SERVSAFE 6TH EDITION CHAPTERS 5-9 EXAM QUESTIONS

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SERVSAFE 6TH EDITION CHAPTERS 5-9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the guidelines of using a infrared (laser) thermometer?

Answer:

• Hold the thermometer as close to the food or equipment as you can without touching it.

• Remove anything between the thermometer and the food, food package, or equipment. Avoid taking

readings through metal or glass.

• Always follow the manufacturer's guidelines.

Question 2: What is the Flow of Food?

Answer:

The path food takes through an operation:

Purchasing and receiving through storage, preparing, cooking, holding, cooling, reheating, and serving.Question 3: What are the steps to calibrating a thermometer using the ice-point method?

Answer:

• Fill a large container with crushed ice. Add tap water until the container is full (stir well)

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

Wait 30 seconds or until the indicator stops moving.

• Adjust the thermometer so it reads 32*F

Question 4: What are the two different ways to calibrate a thermometer?

Answer:

Ice-point method and boiling-point method

Question 5: What is an infrared (laser) thermometer?

Answer:

A thermometer that uses a laser to measure the temperatures of food and equipment surfaces.

Question 6: At what temperatures do most foodborne pathogens grow most quickly

Answer:

Between 70 F and 125 F (21 C and 52 C) Question 7: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Answer:

Up to the dimple of the thermometer stem Question 8: How do you check the temperature of received Reduced-Oxygen packaged (ROP) and bulk food?

Answer:

Insert the thermometer stem or probe between two packages, as shown in the photo at left. If possible, fold the package around the thermometer stem or probe. Be careful not to puncture the package.

Question 9: How do you reject an item or shipment?

Answer:

• Set the rejected item aside from the items you are accepting

• Tell the delivery person exactly what is wrong with the item. Use your purchase agreement to support

your decision

• Get a signed adjustment or credit slip from the delivery person before the item is removed

• Log the incident on the invoice or receiving document. Be specific about the action taken and the item

involved.

Question 10: How do you check the temperature of received packaged food?

Answer:

Open the package and insert the thermometer stem or probe into the

Question 11: What styles and sizes does a thermocouple/thermistor come in?

Answer:

Immersion probe: Use these to check the temperature of liquids.

Surface probe: Use these to measure the temperature of flat cooking equipment such as griddles.

Penetration probe: Use these to check the internal temperature of food.

Air probe:Use these to check the temperature inside coolers and ovens.

Question 12: What is an approved supplier?

Answer:

Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.Question 13: A thermometer used to measure the temperature of food must be accurate to what temperature?

Answer:

+/-2 F or +/-1 C

Question 14: What is a key drop delivery?

Answer:

When a food service operation receives food after-hours when they are closed for business. The supplier is given a key to make the delivery.Question 15: What is an example of reconditioning an item that would have been rejected?

Answer:

A shipment of cans with contaminated surfaces may be cleaned and sanitized, but not if the contamination was the result of damage to the cans.Question 16: What are the steps to calibrate a thermometer using the boiling-point method?

Answer:

• 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 (100

C). This temp will vary depending on the boiling point for your elevation.Question 17: What device can be used to record time-temperature abuse during the delivery of food

Answer:

Time-Temperature indicator Question 18: How do you check the temperature of received meat, poultry, and fish?

Answer:

Insert the thermometer stem or probe into the thickest part of the food. The center is usually the thickest part.Question 19: What probe should be used to check the temperature of a large stockpot of chili?

Answer:

Immersion probe

Question 20: What do you do with a thermometer that can't be calibrated?

Answer:

Replace it.

Question 21: What do you do if there is a recall?

Answer:

Identify the recalled food Remove the item from inventory away from food, utensils, equipment, linens, and single-use items Label the item in a way that will prevent it from being put back Refer to the vendor's notification or recall notice for what to do with the item

Question 22: What is a Time-Temperature indicator (TTI)?

Answer:

Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded the safe limits during shipment or subsequent storage.