FREE AND STUDY GAMES ABOUT SEVSAFE CHAPTER 7

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FREE AND STUDY GAMES ABOUT SEVSAFE CHAPTER 7

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -12 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: Which item can be reserved to customers?

Answer:

You may re-serve only unopened, prepackaged food such as condiment packets, wrapped crackers, or wrapped breadsticks.

Question 2: What is the temperature danger zone for food?

Answer:

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes.

Question 3: What to do when labeling bulk food in self service areas?

Answer:

Make sure the label is in plain view of the customer.Include the manufacturer or processor label provided with the food.

Question 4: What are rules for pre set tableware?

Answer:

A general rule of table setting is that utensils are placed in the order of use from farthest from the dinner plate, utensils that are used first, to closest to the plate, utensils being used last, in an "outside in" order

Question 5: When can raw, unpackaged meat be offered for self-service?

Answer:

At Mongolian barbeques, Question 6: How can you prevent contamination when serving food and in self serve areas?

Answer:

Protect food on display using sneeze guards, display cases, or packaging to protect it from contamination.

Question 7: How long can cold held food be served without temperature control?

Answer:

six hours

Question 8: Which guideline for re serving food is a safe practice?

Answer:

Food handlers may re-serve unopened, prepackaged food in good condition.

Question 9: Which delivery must be rejected?

Answer:

The packaging of food should always be inspected during food service deliveries. Any package that has holes should be rejected

Question 10: How long can food be safely held without temperature control?

Answer:

It is permissible to hold hot food without temperature controls for up to four hours if the following conditions are met Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control

Question 11: What temperatures should TCS foods be held at?

Answer:

Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours.

Question 12: How to keep vended food safe ?

Answer:

Check product shelf life daily. Refrigerated food prepped on-site and not sold in seven days must be thrown out.