SERVSAFE CHAPTER 4: THE FLOW OF FOOD EXAM

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SERVSAFE CHAPTER 4: THE FLOW OF FOOD EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The Flow of Food

Answer:

The path that food takes in an operation. It begins when you buy the food and ends when you serve it

Question 2: Time-Temperature Control

Answer:

TCS foods held in the range of 41°F and 135°F (5°C and 57°C) has been time-temperature abused Food has been time-temperature abused whenever it is handled in the following ways: -Cooked to the wrong internal temperature -Held at the wrong temperature -Cooked or reheated incorrectly The longer food stays in the temperature danger zone, the more time pathogens have to grow

Question 3: Cross-Contamination

Answer:

the spreading of bacteria or other pathogens from one food to another

Question 4: Avoiding Time-Temperature Abuse

Answer:

• Monitoring

• Tools

• Recording

• Time and temperature control

• Corrective actions

Question 5: Bimetallic Stemmed Thermometer

Answer:

measures temperature through a metal probe with a sensor toward the end, measures from 0-220 degrees F, only one that can be calibrated, has a dimple to mark the end of the sensing area, needs accuracy within 2 degrees

Question 6: Infrared Thermometers

Answer:

These thermometers, which measure the temperatures of food and equipment surfaces, do not need to touch a surface to check its temperature, so there is less chance for cross-contamination and damage to food.

Question 7: Thermocouples and Thermistors

Answer:

Common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally. The sensing area on thermocouples and thermistors is on the tip of the probe.

Question 8: Types of Probes

Answer:

• Immersion

• Surface

• Penetration

• Air

Question 9: Calibrating Thermometers (Ice-Point Method)

Answer:

Method of calibrating thermometers based on the freezing point of water

Question 10: Calibrating Thermometers (Boiling-Point Method)

Answer:

Method of calibrating a thermometer based on the boiling point of water.

Question 11: Monitoring Time and Temperature

Answer:

To keep food safe, you must monitor the temperature with a thermometer.

Three types: bimetallic stemmed thermometers, thermocouples, and thermistors

Question 12: General Thermometer Guidelines

Answer:

-Cleaning and Sanitizing (must be washed, risnsed, sanitized, and air dried; keep storage cases clean; clean before and after use of thermometers to prevent cross contamination; use sanitizer for food contact surfaces; have plenty of clean thermometers) -Calibration (calibrate regularly for accuracy; calibrate before each shift, before first deliveries arrive; follow manufacturer's directions regarding calibration) -Accuracy ( temp. must be accurate) -Glass thermometers (only use when enclosed in shatterproof case) -Checking temp. (insert probe into thickest part (usually center) and different spot; before recording, wait for temp to steady; wait at least 15 seconds before inserting into food)

Question 13: The First Step in the Flow of Food is

Answer:

Purchasing

Question 14: Guidelines for Preventing Cross-Contamination

Answer:

• Using separate equipment

• Cleaning and sanitizing

• Prepping food at different times

• Buying prepared food