SERVSAFE CHAPTER 8: THE FLOW OF FOOD PREPARATION

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SERVSAFE CHAPTER 8: THE FLOW OF FOOD PREPARATION

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -37 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Minimum internal temp of fruits, veg and grains and legumes that will be hot held for service

Answer:

135 degrees no minimum time Question 2: What is the maximum water temperature allowed when thawing food under running water?

Answer:

70 degrees F

Question 3: Can ice become contaminated?

Answer:

Yes - make sure ice is from potable water, never use ice that was used to defrost food, containers & scoops must be kept clean outside of machine in protected location Question 4: Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?

Answer:

rare hamburger

Question 5: Can you thaw food at room temperature?

Answer:

NO Question 6: General practices for preventing cross contamination and time temperature abuse

when preparing food:

Answer:

preparing food in small batches, keeping workstations cutting boards & utensils cleaned and sanitized, only remove amount of food you can prep, return prepped food that is not going to be cooked immediately to cooler, follow guidelines for use of additives, and thaw food properly

Question 7: Name several Methods for cooling food

Answer:

(1) Ice water bath (divide into smaller containers, place in pot or sink filled with water & stir) (2) Ice paddle (3) Blast or tumble chiller (4) ice or cold water as an ingredient (i.e. make soup with less water than needed, add after prepared)

Question 8: Which items have a warning label when produced in house?

Answer:

fresh juice - include the label that it has not been pasteurized and may contain harmful bacteria (esp to high risk pop)

Question 9: What is the minimum internal cooking temp for ground beef?

Answer:

155 degrees F for 15 seconds Question 10: minimum internal temperature of ground meat (beef pork other), injected meat, mechanically tenderized meat, ratites (flightless birds - ostrich, emu), ground seafood, shell eggs that will be held for service

Answer:

155 degrees for 15 seconds

Question 11: What is par cooking?

Answer:

partially cooking food during prep then finishing it just before service. Must have written procedures approved by the regulatory authority.

Question 12: Examples of prep food that require a variance:

Answer:

(1) packaging fresh juice on site for sale at a later time,unless it has a warning label (2) smoking food as a means of preserving it (3) using food additives or vinegar to preserve or alter food so that it no longer needs time/temp control (4) curing food (5) custom processing animals for personal use (i.e. hunting) (6) sprouting seeds or beans (7) live shellfish from a display tank (8) packing foods via vacuum packed

Question 13: Reheating Food

Answer:

• reheat to any temperature if cooked and cooled correctly

- for hot holding: reheat to 165 degrees for 15 seconds within two hours

• commercially packaged foods to 135 degrees

Question 14: minimum Internal temp of roasts of pork beef veal and lamb

Answer:

145 for 4 minutes Question 15: Operations that mainly serve high risk populations should never serve:

Answer:

raw seed sprouts, raw or undercooked eggs, raw oysters and rare hamburgers, unpasteurized milk or juice

Question 16: Why must prep tables be cleaned and sanitized between uses?

Answer:

To prevent cross contamination Question 17: Minimum internal temperature of seafood (fish, shellfish, crustaceans), steaks, chops of pork beef veal & lamb, commercial raised game, Shell eggs served immediately

Answer:

145 for 15 seconds

Question 18: What is slacking?

Answer:

The gradual thawing of frozen food to prep it for deep-frying

Question 19: What must food handlers do to food immediately after thawing it in the microwave oven?

Answer:

cook it Question 20: What temperature must TCS food be reheated to if it will be hot held

Answer:

165 degrees for 15 seconds

Question 21: Produce TCS foods

Answer:

cut melons, cut tomatoes & cut leafy greens - store 41 degrees or lower

Question 22: What consumer advisories are included for TCS foods?

Answer:

Disclosure: raw and undercooked items and Reminder that raw or undercooked products carry and increased risk of food borne illness

Question 23: Children's menus - what does the FDA advise against offering?

Answer:

Raw or undercooked meat, poultry, seafood, or eggs

Question 24: When do you need a variance from a regulatory authority?

Answer:

When a regulatory requirement must be waived or changed for you to serve a product in a specific way.

Question 25: Minimum internal temp of tea

Answer:

175 degrees Fahrenheit Question 26: 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