the general guidelines for holding food for service?
Answer 1. Use food covers and sneeze guards to protect against
contaminants and help maintain a food's internal temperature
2. Hold food at correct internal temperature
3. Use a thermometer to check a food's internal temperature. The
equipment's thermometer does not measure internal temperature
4. Check food temperatures at least every four hours. If food is between
41dF and 135dF, throw it out.
2.What are the guidelines for holding cold food?
Answer Hold cold food at 41dF or lower
3.What are the guidelines for holding hot food?
Answer Hold hot food at 135dF or higher, Never use hot-holding
equipment to reheat food unless it was built to do so. Most equipment
reheats too slow to get through the temperature danger zone. Reheat
food correctly and then move to the holding unit.
4.When can food be held without temperature control?
Answer Food can be held without temperature control if you are NOT
serving a high-risk population. Food can be held without temperature
,control if displaying food for a short time (off-site catered event) or when
electricity is not available to power holding equipment.
5.What are the conditions for holding cold food without
temperature control?-
Answer Cold food can be held without temperature control for up to 6
hours if 1) Food is held at 41dF or lower before removing it from
refrigeration 2) Label the food with the time removed from fridge and the
time that it expires (ex. Removed; 4:30, Discard 10:30) 3) Make sure the
food's temp does not exceed 70dF while being served.
Discard any that exceeds temp 4) Sell, serve, or throw out the food within
6 hours
6.What are the conditions for holding hot food without
temperature control?-
Answer Hot food can be held for up to 4 hours if these conditions are
met
1) Hold food at 135dF or above before removing from temp control 2)
Label food with time removed from temp control and discard time 3) Sell,
serve, or throw out the food within 4 hours.
7.Which food item is being handled safely?
1) Soup at 120dF
,2) Pasta salad at 39dF
3) Potato salad at 75dF
4) Soup placed in a hot holding unit at 40dF
Answer 2
8.Roy prepared pans of pasta with meat sauce and held them in
a 200dF de- gree oven for two hours. At 5:00pm, he packed
them in an insulated container to take to a wedding reception
at the beach. There was no equipment to keep the food hot. At
8:00pm, three hours after Roy removed the pasta from the over
in his operation, the pasta was served to the guests. Is this
food safe
to serve?
Answer Yes. The food was held above 135dF and then served within four
hours after being removed from temperature control.
9.At 6am, Alvin removed deli meat, sliced cheese, apples, and
pudding cups from the cooler to make box lunches for a high
school class field trip. When he finished making the lunches,
Alvin left them on a table for the teacher. The
lunches were left on the bus that warm spring day while the
students toured a museum. At 1pm, they returned to a very
warm bus to get their lunches, which they ate in a picnic area.
Is the food safe to serve?
Answer No. The lunches were left too long outside of temperature
, control. The temp of the food also probably rose higher than 70dF as
the bus warmed in the sun.
10.Sally is a cook at the Springfield Retirement Community. As a
special treat, she set up a picnic for some of the elderly
residents. The picnic included a buffet of cold chicken, potato
salad, coleslaw, rolls, and cupcakes. There was no equipment to
keep the food cold. The food was served one hour after it was
removed from the cooler. Is the food safe to serve?
Answer No. Food cannot be held without temperature control if it is
primarily for high-risk populations, such as elderly people.
11.How can you prevent contamination when serving food?
Answer Contamination can be prevented when serving food by 1)
Avoiding bare-hand contact with ready-to-eat foods 2) Using clean
and sanitized utensils for each food items. If utensils are being used
constantly, clean and sanitize every 4 hours 3) Store
serving utensils in the food with the handle extended above the rim of
the container or on a clean and sanitized food-contact surface 4) Taking
caution when using guest-provided take-home containers.
12.What precautions should you take when using guest-
provided take-home containers?
Answer Take-home containers can be used if they 1) Were designed to
be reused 2) Provided to the guest by the operation 3) Are cleaned and
