SERVSAFE CH5 EXAM QUESTIONS

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SERVSAFE CH5 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Calibration

Answer:

Adjusting a thermometer to get a correct reading

Question 2: Time-temperature indicators (TTI)

Answer:

Monitor both time and temperature Are attached to packages by the supplier A color change appears on the device when time-temperature abuse has occurred Question 3: Calibration-ice point method steps (3):

Answer:

• Fill a large container with crushed ice and water.

• Put the thermometer stem or probe into the water.

• Adjust the thermometer so it reads 32?F (0?C)

Question 4: Maximum registering thermometer

Answer:

Indicates the highest temperature reached during use Used where temperature readings cannot be continuously observed

Question 5: Thermometer safety

Answer:

Wash, rinse, sanitize, and air-dry thermometers before and after using them Calibrate them before each shift Measuring food make sure it is accurate to +/- 2°F or +/- 1°C Only use glass thermometers if they are enclosed in a shatterproof casing

Question 6: bimetallic stemmed thermometer parts

Answer:

indicator head calibration nut stem dimple sensing area

Question 7: avoiding temperature time abuse

Answer:

Monitor time and temperature Use correct kinds of thermometers Record temperatures and the times they are taken Minimize time in the temperature danger zone Take corrective actions if standards are not met

Question 8: food has been time temperature abused when it is (3)

Answer:

Cooked to the wrong internal temperature Held at the wrong temperature Cooked or reheated incorrectly

Question 9: bimetallic stemmed thermometer

Answer:

Used to check temperatures during receiving, in hot and cold holding units and thick or large foods

Question 10: Thermocouples and thermistors

Answer:

Good for checking thin or thick foods Measure temperature through a metal probe Display temperatures digitally Have a sensing area on the tip of their probe

Question 11: Infrared (laser) thermometers

Answer:

Used to measure the surface temperature of food and equipment

Question 12: How to use infrared (laser) thermometers

Answer:

Hold as close to the food or equipment as possible Remove anything between the thermometer and the food, food package, or equipment Follow manufacturers' guidelines

Question 13: Using a thermometer (3)

Answer:

Insert the thermometer stem or probe into thickest part of the product (usually the center) Take another reading in a different spot Wait for the thermometer reading to steady before recording the temperature Question 14: Calibration-boiling point method steps (3):

Answer:

• Bring tap water to a boil in a deep pan.

• Put the thermometer stem or probe into the water.

• Adjust the thermometer so it reads 212?F (100?C).

Question 15: preventing cross contamination

Answer:

separate equipment clean and sanitize prep food at different times buy prepared foods

Question 16: At what temperature do food pathogens grow most quickly

Answer:

70F - 125F

Question 17: How do you keep food safe when in the flow of food (2 ways)

Answer:

Prevent cross-contamination Prevent time-temperature abuse

Question 18: Thermocouples and thermistors probes (4)

Answer:

Come with interchangeable probes:

Immersion probe Surface probe Penetration probe Air probe