SERVSAFE : CHAPTER 7 EXAM QUESTIONS

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SERVSAFE : CHAPTER 7 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Proper Care of Canned Goods

Answer:

-Keep in a clean, dry area.-Wipe cans clean with a sanitized cloth before opening.-Discard damaged cans

Question 2: FIFO (First in, first out)

Answer:

Method of rotating stored food according to its use-by or expiration dates so that oldest products are used first.

Question 3: Shelf Life

Answer:

Recommended period of time during which food can be stored and remain suitable for use.

Question 4: Criteria for receiving/storing UHT and Aseptically packaged food.

Answer:

-Packaging and seals should be intact.-UHT food aseptically packaged should be at room temperature.

-UHT food not aseptically packaged: should be at 41 Fahrenheit (5

• or lower, or follow manufacturer's directions.

Question 5: Criteria for receiving/storing ROP food

Answer:

-Frozen foods should be frozen.-Temperature of 41 F (5

• or lower (unless specified by the manufacturer).

-Product should have acceptable color.-Packaging intact and in good condition; current code dates.-Immediately discard if packaging is torn or slimy, contains excessive liquid, or the food item bubbles.

Question 6: Top-to-bottom order for storing foods in the refrigerator.

Answer:

-Ready-to-eat food (Top shelf) -Seafood -Whole cuts of beef and pork -Ground meat and fish -Whole and ground poultry

Question 7: Procedures for properly storing food in dry storage.

Answer:

-Keep storerooms cool, dry, clean, and well-ventilated.-Store dry food in airtight containers away from walls and at least 6 inches off the floor.-Keep dry food out of direct sunlight.Question 8: Procedures for maintaining proper temperature in refrigeration units.

Answer:

-Set temperature at 41 degrees Fahrenheit (5 degrees Celsius).-Check temperature of the unit at least once per shift.-Place hanging thermometers in the warmest part of the refrigerator.-Check thermometers regularly for accuracy.

Question 9: General Food Storage Guidelines

Answer:

-Label food. (Name and discard date) -Rotate products to ensure that oldest inventory is used first.-Ensure that stored product is depleted on a regular basis.-Discard food that has passed the manufacturer's expiration date.-Transfer food between containers properly.-Keep TCS food out of the temperature danger zone.-Check temperatures of stored food and storage areas at the beginning of each shift.-Store food in designated areas. (Away from chemicals, cleaning supplies, restrooms, locker rooms,

janitor closets, furnace rooms, vestibules, or under stairways or pipes).-Keep all storage areas clean and dry.-Clean dollies, carts, transporters, and trays often.Question 10: Maximum length of time ready-to-eat food that is prepared in-house can be safely stored.

Answer:

• days at 41 degrees Fahrenheit (5 degrees Celsius)

Question 11: Proper procedures for holding food in refrigeration and freezer units.

Answer:

-Keep food at internal temperature of 41 degrees Fahrenheit (5 degrees Celsius). Freezing temperatures for frozen items.-Monitor internal food and unit temperatures regularly.-Do not overload refrigerator/freezer unit.-Label food properly (name & delivery/expiration dates).-Use open shelving (refrigerators).-Never place hot food in refrigerators or freezers (risks putting other food in the temperature danger zone).-Keep refrigerator/freeser doors closed as much as possible.-Store raw meat, poultry, and fish separately from cooked and ready-to-eat food to prevent cross-contamination (refrigerators).-Wrap food properly.

Question 12: Methods for keeping TCS food out of the temperature danger zone.

Answer:

-Store deliveries as soon as they have been inspected.-Take out only as much food as you can prepare at one time.-Put prepared food away until needed.-Properly cool and store cooked food as soon as it is no longer needed.

Question 13: Proper Storage of Fresh Produce

Answer:

• Do not wash before storing.
• Cut melons, tomatoes, and leafy greens should be kept at 41 degrees Fahrenheit (5C) or lower.
• Keep whole citrus fruit, hard-rind squash, eggplant, and root vegetables in cool, dry storage at 60-70

degrees Fahrenheit (16-21C).

• Keep relative humidity at 85-95 percent.
• Do not mix different items or multiple batches of the same item when storing in standing water or an

ice-water slurry.