SERVSAFE CHAPTER 6 STUDY SET EXAM QUESTIONS

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SERVSAFE CHAPTER 6 STUDY SET EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What should happen to food right after it is thawed in a microwave oven?

Answer:

Cook it in conventional cooking equipment Question 2: 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?

Answer:

60 minutes

Question 3: Which food item should not be served to high-risk populations?

Answer:

Raw oysters Question 4: To what temperature must soup that contains cooked beef be reheated for hot holding

Answer:

155°F (68°C) for 15 seconds Question 5: A food handler left a hotel pan of pasta salad on the prep table while prepping several lunch orders. What is the problem with this situation?

Answer:

Time-Temperature abuse

Question 6: Why must prep tables be cleaned and sanitized between uses?

Answer:

To prevent cross-contamination

Question 7: A safe way to cool a stockpot of meat sauce is to put it into a

Answer:

Sink of ice water Question 8: What is the maximum water temperature allowed when thawing food under running water?

Answer:

70°F (21°C)

Question 9: What is the required minimum internal cooking temperature for ground turkey?

Answer:

165°F (74°C)

Question 10: When cooling TCS food, the temperature must go from 135°F to 70°F (57°C to 21°C) in...

Answer:

• hours