FDSC 3303 EXAM EVALUATION ANSWERS AND
QUESTIONS SET A+
✔✔re-serving food safely - ✔✔-Never re-serve:
-Menu items returned by one customer to another
-Plate garnishes
-Uncovered condiments
-Uneaten bread or rolls
-In general only unopened, prepackaged food can be re-served:
-Condiment packets
-Wrapped crackers or breadsticks
✔✔self service areas - ✔✔-To keep food safe on buffets and food bars
-Install sneeze guards or food shields
-must be located 14" (36cm) above the food counter
-Must extend 7" (18cm) beyond the food
-Identify all food items
-Label all containers
-Place salad dressing names on ladle handles
-Ice used to keep food or beverages in should not be used in a food as an ingredient
✔✔Off-Site Service: Delivery - ✔✔-Use rigid, insulated containers capable of
maintaining proper temperature
-Clean the inside of delivery vehicles regularly
-Check internal food temperatures regularly
-Label food with instructions for storage, reheating, and shelf life
-Consider providing food safety guidelines to consumer
✔✔Off-Site Service: catering - ✔✔-Have drinking water for cooking, dishwashing, and
cleaning
-Ensure adequate power is available for cooking and holding equipment
-Use insulated containers to hold potentially hazardous food
-Store cold food in containers on ice or in chilled gel-filled containers
-Store raw and ready-to-eat items separately
-Use single-use items
, -Provide customers instructions on handling leftovers
-Keep garbage containers away from food-preparation and serving areas
✔✔mobile units - ✔✔-Extensive prep of TCS - "Kitchen on Wheels"
-Must meet requirements of a central kitchen
-Limited prep or prepackaged products
-Must meet basic sanitation requirements
✔✔temporary units - ✔✔-On site in conjunction with an event for 14 days or less
-Extensive TCS prep
-Must meet requirements of a central kitchen
-Limited prep or prepackaged foods
-Basic sanitation requirements
-Lubbock Regs
-Handwashing, sanitizers, thermometers, temperatures
✔✔vending machines - ✔✔-Must be clean and sanitary
-If vending TCS
-Hot foods 135°F or above
-Cold foods 41°F or below
-Must have a control to prevent out of temp foods from being dispensed
-Discard foods past sell-by dates
-TCS have 7 day shelf-life
-Wash fruit with edible peel before placing in unit
✔✔Designing or Remodeling a Facility: Kitchen Layout - ✔✔-A well-designed kitchen
will address:
-Workflow
-It must minimize the amount of time food spends in the temperature danger zone and
the number of times food is handled
-Contamination
-The risk of cross-contamination must be minimized
-Dirty equipment should not be placed where it will touch clean equipment or food
-Equipment accessibility
-All equipment must be easily accessible for cleaning
✔✔Designing or Remodeling a Facility: The Plan Review - ✔✔-Design plans may
require approval by
-The local regulatory agency
-The zoning or building department
-The plan should include
-A proposed layout and mechanical plans
-Type of construction materials to be used
-Types or models of proposed equipment
-Specifications for utilities, plumbing, and ventilation
QUESTIONS SET A+
✔✔re-serving food safely - ✔✔-Never re-serve:
-Menu items returned by one customer to another
-Plate garnishes
-Uncovered condiments
-Uneaten bread or rolls
-In general only unopened, prepackaged food can be re-served:
-Condiment packets
-Wrapped crackers or breadsticks
✔✔self service areas - ✔✔-To keep food safe on buffets and food bars
-Install sneeze guards or food shields
-must be located 14" (36cm) above the food counter
-Must extend 7" (18cm) beyond the food
-Identify all food items
-Label all containers
-Place salad dressing names on ladle handles
-Ice used to keep food or beverages in should not be used in a food as an ingredient
✔✔Off-Site Service: Delivery - ✔✔-Use rigid, insulated containers capable of
maintaining proper temperature
-Clean the inside of delivery vehicles regularly
-Check internal food temperatures regularly
-Label food with instructions for storage, reheating, and shelf life
-Consider providing food safety guidelines to consumer
✔✔Off-Site Service: catering - ✔✔-Have drinking water for cooking, dishwashing, and
cleaning
-Ensure adequate power is available for cooking and holding equipment
-Use insulated containers to hold potentially hazardous food
-Store cold food in containers on ice or in chilled gel-filled containers
-Store raw and ready-to-eat items separately
-Use single-use items
, -Provide customers instructions on handling leftovers
-Keep garbage containers away from food-preparation and serving areas
✔✔mobile units - ✔✔-Extensive prep of TCS - "Kitchen on Wheels"
-Must meet requirements of a central kitchen
-Limited prep or prepackaged products
-Must meet basic sanitation requirements
✔✔temporary units - ✔✔-On site in conjunction with an event for 14 days or less
-Extensive TCS prep
-Must meet requirements of a central kitchen
-Limited prep or prepackaged foods
-Basic sanitation requirements
-Lubbock Regs
-Handwashing, sanitizers, thermometers, temperatures
✔✔vending machines - ✔✔-Must be clean and sanitary
-If vending TCS
-Hot foods 135°F or above
-Cold foods 41°F or below
-Must have a control to prevent out of temp foods from being dispensed
-Discard foods past sell-by dates
-TCS have 7 day shelf-life
-Wash fruit with edible peel before placing in unit
✔✔Designing or Remodeling a Facility: Kitchen Layout - ✔✔-A well-designed kitchen
will address:
-Workflow
-It must minimize the amount of time food spends in the temperature danger zone and
the number of times food is handled
-Contamination
-The risk of cross-contamination must be minimized
-Dirty equipment should not be placed where it will touch clean equipment or food
-Equipment accessibility
-All equipment must be easily accessible for cleaning
✔✔Designing or Remodeling a Facility: The Plan Review - ✔✔-Design plans may
require approval by
-The local regulatory agency
-The zoning or building department
-The plan should include
-A proposed layout and mechanical plans
-Type of construction materials to be used
-Types or models of proposed equipment
-Specifications for utilities, plumbing, and ventilation
