SERV SAFE MANAGERS COURSE CHAPTER 8: THE FLOW

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SERV SAFE MANAGER'S COURSE CHAPTER 8: THE FLOW

OF FOOD: PREPARATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -92 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Using leftovers

Answer:

Leftover TCS foods, such as pasta, chicken and potatoes, should only be used to make salads if it has been cooked, held, and cooled correctly.

Question 2: Prepping Specific food

Answer:

Special care must be taken when handling meat, seafood, and poultry, as well as salads containing these items. Likewise, you will need to pay close attention when prepping eggs, batter and breading, and produce. Even ice needs special care.

Question 3: Partial Cooking During Prepping

Answer:

Some operations partially cook food during prep and then finish cooking it just before service.

Question 4: Cooler

Answer:

Thaw food in a cooler keeping its temperature at 41F or lower. This requires advance planning. Larger items, such as turkey, can take several days to thaw completely in a cooler.

Question 5: Salmonella Enteritidis

Answer:

Can live without a laying hen. It can also be deposited in an egg before the shell is formed. Only a small number of eggs produced in the United States are likely to carry this type of bacteria. However, all untreated eggs are considered TCS food. They are able to support the rapid growth of bacteria.

Question 6: Cooking

Answer:

Thawing food as part of the cooking process. Frozen hamburger patties, for example, can go straight from the freezer onto the grill without being thawed first. Frozen chicken can go straight into a deep fryer. These items cook quickly enough from the frozen state to pass through the temperature danger zone without harm. However, always verify the final internal cooking temperature with a thermometer.

Question 7: Equipment Temperature

Answer:

General Cooking Guideline: Let the cooking equipment's temperature recover between batches.

Question 8: 165 F for 15 seconds

Answer:

Minimum internal Temperatures:

Poultry-including whole or ground chicken, turkey, or duck Stuffing made with fish, meat, or poultry.Stuffed meat seafood, poultry, or pasta.Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures)

Question 9: stainless steel

Answer:

Containers: Methods for cooling food: What transfers heat away from food faster plastic or stainless steel

Question 10: Storage

Answer:

Return prepped food to the cooler, or cook it as quickly as possible.

Question 11: 1. pooled eggs

• Pasteurized eggs
• High-risk populations
• Cleaning and sanitizing

Answer:

Eggs and Eggs Mixtures: What guidelines should be followed when prepping eggs?

Question 12: Cleaning and sanitizing

Answer:

Use clean and sanitized work areas, cutting boards, knives, and utensils. Prep raw meat, poultry, and seafood separately or at different times from fresh produce.

Question 13: Reconditioning

Answer:

When food is restored to a safe condition?

Question 14: Washing

Answer:

Wash fruit and vegetables thoroughly under water to remove dirt and other contaminants.Question 15: 1. When it is handled by staff who have been restricted or excluded from the operation because of illness.

• When it is contaminated by hands or bodily fluids from the nose or the mouth.
• When it has exceeded the time and temperature requirements designed to keep food safe.

Answer:

When should all food be thrown out? ESPECIALLY Ready-to-eat food?

Question 16: Pasteurized eggs

Answer:

Consider using pasteurized shell eggs or egg products for egg dishes requiring little or no cooking.Examples are hollandise sauce, Caesar salad dressing, tiramisu, and mousse.

Question 17: cold water or ice

Answer:

What should you add to soup to help cool it down?

Question 18: Equipment

Answer:

Make sure workstations, cutting boards, and utensils, are cleaned and sanitized.

Question 19: Refrigeration

Answer:

Leave food in the cooler until all ingredients are ready to be mixed.

Question 20: 70 F to 41 F or lower in the next four hours

Answer:

When cooling TCS food, second, how should you cool it?

Question 21: Thrown out.

Answer:

What should be done with food that has not been honestly presented?

Question 22: High-risk populations

Answer:

If your operation serves primarily high-risk populations, do not serve raw seed sprouts.

Question 23: You inform customers that an item is raw or undercooked

Answer:

Consumer Advisories: When do you not have to cook TCS food to the minimum required internal temperature?

Question 24: 1. 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.