CHAPTER 7 SERVSAFE EXAM QUESTIONS

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CHAPTER 7 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Once received, fresh poultry should be:

Answers:

a.Packed tightly in cardboard boxes.b.Stored at an internal temperature of 41 F. or lower.c.Labeled with the correct handling procedures.d.Free of all pathogens.

Answer:

b.Stored at an internal temperature of 41 F. or lower.

Question 2: The biggest potential problems in dry storage areas are

• Space and time
• Moisture and heat
• Time and temperature

• Moisture and time

Answer:

Moisture and heat ...... ?????Question 3: Raw ground pork is being stored with fish, poultry, and other raw meats in a refrigerator. To minimize risk of cross-contamination, the raw ground pork should be placed

below ready-to-eat food and:

• Above pork.
• Above fish.
• Below poultry.
• Above ground poultry.

Answer:

Above ground poultry ......??Question 4: A foodhandler is labeling a container of cooled, cooked roast beef to be stored in

the cooler. The label should include the food item's name and:

Answers:

• The source of the food.
• Use-by date.
• Yield.
• The spices used.

Answer:

Selected Answer:

• Use-by date.

Question 5: A foodhandler opens a container of ultra-high temperature pasteurized (UHT) milk from the dry-storage area and uses half of the container. What should be done next?

• The remaining contents should be poured into an airtight container and returned to the

dry-storage area.

• The container should be stored in the cooler.

• The container should be returned to the dry-storage area.
• The container and its contents should be thrown away.

Answer:

• The container should be stored in the cooler.

Question 6: The proper temperature for dry storerooms is between

Selected Answer:

Answers:

• 38F and 50F
• 32F and 41F
• 50F and 70F
• 60F and 70F

Answer:

• 50F and 70F

Question 7: If you would like to store fish so that it has a minimum internal temperature of 41 deg F, what should the air temperature of the refrigerator be?

• 39F
• 43F
• 45F
• 41F

Answer:

45f ?.......Question 8: Dry food should be stored off of the floor by at least:

Selected Answer:

• 6 inches.
• 1 inch.
• 4 inches.

• 2 inches.

Answer:

• inches

Question 9: In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Selected Answer:

• Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast.
• Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon.
• Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.
• Fresh salmon, fresh pork roast, fresh chicken breast, lettuce.

Answer:

• Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.

Answers:

Question 10: Which is not a good storage practice?

Selected Answer:

• Storing raw meat below ready-to-eat food.
• Storing raw poultry at temperatures between 41 F. and 135 F.
• Shelving food based on its expiration date.
• Storing live shellfish at an air tempeature of 45 F. or lower.

Answer:

• Storing raw poultry at temperatures between 41 F. and 135 F.

Answers:

Question 11: The goal of first in, first out (FIFO) stock rotation for food safety is to ensure that:

Selected Answer:

• Storage shelves are not overloaded.
• Older supplies are used before newer ones.
• Managers can track which food items must be ordered.