CHAPTER 5-SERVSAFE EXAM QUESTIONS

PDF Download

CHAPTER 5-SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Receiving TCS food: Ex. fish

Answer:

-Temperature of 41 F or lower (unless otherwise specified by law) Question 2: Procedure for checking temperature of ROP food (MAP, vacuum-packed, and sous vide food)

Answer:

Insert thermometer stem or probe between packages. Do NOT puncture the package.

Question 3: General Food Purchasing Principles

Answer:

Buy only from suppliers who get their products from approved and reputable suppliers

Question 4: Receiving Hot Foods

Answer:

Receive TCS foods at 135F or higher Question 5: Ready to eat TCS foods can be stored for how many days before consumption or discarding?

Answer:

• days

Question 6: Guidelines for storing foods and nonfood items

Answer:

*Label and date *Rotate food and store at correct temperature *Store items to prevent cross-contamination Question 7: Procedure for checking temperature of packaged food such as dairy products

Answer:

Open package and insert the thermometer or probe into the food. Do NOT let the stem touch the package.

Question 8: FIFO

Answer:

First In, First Out and is used as a method of product rotation

Question 9: Receiving Eggs

Answer:

Receive at air temperature of 45F or lower

Question 10: Rejecting Frozen Food Delivery

Answer:

*Fluids or water stains appear in case bottoms or packaging *Ice crystals or frozen liquids on the food, evidence of thawing and refreezing, which shows time-temperature abuse

Question 11: Receiving and Inspecting

Answer:

*Make specific staff responsible for receiving *Provide staff with the tools need, purchase orders, and thermometers *Visually inspecting delivery trucks for signs of contamination

Question 12: Food Quality

Answer:

Poor food quality can should signs of time-temperature abuse, therefore, reject food if they show any of the following signs *Appearance *Texture *Odor

Question 13: Receiving Frozen Foods

Answer:

Should be frozen solid

Question 14: Procedure for checking temperature of meats ,poultry, and fish

Answer:

Insert thermometer stem or probe into the thickest part of the food

Question 15: Why it's Important to Label Foods

Answer:

*Illnesses from unlabeled chemicals that could be mistaken for foods such as flour, salt, and baking soda *Prevent allergic reactions

Question 16: Documents for Keeping Fish and Shellfish

Answer:

Must be kept on file for 90 days from the date the last Fish was used from its delivery container

Question 17: Procedure for Rejecting Items

Answer:

*Tell the delivery person exactly what is wrong *Be sure to get a signed adjustment *Log the incident on the invoice or receiving document

Question 18: Receiving Shucked Shellfish

Answer:

*Receive at 45F or lower *Cool to 41F or lower in four hours

Question 19: Key Drop Deliveries

Answer:

When operations receive food after-hours when they are closed for business. The supplier is given a key to the operation to make the delivery. Products are then placed in coolers, freezer, and dry-storage.Once you arrive at the operation the delivery must be inspected.

Question 20: Receiving Milk

Answer:

*Receive at 45F or lower *Cool to 41F or lower in four hours

Question 21: Procedure for labeling food for use onsite

Answer:

*All items that are not in original containers must be labeled *Food must be labeled with what it is *Items must be date marked

Question 22: Deliveries

Answer:

Suppliers must deliver food when staff has enough time to do inspections. Schedule when you have time.

Question 23: Recalls

Answer:

Happens when food contamination is confirmed or suspected or when items have been mislabeled or misbranded, or when food allergens have not been identified on a label. Most vendors will notify you but still monitor recall notifications.

Question 24: Packaging

Answer:

*Reject damaged items *Do not accept if products appear to have been tampered *Liquids that have leaked, damp or water stains *Signs of pest or pest damage *Correct dates

• Do not accept food with missing use-by or expiration dates

Question 25: Receiving Live Shellfish

Answer:

*Air temperature of 45F *Internal Temperature no greater than 50F *Once received must be cooled to 41F or lower in four hours