SERVSAFE- CH.6 PREPARATION EXAM QUESTIONS

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SERVSAFE- CH.6 (PREPARATION) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: You need a variance if prepping food in these ways

Answer:

-Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label -Smoking food to preserve it but not to enhance flavor -Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety -Curing food -Custom-processing animals for personal use (e.g., dressing a deer) -Packaging food using a reduced-oxygen packaging (ROP) method -Sprouting seeds or beans -Offering live shellfish from a display tank

Question 2: Corrective actions

Food must be thrown out in the following situations

Answer:

• it is handled by staff who have been restricted or excluded from the operation due to illness

• When it is contaminated by hands or bodily fluids, such as from sneezing

• When it has exceeded the time and temperature requirements designed to keep food safe

Question 3: Procedures for partial cooking should describe:

Answer:

-How to monitor and document requirements -Which corrective actions will be taken if requirements are not met -How parcooked items will be marked after initial cooking -How parcooked food will be stored separately from ready-to-eat food Question 4: Reminder:***

Answer:

-Advise customers who order raw or undercooked TCS food of the increased risk of foodborne illness:

• Post a notice in the menu.

• Provide this information using brochures, table tents, or signs.

Question 5: ROP Fish:

Answer:

-Frozen fish received in ROP packaging must be thawed carefully If the label states that the product must remain frozen until use, then remove fish from packaging: -Before thawing under refrigeration -Before or immediately after thawing under running water

Question 6: Minimum internal cooking temperatures***

165?F (74?C) for <1 second (Instantaneous)

Answer:

-Poultry-whole or ground chicken, turkey or duck -Stuffing made with fish, meat, or poultry -Stuffed meat, seafood, poultry, or pasta -Dishes that include previously cooked TCS ingredients

Question 7: NEVER serve***

Answer:

-Raw seed sprouts -Raw or undercooked eggs (unpasteurized), meat, or seafood -Over-easy eggs -Raw oysters on the half shell -Rare hamburgers -Unpasteurized milk or juice

Question 8: Thawing

General guidelines for TCS food

Answer:

Thaw food in a cooler, keeping its temperature at 41?F (5?C) or lower

Question 9: 145?F (63?C) for 15 seconds***

Answer:

-seafood-including fish, shellfish, and crustaceans -Steaks/chops of pork, beef, veal, and lamb -Commercially raised game -Shell eggs that will be served immediately

Question 10: 135?F (57?C) (no minimum time)***

Answer:

Food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be hot-held for service

Question 11: Cooking TCS food in the microwave oven***

Answer:

-Cover the food to prevent drying.

For even cooking:

• Rotate or stir food halfway through the cooking process.

• Let the covered food stand for at least two minutes after cooking.

-Check the temperature in at least two places

Question 12: 155?F (68?C) for 17 seconds***

Answer:

-Ground meat-beef, pork, and other meat -Injected meat-including brined ham and flavor-injected roasts -Mechanically tenderized meat -Ground meat from game animals commercially raised and inspected -Ratites-including ostrich and emu -Ground seafood-including chopped or minced seafood -Shell eggs that will be hot-held for service

Question 13: Submerge food under running, drinkable water at 70?F (21?C) or lower.

Answer:

• Use a clean and sanitized food-prep sink

• Use water flow strong enough to wash away food bits

• NEVER let the temperature of the food go above 41?F (5?C) for longer than four hours

• Thaw food in a microwave

-Cook it in conventional cooking equipment immediately after thawing

• Thaw food as part of the cooking process

Question 14: When cooking TCS food, the internal portion must

Answer:

-Reach the required minimum internal temperature -Hold that temperature for a specific amount of time

Question 15: Eggs and egg mixtures

Handle pooled eggs (if allowed) with care

Answer:

-Cook promptly after mixing or store at 41?F (5?C) or lower.-Clean and sanitize containers between batches.-Consider using pasteurized shell eggs or egg products when prepping dishes that need little or no cooking.

-Take special care when serving a high-risk population:

-Use pasteurized eggs or egg products when serving raw or undercooked dishes.-Unpasteurized shell eggs can be used if the dish will be cooked all the way through (e.g., omelets, cakes).-Use pasteurized shell eggs if eggs will be pooled.

Question 16: Produce

Answer:

-Make sure produce does not touch surfaces exposed to raw meat, seafood, or poultry.-Wash the produce thoroughly before cutting, cooking, or combining it with other ingredients.

To wash produce:

-Use running water a little warmer than the produce.-Pull apart leafy greens and rinse thoroughly.-Certain chemicals may be used to wash produce.-When soaking or storing produce in standing water or an ice-water slurry, do NOT mix: -Different items