SERVSAFE - CHAPTER 5 PRACTICE TEST

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SERVSAFE - CHAPTER 5 PRACTICE TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which action can help prevent time-temp. abuse?

Answer:

regularly recording temps.Question 2: When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if the location is at sea level?

Answer:

212°F (100°C)

Question 3: How long does it take a bimetallic stemmed thermometer's reading to steady after it is inserted into food?

Answer:

15 sec Question 4: How far into the food should you insert the stem of a bimetallic stemmed thermometer to get an accurate reading?

Answer:

Up to the dimple

Question 5: What is the calibration nut on a bimetallic stemmed thermometer used for?

Answer:

keeping it accurate Question 6: When checking the internal temperature of food, where should the thermometer be inserted?

Answer:

In the thickest part of the food Question 7: Which is an example of corrective action for time-temperature abuse?

Answer:

A stockpot of soup has been left on a prep table overnight, so a food handler throws it away.Question 8: Which thermocouple probe would be used to check the temperature of a grill?

Answer:

surface

Question 9: pathogens are likely to grow well in mea stew that is

Answer:

between 41 degrees F and 135 degrees F (5 degrees C and 57 degrees C) Question 10: When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?

Answer:

32°F (0°C)

Question 11: Which temperature measuring device is designed for measuring surface temperatures?

Answer:

infrared thermometer

Question 12: What do time-temperature indicators do?

Answer:

Show if food has been time-temperature abused during shipment

Question 13: An infrared thermometer must

Answer:

be held close to the food Question 14: How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?

Answer:

prep raw and ready to eat food at different times

Question 15: Pathogens grow most rapidly at temperature between

Answer:

70-125 degrees F Question 16: Which thermocouple probe should be used to check the temperature of a pork roast?

Answer:

penetration Question 17: What's the most basic way a food handler can prevent cross-contamination?

Answer:

Keep raw and ready-to-eat food away from each other.Question 18: food must be thrown out after remaining in the temperature danger zone for

Answer:

• hours

Question 19: An operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit of doing this?

Answer:

to prevent cross-contamination Question 20: Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

Answer:

cross-contamination

Question 21: food is being temperature abused when it is

Answer:

held at the wrong temperature Question 22: A food handler has been tasked with marinating raw chicken and chopping kale for a salad. If the food handler has access to only one prep table, what should they do to prevent cross-contamination?

Answer:

Use separate equipment for each item.

Question 23: What is the purpose of color-coded equipment?

Answer:

it helps keep equipment separate

Question 24: When should thermometers be calibrated?

Answer:

before and after use Question 25: Limiting the amount of food that can be removed from a cooler when prepping it can help prevent

Answer:

time-temp. abuse Question 26: What must be done after completing each prep task to reduce the risk of cross-contamination?

Answer:

surfaces must be cleaned and sanitized

Question 27: Which action can help prevent time-temperature abuse?

Answer:

Give each food handler their own thermometer.Question 28: Which thermocouple probe would be used to check the temperature of a pot of soup?

Answer:

immersion