CH. 5: THE FLOW OF FOOD: AN INTRODUCTION SERVSAFE

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CH. 5: THE FLOW OF FOOD: AN INTRODUCTION (SERVSAFE

COURSEBOOK, 8TH ED.) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which is an example of corrective action for time-temperature abuse?

• A food handler checks and records the temperature of hot-held food every hour.
• A manager trains food handlers to calibrate different thermometers.
• A stockpot of soup has been left on a prep table overnight, so a food handler throws it

away.

• A restaurant requires suppliers to place temperature-recording devices in their delivery

trucks.

Answer:

• A stockpot of soup has been left on a prep table overnight, so a food handler throws it away.

Question 2: When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if the location is at sea level?

• 110°F (43°C)
• 165°F (74°C)
• 180°F (82°C)
• 212°F (100°C)

Answer:

• 212°F (100°C)

Question 3: Pathogens are likely to grow well in a meat stew that is

• below freezing temperature.
• at refrigeration temperatures.
• between 41°F and 135°F (5°C and 57°C).
• cooked to the correct internal temperature.

Answer:

• between 41°F and 135°F (5°C and 57°C).

Question 4: When should thermometers be calibrated?

• before use
• after use
• during use
• before and after use

Answer:

• before and after use

Question 5: What is the calibration nut on a bimetallic stemmed thermometer used for?

• Keeping it accurate
• Marking its sensing area
• Measuring air temperature
• Measuring temperatures through glass

Answer:

• Keeping it accurate

Question 6: What is the temperature range of the Temperature Danger Zone?

• 0°F to 32°F (-18°C to 0°C)
• 32°F to 120°F (0°C to 49°C)
• 41°F to 135°F (5°C to 57°C)
• 60°F to 150°F (16°C to 66°C)

Answer:

• 41°F to 135°F (5°C to 57°C)

Question 7: Which thermocouple probe would be used to check the temperature of a pot of soup?

• Air
• Surface
• Immersion
• Penetration

Answer:

• Immersion

Question 8: Food must be thrown out after remaining in the temperature danger zone for

• 1 hour.
• 2 hours.
• 3 hours.
• 4 hours.

Answer:

• 4 hours.

Question 9: Which thermocouple probe would be used to check the temperature of a grill?

• Air
• Surface
• Immersion
• Penetration

Answer:

• Surface

Question 10: Which action can help prevent time-temperature abuse?

• Hold hot items on a steam table whenever possible.
• Give each food handler their own thermometer.
• Avoid opening the walk-in coolers to keep a stable temperature.
• Reheat food that has spent more than an hour in the temperature danger zone

Answer:

• Give each food handler their own thermometer.

Question 11: What's the most basic way a food handler can prevent cross-contamination?

• Monitor and log all food deliveries.
• Clean and sanitize every piece of equipment at the start of each shift.
• Keep raw and ready-to-eat food away from each other.
• Designate separate prep tables for specific types of food.

Answer:

• Keep raw and ready-to-eat food away from each other.

Question 12: Which temperature measuring device is designed for measuring surface temperatures?

• Infrared Thermometer
• Time-Temperature Indicator