SERVSAFE- CHAPTER 5, QUIZ. EXAM QUESTIONS

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SERVSAFE- CHAPTER 5, QUIZ. EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Not on the test

Answer:

Which is an example of corrective action for time-temperature abuse?Question 2: Thermometers that measure the temperature of food must be accurate to

Answer:

+/- 2°F or +/- 1°C.Question 3: A stockpot of soup has been left on a prep table overnight, so a food handler throws it away.

Answer:

What's the most basic way a food handler can prevent cross-contamination?Question 4: Limiting the amount of food that can be removed from a cooler when prepping it can help prevent

Answer:

time-temperature abuse.Question 5: 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 6: Which action can help prevent time-temperature abuse?

Answer:

Regularly recording temperatures

Question 7: When should thermometers be calibrated?

Answer:

before and after use Question 8: Which thermocouple probe would be used to check the temperature of a grill?

Answer:

Surface Question 9: 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 10: 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 11: What must be done after completing each prep task to reduce the risk of cross-contamination?

Answer:

Surfaces must be cleaned and sanitized.Question 12: What is the calibration nut on a bimetallic stemmed thermometer used for?

Answer:

Keeping it accurate Question 13: 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 14: How long does it take a bimetallic stemmed thermometer's reading to steady after it is inserted into food?

Answer:

15 seconds

Question 15: Keep raw and ready-to-eat food away from each other.

Answer:

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?

Question 16: Food is being temperature abused when it is

Answer:

held at the wrong temperature.

Question 17: Pathogens grow most rapidly at temperatures between

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70°F and 125°F (21°C to 52°C).

Question 18: Infrared Thermometer

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Not on the test Question 19: When checking the internal temperature of food, where should the thermometer be inserted?

Answer:

In the thickest part of the food

Question 20: Not on the test

Answer:

What do time-temperature indicators do?

Question 21: Which action can help prevent time-temperature abuse?

Answer:

Give each food handler their own thermometer.

Question 22: When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?

Answer:

32°F (0°C)

Question 23: Which thermocouple probe would be used to check the temperature of a pot of soup?

Answer:

Immersion

Question 24: Show if food has been time-temperature abused during shipment

Answer:

Which temperature measuring device is designed for measuring surface temperatures?

Question 25: Pathogens are likely to grow well in a meat stew that is

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between 41°F and 135°F (5°C and 57°C).Question 26: 10. Food must be thrown out after remaining in the temperature danger zone for

Answer:

• hours

Question 27: What is the purpose of color-coded equipment?

Answer:

It helps keep equipment separate.

Question 28: What is the temperature range of the Temperature Danger Zone?

Answer:

41°F to 135°F (5°C to 57°C)