SERVSAFE : CHAPTER 4 THE FLOW OF FOODINTRO EXAM

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SERVSAFE : CHAPTER 4 THE FLOW OF FOOD/INTRO EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Calibration

Answer:

Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard.

Question 2: Steps in calibrating a thermometer using the Boiling-Point method

Answer:

• Bring clean tap water to a boil in a deep pan.

• Put thermometer stem or probe into the boiling water so the sensing area is completely submerged.

• Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer

until it reads 212 F (100

• or the appropriate boiling-point temperature for your elevation.

Question 3: Methods for preventing time-temperature abuse of TCS food.

Answer:

-Cook TCS food to the required minimum internal temperatures.-Cool, reheat, & hold TCS food properly.-Remove from the refrigerator only the amount of food that can be prepared in a short period of time.-Refrigerate utensils and ingredients before preparing certain recipes (tuna & chicken salad).

Question 4: The Nine steps of the Flow of Food

Answer:

Purchasing Receiving Storing Preparing Cooking Holding Cooling Reheating Serving

Question 5: Physical Barriers for Preventing Cross-Contamination

Answer:

-Assign specific equipment to each type of food product.-Clean and sanitize all work surfaces, equipment, & utensils.

Question 6: Thermocouple and Thermistor

Answer:

Measure temperatures through a metal probe or sensing area and display results on a digital readout.

Question 7: Surface probe

Answer:

Measures temperatures of flat cooking equipment like griddles.

Question 8: Penetration probe

Answer:

Measures internal temperature of food.

Question 9: Flow of Food

Answer:

The path food takes through an establishment.

Question 10: Infrared Thermometer

Answer:

Use laser technology to produce accurate temperature reading of food and equipment surfaces. They reduce the risk of cross-contamination and damage to food because they do not require contact with food.

Question 11: Types of Thermometers used in food establishments.

Answer:

Bimetallic Stemmed Thermometers Thermocouples/Thermistors Infrared (laser) Thermometers

Question 12: Procedural Barriers for Preventing Cross-Contamination

Answer:

-When using the same prep table, prepare raw meat, seafood, poultry and ready-to-eat food at different times and clean & sanitize utensils and surfaces after each prep.-Purchase ingredients that require minimal preparation (precooked meats).

Question 13: Two methods of calibrating a thermometer

Answer:

Freezing point method Boiling point method

Question 14: Air temperature probe

Answer:

Measures temperatures inside refrigerators or ovens.

Question 15: Immersion probe

Answer:

Measures temperatures of liquids or frying oil.Question 16: TCS food most be thrown out if it stays in the Temperature Danger Zone for

Answer:

• hours or longer

Question 17: Guidelines for using thermometers.

Answer:

-Wash, rinse, sanitize, and air-dry before and after each use to prevent cross-contamination.-Calibrate thermometers regularly to insure accuracy.-Never use glass thermometers to measure food temps.-Insert the stem or probe into the thickest part of the product.

• Wait for the reading to steady before recording the temperature of a food item.

Question 18: Temperature Danger Zone

Answer:

The Temperature range between 41 F - 135 F (5 C - 57 C), within which most foodborne microorganisms grow quickly.Question 19: The Temperature range within which microorganisms grow most rapidly.

Answer:

70 F - 125 F (21 C - 52 C)

Question 20: Steps in calibrating a thermometer using the Ice-Point method

Answer:

• Fill large container with crushed ice. Add tap water until container is full.

• Put thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait

30 seconds or until the indicator stops moving.

• Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer

until it reads 32 F (0 C).

Question 21: Time & Temperature Indicator

Answer:

Self-adhesive tags that monitor time and temperature abuse of food shipments..

Question 22: Cross-Contamination

Answer:

The transfer of microorganisms from one food or surface to another.

Question 23: Basic Types of Thermometer Probes

Answer:

Immersion Surface Penetration Air temperature