SERVSAFE CH. 4-6 EXAM QUESTIONS

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SERVSAFE CH. 4-6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Rules About Sulfite

Answer:

Never sell produce treated with sulfites before received and never add sulfites to produts that will be eaten raw.

Question 2: Three Situations Food Must Be Thrown Out In

Answer:

-When the item is handled by staff who have been restricted or excluded -When item is contaminated by hands or bodily fluids of nose or mouth -When item has exceeded time and temp requirements to keep item safe

Question 3: Receiving Temperature of Milk

Answer:

45 or lower, then cool to 41 within 4 hours Question 4: How to check the temperature of the following at receiving: 1) Meat, poultry, and fish 2) ROP food (sous vide, MAP, etc.) 3) Other packaged food

Answer:

1) Insert probe directly into thickest part of food

2) Insert probe between two packages or fold package around probe if possible. Be careful not to puncture package.

3) Open package and insert probe into food. Ensure probe is not touching the packaging.

Question 5: How to cool foods properly

Answer:

1) Cool from 135 to 70 within 2 hours

2) If food doesn't reach 70 in 2 hours, must reheat and cool again

3) Cool from 70 to 41 in next 4 hours (**Note: if step 1 took less than 2 hours, you can use extra time to cool to 41 as long as total cooling time doesn't exceed 6 hours)

Question 6: How warm should water washing produce be?

Answer:

A bit warmer than the produce itself.

Question 7: What 3 things can't be used to misrepresent appearance of food?

Answer:

Light, color overwraps, or food colors/additives

Question 8: Receiving Temperature of TCS Cold Foods

Answer:

41 unless otherwise specified

Question 9: Use of Bimetallic Stemmed Thermometer

Answer:

Used for checking food temperatures between 0 and 220 degrees F. Measures temp through metal stem. Must insert all the way to dimple of stem.

Question 10: Receiving Temperature of TCS Hot Foods

Answer:

135 of higher

Question 11: What can be used on produce to control pathogens?

Answer:

Ozone in water used to wash

Question 12: Conditions Key Drop Deliveries Must Meet

Answer:

Deliveries that occur after hours.-From approved source -Placed in correct storage location to maintain correct temp -Protected from contamination in storage -Not been contaminated -Honestly presented

Question 13: Receiving Temperature of Live Shellfish

Answer:

See unit notes and flashcards

Question 14: Steps to Inspecting Delivery

Answer:

1) Inspect delivery truck for signs of contamination

2) Visually inspect all food items

3) Check temperatures of food at receiving

4) Placed in storage or used in production (or reject and make note on invoice so you get credit) Question 15: How long can ready-to-eat TCS be stored and at what temp? What is the exception?

Answer:

For 7 days at 41 degrees or lower. Product must be clearly labeled with date to throw away. Count of 7 days begins on day food was prepared. Exception is when commercially processed TCS foods have use by date that is shorter than 7 days. This must be indicated on label.

Question 16: When has TCS food been time/temperature abused?

Answer:

Any time it is in temperature danger zone (between 41 and 135 degrees F). Temperature abused when it has been cooked to wrong temp, help at wrong temp, or cooked/reheated incorrectly

Question 17: When does ROP fish have to be removed from packaging?

Answer:

Before thawing it under refrigeration AND before or immediately after thawing with running water

Question 18: Use of Air Probes

Answer:

Check temps inside coolers/ovens

Question 19: Eight Times You Need a Variance for Food Prep

Answer:

-Packaging fresh juice on site for sale at later time, unless juice has warning label -Smoking foo as way to preserve it -Using food additives or adding components to preserve or alter food so it no longer needs to be time and temperature controlled -Curing food -Custom processing animals for personal use -Packaging food using reduced oxygen packaging. Increases risk of

• bot and L. monocytogenes

-Sprouting seeds or beans -Offering live shellfish from display tank

Question 20: Use of Infrared Thermometers

Answer:

Measure temps of foods and surfaces without touching surface = less chance of cross-contamination.CANNOT measure internal temps.

Question 21: How far from walls and how high off floor must supplies be stored?

Answer:

Away from walls and at least 6 in off floor

Question 22: When should food be labeled and what must be on the label?

Answer:

All items not in original container must be labeled correctly (includes common name of food) unless food will definitely not be mistaken for something else