SERVSAFE CH8 EXAM QUESTIONS

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SERVSAFE CH8 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -54 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should you never do when prepping ice

Answer:

NEVER use ice as an ingredient if it was used to keep food cold NEVER transfer ice in containers that held chemicals or raw meat, seafood, or poultry NEVER use a glass to scoop ice or touch ice with hands

Question 2: How do you prep produce

Answer:

Make sure produce does not touch surfaces exposed to raw meat, seafood, or poultry Wash it thoroughly under running water When soaking or storing produce in standing water or an ice-water slurry, do NOT mix Different items Multiple batches of the same item

Question 3: When should produce be washed

Answer:

Before cutting, cooking, and combining with other ingredients

Question 4: Dangers of breaded or battered foods

Answer:

they run the risk of time temperature abuse and cross contamination

Question 5: If using food or color additives when prepping you should (5)

Answer:

Only use additives approved by your local regulatory authority NEVER use more additives than are allowed by law NEVER use additives to alter the appearance of food Do NOT sell produce treated with sulfites before it was received in the operation Do NOT add sulfites to produce that will be eaten raw Question 6: Minimum internal cooking temperatures for ground seafood-including chopped or minced seafood

Answer:

155F for 15 seconds Question 7: Minimum internal cooking temperatures for roasts of pork, beef, veal, and lamb

Answer:

145F for 4 minutes

Question 8: Pooled eggs

Answer:

eggs that are cracked open and combined in a container Question 9: Minimum internal cooking temperatures for seafood-including fish, shellfish, and crustaceans

Answer:

145F for 15 seconds

Question 10: How do you cook TCS food in the microwave oven

Answer:

Cover food to prevent the surface from drying out Rotate or stir it halfway through cooking so heat reaches the food more evenly Let it stand for at least two minutes after cooking to let the food temperature even out Check the temperature in at least two places to make sure the food is cooked through

Question 11: General cooking guidelines

Answer:

Time and temperature Use correct thermometer Avoid Overloading

Equipment temperature recovery Question 12: What should you do if your menu contains raw or undercooked TCS foods

Answer:

Note it on the menu next to the items Advise customers who order this food of the increased risk of foodborne illness

Question 13: How do you prep egg and egg mixtures for high risk populations

Answer:

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 (i.e., omelets, cakes) Use pasteurized shell eggs if eggs will be pooled Question 14: Prepping partially cooked meat, fish, or poultry or dishes containing these items

Answer:

NEVER cook the food longer than 60 minutes during initial cooking Cool the food immediately after initial cooking Freeze or refrigerate the food after cooling it Heat the food to at least 165?F (74?C) for 15 seconds before selling or serving it Cool the food if it will not be served immediately or held for service

Question 15: At what temperature do pathogens grow the fastest

Answer:

between 70F - 125F Question 16: When prepping partially cooked foods what written procedures must you have (4)

Answer:

How the requirements will be monitored and documented What corrective actions will be taken if the requirements are not met How will these food items be marked after initial cooking to indicate that they need further cooking How will these food items be separated from ready to eat food during storage Question 17: Minimum internal cooking temperatures for shell eggs that will be served immediately

Answer:

145F for 15 seconds

Question 18: How do you prep egg and egg mixtures

Answer:

Handle pooled eggs (if allowed) with care Cook promptly after mixing or store at 41°F (5°C) or lower Wash and sanitize containers between batches Consider using pasteurized shell eggs or egg products when prepping dishes that need little or no cooking Promptly clean and sanitize equipment used to prep eggs Question 19: In what situations do you need a variance (special requirement) (first four)

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

Question 20: What should you do with food that is not presented honestlly

Answer:

Food not presented honestly must be thrown out Question 21: Minimum internal cooking temperatures for ground meat-beef, pork, and other meat

Answer:

155F for 15 seconds Question 22: Minimum internal cooking temperatures for stuffing made with fish, meat, or poultry

Answer:

165F for 15 seconds Question 23: Minimum internal cooking temperatures for ratites including ostrich and emu

Answer:

155F for 15 seconds