CHAPTER 5-6 SERVSAFE EXAM QUESTIONS

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CHAPTER 5-6 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Practices for preventing cross-contamination: Corrective Actions

Answer:

Food that has become unsafe must be thrown out unless it can be safely reconditioned. All food-escpecially ready-to-eat food-must be thrown out in the following situation.-When it is handled by staff who have been restricted or excluded from the operation due to illness -When it is contaminated by hands or bodily fluids from the nose or mouth -When it has exceeded the time and temperature requirements designed to keep food safe

Question 2: What documents do you need for fish and for how long?

Answer:

Documents must indicate the fish was correctly frozen before you received it and keep them on file for 90 days.Question 3: Practices for preventing cross-contamination: Additives

Answer:

If you use food or color additives when prepping food, follow these guidelines:

-Only use additives that have been approved by your local regulatory authority. Never use more than is allowed by law. Never use additives to alter the appearance of the food -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.

Question 4: What are the steps to follow for an item recall?

Answer:

-identify the recalled food items by matching information from the recall notice to the item -remove the item from inventory and place it in a secure and appropriate location -label the item in a way that will prevent it from being placed back in inventory -refer to the vender's notification or recall notice for what to do with the item

Question 5: When receiving cold ROP foods (vacuum packed), how do you check the

temperature?

Answer:

Insert the thermometer stem or probe between two packages. If the package allows, fold it around the thermometer stem or probe. Be careful not to puncture the package.

Question 6: What should be on labels for food that is packaged for retail sale?

Answer:

Food packaged in the operation that is being sold to customers for use at home, must be labeled. The

label must include the following information:

-Common name of the food or a statement that clearly identifies it -Quantity of the food -List of ingredients & sub ingredients in descending order by weight.-List of artificial colors & flavors in the food. Chemical preservatives must also be listed.-Name & places of business of the manufacturer, packer, or distributor.-Source of each major food allergen contained in the food.

Question 7: What documents do you need for shellfish and for how long?

Answer:

Food items must be delivered with the correct documents. Shellfish must be received with shell stock identification tags and kept on file for 90 days.Question 8: Practices for preventing cross-contamination: Equipment

Answer:

Make sure workstations, cutting boards, and utensils are clean and sanitized Question 9: Practices for preventing cross-contamination: Storage

Answer:

Return prepped food to the cooler, or cook it as fast as possible

Question 10: What does ROP stand for?

Answer:

Reduce-oxygen packaging

Question 11: Steps in food rotation

Answer:

-Identify the food items use-by or expiration date -Store items with the earliest use-by date or expiration dates in front of items with later dates -Once shelved, use those items stored in front first -Throw out food that has passed its manufacturers use-by or expiration date Question 12: What should you look for in packaging or when accepting or rejecting pests?

Answer:

Reject items with signs of pests or pest damage.Question 13: Things to look for when rejecting or accepting food for quality of texture?

Answer:

Reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject if it has soft flesh that leaves an imprint when you touch it.

Question 14: When can food be restored to a safe condition?

Answer:

It may be reheated if it has not been in the temperature danger zone for more than two hours. This can return food to a safe condition.

Question 15: Temperature at which food different foods can be received...

Answer:

*Cold TCS foods- 41 degrees F *Live shellfish- air temp of 45 degrees F and internal temp of 50 degrees F *Shucked shellfish- receive at 45 degrees F or lower, and cooled at 41 degrees F or lower for 4 hours *Milk- receive 45 degrees F or lower, and cool the milk to 41 degrees F or lower for 4 hours

• Shell eggs- receive at an air temp of 45 degrees F or lower

*Hot food- receive at 135 degrees F or higher *Frozen food- should be frozen solid when received

Question 16: Temperatures to store TCS foods

Answer:

-Store TCS food at an internal temperature of 41 degrees (5 degrees

• or lower or 135 degrees F (57 degrees C).

-Store frozen food at temperatures that keep it frozen.-Do not overload coolers or freezers. Storing too many food items prevents good airflow and makes the units work harder to stay cold.-Use open shelving. Do not line shelves with aluminum foil, sheet pans, or paper.-Monitor food temperatures regularly. Randomly sample the temperature of stored food to verify that the cooler is working.Question 17: Things to look for when rejecting or accepting food for quality of appearance?

Answer:

Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food item that shows signs of pests or pest damage.

Question 18: Circumstances in which to reject frozen food...

Answer:

-fluids or water stains appear in case bottoms or on packaging -there are ice crystals or frozen liquids on the food or the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused.Question 19: What should you look for in packaging or when accepting or rejecting types of damage?

Answer:

Reject items with tears, holes, or punctures in their packaging. Reject cans with labels that are not intact or have bulging or swollen ends, rust, or dents. Reject vacuum packed food if the packaging is bloated or leaking. Items with broken cartons or seals, or items with dirty and discolored packaging. Do NOT accept cases or packages that appear to have been tampered with.Question 20: Practices for preventing cross-contamination: Quantity

Answer:

Only remove as much food from the cooler as you can prep in a short period of time. This keep ingredients from sitting out for long periods of time.