SERVSAFE CHAPTER 6 EXAM QUESTIONS

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SERVSAFE CHAPTER 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Time Temperature Abuse

Answer:

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

Question 2: Obtain a variance

Answer:

What must an operation do before packaging fresh juice on-site for later sale?

Question 3: 60 minuets

Answer:

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

Question 4: Soft boiled eggs

Answer:

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

Question 5: 70°F

Answer:

What is the maximum water temperature allowed when thawing food under running water?

Question 6: Immediately cook using conventional cooking equipment.

Answer:

What should a food handler do with food after it is thawed in the microwave?

Question 7: Cross-contamination

Answer:

What can occur if prep tables are not cleaned and sanitized between uses?

Question 8: 165°F

Answer:

What is the minimum internal cooking temperature for Eggs and poultry cooked in a microwave oven?

Question 9: Sink of Ice Water

Answer:

A food handler can cool a stockpot of clam chowder by placing it into a:

Question 10: 155°F

Answer:

What is the minimum internal cooking temperature for Eggs that will be hot-held for service?

Question 11: 5 hours

Answer:

A food handler has cooled a container of chili to 70°F (21°C) in 1 hour. How much time is left to cool the chili to 41°F?

Question 12: 165°F

Answer:

What is the minimum internal cooking temperature for Stuffed Pork Chops

Question 13: 145°F

Answer:

What is the minimum internal cooking temperature for Veal Chops?

Question 14: 165°F

Answer:

What is the minimum internal cooking temperature for Ravioli Stuffed with cheese?

Question 15: 165°F

Answer:

What temperature must TCS food by reheated to if it will be hot-held?

Question 16: 165°F

Answer:

What is the minimum internal cooking temperature for Chicken Breast?

Question 17: 165°F

Answer:

What is the minimum internal cooking temperature for Meat and seafood cooked in a microwave oven?

Question 18: Pasteurized

Answer:

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

Question 19: Rare Hamburgers

Answer:

Which of these foods SHOULD NOT be offered on a children's menu?

Question 20: Throw it out

Answer:

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Question 21: 135°F

Answer:

What is the minimum internal cooking temperature for Cooked vegetables for hot-held service?

Question 22: Rare Hamburgers

Answer:

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Question 23: 135°F

Answer:

A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet.What temperature must the cheese sticks be reheated to?

Question 24: Time-temperature abuse

Answer:

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

Question 25: 165°F

Answer:

What is the minimum internal cooking temperature for Stuffed Lobster

Question 26: 155°F

Answer:

What is the minimum internal cooking temperature for Ground Beef