SERVSAFE CH.5 THE FLOW OF FOOD: AN INTRODUCTION

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SERVSAFE CH.5 (THE FLOW OF FOOD: AN INTRODUCTION)

SUMMARY & APPLY YOUR KNOWLEDGE EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The food truck operator should have used separate equipment for preparing different kinds of food. Also, he could have prevented cross-contamination by prepping raw and ready-to-eat food at different times. Finally, the food truck operator should have washed, rinsed, and sanitized his utensils and equipment after each task.

Answer:

5.13

Something to Think About:

Tour Cancelled by Outbreak Question 2: ? Cross-contamination can be prevented in the operation by: ? Using separate equipment when preparing each type of food ? Cleaning and sanitizing all work surfaces, equipment, and utensils after each task ? Preparing raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table) ? Purchasing ingredients that require minimal preparation

Answer:

? How is a thermometer calibrated using the ice-point method?Question 3: ? Food is being time-temperature abused whenever it is handled in the following

ways:

? It is cooked to the wrong minimum internal temperature.? It is held at the wrong temperature.? It is cooled or reheated incorrectly.

Answer:

? How can cross-contamination be prevented in the operation?Question 4: ? These are the steps for calibrating a thermometer using the ice-point method: ? Fill a large container with ice. Use crushed ice if you have it.Add tap water until the container is full. Stir the mixture well.? Put the thermometer stem or probe into the ice water. Make sure the sensing area is completely submerged. Wait 30 seconds or until the indicator stops moving. Do not let the stem or probe touch the sides or bottom of the container.? Adjust the thermometer so it reads 32°F (0°C). To calibrate a bimetallic stemmed thermometer, adjust it by holding the calibration nut with a wrench or other tool. To calibrate a thermocouple or thermistor, follow the manufacturer's directions.

Answer:

Something to Think About:

Cross-Contamination Stops Truck in Its Tracks Question 5: ? A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?

• I must be dried with a paper towel.
• It must be turned over to the other side.
• I must be washed, rinsed, and sanitized.
• It must be rinsed in hot water and air-dried.

Answer:

• I must be washed, rinsed, and sanitized.

Question 6: ? What probe should be used to check the temperature of a chicken breast?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

Answer:

• Penetration probe

Question 7: A popular food truck servicing the boardwalk area of a large beach resort commanity was cited for cross-contamination by the local regulatory authority.The operator received violations for prepping raw chicken breasts and then fresh herbs on the same cutting board. The authorities also determined that he was using the same knife to trim raw meat and chop lettuce.

Answer:

? What should the operator of the food truck have done differently?Question 8: ? While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

• Check the dimple
• Calibrate the thermometer
• Clean and sanitize the thermometer

D .Take the temperature of the roast chicken

Answer:

• Calibrate the thermometer

Question 9: ? It happens any time food remains between 41°F and 135°F (5°C and 57°C).? This range is called the temperature danger zone. You must try to keep food out of this range.

Answer:

? What are the policies and procedures to avoid time-temperature abuse?Question 10: The food in the box lunches was time-temperature abused. Because the box lunches were stored in the warm luggage compartment of the bus, pathogens on the food grew and made the food unsafe.

Answer:

? What could have been done to prevent the lllnesses?Question 11: The box lunches should have been stored in a way that would have kept the food out of the temperature danger zone. The food needed to be held at 41°F (5°C) or lower.

Answer:

5.14 Study Questions

Question 12: Chapter Summary

Answer:

? The flow of food is the path where?

Question 13: ? What could have been done to prevent the outbreak?

Answer:

? Here is what could have been done to prevent this situation from occurring:

• The operation should have supplied food handlers with color-coded cutting boards to keep things

separate when prepping different types of food. For example, it could have supplied yellow cutting boards for prepping raw chicken, and green cutting boards for prepping produce-like the lettuce. Of course it would be critical to train food handlers on the correct use of each color.

• The food handler should have cleaned and sanitized all work surfaces, equipment, and utensils after

each task, including the knife and cutting board.

• The operation could have chosen to purchase prepared lettuce to eliminate the necessity of chopping

it for their chicken Caesar salads.Question 14: ? How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

• Just past the tip of the thermometer stem
• Halfway between the tip of the thermometer stem and the dimple
• Up to the dimple in the thermometer stem
• Past the dimple of the thermometer stem

Answer:

• Up to the dimple in the thermometer stem

Question 15: ? What device can be used to record time-temperature abuse during the delivery of food?

• Thermocouple
• Thermistor
• Time-temperature indicator
• Bimetallic stemmed thermometer

Answer:

• Time-temperature indicator