SERVSAFE CH 7 - THE FLOW OF FOOD: SERVICE EXAM

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SERVSAFE CH 7 - THE FLOW OF FOOD: SERVICE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -33 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ready to eat food

Answer:

Avoid bare-hand contact

Question 2: mobile unit

Answer:

Portable foodservice facilities, ranging from concession vans to full field kitchens capable of preparing and cooking elaborate meals.

Question 3: 5. At what minimum temperature should hot TCS foo be held?

Answer:

135 F (57C)

Question 4: 2. An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

Answer:

8

Question 5: safety procedures when transporting food

Answer:

use insulated food containers capable of maintaining food at 135f or higher or 41f or lower, clean the inside of delivery vehicles regularly, practice good personal hygiene when distributing food, check internal food temperatures regularly, label food with a use-by date and time and reheating and service instructions for employees at off-site locations, consider providing food safety guidelines for consumers.

Question 6: Ch.7 Study Questions

1.Which part of the plate should a food handler avoid touching when serving customers?

Answer:

Top

Question 7: temporary unit

Answer:

Establishment operating in one location for no more than fourteen consecutive days in conjunction with a special event or celebration. Usually serves prepackaged food or food requiring only limited preparation.

Question 8: safety procedures when catering

Answer:

use insulated containers to hold TCS food, serve cold food in containers on ice or in chilled, gel-filled containers, store raw and ready-to-eat products separately, if leftovers are given to customers, provide instructions on how they should be handled, place garbage-disposal containers away from food-preparation and serving areas.

Question 9: Ice

Answer:

*Use scoops or tongs *Never scoop with bare hands or a glass. It may chip Question 10: 3. At what maximum internal temperatures should cold TCS food be held?

Answer:

41 F (5C)

Question 11: self-service areas

Answer:

Maintain proper food temperatures, keep raw meat, seafood, and poultry separate from ready-to-eat food, protect food on display with sneeze guards or food shields, identify all food items, do not let customers refill soiled plates or use soiled utensils at the food bar, ice used to keep food or beverages cold should never be used as an ingredient.Question 12: 7. Which food items can be displayed in a self-service area without the use of packaging, sneeze gaurds, or a display case to protect them from contamination?

Answer:

Nuts in the shell

Question 13: vending machine

Answer:

Machines that dispense hot and cold food, beverages, and snacks.

Question 14: Refill

Answer:

Do not let customers___dirty plates or use dirty utensils at self service areas. Pathogen such as Norovirus can easily be transferred by reused plates and utensils. Assign a staff member to monitor guests. Post signs reminding customers not to reuse plates and utensils

Question 15: off-site service

Answer:

Service of food to someplace other than where it is prepared or cooked, including catering and vending.

Question 16: rules for holding cold food

Answer:

Cold TCS food must be held at an internal temperature of 41f(5C)or lower, only use ____equipment that can keep food at the proper temperature.*This will prevent pathogens such as staphylococcus aureus from growing to unsafe levels

Question 17: Glasses

Answer:

*Hold by the middle, or bottom or stem *Carry in a rack or on a tray to avoid touching the food contact surfaces *Do not stack glasses when carrying them

Question 18: Dishes (pic p 7.7)

Answer:

Hold by the bottom or edge

Question 19: re-serving food safely

Answer:

Menu items returned by one customer cannot be re-served to another customer, never re-serve plate garnishes, never re-serve uncovered condiments, do not re-serve uneaten bread or rolls.

Question 20: when holding hot food without temperature control

Answer:

Hold the food at 135f or higher before removing it form temperature control, label the food with the time you must throw it out, sell, serve, or discard the food within four hours.

Question 21: general rules for holding food

Answer:

Check the internal temperature of food using a thermometer, check the temperature of food at least every four hours, establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time, cover food and provide sneeze guards to protect food from contamination.

Question 22: sneeze guard

Answer:

Food shield placed over self-service displays and food bars that extends seven inches beyond the food and fourteen inches above the food counter.

Question 23: when holding cold food without temperature control

Answer:

Hold the food at 41f or lower before removing it from refrigeration, label the food with the time you removed it from refrigeration and the time you must discard it, make sure the food does not exceed 70f while being served, sell, serve, or discard the food within 6 hours.

Question 24: food bar

Answer:

Self-service buffet at which patrons can choose what they want to eat as they serve themselves.