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SERVSAFE CHAPTER 5-8 QUIZ STUDY GUIDE EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Minimum internal cooking temp for ratites including ostrich and emu?
Answer:
155 for 15 seconds Question 2: What are the practices that can prevent temperature abuse during storage?
Answer:
Need at least one air temp thermometer accurate to +/- 3 degrees F meat, poultry, seafood, and dairy in coldest part of unit do not overload coolers or freezers Cold curtains in walk in coolers and freezers open shelving to facilitate circulation of cold air monitor food temps regularly defrost freezer regularly
Question 3: Understand the characteristics of an approved supplier.
Answer:
An approved supplier has been inspected and can show you an inspection report. Approved suppliers also meet applicable local, state, and federal laws.
Question 4: What is the documentation required when receiving food?
Answer:
Shellstock ID tags for shellfish Meat will have an inspection stamp Poultry is inspected by the USDA or the state dept of agriculture and will have a stamp Liquid, frozen, and dehydrated eggs must also have a USDA inspection mark.Question 5: Minimum internal cooking temp for steaks/chops of pork, beef, veal, and lamb?
Answer:
145 for 15 seconds
Question 6: Minimum internal cooking temp for seafood?
Answer:
145 for 15 seconds
Question 7: How do you rotate using the FIFO method?
Answer:
- Identify the food item's use-by or expiration date
- Store items with the earliest use by or exp dates in front of items with later dates.
- Once shelved, use those items stored in the front first.
- Throw out food that has passed its manufacturers use by or exp date.
Question 8: Minimum internal cooking temp for shell eggs that will be served immediately?
Answer:
145 for 15 seconds
Question 9: Minimum internal cooking temp for ground meat or injected meat?
Answer:
155 for 15 seconds Question 10: Minimum internal cooking temp for roast of pork, vela, beef, and lamb?
Answer:
145 for 4 minutes
Question 11: List the safe methods for thawing food
Answer:
thaw food in a cooler at 41 or lower thaw food by submerging under running drinkable water at a temp or 70 or lower in a cleaned and sanitized pre sink microwave if you will be cooking immediately after thawing you can thaw food as part of the cooking process
Question 12: Minimum internal cooking temp for commercially raised game?
Answer:
145 for 15 seconds Question 13: Minimum internal cooking temp for stuffed meat, seafood, poultry, or pasta?
Answer:
165 for 15 seconds
Question 14: Minimum internal cooking temp for poultry?
Answer:
165 for 15 seconds
Question 15: What are the temp requirements for food in storage?
Answer:
TCS: 41 or lower or 135 or higher
Meat. poultry, seafood, dairy: coldest part of the unit, away from door
Frozen food: at temps that will keep them frozen
Question 16: Minimum internal cooking temp for stuffing made of meat, seafood, poultry?
Answer:
165 for 15 seconds
Question 17: What are the requirements for key drop deliveries?
Answer:
Key drop deliveries are deliveries that are received after hours when an operation is closed for business. The delivery must be from an approved supplier, it must be placed in the correct storage location to maintain the required temperature and be protected from contamination, it should not be contaminated, and it must be honestly presented.
Question 18: What is the procedure for checking the temp of various food items?
Answer:
Meat, poultry, and fish: insert the thermometer stem or probe into the thickest part of the food Reduced oxygen packaging and bulk food: insert the thermometer stem or probe between two packages. If possible, fold the package around the thermometer stem or probe. Be careful not to puncture the packaging.Other packaged food: Open the package and insert the thermometer stem or probe into the food. Fully immerse the sensing area in the item. The stem or probe should not touch the package.Question 19: List the different types of temperature measuring devices and their uses.
Answer:
Thermocouples and thermistors check temp through a metal probe.Immersion probes: to check the temp of liquids like soups, sauces, and frying oil
Surface probes: to measure the temperature of flat cooking equipment
Penetration probes: to check the internal temp of food
Air Probes: to check the temperature inside coolers and ovens
Infrared thermometers: measure the temp of food and equipment surfaces. Cannot measure internal temp of food or air temp Time temperature indicator (TTI): tags that are attached to packaging by supplier. Monitor time and temp Question 20: What are the guidelines for storing specific types of food, including meat, poultry, fish, shellfish, eggs, produce, and dry food.
Answer:
Meat: 41 or lower; frozen meat at temps that will keep it frozen
Poultry: 41 or lower; frozen poultry at temps that will keep it frozen
Fish: 41 or lower; frozen at temps that will keep it frozen; fresh whole fish in flaked or crushed ice.Shellfish: 41 or lower; live shellfish in original container at 41 or lower or in display tank if the tank has a sign stating that the shellfish are display only or (if it will be served) that the water from other tanks will not flow into the display tank, the display tank will not affect food quality/safety, and shellstock ID tags have been retained as required.Eggs: 45 or lower and used within 4-5 weeks of the packing date; frozen eggs at a temp that will keep them frozen; dried eggs in a cool dry storage area
Milk: 41 or lower
Fresh produce: 41 or lower; 85-95% humidity
ROP: 41 or lower
UHT and Aseptically packaged food: food pasteurized at ultra high temps and aseptically packaged can be stored at room temp. Once opened, 41 or lower
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