SERVSAFE CH 8-9 EXAM QUESTIONS

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SERVSAFE CH 8-9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -64 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food reheated for immediate service:

Answer:

Can be reheated to any temperature if it was cooked and cooled correctly

Question 2: Creating Policies for holding food

Answer:

Create policies about how long the operation will hold food and when it will be thrown out.

Question 3: When serving high-risk populations, NEVER serve the following

Answer:

Raw seed sprouts Raw or undercooked eggs (unpasteurized), meat, or seafood (Over-easy eggs; Raw oysters on the half shell; Rare hamburgers) Unpasteurized milk or juice Question 4: Prevent contamination in self-service areas:

Answer:

Use sneeze guards, display cases, or packaging Use labels to identify food items Keep raw meat, fish, and poultry separate from ready-to-eat food Do NOT let customers refill dirty plates or use dirty utensils at self-service areas Stock displays with the correct utensils NEVER use ice as an ingredient if it was used to

keep food or beverages cold

Question 5: Food must be presented the way it's described

Answer:

If food isn't presented honestly then it must be thrown out Question 6: 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 7: General cooking guidelines:

Answer:

Specify the cooking time and minimum internal temp in all recipes Use thermometers correctly: (Correct probe, Thickest part of the food, At least two readings in different locations) Avoid overloading cooking equipment Let the temperature of cooking equipment recover between batches

Question 8: When prepping meat, seafood, or poultry

Answer:

Use clean and sanitized work areas, cutting boards, knives, and utensils Prep raw meat, poultry, and seafood separately or at different times from fresh produce Remove only as much food as can be prepped at one time Return raw meat to the cooler as quickly as possible after prepping it

Question 9: Prepping eggs and egg mixtures

Answer:

cook pooled eggs promptly after mixing or store them at 41?F or lower; clean and sanitize containers used to hold them before making a new batch; use pasteurized shell eggs or egg products when prepping egg dishes that need little or no cooking

Take special care when serving a high-risk population:

Use pasteurized eggs or egg products when serving raw or undercooked dishes Unpasteurized shell eggs can be used if the dish will be cooked all the way through (e.g., omelets, cakes) Use pasteurized shell eggs if eggs will be pooled promptly clean and sanitize equipment used to prep eggs

Question 10: Thawing ROP Fish

Answer:

if the label states that the product must remain frozen until use, then remove fish from packaging: before thawing under refrigeration, before or immediately after thawing under running water Question 11: If partially cooking meat, seafood, poultry, or eggs or dishes containing these

items:

Answer:

NEVER cook the food longer than 60 minutes during initial cooking Cool the food immediately after initial cooking Freeze or refrigerate the food after cooling it (If refrigerating, hold it at 41ºF (5ºC) or lower and store it away from ready-to-eat food) Heat the food to its required minimum internal temperature before selling or serving it Cool the food if it will not be served immediately or held for service Question 12: 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 13: Cooking TCS food in microwave oven

Answer:

cover food to prevent surface from dying out, rotate/stir halfway through, let stand for 2 min. after cooking, check temp in at least 2 places Question 14: Factors that affect cooling:

Answer:

Thickness or density of the food Size of the food (Cut larger items into smaller pieces & Divide large containers of food into smaller containers or shallow pans) Storage container (Stainless steel transfers heat away from food faster than plastic; Shallow pans let the heat from food disperse faster than deep pans)

Question 15: 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) Question 16: Minimum internal cooking temperature: 145?F (63?C) for four minutes

Answer:

Roasts of pork, beef, veal, and lamb Alternate cooking times/temperatures 130?F (54?C) --> 112 minutes 131?F (55?C) --> 89 minutes 133?F (56?C) --> 56 minutes 135?F (57?C) --> 36 minutes 136?F (58?C) --> 28 minutes 138?F (59?C) --> 18 minutes 140?F (60?C) --> 12 minutes 142?F (61?C) --> 8 minutes 144?F (62?C) --> 5 minutes Question 17: 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 18: Generally only unopened, prepackaged food in good condition can be re-served:

Answer:

Condiment packets Wrapped crackers or breadsticks

Question 19: Handling dishes and glassware

Answer:

Use utensils and don't hold them from the part ppl will eat from Don't stack cups or glass on top of each other Don't use glass to scoop out ice