FSM120 SERVSAFE 8 EXAM QUESTIONS

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FSM120 SERVSAFE 8 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Minimum Internal Cooking Temp. for TCS Food

Answer:

165F (74C) for 15 seconds:

-poultry

• stuffing made with fish, meat, or poultry
• stuffed meat, seafood, poultry, or pasta
• dishes that include previously cooked TCS ingredients
• ground duck

155F (68C) for 15 Seconds:

• ground meat
• injected meat (brined ham)
• mechanically tenderized meat
• ratites (ostrich, emu)
• ground/chopped/minced seafood
• shell eggs hot-held for service

145F (63C) for 15 seconds:

• steak/ pork chop, beef, veal, and lamb
• seafood
• commercially raised game
• shell eggs that will be served immediately

145F (63C) for 4 minutes: Roasts of pork, beef, veal, and lamb

Roasts may be cooked to these alternate cooking times and temperatures depending on the type of

roast and oven used. These include:

130 °F (54°C) 112 minutes 131°F (55°C) 89 minutes 133°F (56°C) 56 minutes 135°F (57°C) 36 minute

136°F (58°C) 28 minutes 138°F (59°C) 18 minutes 140°F (60°C) 12 minutes 142°F (61°C) 8 minutes 144°F (62°C) 5 minutes Question 2: Prepping Specific Foods: Meat, Seafood, & Poultry

Answer:

• Cleaning & Sanitizing

• Portion Control

• Prompt Action

Question 3: Reminder

Answer:

You must advise customers who order raw or undercooked food of the increased risk of foodborne illness. You can do this by posting a notice in your menu. You can also provide this information using brochures, table tents, signs or other written methods. Check your local regulatory requirements.The Food and Drug Administration (FDA) advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children's menu. This is especially true for undercooked ground beef, which may be contaminated with shiga toxin-producing

E. coli O157:H7.

Question 4: Partial Cooking during prepping

Answer:

partially cook meat, seafood, poultry, or eggs Do not cook the food for longer than 60 minutes during initial cooking.Cool the food immediately after initial cooking.Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is held at 41°F (5°C) or lower.Heat the food to its required minimum temperature before selling or serving it.Cool the food if it will not be served immediately or held for service.Regulation: regulatory authority may require that you have written procedures explaining how food cooked in this way will be prepped and stored. They need to be approved by the regulatory authority

and describe the following:

How the requirements will be monitored and documented.Which corrective actions will be taken if requirements are not met.How these food items will be marked after initial cooking to indicate they need further cooking.How these food items will be separated from ready-to-eat food during storage, once initial cooking is complete.

Question 5: Reheating Food

Answer:

Food reheated for immediate service: You can reheat food that will be served immediately, such as beef for a beef sandwich, to any temperature. However, you must make sure the food was cooked and cooled correctly.Food reheated for hot-holding: You must reheat TCS food for hot-holding to an internal temperature of 165°F (74°C) for 15 seconds. Make sure the food reaches this temperature within two hours from start to finish. These guidelines apply to all reheating methods, such as ovens or microwave ovens.Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C). This includes items such as cheese sticks and deep-fried vegetables.Question 6: Prepping Specific Foods: Fresh Juice

Answer:

pasteurize juice according to approved HACCP Plan

or label with:

Warning: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and people with weakened immune systems.Question 7: Prepping specific food: ice

Answer:

When transferring ice from an ice machine, use a clean, sanitized scoop and container. Do not transfer ice in containers that have been used to store chemicals or raw meat, poultry, or seafood. Store ice scoops outside of the ice machine in a clean, protected location. Never touch ice with hands or use a glass to scoop ice.

Question 8: Reconditioning

Answer:

Restoring food to a safe condition

Question 9: Factors affecting food cooling

Answer:

• Thickness or density of the food

• Size of the food

• Storage Container

Question 10: Prepping Specific Foods: Produce

Answer:

hepatitis A, bacteria such as shiga toxin-producing

• coli, and parasites such as Cryptosporidium parvum can survive on produce, especially cut produce.

• Prepping - don't cross-contaminate

• Washing - can be washed in water containing ozone to control pathogens

• Soaking or Storing - standing water or ice-water slurry. Don't mix multiple batches or vegetables

• Refrigerating

• High-risk populations - don't serve raw seed sprouts

Question 11: Disclosure

Answer:

If your menu includes TCS items that are raw or undercooked, you must note it on the menu next to these items. This can be done by placing an asterisk next to the item that points customers to a footnote at the bottom of the menu. The footnote must include a statement that indicates the item is raw or undercooked, or contains raw or undercooked ingredients.

Question 12: Storing food for further cooling

Answer:

Loosely cover food containers before storing them. Food can be left uncovered if stored in a way that protects it from contaminants. Storing uncovered containers above other food, especially raw meat, seafood, and poultry, will help prevent cross-contamination.Question 13: Prepping Specific Foods: Batters & Breading

Answer:

• Small batches

• Prompt Storage

• Unused items - throw out after set time

• Thorough cooking