SERVSAFE CHAPTER 8 EXAM QUESTIONS

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SERVSAFE CHAPTER 8 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Consumer Advisories

Answer:

-Disclose any raw or undercooked TCS items on the menu.-Advise customers of the increased risk of foodborne illness.-Do not offer raw or undercooked meat, poultry, seafood, or eggs on a children's menu.

Question 2: Meat, seafood, and poultry

Answer:

-Clean and sanitize.-Prep separately from fresh produce.-Remove only as much food as can be prepped at one time.

Question 3: Salads containing TCS Food

Answer:

-Prep in small batches.-Only use leftover TCS ingredients that have been handled safely.-Leave food in the cooler until all ingredients will be mixed.Question 4: For items that will be hot held, what is the minimum internal temperature required when reheating commercially processed and packaged ready-to-eat food such as deep-fried mushrooms?

Answer:

135 F

Question 5: Produce

Answer:

-Protect from surfaces exposed to raw meat, seafood, or poultry.-Wash thoroughly.-Refrigerate cut melons, cut tomatoes, and cut leafy greens at 41°F or lower.

Question 6: Batters and Breading

Answer:

-Prep in small batches.-Store promptly.-Create a plan to throw out unused product.-Ensure food is cooked thoroughly.

Question 7: Cooling

Answer:

-Ice-water bath -Ice paddle -Blast or tumble chiller -Ice or cold water as an ingredient Loosely cover containers if storing for further cooling.

Question 8: Ice

Answer:

-Make from water that is safe to drink.-Never use ice used to keep food cold.Use clean and sanitized containers and scoops

Question 9: Cooling and reheating

Answer:

Cool TCS food from 135°F to 41°F (57°C to 5°C) or lower within six hours.

1.Cool food from 135ºF to 70ºF within two hours.

2.Cool it from 70ºF to 41ºF or lower in the next four hours.

Factors:

-Thickness/density -Size of food -Storage container

Question 10: When Partially cooking meat, seafood, poultry, eggs:

Answer:

1.Initial cooking should not exceed 60 min.

2.Cool the food immediately.

3.Freeze or refrigerate the food after cooling.

4.Heat the food to its required minimum internal temperature.

5.Cool the food if it will not be served immediately or held for service.

Question 11: Corrective action

Answer:

Food that has become unsafe should be thrown out unless it can be safely reconditioned

Question 12: Preparation

Answer:

Reduce the risk of time-temperature abuse and cross-contamination while prepping food: -Make sure all equipment is clean and sanitized.-Only remove as much food from the cooler as you can prep in a short period of time.

Question 13: Fresh Juice

Answer:

-Treat according to an approved HACCP plan.-As an alternative, the juice can be labeled with a warning.

Question 14: Eggs and Egg mixtures

Answer:

-Handle pooled eggs carefully.-Use pasteurized eggs for undercooked dishes.-Take special care with high-risk populations.-Clean and sanitize.

Question 15: Preparation practices

Answer:

-Return prepped food to the cooler or cook it ASAP.-Offer food in a way that does not mislead or misinform guests.-Follow guidelines if using food or color additives.

Question 16: Minimum Internal temp

Answer:

-Poultry 165°F (74°C) for <1 second -Ground Meat 155°F (68°C) for 17 seconds -Food from plants for 135°F (57°C) (no minimum time) -In a microwave, meat, seafood, poultry, and eggs must be cooked to 165°F (74°C) Question 17: Operations with High risk Populations should never serve:

Answer:

-Raw seed sprouts -Raw or undercooked eggs, meat, or seafood -Unpasteurized milk or juice Question 18: Provide an example of food that cannot be safely reconditioned and must be thrown out.

Answer:

a hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours.Question 19: Practices requiring a VARIANCE include:

Answer:

-Packaging fresh juice -Smoking food to preserve it -Packaging food using an ROP method -Sprouting seeds or beans -A shellfish display tank You may be required to submit a HACCP plan when applying for a variance.Question 20: The FDA advises against including certain items on children's menus. What are they?

Answer:

Meat, Poultry

Question 21: General cooking guidelines

Answer:

-Specify the cooking time and minimum internal temperature in all recipes.-Use thermometers correctly.-Avoid overloading cooking equipment.-Let the temperature of cooking equipment recover between batches.