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CH 5-9 TEST SERVSAFE
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -96 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: what is the danger when thawing food at room temp?
Answer:
time-temp abuse
Question 2: where should raw poultry be placed in a cooler?
Answer:
on the bottom shelf
Question 3: Coffee cups should be handled by the ___.
Answer:
handle
Question 4: When can glass thermometers be used?
Answer:
when enclosed in a shatterproof case
Question 5: which of the following is not a proper way to cool hot food?
Answer:
placing it directly into a refrigerator
Question 6: Beef stew must be cooled from 135 to 70 within ____ hours and from 70 to 41 or lower in the next ___ hours.
Answer:
2,4
Question 7: if food is not held at the proper temp, customers can become ill.
Answer:
true
Question 8: what practice can help prevent cross- contamination?
Answer:
using a designated cutting board when prepping meat Question 9: what item must a customer take each time they return to a self-service area for more food?
Answer:
clean plate Question 10: A food handler can cool a stockpot of clam chowder by placing it into a ___.
Answer:
sink of ice water Question 11: before cooling food, reducing the size will allow it to cool faster.
Answer:
true
Question 12: at what temp should dry-storage rooms be kept?
Answer:
50-70 degrees Question 13: Food being held at room temperature is in the Temperature Danger Zone.
Answer:
true
Question 14: What is the problem with storing raw ground beef above prepped salads?
Answer:
cross contamination
Question 15: what is the minimum internal cooking temp for stuffed pork chops?
Answer:
165
Question 16: left over food being reheated, temp?
Answer:
165
Question 17: shrimp, temp?
Answer:
145 Question 18: which thermocouple probe should be used to check the temperature of a large stockpot of soup?
Answer:
immersion probe Question 19: An operation is located in a jurisdiction that allows it to hold TCS food without temp control. How many hours can it display hot TCS food without temp control before the food must be sold, served or thrown out?
Answer:
4
Question 20: at what temp do most foodborne pathogens grow most quickly?
Answer:
between 70-125
Question 21: what is the warmest acceptable receiving temp for eggs?
Answer:
41 degrees
Question 22: Hot food should be cooled quickly to get it through the danger zone.
Answer:
true Question 23: A local nursing home has a yearly bbq for its residents. Which food item should not be served?
Answer:
rare hamburgers
Question 24: ground beef patties
Answer:
155
Question 25: What must you do immediately after thawing food in a microwave?
Answer:
cook it
Question 26: chicken, temp
Answer:
165 Question 27: the temperature of food stored in the refrigerators should be checked regularly.
Answer:
true Question 28: what is the min internal temp for egg, meat, poultry, and seafood cooked in a microwave?
Answer:
165
Question 29: Why should food temperatures be taken in 2 different locations?
Answer:
temperature may vary in the food
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