SERVSAFE CH. 4, 5 EXAM QUESTIONS

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SERVSAFE CH. 4, 5 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which thermocouple probe should be used to check the temperature of thin food like a hamburger patty or a fish filet?

Answer:

small diameter probe Question 2: deliveries must meet the following criteria:

Answer:

from an approved source, placed in the correct location, protected from contamination in storage, presented honestly

Question 3: cheese - accept/reject

Answer:

ACCEPT: typical flavor and texture, uniform color, clean and unbroken rind.

REJECT: abnormal flavor or texture, uneven color, unnatural mold, unclean or broken rind.

Question 4: Thermometers for air temperature should be accurate to ---

Answer:

3F

Question 5: what to do if a commercially processed food has a use-by date LESS than 7 days from the date it was opened?

Answer:

the use-by date it was marked with should be used, even if it's less than 7 days - as long as the date is based on food safety

Question 6: when to calibrate a thermometer

Answer:

after dropping it, after exposing it to extreme temperature changes. before deliveries and before each shift.

Question 7: shellfish - accept or reject (odor, shells)

Answer:

ACCEPT: mild ocean/seaweed smell. shells closed and unbroken. alive.

REJECT: strong fishy smell. slimy, sticky, dry, or excessively muddy shells. broken shells. open shells that don't close when tapped. dead.

Question 8: when should food be delivered?

Answer:

at a time when staff have time to inspect it correctly

Question 9: what should you check for when receiving shipments of food?

Answer:

correct temperature, expired dates, signs of thawing and refreezing (time-temp abuse), pest damage Question 10: two things to inspect when a delivery arrives:

Answer:

the truck - for signs of contamination or pests - and the food - count quantities/weights, check for damage, take sample temps

Question 11: thermocouples and thermistors

Answer:

measure temperatures through a metal probe & display the temperature digitally. sensing area is on the tip of the probe.

Question 12: Hot TCS food must be received at what temp?

Answer:

135F or higher Question 13: labeling food packaged on-site for RETAIL SALE (sold to people for use at home)

Answer:

-common name of food -quantity -ingredients and subingredients -articficial colors, flavors, preservatives -name and place of business of manufacturer -food allergens

Question 14: meat - accept/reject (flesh, odor, packaging)

Answer:

ACCEPT: firm flesh that springs back when touched. no odor, clean intact packaging.

REJECT: slimy, sticky, or dry. sour odor. broken, dirty, torn packaging.

Question 15: You should throw out a food after how much time being in the temperature danger zone?

Answer:

• hours

Question 16: difference between a stemmed thermometer and thermocouple/thermistor?

Answer:

the sensing area is on the tip of the probe in a thermocouple. this means you don't have to insert it as far into the food as with a stemmed thermometer, which has a whole sensing area that needs to be submerged.

Question 17: what do inspection stamps mean?

Answer:

they mean the product and processing plant have met certain standards, NOT that the product is free from pathogens

Question 18: how to plan ahead for shipments

Answer:

make sure staff are available to inspect while keeping the operation running, have clean equipment (handcarts) ready, make sure there's space to put the food that arrives Question 19: which device will tell you if time-temperature abuse has occurred during shipment or storage?

Answer:

time-temperature indicators

Question 20: how to check temperature of meat, poultry, or fish

Answer:

insert the thermometer stem or probe into the thickest part of the food

Question 21: what does MAP stand for

Answer:

modified atmosphere packaging

Question 22: butter - accept/reject

Answer:

ACCEPT: sweet flavor, uniform color, firm texture.

REJECT: sour, bitter, or moldy taste. uneven color, soft texture, contains foreign matter.Question 23: what to do when refrigerating ready to eat TCS food to prevent growth of bacteria?

Answer:

it must be marked with a use-by date. it can be stored for 7 days if held at 41F or lower.

Question 24: eggs - accept/reject

Answer:

ACCEPT: no odor, clean and unbroken shells

REJECT: sulfur smell, off odor. dirty or cracked shells.

Question 25: Thermometers for food should be accurate to ----

Answer:

2F