SERV SAFE MANAGERS COURSE CHAPTER 5: THE FLOW

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SERV SAFE MANAGERS COURSE CHAPTER 5: THE FLOW

OF FOOD AN INTRODUCTION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Calibration

Answer:

An adjustment to give a correct reading.

Question 2: Calibration nut

Answer:

You can make the thermometer accurate by adjusting its calibration nut.

Question 3: Cleaning and Sanitizing

Answer:

Preventing Cross-contamination: Clean and sanitize all work surfaces, equipment, and utensils after each task. After cutting up raw chicken, for example, simply rinsing the cutting board is not enough.Pathogens, such as nontyphoidal Salmonella, can contaminate food through cross-contamination. to prevent this, you need to wash, rinse, and sanitize equipment.

Question 4: Laser

Answer:

Another name for infrared

Question 5: Time-temperature abuse

Answer:

What is another major hazard in the flow of food?

Question 6: Recording

Answer:

Have food handlers record temperatures regularly. Make sure they write down when the temperatures were taken . Print simple forms for recording this information. Post them on clipboards outside of coolers and freezers, near prep areas, and next to cooking and holding equipment.

Question 7: Distance

Answer:

Infrared thermometer guidelines: Hold the thermometer as close to the food or equipment as you can without touching it.Question 8: insert the stem into the food up to the dimple. You must do this because the sensing area goes from the tip of the stem to the dimple.

Answer:

When using a bimetallic stemmed thermometer, how would you take the temperature of food? Why?

Question 9: Checking temperature

Answer:

General thermometer Guidelines: When checking the temperature of food, insert thermometer stem or probe into the thickest part of the food. This is usually in the center. Also, take another reading in a different spot. The temperature may vary in different areas.

Question 10: 1. Cooked to the wrong minimum internal temperature

• Held at the wrong temperature
• Cooled or reheated incorrectly

Answer:

TCS Food is being time-temperature abused when it is handled in what ways?

Question 11: 1. Bring clean tap water to a boil in a deep pan.

• Put the thermometer stem or probe into the boiling water. Make sure the sensing area is

submerged. Wait 30 seconds or until the indicator stops moving. Do not let the stem or probe touch the container.

• Adjust the thermometer so it reads 212 F. This temperature will vary depending on the boiling

point for your elevation. Water's boiling point is about 1 F lower for every 550 feet above sea level. If you are using a bimetallic stemmed thermometer, adjust it by holding the calibration nut with a wrench or other tool. If you are using a thermocouple or thermistor, some devices will let you press a reset button. Always follow the manufacturer's instructions.

Answer:

What are the steps of the boiling-point method?

Question 12: Monitoring

Answer:

Learn which food items should be checked, how often and by whom. Then assign duties to food handlers in each area. Make sure they understand what to do, how to do it, and why it is important.

Question 13: follow manufacturer's instructions

Answer:

What must you always do when calibrating a thermometer?

Question 14: Ice-point method

Answer:

To adjust it based on the temperature at which water freezes.

Question 15: between 70 F and 125 F

Answer:

At what temperatures do pathogens grow especially fast?

Question 16: To keep raw and ready-to-eat food away from each other

Answer:

What is the most basic way to prevent cross-contamination in an operation?

Question 17: Penetration probes

Answer:

Use these to check the internal temperature of food. They are especially useful for checking the temperature of thin food, such a fish fillets or hamburger patties.

Question 18: Boiling-point method

Answer:

To adjust based on the temperature at which water boils.

Question 19: Bimetallic stemmed thermometer

Answer:

measure temperatures through a metal stem.

Question 20: 1. Distance

• Barriers
• Manufacturer's directions

Answer:

What guidelines should be followed when using an infrared thermometer?

Question 21: Prepping food at different times

Answer:

Preventing Cross-contamination: Sometimes you might need to use the same table to prep different types of food. If so, prep raw meat, fish, and poultry at different times from ready-to-eat food. For example, by prepping ready-to-eat food before raw food, the chance for cross-contamination can be minimized.

Question 22: Surface Probes

Answer:

use these to measure the temperature of flat cooking equipment, such as griddles.

Question 23: 1. Monitoring

• Tools
• Recording
• Time and temperature control