SERVSAFE CHAPTER 8 9 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTER 8 & 9 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 135°F or higher

Answer:

Cold holding

Question 2: Never use ice as an ingredient if it was used to keep food cold

Answer:

Transfer ice using clean and sanitized scoops Question 3: Should be washed before cooking but do not mix different items or do multiple batches

Answer:

Prepping ice

Question 4: * never thaw food at room temperature

Answer:

When cooking TCS food the internal portion must

Question 5: Note it on the menu next to the item

Answer:

Advise customers who order this food of the increased risk of foodborne illness

Question 6: Make sure it doesn't touch surfaces exposed to Raw meats poultry or seafood

Answer:

Wash thoroughly

Question 7: First 2 hours

Answer:

135°F to 70°F Question 8: The FDA advises against offering these items on the children's menu if they are raw or undercooked

Answer:

• meat
• poultry
• seafood
• eggs

Question 9: When it is handled by staff who have been restricted or excluded from the operation due to illness

Answer:

When it is contaminated by hands or bodily fluids from the nose or mouth

Question 10: Holding foods with temp control

Answer:

Check every 4 hours

Question 11: 1. Thaw food in a cooler keeping its temperature at 41°F or lower

Answer:

• Submerge food under running water at 70°F or lower

Question 12: What must be done with workstations cutting boards and utensils

Answer:

Must be clean and sanitized

Question 13: Curing food

Answer:

What are four acceptable methods for thawing food

Question 14: Freeze or refrigerate the food after cooling at

Answer:

Heat the food to at least 165°F for 15 seconds before selling or serving it

Question 15: Control time and temperature

Answer:

Prepare food in small batches

Question 16: Maximum of 6 hours

41°F or below prior to being removed never reach above 70°F must be labeled when it was removed and when it is to discarded

Answer:

Food must be thrown out in the following situations

Question 17: 145°F for 15 seconds

Answer:

Roasts

Question 18: maximum of 4 hours

Answer:

Cold foods

Question 19: Sprouting seeds or beans

Answer:

Offering live shellfish from a display tank

Question 20: 135°F for 15 seconds

Answer:

Tea

Question 21: Make sure leftover TCS ingredients have been handled safely

Answer:

Clean and sanitize between batches

Question 22: When soaking or storing, do not mix different items or batches

Answer:

Refrigerate sliced melons

Question 23: Smoking food to preserve it but not to enhance flavor

Answer:

Packaging food using a reduced oxygen packaging ROP method Question 24: Preparation practices that have special requirements. You need a variance if prepping food in these ways

Answer:

Packaging fresh juice on site for sale at a later time unless the juice has a warning label

Question 25: Custom processing animals for personal use IEEE dressing a deer

Answer:

Using food additives or components to preserve or alter food so it no longer needs time and temperature controlled for safety

Question 26: 145°F for four minutes

Answer:

Fruits Veggies Grains Legumes

Question 27: Stir food with an ice paddle

Answer:

Place food in the blast chiller