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SERVSAFE CHAPTER 6: DO'S AND DON'TS EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -38 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: In partial cooking cook the food for up to 90 minutes.
Answer:
Don't Question 2: Refrigerate cut melons, cut tomatoes, and cut leafy greens at 41F (5C) or lower
Answer:
Do Question 3: Post a consumer advisory on menus containing TCS items that are served raw or undercooked.
Answer:
Do
Question 4: That food in the microwave and return to the cooler to cook later.
Answer:
Don't
Question 5: Throw out food that has not been honestly presented.
Answer:
Do
Question 6: Immediately cook the food after partial cooking.
Answer:
Do Question 7: Remove the whole hotel pan of ingredients even if you're prepping a small amount of food.
Answer:
Don't Question 8: Use leftover TCS food that as an ingredient even if it has been held for more than 7 days.
Answer:
Don't
Question 9: Food additives should not be used to alter the appearance of food.
Answer:
Do
Question 10: Got a variance for smoking or curing food as a way to preserve it.
Answer:
Do Question 11: Wash produce under running water that is a little warmer than the produce.
Answer:
Do
Question 12: Use only pasteurized eggs when serving high-risk populations.
Answer:
Do
Question 13: Store ice scoops outside of the ice machine in a clean, protected location.
Answer:
Do
Question 14: Use ice keeping food cold as an ingredient.
Answer:
Don't Question 15: Use fresh farm eggs when prepping dishes that require little or not cooking (like hollandaise sauce, Caesar salad dressing).
Answer:
Don't Question 16: Cook pooled eggs immediately after mixing or store at 41F (5C) or lower.
Answer:
Do
Question 17: Reheat food that falls in the danger zone after 2 hours.
Answer:
Do
Question 18: Mix different batches of produce when soaking or storing.
Answer:
Don't Question 19: Remove packaging on ROP fish before thawing it in the refrigerator.
Answer:
Do Question 20: Give only a verbal warning to customers of consuming raw or undercooked TCS foods.
Answer:
Don't
Question 21: Use a bimetallic thermometer to check thin foods.
Answer:
Don't Question 22: Remove only as much food from the cooler as you can prep in a short time.
Answer:
Do
Question 23: Insert the thermometer probe into the thickest part of the food.
Answer:
Do
Question 24: Ue a glass to scoop ice.
Answer:
Don't
Question 25: Serve raw seed sprouts to high risk populations
Answer:
Don't
Question 26: Bleach can be used when washing produce.
Answer:
Don't
Question 27: Throw out food that has been handled by staff who are sick.
Answer:
Do Question 28: Use leftover TCS food if it was cooked, held, cooled, and stored correctly.
Answer:
Do
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