SERVSAFE: CHAPTER 7-10: 7TH EDITION EXAM QUESTIONS

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SERVSAFE: CHAPTER 7-10: 7TH EDITION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -69 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Fresh Juice

Answer:

Must pasteurize according to an approved HACCP plan or have a warning label

Question 2: the HACCP system

Answer:

is used to control risks and hazards throughout the flow of food Question 3: Minimum Internal Cooking Temperature: Ground meat & ground fish

Answer:

155F/68C

Question 4: Date Marking

Answer:

-on all RTE TCS foods held >24 hours -when food must be sold, consumed, or tossed -system for this can be original to the business- i.e- may choose to write date prepared, or date to discard

Question 5: Storage Guidelines: Poultry

Answer:

-41F -can be ice packed in self-draining containers Question 6: T or F: It is okay to store chemicals in an empty food container as long as it has been sanitized and is kept separate from other food

Answer:

False; never use empty food containers to store chemicals, and never store food in empty chemical containers

Question 7: Salads Containing TCS Food guidelines

Answer:

-Prep small batches -Use leftovers only when food has been cooked, held, cooled, and stored correctly -Storing leftovers 7 days max; check use by date -Chill all ingredients and utensils before making a salad (i.e. bowl, spoon, mayo, tuna) and leave in cooler until ready to mix Question 8: Storage Guidelines: Eggs

Answer:

-45F with constant temp and humidity -liquid eggs according to mfctr direction -dry eggs in cool dry storage area; once reconstituted 41F -do not wash- washed and sanitized at packing facility -use w/in 4-5 weeks of packing date -keep refrigerated until use

Question 9: Consumer Advisories

Answer:

Disclosure: If TCS items may be raw or overcooked either have to note next to menu item or use an asterisk that relates to a footnote Reminder: Must advise guests who order raw or undercooked TCS food that FBI risk increases Children's menus should not have undercooked TCS foods, especially ground beef (per FDA)

Question 10: High-risk populations: NEVER serve:

Answer:

Raw seed sprouts Raw/undercooked unpasteaurized eggs, meat, seafood Unpasteurized milk or juice Question 11: Minimum Internal Cooking Temperature: Whole Cuts Beef & Pork

Answer:

145F/63C

Question 12: Storage Guidelines: Canned Goods

Answer:

-room temp -high acid or high temps spoil faster -wipe with clean cloth before opening

Question 13: Reheating Food

Answer:

-Immediate Service: as long as cooked and cooled correctly, reheat to any temperature.-Hot-Holding: TCS food- Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to all reheating methods -Commercially processed and packaged RTE food- 135 min internal temp

Question 14: Cooking TCS Food in the Microwave

Answer:

Meat, seafood, poultry, and eggs that you cook in a microwave must be cooked to 165 F and stand for 2 minutes Question 15: Storage Guidelines: Dry Food

Answer:

-room temp in airtight containers -check for damage from insects or rodents

Question 16: Quantity Food Prep

Answer:

-Only remove as much ingredients from cooler as needed -Remove enough to prep a few pans at a time, return prepared food to fridge before removing more ingredients

Question 17: Labeling Food: Packed On-site for Retail Sale

Answer:

-Common name/clearly identified -quantity -ingredients- descending order by weight -artificial colors & flavors -chemical preservatives -name & place of business of manufacturer, packer, or distributor -major food allergens

Question 18: FDA Public Health Interventions

Answer:

Demonstration of knowledge Staff health controls Controlling hands as a vehicle of contamination Time and temperature parameters for controlling pathogens Consumer advisories

Question 19: What is protocol for damaged, spoiled, or incorrectly stored food?

Answer:

Throw it out; including all food missing dates, has an expired date, or has exceeded time or temp requirements.Question 20: Off-Site Service: Delivery

Answer:

-Use insulated, food-grade containers -Label w/use-by date/time, reheating and service instructions -Delivery vehicles cleaned regularly -Practice good personal hygiene -Awareness of internal food temps and course-correct as needed -Safe storage- RTE away from TCE, etc.Question 21: Storage Guidelines: Meat

Answer:

-41F or lower -primal cuts, quarters, sides of raw meat, and slab bacon can be hung on clean, sanitized hooks or placed on sanitized racks