SERVSAFE 8TH EDITION CHAPTER 6 EXAM QUESTIONS

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SERVSAFE 8TH EDITION CHAPTER 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What things must be indicated on a Shellstock Identification Tag?

Answer:

• The Dealers name
• The Dealers address
• The Certificate number
• The date of harvest.

Question 2: When receiving Ready to Eat food items, the temperature must not exceed...

Answer:

41 degrees

Question 3: When beef arrives from delivery the color should be...

Answer:

Bright cherry red

Question 4: What does HACCP stand for?

Answer:

Hazard Analysis Critical Control Point

Question 5: If frozen food is delivered with ice crystals or frozen liquid on the food or packaging, should you receive it and why?

Answer:

No. It may indicate thawing and refreezing. The food may have been time temperature abused.Question 6: When eggs arrive from delivery, it's alright if there is some dirt and very small cracks on the shell. True or false.

Answer:

False

Question 7: Reject food or non food items if......

Answer:

• Any visible damage
• Leaks, damp or water stains
• Sign of pest damage
• Missing important dates

Question 8: After you've used the last item from a Shellstock item, what should you do with the tag?

Answer:

Write the date that the last item was used and save the tag for 90 days from this date.

Question 9: At what temperature should you receive hot TCS food?

Answer:

135 degrees or higher Question 10: Meats must be purchased from plants inspected by either USDA or state departments of agriculture. True or false.

Answer:

True

Question 11: Why is it important to consider staffing when deliveries arrive?

Answer:

• Need enough staff to inspect delivery
• Proper training is required to inspect deliveries

Question 12: Must frozen and dehydrated eggs be inspected by the USDA?

Answer:

Yes Question 13: List as many things a good inspection report should include as you can.

Answer:

• Receiving and storage information
• Processing information
• Shipping information
• Cleaning and sanitizing information
• Personal hygiene information 6. Staff training information 7. Recall Program information 8. HACCP

information Question 14: An inspection stamp on meat will have INSP and PSD on them. What do these initials stand for?

Answer:

Inspected and Passed

Question 15: What 4 things should you do if rejecting a delivered item?

Answer:

• Set it aside from items you're accepting
• Tell delivery person why you're rejecting it
• Get a signed adjustment or credit slip immediately
• Log the incident on the receiving document
• Call the vendor to discuss the rejection

Question 16: When checking the temperature of a food item in a container, it is okay to open the container and insert the thermometer directly into the food item ie yogurt?

Answer:

True

Question 17: What 4 things must you do if a food item has been recalled?

Answer:

• Identify the item
• Remove the item
• Label the item
• Refer to the vendor's notification or recall notice for next steps

Question 18: When butter arrives from delivery, it should have a sweetish flavor. True or false.

Answer:

True Question 19: After receiving a delivery of live shellfish, you must cool the shellfish to what temperature within 4 hours?

Answer:

41 degrees

Question 20: At what temperature should you receive milk?

Answer:

No greater than 45 degrees.

Question 21: Fish that passes visual inspection should have.....

Answer:

• Bright red gills
• Bright shiny skin
• Firm flesh
• Mild ocean or seaweed smell
• Bright, clear eyes

Question 22: True or false. Grading of eggs, meat and poultry is voluntary.

Answer:

True

Question 23: At what temperature should you receive eggs in the shell?

Answer:

No greater than 45 degrees

Question 24: Documents that arrive with farm raised fish must include what?

Answer:

A statement that the fish was raised in accordance with FDA regulations.