SERVSAFE 6TH EDITION COURSEWORK _CH 9_ THE FLOW

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SERVSAFE 6TH EDITION COURSEWORK _CH 9_ THE FLOW

OF FOOD: SERVICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: General rules for holding food:

Answer:

Temperature - Hot food at 135F or higher. Cold food at 41F or lower.Thermometer - Never use the temperature gauge on a holding unit to do it. It does not check the internal temperature of the food.Time - Check food temps at least every 4 hrs.Reheating food - Never use hot-holding equipment to reheat food unless it is built to do so. Most hot-holding equipment does not pass food through the temperature danger zone quickly enough.Food Covers and Sneeze Guards - cover food and install sneeze guards to protect food from contaminants.Policies - create policies about how long the operation will hold food and when it will be thrown out.

Question 2: Mobile units

Answer:

Portable food service operations, ranging from concession vans to full field kitchens, capable of preparing and cooking elaborate meals.Question 3: What hazards are associated with the transportation of food and how can they be prevented?

Answer:

• Pack food in insulated food-grade containers. They should be designed so food cannot mix, leak, or

spill.

• Clean the inside of delivery vehicles regularly.

• Practice good personal hygiene when distributing food.
• Check internal food temperatures. If containers or delivery vehicles are not maintaining the correct

temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used.

• Label food with use-by date and time, and reheating and service instructions for staff at onsite

locations.

• Store raw meat, poultry, and seafood and ready-to-eat items separately.

Question 4: What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

Answer:

14 inches

Question 5: Preset tableware

Answer:

• extra settings are removed when guests are seated.
• if they remain on the table, they are cleaned and sanitized after guests have left.

Question 6: Re-serving Food Safety

Answer:

Returned menu items - do not re-serve an item that has been returned by a customer.Plate garnishments - do not re-serve. Throw out any unused garnishes.Condiments - serve condiments in their original containers or in containers designed to prevent contamination. Offer in individual packets or portions can also help keep them safe.

• NEVER re-serve uncovered condiments. Do not combine leftover condiments with fresh ones! Throw

away opened portions of condiments after serving them to customers. Salsa, butter, mayo and ketchup are examples.Bread and rolls - do not re-serve uneaten bread or rolls. change linens used in bread baskets after each customer use.Prepackaged food - in general, you may re-serve only unopened, prepackaged food in good condition.This includes condiment packets, and wrapped crackers. You may also re-serve bottles of ketchup, mustard, and other condiments. The containers must remain closed between uses.Question 7: When serving food off-site, you must protect it from contamination and

time-temperature abuse:

Answer:

• Make sure staff practice good personal hygiene.
• Ensure there is safe water for cooking, dishwashing, and handwashing.
• Check internal food temperatures regularly
• Label food with use-by dates and times.
• Make sure garbage is stored away from food-prep, storage, and serving areas.
• Store ready-to-eat food separately from raw food.

• Use insulated containers to hold TCS food.

Question 8: Which part of the plate should a food handler avoid touching when serving customers?

Answer:

Top Question 9: An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

Answer:

• hours

Question 10: Case in Point: In the Weeds

Answer:

Here is what Jill did wrong:

• She packed the deliveries in cardboard boxes.
• She failed to make sure the internal temperature of the food on the serving line was checked at least

every 4 hours. This would have alerted her to the fact that the steam table was not maintaining the correct temperatures and that the casserole was in the TDZ.

Here is what Jill should have done:

• She should have packed the food in food-grade, insulated containers.
• She should have checked the temperature of the food on the service line at least every 4 hrs. Doing it

this way means that any food not at the correct temp would need to be thrown out. Because the casserole was only at 130F, she should have thrown it out. As an alternative Jill could have checked the temp of the items on the serving line every 2 hrs. This would have left time for corrective action.

Question 11: Off-site service

Answer:

Service of food to someplace other that where it is prepared or cooked, including catering and vending Question 12: An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

Answer:

8

Question 13: Guidelines for handling food and tableware

Answer:

• Hold dishes by the bottom or the edge.
• Hold glasses by the middle, bottom or stem.
• Do not touch the food-contact areas of dishes or glassware.
• Carry glasses in a rack or on a food tray to avoid touching the food-contact surfaces.
• Do not stack glasses when carrying them.
• Hold flatware by the handle.
• Do not hold flatware by the food-contact surfaces.
• Store flatware so that servers grasp handles, not food-contact surfaces.
• Avoid bare-hand contact with food that is ready to eat.
• Use ice scoops or tongs to get ice.
• Never scoop ice with your bare hands or a glass. A glass may chip or break.

Question 14: Ready-to-eat, TCS food can be displayed or held without temperature control (up to six hours for cold food and up to 4 hours for hot food) under the following conditions:

Answer:

Cold Food

• It was held at 41F or lower before removing it from the fridge.
• It does not exceed 70F while it is being served.
• It has a label that specifies both the time it was removed from the fridge and that time it must be

thrown out.

• It is sold, served, or thrown out within six hours.

Hot Food

• It was held at 135F or higher before removing in from the temperature control.
• It has a label that specifies when the item must be thrown out.
• It is sold, served, or thrown out within 4 hours.

Question 15: Self Service Area Protections

Answer:

Use sneeze guards and labels. Raw and ready-to-eat food (typically raw unpackaged meat, poultry or seafood cant be offered for self-service) This does not apply to sushi or raw shellfish. Ready to cook portions that will be cooked and eaten immediately on the premises,such as at Mongolian BBQ, can also offer raw and unpackaged meats, shell - on shrimp or lobster.

Question 16: What can be done to minimize contamination in self-service areas?

Answer:

• Protect food on display using sneeze guards, display cases, or packaging to protect it from

contamination.

• Label food located in self-service areas.
• Do not let customers refill dirty plates or use dirty utensils in self-service areas.