SERVSAFE CHAPTER 6: THE FLOW OF FOOD :

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SERVSAFE CHAPTER 6: THE FLOW OF FOOD :

PREPARATION STUDY GUIDE EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is the required minimum internal cooking temperature for ground turkey?

Answer:

165 degrees F for 15 seconds

Question 2: Which food item should not be served to high-risk populations?

Answer:

Raw oysters Question 3: To what temperature must soup that contains cooked beef be reheated for hot holding?

Answer:

165 degrees F for 15 seconds Question 4: When cooling TCS food, the temperature must go from 135 degrees F to 70 degrees

F in:

Answer:

• hours

Question 5: A safe way to cool a stockpot of meat sauce is to put it into a:

Answer:

Sink of ice water Question 6: What should happen to food right after it is thawed in a microwave oven?

Answer:

Cook it in conventional cooking equipment

Question 7: Why must prep tables be cleaned and sanitized between uses?

Answer:

To prevent cross-contamination Question 8: 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 9: What is the maximum water temperature allowed when thawing food under running water?

Answer:

70 degrees F Question 10: A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?

Answer:

Time-temperature abuse