SERVSAFE CH. 4 QUIZ EXAM QUESTIONS

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SERVSAFE CH. 4 QUIZ EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: *What is the best practice to help prevent time-temperature abuse?

Answer:

Ensure employees only take out a small amount of food from the refrigerator at a time for preparation Question 2: *Which thermometer is best for taking the temperature of flat cooking equipment?

Answer:

Surface probe Question 3: *Employees should wait how many seconds AFTER inserting a bimetallic stemmed thermometer before reading and recording the temperature of a food?

Answer:

15 seconds Question 4: *Which thermometers (2 answers correct) are best for checking both thick and thin types of foods?

Answer:

Thermistors and Thermocouples

Question 5: *What is the Temperature Danger Zone by FDA standards?

Answer:

41-135°F

Question 6: *Between which two temperatures do foodborne pathogens grow most quickly (replicate and multiply)?

Answer:

70-125°F degrees Question 7: *When you use a bimetallic stemmed thermometer how far should you insert into the food item to achieve the most accurate reading?

Answer:

To the dimple on the stem Question 8: *You are checking the temperature of a 5 ounce hamburger patty grilling on the short order line. Which probe would be most appropriate to use?

Answer:

Penetration probe

Question 9: What are the recommended ways to avoid time-temperature abuse?

Answer:

• Monitoring
• Recording temperatures regularly
• Using correct thermometers
• Taking corrective action when time and temperatures are not met

Question 10: *What is the maximum amount of time that a food product can be in the temperature danger zone before you are required to throw it away and not serve it to customers?

Answer:

• hours

Question 11: *Which thermometer carries the least amount of risk for cross-contamination?

Answer:

Infrared

Question 12: When should you calibrated a thermometer?

Answer:

• If it has been bumped on a surface
• Before each employee shift
• If it has been dropped on the floor
• Before a delivery arrives

Question 13: *Thermometers must be accurate to what degree?

Answer:

+/-2°F or +/- 1°F