NTD 410 - QUIZ 5 SERVSAFE EXAM QUESTIONS

PDF Download

NTD 410 - QUIZ 5 (SERVSAFE) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -9 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A chef pulls a batch of seafood salad from the refrigerator at 10am. The chef temps the salad, and it is 39 degrees. the seafood salad is placed on a nonrefridgerated food line. what time should the salad be thrown out?

• 11am, 45 degrees
• 12pm, 50 degrees
• 2pm, 71 degrees
• 4pm, 75 degrees

Answer:

2pm, 71 degrees

Question 2: What is the best way to protect food from deliberate tampering?

• Allow former employees into the operation
• Use the USDA A.L.A.R.M. system
• Make it a difficult as possible for someone to tamper with it
• Perform spot inspections on new vendors

Answer:

Make it as difficult as possible for someone to tamper with it Question 3: A managers responsibility is to actively control risk factors for food borne illnesses is called _______

• Food safety management
• Hazard analysis critical control point (HACCP)
• Quality control and assurance
• Active managerial control

Answer:

Active managerial control Question 4: Some jurisdictions allow refillable take-home containers to be brought back in by guests, if they are designed to be reused, were originally provided by the operation, are cleaned and sanitized properly, is not for a TCS food, and?

• The container is being refilled for the same guest who brought it back
• the container only holds a cold product
• the container is being refilled for any guest
• the container only holds a hot product

Answer:

the container is being refilled for the same guest who brought it back Question 5: A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

• Corrective action
• Re-evaluation
• Identify risk
• Management oversight

Answer:

Management oversight

Question 6: A variance from the local regulatory authority is needed for?

• using ice to cool food
• using TCS leftovers to make salads
• developing a crisis-management plan
• preserving food by smoking it

Answer:

Preserving food by smoking it Question 7: food should be checked for temperature control every _______ hour(s).

• 2
• 1
• 4
• 6

Answer:

4

Question 8: A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

• Re-evaluation
• Identifying risk
• Corrective action
• Monitoring

Answer:

Corrective action Question 9: Whole vegetables, fruits, or nuts that have to be peeled or hulled still required protect measures such as a sneeze guard

• True
• False

Answer:

False