SERVSAFE CH 4 MODULE EXAM QUESTIONS

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SERVSAFE CH 4 MODULE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Within the Temperature Danger Zone, pathogens tend to grow the fastest between

Answer:

70 F and 125 F Question 2: which is an example of a corrective action taken when time and temperature standards are not met or ignored?

Answer:

reheat the food to the correct temperature if within the safe guidelines of reheating

Question 3: which type of probe is best to measure the temperature of liquid

Answer:

Immersion Question 4: Which type of thermometer can read temperature without touching the item's surface?

Answer:

infrared

Question 5: which is an example of how cross - contamination can occur

Answer:

preparing raw meat, fish, and poultry and ready to eat food on the same work surfaces Question 6: which type of probe would be used to check the temperature inside coolers and ovens

Answer:

air Question 7: Which is a strategy for reducing the risk of time-temperature abuse?

Answer:

limit the amount of TCS food that can be removed from a cooler when prepping Question 8: when different types of food must be prepped on the same table, which of these types of food should be prepped first to minimize the risk of cross contamination

Answer:

ready to eat food Question 9: When cross-contamination occurs, what is being transferred between food or unwashed hands and prep areas, equipment, utensils, or other food?

Answer:

pathogens

Question 10: the purpose of calibrating thermometers is to

Answer:

assure that they are within +/- 2 F or +/- 1 C for measuring the temperature of food Question 11: which type of probe would be used to measure the temperature of a griddle

Answer:

surface Question 12: TCS food has been time-temperature abused anytime it remains between

Answer:

41 F and 135 F

Question 13: to assist in taking and recording temperatures regularly, where should clipboards should be placed for easy access

Answer:

near the coolers Question 14: limiting the amount of food that can be removed from a cooler when prepping it is an example of using

Answer:

time and temperature control Question 15: Food that has remained in the temperature danger zone for four or more hours must be

Answer:

thrown away Question 16: After chopping up raw chicken on a cutting board, it is essential that board is

washing, rinsed, and:

Answer:

sanitized Question 17: when checking internal food temperatures with a bimetallic stemmed thermometer,

insert the stem into:

Answer:

the food up to the dimple Question 18: where does color coding equipment and utensils do for food handlers

Answer:

assists in preventing cross contamination

Question 19: Which is a strategy for reducing the risk of cross-contamination?

Answer:

buying prepared food

Question 20: Where is a time-temperature indicator (TTI) most commonly found?

Answer:

attached to the packaging of a food shipment