SERVSAFE CHAPTER 5 EXAM QUESTIONS

PDF Download

SERVSAFE CHAPTER 5 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Live shellfish should be cooled to an internal temperature of 41 °F or lower within 4 hours of receiving it. T or F?

Answer:

True Question 2: When a food item is recalled by the manufacturer, what is the first thing that a manager should do?

Answer:

Identify the recalled food based on the recall notice and remove the item from inventory.Question 3: Good manufacturing practices, or GMPs, are the FDA's minimum sanitation and processing requirements for producing safe food. T or F?

Answer:

True Question 4: Some cans in a delivery of tomato sauce are dented and dirty. What should the food handler who is inspecting the cans do?

Answer:

Reject the cans.

Question 5: Which food requires additional documentation stating that it was raised to FDA standards?

Answer:

Farm-raised fish Question 6: Meat, fish, or poultry that is soft enough to leave an imprint if touched should be rejected. T or F?

Answer:

True Question 7: Which fresh food should be packaged with crushed, self-draining ice? *

Answer:

Poultry Question 8: When a delivery arrives, what is the first step that the receiving staff should take?

Answer:

Visually inspect delivery trucks for signs of any contamination.Question 9: Which type of meat should be bright cherry red in order to be considered acceptable?

Answer:

Beef Question 10: Time-temperature abuse is not a concern in the receiving area. T or F?

Answer:

False

Question 11: When cold TCS food is delivered, what temperature should it be? *

Answer:

41°F (5°C) or lower Question 12: Which product must be pasteurized if it will be used in a foodservice operation?

Answer:

Liquid, frozen, and dehydrated eggs

Question 13: A package of vacuum-packed bacon should be rejected if the packaging is

Answer:

bloated.Question 14: A supplier that has been approved should be able to provide a foodservice operation with a(n)

Answer:

inspection report.