SERVSAFE: CHAPTER 07-12 REVIEW EXAM QUESTIONS

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SERVSAFE: CHAPTER 07-12 REVIEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -58 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Slacking

Answer:

Process of gradually thawing frozen food in preparation for deep-frying Question 2: If a menu includes TCS items that are raw or undercooked, it must be noted in the menu next to the item.

Answer:

True Question 3: How should an operation notify its customers that it serves menu items with raw or undercooked TCS food?

Answer:

Note it next to those items on the menu.

Question 4: What is sanitizing?

Answer:

Reducing pathogens to safe levels Question 5: When thawing food under running water, what is the maximum allowable temperature of the water?

Answer:

70 degrees F

Question 6: Which is the correct way to handle TCS food in a microwave oven?

Answer:

Stir it halfway through the cooking process to disperse heat evenly.Question 7: To what temperature should commercially processed and packaged ready-to-eat food such as deep-fried vegetables be reheated?

Answer:

an internal temperature of at least 135°F Question 8: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Answer:

Smooth and durable

Question 9: Why does food in storage need to be rotated?

Answer:

To maintain quality and limit growth of pathogens Question 10: What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

Answer:

Variance from the regulatory authority Question 11: Cooking can reduce pathogens in food, but will not destroy spores or toxins they may have produced.

Answer:

True Question 12: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up Question 13: Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Answer:

Water Pressure

Question 14: What should be done when throwing away chemicals?

Answer:

Follow label instructions and regulatory requirements.Question 15: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?

Answer:

The surface underneath the Dumpster should have been paved with concrete or asphalt.Question 16: A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?

Answer:

Failed to rinse the machine after wiping it down with detergent and water

Question 17: Freezing food kills pathogens

Answer:

False Question 18: Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

Answer:

Maximum registering Question 19: Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

Answer:

Verification Question 20: To what temperature should meat, seafood, poultry, and eggs be cooked in a microwave oven?

Answer:

165 degrees F, minimum internal cooking temp

Question 21: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface, wash, rinse, sanitize, air-dry Question 22: Food that has exceeded the time and temperature requirements designed to keep food safe should be thrown out.

Answer:

True

Question 23: Why should dry food be kept in airtight containers?

Answer:

Moisture can make the products stale or moldy.Question 24: Ready-to-eat food and TCS food must include a date marking if it will be held for longer than 24 hours.

Answer:

True

Question 25: The denser the food, the more slowly it will cool.

Answer:

True Question 26: The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Answer:

Corrective action Question 27: When storing different types of food in coolers, which food should be on the top shelf?

Answer:

Ready-to-eat food