SERVE SAFE CHAPTER 56 EXAM QUESTIONS

PDF Download SERVE SAFE CHAPTER 5&6 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: NEVER serve:High-Risk Populations

Answer:

-Raw seed sprouts -Raw or undercooked eggs (unpasteurized). meat, or seafood -over-easy eggs -Raw oysters on the half shelf -Rare hamburgers -unpasteurized milk or juice.

Question 2: Minimum internal temperature

165F for 15 seconds

Answer:

-Poultry- 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.

Question 3: Temperature requirements for cooling food

Answer:

• cool food from 135F to 70F within two hours

• cool it from 70F to 42F or lower in the next four hours.

Question 4: Temperature criteria for deliveries pt.1

Answer:

Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified

Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C) Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours

Question 5: Minimum internal cooking temperature

145F for 15 sec

Answer:

-Seafood-Including fish, shellfish, and crustaceans.-steaks/chops of pork, beef, veal, and lamb -Commercially raised game.Shell eggs that will be served immediately.

Question 6: Minimum internal cooking temperatures

155F for 17 seconds

Answer:

-Ground meat- beef, pork, and other meat.-Injected meat -Mechanically tenderized meat.-Ground meat from game animals commercially raised and inspected.-Ratites- including chopped. or minced seafood.-Ground seafood-including chopped or minced seafood.-Shell eggs that will be hot-geld for service.

Question 7: Temperature criteria for deliveries. pt.2

Answer:

Milk: receive at 45F or lower.

Cool the milk to 41F or lower in four hours.

Shell eggs: Receive at an air temperature of 45F or lower

Hot TCS food: Receive at 135F or higher.

Question 8: Temperature criteria for deliveries pt.3

Answer:

-Frozen food: Receive frozen solid.

-Reject frozen food of there Is any evidence of thawing and refreezing.-Fluids or water stains in case bottoms to on packaging -Ice crystals or frozen liquids on the food or packaging.

Question 9: preventing cross contamination

Answer:

Store food items in the following top-to-bottom. order:

• Ready-to-eat food

B.Seafood C.Whole cuts of beef and pork D.Ground meat and ground pork E.Whole and ground poultry This storage order is based on the minimum internal cooking temperature of each food.

Question 10: General guidelines for TCS food

Answer:

-Thaw food in a cooler, keeping its temperature at 41F or lower -Submerge food under running, drinkable water at 70F or lower.-NEVER let the temperature of the food go above 41F for longer than four hours.

Question 11: Eggs and Egg Mixtures

Answer:

-Take special care when serving a high risk population.-Use pasteurized eggs or egg products when serving raw or undercooked dishes.-unpasteurized shell eggs can be used if the dish will be cooked all the way through(ex. Omelets, cakes) -use pasteurized shell eggs if eggs will be pooled.

Question 12: Date marking

Answer:

Ready-to-eat TCS food must be marked if held for longer than 24 hours Date mark must indicate when the food must be sold, eaten, or thrown out Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C) or lower.

Question 13: Minimum internal cooking temperature

145F for 4 minutes

Answer:

-Roasts of pork, beef, veal, and lamb -Alternate cooking times/temperature -130F--112 minutes -131F--89 minutes -133F--56 minutes -135F--36 minutes -136F--28 minutes

-138F--18 minutes -140F--12 minutes -142F--8 minutes -144F--5 minutes