GBS FOOD SAFETY

1

Name

First Name

Last Name

2

Critical Demonstration Verification Checklist All must be observed and carried out 100% correctly by studenr to pass. Joann picks observer to verify each person.

3

What is the minimum internal temperature for sausage patties?Critical: must be answered correctly, if incorrect student fails

165°

150°

155°

160°

4

What is the minimum internal temperature of all chicken?Critical: Must be answered correctly, if incorrect student fails

165°

150°

155°

160°

5

What is the correct pyrometer calibration temperature?Critical: Must be answered correctly, if incorrect student fails

32 °+/- 2°

30° +/- 2°

32° +/- 1°

30 °+/- 1°

6

What is the minimum internal temperature for frozen beef? CRITICAL MUST BE ANSWERED CORRECTLY, IF INCORRECT STUDENT FAILS

165°

170°

155°

160°

7

What is the minimum internal temperature of round eggs? Critical: Must be answered correctly, if incorrect student fails

165°

150°

155°

160°

8

Who can complete Daily Food Safety Checklist?Critical: Must be answered correctly, if incorrect student fails

Crew

Crew Trainer

Servsafe Certified Manager

Shift Manager

9

The hand washing sink can be used for cleaning or preparing food products

True

False

10

Blue gloves must be worn when handling which of the following?

Raw meat

Iced tea bags

Shelled eggs

A and C

11

Can blue gloves be worn over clear gloves?

YESNO

12

What is the minimum internal temperature for filet of fish?

160°

155°

150°

165°

13

Crew person Johnny, pulls out a clean towel from towel bucket and cleans up a spill on the prep table. He then leaves his towel at his station to be used again in case another spill occurs. Is this correct?

YESNO

14

How often must towel buckets be checked?At least

Hourly

Every 2 hours

Every 3 hours

Every 4 hours

15

How must open packages of food be stored in a cooler or freezer?* This field is required.

And its original open box

Covered or wrapped

With similar products

Outside its original box

16

Can we save leftover heated foods?

YESNO

17

How must the daily food safety checklist to be completed

Legibly with pencil

Legibly with marker

Legibly with black ink pen

Legibly with colored ink pen

18

At minimum, handwashing must occur how often?

4 times per hour

3 times per hour

2 times per hour

1 time per hour

19

When must breakfast products be food safety temperature checked?

Within an hour of transition

At the direction of a ServSafe certified manager

At the first run of each product

No later than one hour after store open

20

When must regular menu lunch products be food safety temperature checked?

At store open

Within first hour of transition

At first run of each product

At the direction of a ServSafe certified manager

21

Before recording at products internal temperature you must______.

Wait for the temperature to reach the correct internal temperature.

Wait for the temperature to stabilize

Immediately record the first temperature that you see

Wait for the second person to verify the temperature reading

22

How often should utensils and UHC trays be washed rinsed and sanitized

Every hour

Every 2 hours

Every 3 hours

Every 4 hours

23

What are the seven illnesses that an employee must NOT be allowed to work with

Choose 7

24

What are the non-food spill cleanup procedures?Write a description of the non-food spill cleanup procedure steps

25

Where must cleaning products be stored?

Wherever they are needed

Anywhere, they are all food safe

Away from food and food packaging in designated areas

In designated areas

26

What area of the product must the thermometer be inserted into for temperature checks of beef patties?

Center

Edge

Thickest part

The area thats pink

27

When the dishwasher is washing dishes raw wares need to be washed when?

First

Anytime

At closing

Last

28

What is the minimum temperature that they water at the hand washing sink needs to be?

100°

110°

120°

130°

29

How long must clean dishes be left in sanitizer solution at the back sink?When using quat's sanitizing solution by Kay chemical

60 seconds

2 minutes

20 seconds

30 seconds

30

How many people does it take to complete internal temperature checks?When completing the daily food safety checklist at change over

1

2

3

4

31

What do you use to sanitize the back stink after washing the raw wares?

All-purpose concentrate

Soap

Sanitizer

Clea3 in1 Kay Chemical Peroxide Cleaner

32

What are three symptoms that would require an employee be sent home from work?Totally excluded from any work

33

What temperature must Frozen products be held below in the walk in freezer?

0°

32°

40°

50°

34

Where must used raw wares be kept in the kitchen

With all other

On top of the first beef refrigerator

At the grill

In the blue bus box

35

When washing hands employees must scrub their hands for a minimum ofHow many seconds

5

10

20

30

36

If you do not have automatic facucets, should you use a paper towel to turn off the faucet at the hand sink after washing your hands?

YESNO