SERVSAFE CHAPTER 5: THE FLOW OF FOOD: AN

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SERVSAFE CHAPTER 5: THE FLOW OF FOOD: AN

INTRODUCTION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Pathogens grow especially fast between what two temperatures?

Answer:

70-125

Question 2: TCS food must be thrown out if it stays in the temperature danger zone for how many hours?

Answer:

• hours or more

Question 3: Thermocouple and thermistors

Answer:

Check temperatures through a metal probe Temperatures displayed digitally Sensing area is on the tip of the probe Good for checking thick and thin food Available in multiple sizes and styles

Question 4: Temperature danger zone

Answer:

41 degrees F to 135 degrees F

Question 5: A thermometer used to measure the temperature of food must be accurate to what temperature?

Answer:

+/- 2F or +/- 1C Question 6: Which type of thermometer can read temperature without touching the item's surface?

Answer:

Infrared Question 7: A food handler has finished trimming raw chicken on a cutting board and needs to prep vegetables. What must be done to the cutting board?

Answer:

It must be washed, rinsed, and sanitized

Question 8: Immersion probe

Answer:

Used to check the temperatures of liquids Question 9: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Answer:

Up to the dimple of the thermometer stem

Question 10: Surface probe

Answer:

Used to measure the temperature of flat cooking equipment Question 11: At what temperature should a thermometer read when calibrating it using the boiling-point method?

Answer:

212 degrees F

Question 12: When can glass thermometers be used?

Answer:

Only when enclosed in a shatterproof casing

Question 13: Maximum registering thermometer

Answer:

Used where temperature readings cannot be continuously observed. Works well for checking final rinse temperatures of dishwashing machines

Question 14: Penetration probe

Answer:

Used to check the internal temperature of food. Good for thin foods

Question 15: Boiling-point method

Answer:

A form of calibration based on the temperature at which water boils.

Question 16: Time-temperature indicator (TTI)

Answer:

Tags attached to packaging by the supplier.Monitor both time and temperature Change color if the food has been time-temperature abused during shipment Question 17: What probe should be used to check the temperature of a large stockpot of chili?

Answer:

Immersion probe

Question 18: When should thermometers be calibrated?

Answer:

Before each shift and before the first delivery arrives Question 19: What are 4 ways to prevent cross-contamination during the flow of food?

Answer:

Use separate equipment Clean and sanitize all work surfaces, equipment, and utensils Prep food at different times Buy prepared food

Question 20: Ice-point method

Answer:

A form of calibration based on the temperature at which water freezes.

Question 21: Air probe

Answer:

Used to check the temperature inside coolers and ovens Question 22: A thermometer used to measure the temperature of air in food storage equipment must be accurate to what temperature?

Answer:

+/- 3F or +/- 1.5C

Question 23: Calibration

Answer:

Adjustment Question 24: At what temperature should a thermometer read when calibrating it using the ice-point method?

Answer:

32 degrees F Question 25: What devise can be used to record time-temperature abuse during the delivery of food?

Answer:

Time-temperature indicator (TTI)

Question 26: Flow of food

Answer:

The path of food as it moves from purchasing and receiving through storing, prepping, cooking, holding, cooling, reheating, and serving.Question 27: When should thermometers be washed, rinsed, sanitized, and air-dried?

Answer:

Before and after using the thermometer