NSD 114 || with Complete Solutions.
Bulk food in a self-service area must be labeled. Which of the following is not required to
have a label?
a)Diced carrots, celery, and radishes
b)non protein deli salad
c) bread stuffing
d) bulk bagels correct answers D
When disposing of foodservice chemicals, follow the instruction on the label and any
requirements provided by the
a) operators of similar establishments
b) state restaurant association
c)centers for disease control and prevention
d) local regulatory authority correct answers D
Which is a TCS food?
a)Cooked rice
b)packets of BBQ sauce
c) tomato juice
d) split peas correct answers A
Farm raised fish must have documentation stating
a) where the fish was harvested
b) that the fish was raised to FDA standards
c) how to prepare fish
d) that the fish was raised in the united states correct answers B
Shellstock identification tags
a) should be kept with receiving invoices for 90 days
b) should be kept in production area to assure FIFO is maintained
c) must remain on the container when the product is received and also be marked with the
date of the last sales
d) should be removed from the container when the product is received and also be marked
with the date of the last sales correct answers C
which type of contaminant is the greatest threat to food safety?
a) environmental
b)chemical
c) biological
d) physical correct answers C
following the guidelines for effective use, what is the minimum water temperature for iodine
to be an effective sanitizer at a concentration of 12.5 ppm?
a)62 F
b)68 F
c)64 F
d) 66 F correct answers B
, When can unpackaged raw meat, seafood, and poultry be offered for self-service in a
restaurant?
a) if they are placed in a display case with a sneeze guard
b) if the customers are not reusing plates and utensils
c) if they will be cooked and eaten immediately on the premises
d) if the customers are not at high risk for getting food borne illnesses correct answers C
The difference between a thermocouple and a thermistor is the
a) thermocouple is the only one able to use different probes
b) technology inside
c) thermocouple measures temperatures at the tip and the thermistor at the dimple
d) thermistor is designed specifically for thinner foods correct answers B
The manager decides to review a suppliers inspection reports and does some research to
understand the basis of the inspection. The reports should be based on
a) GMP
b) USDA
c) FDA
d) local jurisdiction correct answers A
When packaging food for an off-site event, it is essential that the food is placed in containers
that
a) fit in the equipment that will be used to keep the food hot
b) are food grade
c) fit safely in the delivery vehicle
d) have an opening to make it easy to frequently check food temperatures correct answers B
Cold food can be help without temperature control up to six hours if the food temperature
never exceeds ______ while being served
a) 70 F
b) 60 F
c) 50 F
d) 41 F correct answers A
Tabletop equipment should be installed with
a) one inch legs
b) four inch legs
c) six inch legs
d) two inch legs correct answers B
How often should trays and carts that are used to carry clean tableware and utensils be
cleaned?
a) at least every 20 min
b) once per month
c) trays and carts do not need to be cleaned
d) as often as needed correct answers D
For food items that are not in their original container, labeling guidelines do not require a
label if
a) it does not contain protein
Bulk food in a self-service area must be labeled. Which of the following is not required to
have a label?
a)Diced carrots, celery, and radishes
b)non protein deli salad
c) bread stuffing
d) bulk bagels correct answers D
When disposing of foodservice chemicals, follow the instruction on the label and any
requirements provided by the
a) operators of similar establishments
b) state restaurant association
c)centers for disease control and prevention
d) local regulatory authority correct answers D
Which is a TCS food?
a)Cooked rice
b)packets of BBQ sauce
c) tomato juice
d) split peas correct answers A
Farm raised fish must have documentation stating
a) where the fish was harvested
b) that the fish was raised to FDA standards
c) how to prepare fish
d) that the fish was raised in the united states correct answers B
Shellstock identification tags
a) should be kept with receiving invoices for 90 days
b) should be kept in production area to assure FIFO is maintained
c) must remain on the container when the product is received and also be marked with the
date of the last sales
d) should be removed from the container when the product is received and also be marked
with the date of the last sales correct answers C
which type of contaminant is the greatest threat to food safety?
a) environmental
b)chemical
c) biological
d) physical correct answers C
following the guidelines for effective use, what is the minimum water temperature for iodine
to be an effective sanitizer at a concentration of 12.5 ppm?
a)62 F
b)68 F
c)64 F
d) 66 F correct answers B
, When can unpackaged raw meat, seafood, and poultry be offered for self-service in a
restaurant?
a) if they are placed in a display case with a sneeze guard
b) if the customers are not reusing plates and utensils
c) if they will be cooked and eaten immediately on the premises
d) if the customers are not at high risk for getting food borne illnesses correct answers C
The difference between a thermocouple and a thermistor is the
a) thermocouple is the only one able to use different probes
b) technology inside
c) thermocouple measures temperatures at the tip and the thermistor at the dimple
d) thermistor is designed specifically for thinner foods correct answers B
The manager decides to review a suppliers inspection reports and does some research to
understand the basis of the inspection. The reports should be based on
a) GMP
b) USDA
c) FDA
d) local jurisdiction correct answers A
When packaging food for an off-site event, it is essential that the food is placed in containers
that
a) fit in the equipment that will be used to keep the food hot
b) are food grade
c) fit safely in the delivery vehicle
d) have an opening to make it easy to frequently check food temperatures correct answers B
Cold food can be help without temperature control up to six hours if the food temperature
never exceeds ______ while being served
a) 70 F
b) 60 F
c) 50 F
d) 41 F correct answers A
Tabletop equipment should be installed with
a) one inch legs
b) four inch legs
c) six inch legs
d) two inch legs correct answers B
How often should trays and carts that are used to carry clean tableware and utensils be
cleaned?
a) at least every 20 min
b) once per month
c) trays and carts do not need to be cleaned
d) as often as needed correct answers D
For food items that are not in their original container, labeling guidelines do not require a
label if
a) it does not contain protein
