SERVSAFE: CHAP 8 EXAM QUESTIONS

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SERVSAFE: CHAP 8 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why should food not be thawed at room temperature?

Answer:

If frozen food is exposed to the danger zone during thawing pathogens will begin to grow.Question 2: What is the temperature zone that pathogens grow fastest within the danger zone?

Answer:

70°F-125°F

Question 3: What do you call food that can be restored to a safe condition?

Answer:

Reconditioned food.Question 4: You must cook TCS foods to required temps, except for when you include ..?

Answer:

A disclosure or a reminder.

Question 5: What is the MIT for ratities, including ostrich and emu?

Answer:

155°F for 15 sec

Question 6: What bacteria can be found in eggs?

Answer:

Salmonella Enteritidis.

Question 7: What does the term "slacking" mean?

Answer:

Refers to the gradual thawing of frozen food to prep it for deep-frying. You must slack it right before you cook it.

Question 8: What is the MIT for shell eggs hot held for service?

Answer:

155°F for 15 sec

Question 9: What is the MIT for steaks/chops of pork, beef, veal and lamb?

Answer:

145°F for 15 sec Question 10: What must you reheat commercially processed and packaged ready-to-eat food to?

Answer:

135°F

Question 11: What is the MIT of ground meat, including beef, porkm and other meat?

Answer:

155°F for 15 sec

Question 12: What three things make food unsafe?

Answer:

1) When it is handled by staff with illnesses.

2) When it is contaminated by hands/bodily fluids.

3) When it has exceeded the time temp requirements.

Question 13: What temp must you reheat food to?

Answer:

You can reheat food to any temp for immediate service as long as it had been cooked and cooled corrently.

Question 14: What are the temperature requirements for cooling food?

Answer:

They must be cooled from 135°F- 70°F within 2 hours, and from 70°F- 41°F or lower in the next 4 hours.If you can cool the food from 135°F to 70°F in less than 2 hours, you may use the remaining time to cool it to 41°F, although the total cooling time may n ot be longer than 6 hours.Question 15: What is the MIT for ground seafood, including chopped or minced seafood?

Answer:

155°F for 15 sec Question 16: How must you label partially cooked food according to regulatory authorities?

Answer:

You must state how requirements must be monitored and documented, which corrective actions will be taken, how items will be marked to indicate they need furthur cooking, and how items will be separated from ready-to-eat food.Question 17: Instead of leaving food out for extensive periods of time, you should..?

Answer:

Return food to the cooler, or cook it as quickly as possible.

Question 18: What 4 guidelines should you follow when you prep eggs?

Answer:

Handle pooled eggs with care, consider using pasteurized eggs, take special care with high-risk populations, and promply clean and sanitize equiptment used to prep eggs.

Question 19: What are the guidlines to thawing TCS food under running water?

Answer:

Water must be running at 70 degrees or lower, use a clean and sanitized sink, do not let the temperature of the food go above 41 degrees for longer than 4 hours.

Question 20: What is the MIT for seafood, including fish, shellfish, and crustaceans?

Answer:

145°F for 15 sec

Question 21: What is the MIT for commercially raised game?

Answer:

145°F for 15 sec Question 22: When using food or color additives, what guidelines should you follow?

Answer:

Only use additives approved by your local regulatory authority. Never use more than is allowed by law, never use additives to alter the appearance of food. Also, do not sell produce that was treated with sulfites.Question 23: What 4 guidelines should you follow when using batters or breading prepped with eggs?

Answer:

Use in small batches, promptly store unused food, throw out unused items after a set time, thoroughly cook.

Question 24: What temp must you reheat food for hot-holding to?

Answer:

165°F for 15 sec Question 25: What is the MIT for injected meat, including brined ham and flavor injected roasts?

Answer:

155°F for 15 sec

Question 26: Under what circumstances do you need a variance?

Answer:

When packaging fresh juice on-site, smoking food, using additives or adding preserving components, curing, custom processing animals for personal use, packaging food using reduced-oxygen packaging,sprouting seeds or beans, and offering live shellfish.