SERVSAFE CH6 EXAM QUESTIONS

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SERVSAFE CH6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How long should you keep documentation for farm raised fish

Answer:

Keep documents for 90 days from the sale of the fish

Question 2: staff responsible for receiving should be trained to look for

Answer:

Correct temperatures Expired code dates Signs of thawing and refreezing Pest damage They should also be allowed to accept, reject, and sign for deliveries

Question 3: how to check the temperature of meat, poultry,

and fish

Answer:

Insert the thermometer stem or probe into the thickest part of the food (usually the center)

Question 4: Meat and poultry inspection stamps

Answer:

Packaging must have a USDA or state department of agriculture stamp Stamp indicates product and processing plant have met certain standards

Question 5: how to check the temperature of reduced-oxygen packaged (ROP) food and bulk food

Answer:

Insert the thermometer stem or probe between two packages As an alternative, fold packaging around the thermometer stem or probe- be careful not to puncture the packaging

Question 6: key drop deliveries must meet the following conditions

Answer:

Be inspected upon arrival at the operation Be from an approved source Have been placed in the correct storage location to maintain the required temperature Have been protected from contamination in storage Are NOT contaminated Be honestly presented

Question 7: Grading stamps

Answer:

May also appear on meat, poultry, and egg products.Are voluntary Paid for by processors and packers Question 8: receiving temperature of live shellfish (air, internal, once received)

Answer:

Air temperature of 45°F (7°C) Internal temperature ? 50°F (10°C) Once received, cool it to an internal temperature of 41°F (5°C) or lower in 4 hours

Question 9: Required documentation when receiving shellfish

Answer:

Shellfish must be received with shellstock identification tags Tags indicate when and where the shellfish were harvested

Question 10: What packages should you reject when receiving (8)

Answer:

Ones with:

Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents Bloating or leaking (ROP food)

Broken cartons or seals Dirty and discolored packaging Leaks, dampness, or water stains Signs of pests or pest damage Expired use-by/expiration dates Evidence of tampering

Question 11: during the inspection of deliveries staff should do the following

Answer:

Visually inspect truck for signs of contamination Check for damaged food Sample temperatures Inspect and store each delivery before inspecting another

Question 12: receiving temperature of hot TCS food

Answer:

135°F (57°C) or higher

Question 13: receiving temperature of shell eggs

Answer:

Air temperature of 45°F (7°C) or lower

Question 14: recalls

Answer:

Identify the recalled food items Remove the item from inventory, and place it in a secure and appropriate location Store the item separately from food, utensils, equipment, linens, and single-use items Label the item in a way that will prevent it from being placed back in inventory Inform staff not to use the product Refer to the vendor's notification or recall notice to determine what to do with the item

Question 15: purchasing considerations (2)

Answer:

Purchase food from approved, reputable suppliers:

Have been inspected and can show an inspection report Meet applicable local, state, and federal laws

Arrange deliveries so they arrive:

When staff has enough time to do inspections When they can be correctly received

Question 16: receiving principles

Answer:

Make specific staff responsible for receiving Plan ahead for shipments Inspect deliveries Question 17: Required documentation when receiving fish that will be eaten raw or partially cooked

Answer:

Documentation must show the fish was correctly frozen before being received

Question 18: Egg product inspection stamps

Answer:

Liquid, frozen, and dehydrated eggs must have a USDA inspection mark Stamp indicates product and processing plant have met certain standards

Question 19: steps to rejecting deliveries

Answer:

• Separate rejected items from accepted items

• Tell the delivery person what is wrong with the item

• Get a signed adjustment or credit slip before giving the rejected item to the delivery person

• Log the incident on the invoice or receiving document

Question 20: Products requiring inspection stamps (3)

Answer:

meat poultry egg products

Question 21: key drop deliveries

Answer:

Supplier is given after-hours access to the operation to make deliveries