SERVSAFE CH 7-9 EXAM QUESTIONS

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SERVSAFE CH 7-9 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: NSF marks Ensures food equipment surfaces are

Answer:

Nonabsorbent Smooth Corrosion resistant Easy to clean Durable Resistant to damage Question 2: If: There are similar customer complaints of foodborne illness.

Answer:

Contact the crisis-management team.Identify common food items to determine the potential source of the complaint.Contact the regulatory authority to assist with the investigation if an outbreak is suspected.Question 3: To prepare for a flood, consider:

Answer:

Have a plan to monitor and maintain flood-control equipment:

Plumbing, storm drains, sump pumps, etc.Have emergency-contact information.Keep a supply of bottled water.

Question 4: Tumble chillers

Answer:

Cool prepackaged food inside a drum that rotates in chilled water.Question 5: Commonly used types of dishwashers:

Answer:

Single-tank, stationary-rack machine, with doors Conveyor machine Carousel or circular-conveyor machine Flight type Batch-type, dump Recirculating, door-type, non-dump machine Question 6: Hot food can be held without temperature control for up to four hours if:

Answer:

It was held at 135?F (57?C) or higher before removing it from temperature control.It has a label specifying when the item must be thrown out.It is sold, served, or thrown out within four hours.Question 7: If: Drinking water is not available or is contaminated.

Answer:

Use bottled water.Use water from an approved, reputable supplier.Keep water in a covered, sanitized container during hauling or storage.Question 8: Principle 7: Establish procedures for record keeping and documentation:

Answer:

Keep records for these actions:

Monitoring activities Corrective actions Validating equipment (checking for good working condition) Working with suppliers (invoices, specifications, etc.) Question 9: Principle 5: Identify corrective actions:

Answer:

Identify steps that must be taken when a critical limit is not met.Determine these steps in advance.

Question 10: If: The suspected outbreak is caused by a sick staff member.

Answer:

Maintain a list of food handlers scheduled at the time of the suspected contamination.Interview them about their health status.Exclude the suspected staff member from the operation, following requirements.Question 11: Table settings do not need to be wrapped or covered if extra settings are:

Answer:

Removed when guests are seated.If left on the table, cleaned and sanitized after guests have left.Question 12: To recover from a fire:

Answer:

Throw out food affected by the fire.Throw out damaged utensils, linens, and items that cannot be cleaned and sanitized.Clean and sanitize the operation.If needed, hire a janitorial service that specializes in cleaning up after fires.Check water lines.Question 13: A label is not needed for bulk unpackaged food, such as bakery products, if:

Answer:

The product makes no claim regarding health or nutrient content.No laws require the item to be labeled.The food is manufactured or prepared on the premises.The food is manufactured or prepared at another operation or processing plant owned by the same person.The operation must also be regulated.Question 14: Guidelines for mobile units:

Answer:

Sanitation requirements may vary based on the products The same food safety rules apply to permanent and mobile kitchens Special permit or license may be needed

Question 15: If: Ice cannot be made.

Answer:

Throw out existing ice.Use ice from an approved, reputable supplier.

Question 16: Prevent contamination when serving food

Answer:

Avoid bare-hand contact with ready-to-eat food:

Wear single-use gloves.Use spatulas, tongs, deli sheets, or other utensils.

Use clean and sanitized utensils for serving:

Use separate utensils for each food.Clean and sanitize utensils after each task.If using them continuously, clean and sanitize them at least every four hours.

Store serving utensils correctly between uses:

Leave them in the food with the handle extended above the container rim.Place them on a clean and sanitized food-contact surface.Optional: Store spoons or scoops under running water or in a container of water at least 135ºF (57ºC).

Take-home containers can be refilled only when the containers are:

Designed for reuse Provided to guest by the operation Cleaned and sanitized correctly

Take-home beverage containers can be refilled if the:

Beverage is not a TCS food.Container is refilled for the same guest.Container can be effectively cleaned.Container is rinsed with fresh, hot water under pressure before refilling.Container is refilled by staff in the operation or by the guest using a process that prevents contamination.Question 17: Temperature and thermometer:

Answer:

Hold TCS food at the correct temperature:

Hot food: 135?F (57?C) or higher

Cold food: 41?F (5?C) or lower

Use a thermometer to check a food's internal temperature.NEVER use the temperature gauge on a holding unit to check the food's temperature.