SERVSAFE 6TH EDITION COURSEWORK _CH 8 KEY TERMS

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SERVSAFE 6TH EDITION COURSEWORK _CH 8 KEY TERMS

& SUMMARY EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -52 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Egg & Egg Mixtures

Answer:

Salmonella Enteritidis can live within a laying hen. It can also be deposited in an egg before the shell is formed. All untreated eggs are considered TCS foods. When prepping eggs and egg mixtures, follow

these guidelines:

*Pooled Eggs - are eggs that are cracked open and combined in a common container. Handle them with special care because bacteria in one egg can be spread to the rest. Cook pooled eggs promptly after mixing or store them at 41F or lower.*Pasteurized Eggs - use pasturized egg shells or products for egg dishes requiring little or no cooking.Examples are hollandaise sauce, Caesar salad dressing, tiramisu, and mousse.

• High Risk Populations - Operations that serve high risk populations such as nursing homes and

hospitals, must take special care when using eggs.Question 2: Reheated TCS food that will be hot-held must be heated to an internal temperature of 165F for 15 seconds. Make sure this food reaches this temperature within

Answer:

two hours.

Question 3: Why should you not thaw a frozen turkey at room temperature?

Answer:

Because when the turkey begins to thaw, the skin and outer layers are exposed to the temperature danger zone even though the core of the turkey is still frozen. If there are pathogens on the turkey, they will grow to a level high enough to make the turkey unsafe to eat.

Question 4: What are the minimum internal cooking temperatures for poultry, fish, pork, and ground beef?

Answer:

Poultry - 165 F for 15 seconds Fish - 145F for 15 seconds Pork - 145F for 15 seconds (roasts for four minutes) Ground beef - 155 F for 15 seconds

Question 5: If food has not reached 70F within 2 hours

Answer:

it must be reheated and then cooled again.

Question 6: Batters and Breading

Answer:

Batters and breading prepped with eggs or milk should be handled carefully. They run the risk of time-temperature abuse and cross-contamination. Follow these guidelines when preparing:

• Small batches
• Prompt storage
• Unused items - make a plan to throw out unused batter or breading after a set time. This might be after

using a batch or at the end of a shift.

• Thorough cooking - the coating of battered and breaded food can act as an insulator that can prevent

food from being thoroughly cooked. When deep-frying food, make sure the temperature of the oil recovers before loading each batch.Question 7: A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

Answer:

Time-temperature abuse

Question 8: Salads containing TCS foods

Answer:

Chicken, tuna, eggs, pasta, and potato salads have all been involved in foodborne-illness outbreaks.These salads are not usually cooked after prepping. This means you do not have a chance to reduce pathogens, such as Staphylococcus aureas, that may have gotten into the salad during preparation.

Follow these guidelines:

*Prep small batches *Using leftovers - leftover TCS food, such as pasta, chicken and potatoes, should only be used to make salads if it has been cooked, held, and cooled correctly.Storing leftovers - throw out leftover TCS food held at 41F or lower after 7 days. Check use-by date before using stored food items.

• Chilling - consider chilling all ingredients and utensils before using them to make the salad. For

example, tuna, mayo, and mixing bowls can be chilled befor making tuna salad.

• Refrigeration - leave food in the cooler until all ingredients are ready to be mixed.

Question 9: What must food handlers do to food immediatley after thawing it in the microwave?

Answer:

cook it Question 10: What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?

Answer:

165F Question 11: You must advise customers who order raw or food that is undercooked of the increased risk of foodborne illness. You can do this in different ways.

Answer:

If your menu includes TCS food items that are raw or undercooked, you must note it on the menu next to these items. The FDA advises against offering raw or undercooked food on children's menus.Question 12: Case in Point - Chicken on the Fly. What did Aiden do wrong? What should he have done differently?

Answer:

• He prepared a large batch of batter

• He added new batter to the old batter.

• He overloaded the fryer baskets.

• He did not allow the fyer oil temperature to recover before lowering the next basket of chicken into the

fryer.

• He failed to use a thermometer to check the oil and food temperatures.

Here is what he should have done differently:

• Should have prepares smaller batches of batter. This would help prevent time-temperature abuse of

both the batter and the food being coated during preparation.

• Thrown out the unused batter at the end of the shift.
• Place only enough chicken in the fryer basket that would maximize cooking efficiency while still

allowing the fryer oil to maintain the correct temperature.

• Allowed the fryer oil temp to recover between batches.
• Used a thermometer to check the fryer oil and food temps.

Question 13: Freezing does not kill pathogens.

Answer:

Pathogens in the food will grow if exposed to the temperature danger zone during thawing. Thaw frozen foods in the cooler, under running water, in a microwave oven, or as a part of the cooking process.Never thaw food at room temperature.Question 14: To prevent pathogen growth, thaw TCS food in one of the following ways:

Answer:

Cooler: thaw food in a cooler keeping its temp at 41F or lower. This requires advance planning. Larger items, such as a turkey, can take several days to thaw completely in a cooler.Running Water: Submerge food under running drinkable water at a temp of 70F or lower. The flow of water should be strong enough to wash loose food into the drain. Always use a clean and sanitized prep sink when thawing food this way. Do not let the temperature of the food go above 41F for longer than 4 hours. This includes that time it takes to thaw the food plus the time to prep or cool it.Microwave: Thaw food in the microwave if it will be cooked immediatley after thawing. The food must be cooked in conventional cooking equipment, such as an oven, once it is thawed.Cooking: Thaw food as a part of the cooking process. Frozen hamburger patties, for example, can go straight from the freezer onto a grill without first being thawed. Frozen chicken can go straight inot a deep fryer. These items cook quickly enough from the frozen state to pass through the TDZ without harm. Always verify the final internal temp with a thermometer.

Question 15: Cooking food can reduce pathogens in food to safe levels. You must

Answer:

cook food to minimum internal temperatures for a specific amount of time. These temperatures vary from food to food. Cooking does not kill the spores or toxins that some pathogens produce.

Question 16: Methods for cooling food

Answer:

Thickness and density of the food - the denser the food, the more slowly it will cool.Size - large items take longer to cool. May need to reduce the size. Divide large containers into smaller ones.Storage Container - Stainless steel transfers heat away faster than plastic. Shallow pans disperse heat faster than deep ones.

Question 17: What is the minimum internal cooking temperature for ground beef?

Answer:

155F for 15 seconds