DUNKIN SERVSAFE TEST GUIDE

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DUNKIN' SERVSAFE TEST GUIDE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: TCS and FATTOM: What are the two types of foods that are necessary for bacterial growth?

Answer:

Carbs or proteins Question 2: Quats (Ammonia Based): ___ ppm for ___ seconds.

Answer:

200 ppm for 30 seconds

Question 3: Which chemical(s) should be used at 12.5-25 ppm for 30 seconds?

Answer:

Iodine

Question 4: Which government agency adopts and enforces the food code?

Answer:

Local Regulatory Authority Question 5: Which government agency issues the food code which is used by local agencies to regulate food service?

Answer:

Food and Drug Administration (FDA)

Question 6: What are the three things the USDA does?

Answer:

• Make sure meat, poultry and eggs are safely packaged and correctly labeled

• Inspects food processing plants

• Inspects food shipped to suppliers

Question 7: Prevent pests by:

Answer:

Denying food, water, and shelter/harborage

Question 8: What is the order of safe refrigerator storage?

Answer:

Top shelf: RTE foods

Seafood Chops/Filets/Steaks Ground meat

Bottom shelf: Poultry

Question 9: The minimum internal cooking temperature for poultry is:

Answer:

165 degrees for 15 seconds

Question 10: What is the maximum temperature that cold foods should be kept at?

Answer:

41 degrees

Question 11: What are the five most common risk factors for foodborne illness?

Answer:

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect/improper temperatures

• Using contaminated equipment

• Poor personal hygiene

Question 12: What are the four government agencies?

Answer:

FDA, USDA, CDC, Local Regular Authority Question 13: The minimum internal cooking temperature for seafood, chops, filets, and steaks

is:

Answer:

145 degrees for 15 seconds

Question 14: What does the Local Regular Authority do?

Answer:

Adopts and enforces the food code Question 15: Intentional/Deliberate Contamination (ALERT): What does the "Assure" mean in ALERT?

Answer:

Buy from approved and reputable suppliers Question 16: TCS and FATTOM: What is the range of acidity that is necessary for bacterial growth?

Answer:

4.6 pH to 7.0 pH Question 17: Water Supply: What is an air gap?

Answer:

A gap between where water comes out of fixture and the flood rim of the sink or bucket Question 18: The minimum internal cooking temperature for over medium eggs is:

Answer:

145 degrees Question 19: How to properly cool food down:

Second step: Food must go from ___ degrees to ___ degrees within ___ hours.

Answer:

70; 41; 4

Question 20: What does TDZ stand for?

Answer:

Temperature danger zone

Question 21: What does FATTOM stand for?

Answer:

Food (carbs or proteins), Acidity (4.6 pH to 7.0 pH), Temperature, Time, Oxygen, Moisture Question 22: True or False: Milk is more acidic than orange juice.

Answer:

False Question 23: How to properly cool food down:

First step: Food must go from ___ degrees to ___ degrees within ___ hours.

Answer:

135; 70; 2

Question 24: Eggs, shellfish and milk can be delivered at a temperature up to ___ degrees.

Answer:

45 degrees

Question 25: What are the three things the FDA does?

Answer:

• Scientific Research

• Issue the food code which is used by local agencies to regulate food service

• Inspects the food that crosses state lines

Question 26: Which government agency does scientific research?

Answer:

Food and Drug Administration (FDA)