CHAPTER 5 SERVSAFE MANAGER 7TH EDITION EXAM

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CHAPTER 5 SERVSAFE MANAGER 7TH EDITION EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Milk can be received at 45 degrees F under what condition?

Answer:

It is cooled to 41 degrees F or lower in 4 hours

Question 2: Hot TCS food should be received at what temp?

Answer:

135°F or higher

Question 3: Shellfish should be shipped with what?

Answer:

shell stock ID tag. keep for 90 days after the last piece has been used.

Question 4: shell eggs should be delivered at

Answer:

air temperature of 45 degrees or lower

Question 5: Minimum internal cooking temperature of whole & ground poultry?

Answer:

165 degrees

Question 6: Minimum internal cooking temperature of ground meat and ground fish?

Answer:

155 degrees Question 7: What is the best method of checking the temperature of a vacuum packed meat?

Answer:

Place the thermometer stem or probe between 2 packages of product.

Question 8: milk should be delivered at

Answer:

45 degrees or lower cool to 41 degrees or lower in 4 hours

Question 9: In what order is is food stored in the refrigerator/Freezer?

Answer:

RTE food.seafood.Whole cuts of beef or pork.Ground meat & ground fish.Whole & ground poultry.

Question 10: How many days can you keep RTE foods after preparing?

Answer:

• days

Question 11: Minimum internal cooking temperature of seafood?

Answer:

145 degrees Question 12: Minimum internal cooking temperature of whole cuts of beef and pork?

Answer:

145 degrees

Question 13: What causes large ice crystals to form on frozen food and its packaging?

Answer:

Time-temperature abuse.

Question 14: Cold TCS food must be received at what internal temperature?

Answer:

41 degrees or lower

Question 15: shucked shellfish should be delivered at

Answer:

45 degrees or lower cool to 41 degrees or lower in 4 hours

Question 16: Live shellfish must be received at what temperature?

Answer:

air temperature of 45 degrees F. Internal no greater than 50 degrees. Cool to 41 within 4 hours.

Question 17: What is the most important factor in choosing a food supplier?

Answer:

It has been inspected & complies with local, state, & federal laws.

Question 18: What is the correct temperature for receiving cold TCS food?

Answer:

41 degrees F or lower