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 -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: when storing food using the FIFO method, where should the food with the earliest use-by dates be stored?

Answer:

in front of food with later use by dates

Question 2: how far above the floor should food be stored?

Answer:

at least 6 inches

Question 3: Storage temp guidelines for cold/hot units

Answer:

place air temp mesuring device in the warmest part of the fridge/the coldest part of hot-holding units

Question 4: storing meat

Answer:

own storage unit or coldest part of the cooler. 41F or lower

Question 5: if stored correctly what 2 items can be stored indefinitely?

Answer:

salt and sugar

Question 6: FIFO

Answer:

first in first out, the method to rotate food

Question 7: ROP

Answer:

reduced-oxygen packaged food

Question 8: storing eggs

Answer:

air temp of 45 F. or lower, maintain constant temp and humidity levels in coolers Question 9: what must be included on the label of TCS food that was prepped in-house?

Answer:

name of each tcs ingredient included

Question 10: Food Labels

Answer:

common name of the food/statement that clearly identifies it, quantity of food, list ingredients (2 or more ingredients), artificial colors/flavors in food, name/place of business of manufacturer/packer/ distributor, major food allergens Question 11: which items are susceptible to the growth of Clostridium Botulinum?

Answer:

ROP foods..throw out the food if it is torn/slimy, conatins excessive liquid, the item bubbles

Question 12: Never store food where?

Answer:

locker rooms/dressing rooms, restrooms/garage rooms, mechanical rooms, under unshielded sewer lines/leaking water lines, under stairwells

Question 13: storage order from top to bottom

Answer:

ready to eat food, seafood, whole cuts of beef/pork, ground meat/ground fish, whole/ground poultry

Question 14: ready to eat TCS food can be stored for how many days?

Answer:

• days if it is held at 41 F or lower

Question 15: date marking

Answer:

must indicate when the food must be sold, eaten or thrown out

Question 16: storing poultry, fish, shellfish and milk at what temp?

Answer:

41F or lower Question 17: how long can ready to eat TCS food that was prepped in house be stored if it was held at 41 F or lower?

Answer:

• days

Question 18: what is the probelm with storing raw ground beef above prepped salads?

Answer:

cross-contamination

Question 19: Requirements for storing supplies

Answer:

food, linens and single use items in designated storage areas, must be stored away from walls/at least 6 inches off the floor. single use items in orginal packaging

Question 20: Labeling food for use on-site

Answer:

all items not in orginal containers must be labeled, however if you can clearly identify it then it does not need a label

Question 21: in top to bottom order, how should a fresh pork roast, fresh salmon, container of lettuce and a pan of fresh chicken breasts be stored in a cooler?

Answer:

lettuce, fresh salmon, fresh pork roast, fresh chicken breasts