HRTM 270 HARD SERVSAFE QUESTIONS EXAM QUESTIONS

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HRTM 270 HARD SERVSAFE QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is one way to correctly cool a 25 gallon batch of chili for later use?

• Using plastic containers rather than metal to cool the chili
• Placing the hot chili in the freezer for the first 2 hours
• Reducing the amount of liquid used to cook the chili and adding ice to it after it is done

cooking

• Placing the chili in a refrigerator after is has reached 100F

Answer:

Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking Question 2: When is an operation required to have more than one type of sanitizer test kit?

• If using more than one kind of chemical sanitizer
• If using powder rather than liquid forms of a sanitizer
• When sanitizing with both hot water and chemicals
• When using one kind of sanitizer for multiple purposes

Answer:

If using more than one kind of chemical sanitizer Question 3: Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?6 9 12 18

Answer:

6

Question 4: Cooked rice should be held at a minimum temperature of: 135 F 145 F 155 F 165 F

Answer:

135 F Question 5: Shellstock ID tags accompanying shellfish deliveries must be kept for how many days after their use?30 45 90 190

Answer:

90

Question 6: How should live shellfish be received?

• Labeled with a use-by date of no more than 30 days from the date of receipt
• At a maximum air temperature of 45 F and cooled to 41 F or lower within 6 hours
• Packed in water at 41 F and transferred to approved food storage containers
• At a maximum air temperature of 45 F and cooled to 41 F or lower within 4 hours

Answer:

At a maximum air temperature of 45 F and cooled to 41 F or lower within 4 hours Question 7: Hot food must be received at or above a temperature of: 125 F 135 F 145 F 165 F

Answer:

135 F Question 8: The minimum water temperature of the final sanitizing rinse in a high-temperature

mechanical dishwasher must be at least:

120 F 150 F 160 F 180 F

Answer:

180 F Question 9: Baked sausage stuffed mushroom caps must reach which internal temperature for 15 seconds?135 F 145 F 155 F 165 F

Answer:

165 F Question 10: After inspecting morning deliveries, which item should be rejected immediately?Fresh mussels at 51 F Tomatoes at 41 F Eggs at an air temp of 45 F Ice Cream at 0 F

Answer:

Fresh mussels at 51 F Question 11: Cloths for use in wiping counters and equipment shall be:

• Held between use in a sanitizer solution
• Stored on the lower shelf of the preparation table
• Placed in 171 F water with soap
• Maintained clean

Answer:

Held between use in a sanitizer solution Question 12: In the FDA's ALERT system, the "L" instructs managers to:

Answer:

Look at the security of products in the operation