CH. 7 AND 8 SERVSAFE EXAM QUESTIONS

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CH. 7 AND 8 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Principle 3

Answer:

Establish Critical Limits -for each critical control points, establish minimum or maximum limits.-these limits must be met to prevent or eliminate the hazard, or to reduce it to a safe level

Question 2: Holding hot food

Answer:

-Hold the food at 41?F or lower -label the food with the time you must throw it out. Must be four hours from the time you removed it from temperature control -Sell, serve, or throw out the food within four hours

Question 3: Service staff guidelines

Answer:

-hold dished by the bottom or edge, glasses by the middle bottom or stem -carry glasses in a rack or on a tray to avoid touching the food-contact surfaces.. DONT STACK -hold flatware by the handle not by food-contact surfaces -avoid bare-hand contact with food that is RTE

• use ice scoops or tongs to get ice, never with hands or glass

Question 4: Re-serving food

Answer:

Do NOT re-serve food returned by one customer to another customer Serve condiments in their original containers. NEVER re-serve uncovered condiments Do NOT combine leftover condiments with fresh ones.Do NOT re-serve uneaten bread NEVER Re-serve plate garnishes such as fruit or pickles You may re-serve only unopened, prepackaged food in good condition such as crackers, bottles of ketchup, mustard, and other condiments

Question 5: Principle 6

Answer:

Verify that the System Works -determine if the plan is working as intended.-evaluate it on a regular basis

Question 6: Principle 4

Answer:

Establish Monitoring Procedures -once critical limits have been created, determine the best way for your operation to check them.-make sure the limits are consistently met

Question 7: Principle 2

Answer:

Determine Critical Control Points -find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.

Question 8: Off-Site service

Answer:

-pack food in insulated food containers -clean the inside of delivery vehicles regularly -check internal food temperatures, reevaluate the delivery route or the equipment being used if temp is not met -label food with a use-by date ad time, and reheating and service instructions -make sure the service site has the correct utilities such as safe water and garbage containers stores away from food-prep areas -store raw meat, poultry, and seafood and RTE items separately

Question 9: Specialized Processing Methods and HACCP

Answer:

Variance is needed for:

-smoking food to preserve it -using food additives -curing food -custom-processing animals -packaging food using ROP methods -treating juice on site -sprouting seeds or beans A HACCP plan may also be required if the method carries a higher risk of causing a food borne illness

Question 10: Holding cold food

Answer:

-Hold the food at 41?F or lower.-label the food with the time you removed it from the fridge and the time you must throw it out. Must be six hours from the time you removed the food.-Make sure the temp does not exceed 70?F while it is being served

• Sell, serve, or throw out the food within six hours

Question 11: Kitchen staff guidelines

Answer:

-Handle RTE food with single-use gloves or with spatulas, tongs, deli sheets, or other utensils -Clean and sanitize the utensils after use -store serving utensils in the food with the handle extended above the rim of the container of food -store utensils in a container of water maintained at least at 135?F -some take home containers can be brought back by a customer with food and beverages if they are designed to be reused, they were provided to the customer by the operation, clean and sanitized correctly

Question 12: What temperature do you hold food at?

Answer:

Hot food : 135?F or higher. Prevents pathogens

Cold food : 41?F or lower. Prevents pathogens

Question 13: Vending Machines

Answer:

-check product shelf life daily. If the use-by date has expired, throw out the food immediately -keep TCS food at correct temperature -dispense TCS food in its original container

-wash and wrap fresh fruit with edible peels before putting it in a machine

Question 14: Principle 7

Answer:

Establish Procedures for Record Keeping and Documentation -maintain your HACCP plan and keep all documentation created when developing it.

-keep records for the following actions:

monitoring activities, taking corrective action, validating equipment, working with suppliers

Question 15: Principle 5

Answer:

Identify Corrective Actions -identify steps that must be taken when a critical limit is not met

Question 16: Seven HACCP Principles

Answer:

• Conduct a hazard analysis

• Determine critical control points

• Establish critical limits

• Establish monitoring procedures

• Identify corrective actions
• Verify that the system works
• Establish procedures for record keeping and documentation

Question 17: Principle 1

Answer:

Conduct a Hazard analysis -identify and assess potential hazards in the food you serve -look at how food is processed in your operation -find the hazards that could happen with how food is processed in your operation

Question 18: Five common risk factors for food borne illness

Answer:

• Purchasing food from unsafe sources

• Failing to cook food correctly