SERVSAFE CHAPTER 5 6 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTER 5 & 6 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -51 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: how to store food to prevent cross-contamination?

Answer:

supplies- designated storage areas, away from walls and 6 inches off the floor containers- in sanitized containers designated for food, durable, leak-proof, sealed or covered cleaning-storage areas clean and dry, clean walls, floors, counters, clean carts order of food storage in the fridge-

1) ready to eat foods

2) seafood

3) whole cuts of beef and pork

4) ground meat and ground fish 5)whole and ground poultry

Question 2: Key Drop Deliveries

Answer:

receiving food after hours Question 3: Consumer advisories : reminder

Answer:

you must advise customers who order food that is raw or undercooked of the increased risk of food- borne illness

Question 4: Cooking food in microwave

Answer:

must be cooked to 165, cover food, rotate or stir halfway through, let covered food stand for at least 2 minutes after cooking, check temperature in at least 2 places Question 5: prepping food: produce

Answer:

don't cross contaminate, wash thoroughly, do not mix items when soaking or storing, refrigerate and hold fresh-cut produce, if you serve high risk populations, do not serve raw seed sprouts

Question 6: Temperatures at which different foods can be received

Answer:

Cold TCS food-41*F or lower Live shellfish-air temp of 45F and internal no greater than 50F shucked shellfish-45F or lower cool to 41F in 4 hours milk-45F or lower cool to 41F or lower in 4 hours shell eggs-air temp of 45*F or lower hot food-135* F or higher frozen food-frozen solid when received.Question 7: What should you look for in packaging when accepting or rejecting foods?

Answer:

Damage, Liquid, pests, dates

Question 8: 4 ways food can be safely thawed

Answer:

refrigeration

• running water (70 or lower)
• microwave
• cooking

Question 9: How to date mark ready-to-eat TCS foods

Answer:

date prepped or use by date on label

Question 10: what foods need variances

Answer:

packaging fresh juice on-site for sale, smoking food as a way to preserve it, using food additives or adding components, curing food, custom-processing animals for personal use, packaging food using ROP, sprouting seeds or beans, offering live shellfish from a display tank

Question 11: Min. internal temp for various hot foods - 145 for 4 minutes

Answer:

roasts of pork, beef, veal, and lamb Question 12: When receiving cold foods how do you check the temperature of other packages food like milk cartons?

Answer:

open package and insert thermometer

Question 13: How to check temperatures of hot food

Answer:

pick a thermometer that is the correct size for the food, check the temperature in the thickest part of the food

Question 14: Steps to partial cooking during preparation

Answer:

do not cook the food for longer than 60 minutes, cool the food immediately after initial cooking, freeze or refrigerate the food after cooling it, heat the food to its required minimum internal temperature before selling or serving, cool the food if it will not be served immediately or held for service

Question 15: Min. internal temp for various hot foods - 135

Answer:

fruits, vegetables, grains, legumes

Question 16: Temps to store TCS foods (cold, hot, and frozen)

Answer:

nternal temperature of 41F or lower, 135F or higher, or cold enough to keep it frozen

Question 17: What should be on labels for food for use on-site?

Answer:

items that are not in their original containers, labels must contain the common name of the food and a description

Question 18: corrective actions

Answer:

food must be thrown out when : it has been handled by staff who have been restricted or excluded from the operation, it is contaminated by hands or bodily fluids from the nose or mouth, or it has exceeded the time and temperature requirements designed to keep food safe

Question 19: Methods for cooling food

Answer:

denser the food, the more slowly it will cool, stainless steal transfers food away, never cool large amounts of hot food in the cooler, after dividing food, place in clean prep sink or large pot filled with ice-water, blast chiller, ice paddle, ice or cold water as an ingredient after cooking Question 20: Preventing cross-contamination : corrective actions

Answer:

food that has become unsafe must be thrown out unless it can be safely reconditioned, Question 21: Prepping food: leftover TCS salads

Answer:

if it has been cooked, cooled, and stored properly

Question 22: Min. internal temp for various hot foods - 155 for 15 seconds

Answer:

ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, shell eggs that will be hot-held for service

Question 23: Min. internal temp for various hot foods - 165 for 15 seconds

Answer:

poultry, stuffing made with fish, meat, or poultry, stuffed meat, seafood, poultry, or pasta, dishes that include previously cooked TCS ingredients