SERVSAFE CHAPTER 5 EXAM QUESTIONS

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SERVSAFE CHAPTER 5 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Order of food storage in the refrigerator.

Answer:

• Ready-to-eat foods

• Seafood

• Whole cuts of beef and pork

• Ground meat and ground fish

• Whole and ground poultry.

Question 2: Key Drop Deliveries

Answer:

The supplier is given a key or other access to the operation to make the delivery. Products are then placed in coolers, freezers, & storage areas.

Question 3: what are the steps to recall an item

Answer:

1.) Identify the recalled item by matching information from the recall notice to the item.

2.) Remove item from inventory and place in secure and appropriate location. Must be stored separately from food, utensils, equipment, linens, and single-use items.

3.) Label the item in a way that will prevent it from being placed back in inventory. Inform staff to not use the product.

4.) Refer to the vendor's notification or recall notice for what to do with the item.

Question 4: Temperature at which different foods can be received?

Cold food

Answer:

41 or lower

Question 5: How to date mark ready-to-eat TCS foods.

Answer:

Must be marked if held for longer than 24 hours. It must indicate when the food must be sold, eaten, or thrown out. These foods can be stored for only 7 days if held at 41 degrees F or lower.Question 6: describe to following things to look for when rejecting or accepting food for quality: appearance

Answer:

Reject food that has mold or abnormal color or is moist when should be dry. Reject foods with signs of pest damage.Question 7: What should you look for in packaging when accepting or rejecting foods? Dates.

Answer:

Must be correctly labeled. Do NOT accept foods that are missing use-by or expiration dates from the manufacturer. Reject items that have been passed their use-by or expiration dates .

Question 8: 4 steps in food rotation

Answer:

• identify the food item's use by or expiration date

• store items with the earliest use by or expiration dates in front of items with later dates

• once shelved, use those items stored in front first

• throw out food that has passed its manufacturer's use by or expiration date

Question 9: Temperature at which different foods can be received?

Milk

Answer:

45 degrees F or lower. Cool milk to 41 degrees F or lower in 4 hours.

Question 10: How to store food to prevent cross contamination: Cleaning.

Answer:

Clean dollies, carts, transporters, and trays often.Store food in containers that have been cleaned and sanitized. Store dirty linens away from food. Store them in clean, nonabsorbent containers. They can be stored in washable laundry bags.

Question 11: Temperature at which different foods can be received?

Shucked shellfish

Answer:

45 or lower(air)

Question 12: What should be on labels for food for use on sigh?

Answer:

Common name of food or a statement that clearly and accurately identifies it.Question 13: What should be on labels for food that is packaged for retail sale? (Food packaged in operation to be sold for use at home like bottled salad dressing)

Answer:

Common name of food or a statement that clearly and accurately identifies it; Quantity of food; list of ingredients in order by weight; list of artificial flavors and chemical preservatives; Name and place of business of the manufacturer, packer, or distributor; source of each major food allergen contained in the food.

Question 14: Temperature at which different foods can be received?

Hot food

Answer:

135 degrees F or higher.

Question 15: how do you check the temperature of ROP foods

Answer:

Insert thermometer stem or probe between two packages. If package allows, fold it around the thermometer stem or probe. Do NOT puncture the package.Question 16: How to store food to prevent cross contamination: Containers.

Answer:

Use containers that are durable, leak proof, and able to be sealed or covered. NEVER use empty food containers to store chemicals. NEVER put food in empty chemical containers.

Question 17: Temperature at which different foods can be received?

live shellfish

Answer:

45(air) 50(int) 41 Question 18: When receiving cold foods how do you check the temperature of Other packaged foods like milk cartons?

Answer:

Open package and insert thermometer stem or probe into the food. The stem or probe must NOT touch the package.

Question 19: Temperature at which different foods can be received?

Frozen food

Answer:

Should be frozen solid when received.

Question 20: Documents to keep for shellfish and how long

Answer:

Must be received with shell stock identification tags. These tags indicate when and where the shellfish were harvested. They must be kept on file for 90 days from the date the last shellfish was used from its delivery container

Question 21: how do you check the temperature of meat, poultry, fish?

Answer:

Insert thermometer stem or probe between two packages. If package allows, fold it around the thermometer stem or probe. Do NOT puncture the package.Question 22: what should you look for in packaging when accepting or rejecting foods(types of damage)

Answer:

Reject items with tears, holes, or punctures. Reject cans with labels not intact or have bulging or swollen ends, rust, or dents. Vacuum packed meat should be rejected if package is bloated or leaking. Items with broken cartons or seals, or items dirty or discolored should also be rejected. Do NOT accept items that appear to have been tampered with.