7TH EDITION SERVSAFE MANAGER CHAPTER 4 EXAM

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7TH EDITION SERVSAFE MANAGER CHAPTER 4 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which practice can help prevent time- temperature abuse?

• keeping records of employee schedules
• cleaning and sanitizing equipment and work surfaces
• making sure food handlers spend 30 seconds washing their hands
• Limiting the amount of food that can be removed from a cooler for prepping.

Answer:

• Limiting the amount of food that can be removed from a cooler for prepping.

Question 2: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

• Just past the tip of the thermometer stem
• Halfway between the tip of the thermometer stem and the dimple
• To the dimple in the thermometer ? stem
• past the dimple of the thermometer skin

Answer:

• To the dimple in the thermometer ? stem

Question 3: A thermometer used to measure the temperature of food must be accurate to what temperature?

• 2F or 1C
• 4F or 3C
• 6F or 5C
• 8F or 7C

Answer:

• 2F or 1C

Question 4: Which thermometer is used to measure surface temperatures?

• thermometer
• thermocouple
• Infrared thermometer
• bimetallic stemmed thermometer

Answer:

• Infrared thermometer

Question 5: What device can be used to monitor both time and temperature abuse during the shipment or storage of food?

• infared thermometer
• time temperature indicator
• thermistor with an air probe
• bimetallic stemmed thermometer

Answer:

• time temperature indicator

Question 6: Which practice can help prevent cross-contamination?

• Using colored-coded cutting boards
• rinsing cutting boards between use
• purchasing food requiring preparation
• prepping raw and ready to eat food at the same time

Answer:

• Using colored-coded cutting boards

Question 7: A food handler has finished trimming raw chicken ? on a cutting board and needs the board to prep vegetables ?. What must be done to the cutting board?

• it must be dried with a paper towel
• it must be turned over to the other side
• It must be washed, rinsed, and sanitized
• it must be rinsed in hot water and air-dried

Answer:

• It must be washed, rinsed, and sanitized

Question 8: Which probe should be used to check the temperature of a chicken breast?

• air probe
• immersion probe
• Penetration probe
• surface probe

Answer:

• Penetration probe

Question 9: how long can food stay in the temperature danger zone before it must be thrown out?

• 1 hour
• 2hours
• 3 hours
• 4hours

Answer:

• 4hours

Question 10: At what temperature do most food-borne pathogens grow most quickly?

• between 0F and 41F (-17C and 5C)
• between 45F and 65F (7C and 18C)
• Between 70F and 125F (21C and 52C)
• between 130F and 165F (54C and 74C)

Answer:

• Between 70F and 125F (21C and 52C)