SERVE SAFE COOKING TERMS DEFINITIONS EXAM

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QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -88 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 66. An acceptable method of cooling food is to

• place the food in a sink of standing cold water.
• leave the food in ambient air on a counter.
• set the food in a deep-dish pan on the counter
• In the refrigerator at 41°F(5°C). or lower.

Answer:

D Question 2: 6. A food handler becomes sick at work and starts vomiting. The manager should tell the food handler to

• take a 10 minute break and return to work
• get a drink of water and continue to work
• stop work immediately and leave.
• wash hands and work in the dishwashing area.

Answer:

C

Question 3: 55. During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?

• Direct the food handler to put on a new pair of gloves and finish preparing the poultry.
• Discipline the food handler immediately and stop the service of poultry for the day.
• Stop the preparation of poultry until all the food-prep surfaces can be cleaned.
• Throw out the cooked poultry and reinforce correct food handling.

Answer:

D Question 4: 77. An operation is establishing a HACCP plan. To ensure its effectiveness, the manager has decided to cook every chicken breast to a minimum internal temperature of 171°F(77°C) for 15 seconds. This is an example of

• verifying that the system works.
• identifying corrective actions.
• establishing critical limits.
• determining critical control points.

Answer:

C

Question 5: 47. Which food item should be rejected at receiving?

• Fresh fish combined with shellfish
• Shellfish with a seaweed smell
• Fresh fish received on ice
• Live shellfish without a shell stock identification tag

Answer:

A

Question 6: 79. Seafood gumbo was prepped on Thus. properly cooled and stored, and reheat Friday night for dinner. At this point, how many times has the gumbo passed thru the temperature danger zone?

• 1
• 2
• 3
• 4

Answer:

C

Question 7: 72. An example of TCS food is a(n)

• unopened jar of tomato sauce.
• jar of mustard.
• loaf of bread.
• bowl of cooked rice.

Answer:

D Question 8: 1. Who should be contacted before starting new construction or extensive remodeling of an existing facility?

• National Restaurant Association
• Food and Drug Administration
• National Sanitary Foundation
• Local regulatory authority

Answer:

D

Question 9: 50. Viruses such as norovirus

are directly related to contamination

• bacteria.
• spores.

• parasites.
• feces.

Answer:

D

Question 10: 16. A chemical sanitizing solution's effectiveness depends on the

• water hardness, pH, and temperature solution.
• color, odor, and scent of the solution
• type of test strips used to test the
• number of surfaces to be sanitized solution.

Answer:

A

Question 11: 17. Which must be in place if an operator wants to

vacuum-package meat?

• Master cleaning schedule
• Occupational safety plan
• USDA-inspected certificate

D. HACCP

Answer:

D Question 12: 7. Once a ready-to-eat TCS food has been opened, a cook has how many hours before the food must be used and/or properly labeled?

• 12
• 24
• 36
• 48

Answer:

B