FREE AND STUDY GAMES ABOUT SERVE SAFE CHAPTER 6

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FREE AND STUDY GAMES ABOUT SERVE SAFE CHAPTER 6

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -35 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: Minimum internal cooking temperature: 145°F (63°C) for 15 seconds

Answer:

Seafood-including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercial raised game Shell eggs that will be served immediately

Question 2: What are some Methods for Cooling Food Safely and Quickly

Answer:

Place food in an ice-water bath Stir it with an ice paddle Place it in a blast chiller

Question 3: When cooking TCS food, the internal portion must:

Answer:

Reach the required minimum internal temperature Hold that temperature for a specific amount of time Question 4: The FDA advises against offering these items on a children's menu if they are raw

or undercooked:

Answer:

Meat Poultry Seafood Eggs

Question 5: Four Methods for Thawing Food

Answer:

Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower Submerge food under running water at 70°F (21°C) or lower Never let the temperature of the food go above 41°F (5°C) or lower for longer than four hours Question 6: When storing food for further cooling:

Answer:

Loosely cover food containers before storing them Food can be left uncovered if protected from contamination Storing uncovered containers above other food, especially raw seafood, meat, and poultry, will help prevent cross-contamination

Question 7: Eggs for high-risk populations:

Answer:

Use pasteurized shell eggs if eggs will be pooled Use pasteurized eggs or egg products when serving raw or undercooked dishes Unpasteurized shell eggs can be used if the dish will be cooked all the way through (i.e., omelets, cakes)

Question 8: If partially cooking meat, seafood, poultry, or eggs or dishes containing these

items:

Answer:

Never cook the food longer than 60 minutes during initial cooking.Cool the food immediately after initial cooking.Freeze or refrigerate the food after cooling it.Question 9: Corrective Actions:

Answer:

When it is handled by staff who have been restricted or excluded from the operation due to illness When it has exceeded the time and temperature requirements designed to keep food safe Question 10: Eggs and egg mixtures:

Answer:

Handle pooled eggs (if allowed) with care:

Cook promptly after mixing or store at 41°F (5°C) or lower Consider using pasteurized shell eggs or egg products when prepping dishes that need little or no cooking Question 11: If your menu includes raw or undercooked TCS items, you must:

Answer:

Note it on the menu next to the items Asterisk the item Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredient Question 12: Minimum internal cooking temperature: 145°F (63°C) for 4 minutes

Answer:

Roasts of pork, beef, veal, and lamb Alternate cooking times/temperatures 130°F (54°C) 112 minutes 131°F (55°C) 89 minutes 133°F (56°C) 56 minutes 135°F (57°C) 36 minutes 136°F (58°C) 28 minutes

Question 13: Produce:

Answer:

Make sure produce does not touch surfaces exposed to raw meat, seafood, or poultry.

Wash it thoroughly under running water before:

Cutting Cooking Combining with other ingredients Question 14: When prepping food you should:

Answer:

Only remove as much food from the cooler as you can prep in a short period of time.This limits time-temperature abuse Return prepped food to the cooler or cook it as quickly as possible.Question 15: Ice: continued

Answer:

Store ice scoops outside ice machines in a clean, protected location Never use a glass to scoop ice or touch ice with hands Question 16: Ice:

Answer:

Never use ice as an ingredient if it was used to keep food cold.Transfer ice using clean and sanitized containers and scoops.Never hold ice in containers that held chemicals, or raw meat, seafood, or poultry.Question 17: Before cooling food, start by reducing its size:

Answer:

Cut larger items into smaller pieces Divide large containers of food into smaller containers or shallow pans Question 18: Salads containing TCS food:

Answer:

Make sure leftover TCS ingredients (i.e., pasta, chicken, potatoes) have been handled safely by

ensuring that they were:

Cooked, held, and cooled correctly Stored for less than 7 days at 41°F (5°C) or lower