SERVSAFE CH5-10 EXAM QUESTIONS

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SERVSAFE CH5-10 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Critical Control Point

Answer:

In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.

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: inspection stamp

Answer:

Stamps that shows meat was purchased from plants inspected by the USDA and identifies the processing plant.

Question 4: pooled eggs

Answer:

Eggs that are cracked open and combined in a common container, they must be handled with care because bacteria in one egg can spread to the rest

Question 5: storage order

Answer:

• ready-to-eat food

• seafood

• whole cuts of beef and pork

• ground meat and ground fish

• whole and ground poultry

Question 6: Active Managerial Control

Answer:

Food safety management system designed to prevent foodborne illness by addressing the 5 most

common risk factors identified by the CDC. They are:

• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

Question 7: shellstock identification tag

Answer:

Tags that accompany live shellfish shipment which must remain on the packaging until the last product has been used and then dated and kept on file 90 days

Question 8: bimetallic stemmed thermometer

Answer:

Measures temperature through a metal probe with a sensor toward the end. It measures from 0-220 degrees F. It's the only thermometer that can be calibrated, has a dimple to mark the end of the sensing area, and needs accuracy within 2 degrees.

Question 9: boiling-point method

Answer:

• bring clean tap water to a boil

• submerge the sensing area of the thermometer stem or probe in the water for 30 seconds

• hold the calibration nut and rotate the thermometer head until it reads 212 F (100C)

Note: the boiling point of water varies depending on your elevation

Question 10: FIFO

Answer:

First in-first out; a method for rotating inventory to make sure that the items that arrive first are used first.

Question 11: UHT

Answer:

ultra high temperature sterilization that uses flash heating to rid a liquid of all living microbes by passing the liquid through superheated steam at 140C for 1-3 seconds then cooling rapidly; ability to store food indefinitely at room temperature

Question 12: pasteurized eggs

Answer:

Consider using pasteurized shell eggs or egg products when prepping egg dishes that need little or no cooking.

Examples: Caesar Salad Dressing, Hollandaise Sauce, Tiramisu, and Mousse.

Question 13: ice-point method

Answer:

Means of calibrating a thermometer.

• fill a large container with crushed ice
• put the thermometer stem or probe into the ice water so the sensing area is completely submerged
• hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer

until it reads 32 degrees F

Question 14: bulk unpackaged food

Answer:

Bulk unpackaged food does not need to be labeled if it meets these conditions:

• the product makes no claim regarding health or nutrient content.

• there are no laws requiring labeling.

• the food is manufactured or prepped on the premises.

• the food is manufactured or prepped at another food operation or processing plant owned by the

same person. The operation must be regulated.