SERVSAFE-CHAPTER 10- NEW EXAM QUESTIONS

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SERVSAFE-CHAPTER 10- NEW EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When is it acceptable to eat in an operation?

Answer:

When sitting in the break area

Question 2: Parasites are commonly linked with what type of food?

Answer:

Seafood Question 3: What is the only completely reliable method for preventing backflow?

Answer:

Air gap Question 4: When reheating partially cooked food for service, what minimum internal temperature must be reached?

Answer:

165 degrees F for 15 seconds Question 5: Which type of thermometer can read temperature without touching the item's surface?

Answer:

Infrared

Question 6: How many compartments should dish washing sink have?

Answer:

Three (3) Question 7: Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

Answer:

Maximum registering Question 8: What must food handlers do to make sure sanitizing solution for use on food surfaces has been made correctly?

Answer:

Test the solution with a sanitizer kit.Question 9: A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. The 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 10: Name each section of a dish washing sink.

Answer:

Wash, Rinse and sanitize.

Question 11: What is the correct way to clean and sanitize a prep table?

Answer:

Remove food from the surface, wash, rinse sanitize, and air-dry.Question 12: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

With handles facing up

Question 13: What should be done when throwing away chemicals?

Answer:

Follow label instructions and regulatory requirements.

Question 14: At what minimum temperature should hot TCS food be held?

Answer:

135 degrees F

Question 15: What is an important measure for preventing foodborne illness?

Answer:

Controlling time and temperature

Question 16: What is the minimum internal temperature for stuffed pork chops?

Answer:

155 degrees F for 14 seconds Question 17: What is the problem with storing raw ground beef about prepped salads?

Answer:

Cross-contamination

Question 18: What is sanitizing?

Answer:

Reduce pathogens to safe levels

Question 19: What is the purpose of a food-safety management system?

Answer:

Identify and control possible hazards throughout the flow of food.Question 20: If food-contact surfaces are in constant use, how ofter must they be cleaned and sanitized?

Answer:

Every 4 hours