SERVSAFE CH 9 - THE FLOW OF FOOD: SERVICE EXAM

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SERVSAFE CH 9 - THE FLOW OF FOOD: SERVICE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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 2: when you might hold food without temperature control

Answer:

When displaying food for a short time, such as at an off-site catering event, when electricity is not available to power holding equipment.

Question 3: 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 4: food bar

Answer:

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

Question 5: mobile unit

Answer:

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

Question 6: vending machine

Answer:

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

Question 7: 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 8: rules for holding cold food

Answer:

Cold TCS food must be held at an internal temperature of 41f or lower, only use cold-holding equipment that can keep food at the proper temperature.

Question 9: rules for holding hot food

Answer:

Hot TCS food must be held at an internal temperature of 135f or higher, only use hot-holding equipment that can keep food at the proper temperature, never use hot-holding equipment to reheat food if it is not designed to do so, stir food at regular intervals to distribute heat evenly.

Question 10: 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 11: 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 12: to avoid contamination, the servers should

Answer:

handle glassware and dishes properly, not stack glassware and dishes when serving, hold flatware and utensils at the handle, minimize bare-hand contact with food that is ready to eat, use ice scoops or tongs to get ice, practice good personal hygiene.

Question 13: to avoid contamination, the kitchen staff

Answer:

should use clean and sanitized utensils for serving, store serving utensils properly, minimize bare-hand contact with ready-to-eat food, practice good personal hygiene.

Question 14: 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 15: 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 16: off-site service

Answer:

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

Question 17: 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 18: 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.