SERVSAFE CHAPTER 5 QUESTIONS EXAM QUESTIONS

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SERVSAFE CHAPTER 5 QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the correct temperature for receiving cold TCS food?

A 32°F (0°C) or lower B 41°F (5°C) or lower C 45°F (7°C) or lower D 50°F (10°C) or lower

Answer:

B

Question 2: When must you discard tuna salad that was prepped on July 19?

A July 21 B July 23 C July 25 D July 27

Answer:

C Question 3: What is the best method of checking the temperature of vacuum-packed meat?A Lay the thermometer stem or probe on the surface of the top package.B Place the thermometer stem or probe between two packages of product.C Open a package and insert the thermometer stem or probe into the product.D Insert the thermometer stem or probe through the package into the product.

Answer:

B

Question 4: Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?A List of all ingredients B List of common allergens C Date that the food was received D Date that the food should be discarded

Answer:

D

Question 5: Milk can be received at 45°F (7°C) under what condition?

A It is thrown out after 2 days.B It is cooled to 41°F (5°C) or lower in 4 hours.C It is immediately cooled to 41°F (5°C) or lower.D It is served or used in the operation within 2 hours.

Answer:

B Question 6: What causes large ice crystals to form on frozen food and its packaging?A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing

Answer:

C

Question 7: What is the most important factor in choosing a food supplier?

A It is recommended by others in the industry.B It has a HACCP program or other food safety system.C It has documented manufacturing and packing practices D It has been inspected and complies with local, state, and federal laws.

Answer:

D

Question 8: How many inches (centimeters) from the floor should food be stored?

A At least 1 inch (3 cm) B At least 2 inches (5 cm) C At least 4 inches (10 cm) D At least 6 inches (15 cm)

Answer:

D

Question 9: What is the problem with storing raw ground turkey above raw ground pork?A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Cross-contact with allergens

Answer:

A Question 10: Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order?A According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom B According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom C According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom D According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom

Answer:

C