CHAPTER 6 SERVSAFE EXAM QUESTIONS

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CHAPTER 6 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Washing

Answer:

Wash produce thoroughly under running water. Its very important before cutting, cooking, or combining it with other ingredients.

Question 2: Cross-Contamination

Answer:

Make sure fruit and vegetables don't touch surfaces exposed to raw meat, seafood, or poultry.

Question 3: Equipment

Answer:

Make sure workstations, cutting boards, and utensils are clean and sanitized.

Question 4: Pooled Eggs

Answer:

Pooled eggs are eggs that are cracked open and combined in a container.

Question 5: How To Handle Pooled Eggs

Answer:

Handle Pooled Eggs(if allowed by your local regulatory authority). Cook them promptly after mixing, or store them at 41?F(5?C) or lower. Clean and sanitize the containers used to hold them before making a new batch.

Question 6: How To Wash

Answer:

The water should be a little warmer than the produce. Pay special attention to leafy greens such as lettuce and spinach. Remove the outer layers and pull the lettuce or spinach completely apart and rinse thoroughly.

Question 7: Fresh-Cut Produce

Answer:

Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41?F(5?C) or lower. Many operations hold other fresh-cut produce at this temperature as well.

Question 8: Raw Seed Sprouts

Answer:

If your operation primarily serves high-risk populations, don't serve raw seed sprouts.

Question 9: Soaking or Storing

Answer:

When soaking or storing produce in standing water or an ice-water slurry, don't mix different items or multiple batches of the same item.

Question 10: Pasteurized Eggs

Answer:

Consider using pasteurized shell eggs or egg products when prepping egg dishes that need little or no cooking.

Examples: Caesar Salad Dressing, Hollandaise Sauce, Tiramisu, and Mousse.