CH. 8 - SERVSAFE EXAM QUESTIONS

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CH. 8 - SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -71 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ice

Answer:

people often forget that ice is a food and can become contaminated just as easily as any other food.Question 2: FDA minimum internal cooking temperatures: 145*F for 15 seconds

Answer:

• seafood - fish, shellfish, crustaceans

• steaks/chops of pork, beef, veal, and lamb

• commercially raised game

• shell eggs that will be served immediately

Question 3: size of the food

Answer:

large food items cool more slowly than smaller items. to let food cool faster, you should reduce its size.cut large food items into smaller pieces. divide large containers of food into smaller containers or shallow pans.

Question 4: pooled eggs

Answer:

eggs that are cracked open and combined in a common container. handle them with special care because bacteria in one egg can spread to the rest. cook pooled eggs promptly after mixing or store them at 41*F or lower. clean and sanitize containers used to hold pooled eggs before using them for a new batch.

Question 5: ice for cooling food

Answer:

NEVER use ice as an ingredient if it was used to keep food cold.

Question 6: prepping specific

Answer:

special care must be taken when handling meat, seafood, and poultry, as well as salads containing these items. pay attention when prepping eggs, batter and breading, and produce. even ice needs special care

Question 7: storage container

Answer:

the container in which food is stored also affect how fast it will cool. stainless tell transfers heat away from food faster than plastic. shallow pans disperse heat faster than deep ones

Question 8: factors that affect cooling

Answer:

• thickness or density of the food

• size of the food

• storage container

Question 9: Ice water bath

Answer:

after dividing food into smaller containers, place them into a clean prep sink or large pot filled with ice water. stir the food often to cool it faster and more evenly

Question 10: meat, seafood, and poultry

Answer:

• these raw are the source of the most cross contamination in an operation
• cleaning and sanitizing: use clean and sanitized work areas, cutting boards, knives, and utensils. prep

at different times as fresh produce.

• quantity: only remove as much food from the cooler as you can prep in a short period of time.
• prompt action: return raw, prepped meat directly to the cooler, or cook it as quickly as possible. store

these items correctly to prevent cross-contamination

Question 11: General Preparation Practices

Answer:

Equipment: everything clean and sanitized

Quantity: only remove what you can prep in short time from the freezer

Storage: return or cook prep food as fast as possible

Additives: only use additives approved and as much as, and don't use to alter appearance of food or more than is allowed by law (do NOT sell produce that was treated with sulfites before it was received in the operation. NEVER add sulfites to produce that will be eaten raw).Presentation: food offered in way that does not mislead them, don't use food/color additives, colored over wraps or lights to misrepresent food

Question 12: washing produce

Answer:

wash fruits and vegetables thoroughly under running water ti remove dirt and other contaminants . do

this before cutting, cooking, or combining the produce with other ingredients:

• the water should be slightly warmer than the temperature of the produce
• pay close attention to leafy greens such as lettuce and spinach. remove the outer leaves. pull lettuce

and spinach completely apart and rinse thoroughly

• certain chemicals may be used to wash fruits and vegetables. also, produce can be treated by washing

it in water containing ozone. this treatment helps control pathogens. your local regulatory authority can tell what is acceptable to use for this.

Question 13: blast or tumble chiller

Answer:

blast chillers blast cold air across food at high speeds to remove heat. they are typically used to cool large amounts of food. tumble chillers tumble bags of hot food in cold water. tumble chillers work well on thick food, such as mashed potatoes

Question 14: Corrective actions

Answer:

food that has become unsafe should be thrown out unless it can be safely reconditioned. all food - especially ready-to-eat food - should be thrown out in the following situations:

• when it is handled by staff who have been restricted or excluded from the operation because of illness
• when it is contaminated by hands or bodily fluids like from sneezing
• when it has exceeded the time and temperature requirements designed to keep food safe

Question 15: slacking

Answer:

The gradual thawing of frozen food to prep it for deep-frying Question 16: FDA minimum internal cooking temperatures: 155*F for 15 seconds

Answer:

• ground meat - beef, pork, other

• injected meat - brined ham, flavor injected roasts

• mechanically tenderized meat

• ratites (mostly flightless birds with flat breast bones) - including ostrich and emu

• ground seafood - chopped or minced seafood
• shell eggs that will be hot held for service

Question 17: ice paddle

Answer:

plastic paddles that can be filled with ice or with water and then frozen. food stirred with these paddles will cool quickly. food cools even faster when placed in an ice-water bath and stirred with an ice paddle

Question 18: cleaning and sanitizing after eggs prepared

Answer:

promptly clean and sanitize all equipment and utensils used to prep eggs.Question 19: methods and guidelines for thawing TCS food: cooking

Answer:

thaw food as part of the cooking process.

for example:

• frozen hamburger patties can go straight from the freezer onto a grill without first being thawed