SERVSAFE ASSIGNMENT 2 EXAM QUESTIONS

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SERVSAFE ASSIGNMENT 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A food item that is received with an expired use-by date should be

Answer:

rejected Question 2: What should be done to RTE TCS food that will be prepped on-site and held longer than 24 hours

Answer:

date mark it Question 3: When using the ice-point or freezing method to calibrate a thermometer, what should the temperature reading be set to?

Answer:

32 degrees F Question 4: When considering time-temperature control, which temperature range is the most dangerous?

Answer:

70-125

Question 5: What must a manager do with a recalled food item in the operation?

Answer:

Store the recalled item separately from other food.Question 6: What factor is most important when choosing an approved food supplier?

Answer:

It has been inspected and complies with local, state, and federal laws.Question 7: How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Answer:

Remove the lid of a container and put the thermometer stem into the sour cream.Question 8: When must a consumer advisory be provided for menu items containing TCS food?

Answer:

When the item is raw or undercooked

Question 9: Match the correct probe thermometer with its use.

Answer:

Air = inside coolers & ovens Immersion = inside cooking liquids Penetration = chicken, fish, steak Infrared = detect surface temp of food and equipment surfaces Surface = flat cooking equipment Question 10: A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

Answer:

The shipment should be refused and prevented from entering the operation.Question 11: A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Answer:

Label the item to prevent it from accidentally being placed back in inventory

Question 12: What do time-temperature indicators do?

Answer:

Show if food has been time-temperature abused during shipment Question 13: Which probe should be used to check the temperature of a pork roast?

Answer:

penetration

Question 14: What is the minimum internal cooking temp for seafood

Answer:

145 or higher for 15 seconds

Question 15: Ice crystals on a frozen food item indicate

Answer:

Time-temperature abuse Question 16: What is the most important factor in choosing an approved food supplier?

Answer:

It has been inspected and complies with local, state, and federal laws.

Question 17: RTE, TCS food must be date marked if it will be stored longer than

Answer:

24 hours Question 18: Dexter was tasked with preparing chicken salad sandwiches. Dexter went to the cooler and dry storage to pull all ingredients necessary to make the salad. Once Dexter had all the ingredients out and began preparing the salad, he was interrupted, and called away. This meant raw chicken, rte celery and grapes, and mayonnaise were left sitting on the counter.One-hour later, Dexter came back an immediately began preparing the chicken salad. Did Dexter follow food safety guidelines?

Answer:

No. Dexter left TCS foods sitting out at room temp & left raw and RTE foods next to each other. He also neglected to temp the cold products before preparing the salad

Question 19: What are the packaging criteria for accepting nonfood items?

Answer:

Intact, clean, and protected from contamination

Question 20: Food must be cooled from 135°F (57°C) to ____ within 2 hours.

Answer:

70°F (21°C)

Question 21: What food item does the FDA advise against offering on a children's menu?

Answer:

rare cheeseburgers Question 22: Which of the following is not a guideline outlined in the book to prevent cross contamination

Answer:

purchase foods that require full handling, preparing thoroughly from scratch Question 23: What is the calibration nut on a bimetallic stemmed thermometer used for?

Answer:

keep it accurate Question 24: Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

Answer:

125°F to 70°F (52°C to 21°C) Question 25: Candy thermometers made of glass are no longer acceptable to use in the foodservice industry due to physical contamination.

Answer:

False. (They are acceptable, but have to be enclosed in a shatterproof casing.)

Question 26: Which method is a safe way to thaw food?

Answer:

As part of the cooking process