SERVSAFE CHAPTER FIVE EXAM QUESTIONS

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SERVSAFE CHAPTER FIVE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Reject or Accept: Chicken received at an internal temp of 50 degrees.

Answer:

Reject Question 2: When storing food using the FIFO method, where should the food with the earliest use by dates be stored?

Answer:

In front of food with later use by dates.

Question 3: What storage mistakes were made at the operation?

Answer:

The freezer door was left open,overstuffed the fridge, put raw food above ready to eat food, the temps should have been spot checked, hot food should not be in the freezer, and the foil should not line the fridge.Question 4: Reject or Accept: Shell eggs recieved at an air temp of 45 degrees.

Answer:

Accept

Question 5: Milk can be received at 45 degrees under what conditions?

Answer:

It is cooled to 41 degrees or lower in 4 hours.Question 6: Unsafe practices in the following picture: (pg 5.12)

Answer:

-Chemicals stored with food -Food on the floor -Boxes of food are not labeled -Spilled food that has not been cleaned up -Cooler door is open -The cooler is packed and unlabeled Question 7: Reject or Accept: Mozzarella cheese with small spots of mold.

Answer:

Reject Question 8: What must be included on the label of TCS food when prepared in house?

Answer:

The date the food should be thrown out.Question 9: In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Answer:

Lettuce Fresh salmon Fresh pork roast Fresh chicken breasts

Question 10: How long can TCS food the was prepared in house be stored?

Answer:

• days

Question 11: Reject or Accept: Frozen meat with large ice crystals on the packaging.

Answer:

Reject Question 12: Reject or Accept: Fresh salmon with the flesh that springs back when it is touched.

Answer:

Accept Question 13: What is the problem with storing raw ground beef above prepped salads?

Answer:

Cross contamination

Question 14: How many inches from the floor should food be stored?

Answer:

At least 6 inches.Question 15: Reject or Accept: Can of red kidney beans with a small dent on one side of the can.

Answer:

Reject

Question 16: What receiving mistakes did Alyce make?

Answer:

The shrimp should have been rejected because of the ice crystals. She did not clean and sanitize the probe she had to measure the temperature of the ground beef and the fish. The salmon should have been rejected, the sour cream temp should be checked, the pasta should have been rejected, and the cold food should have been placed on the side.Question 17: Put the following in shelf order top to bottom: Whole meat, whole chicken, pecan pie, raw ground beef, raw fish.

Answer:

Pecan pie Raw fish Whole meat Raw ground beef Whole chicken

Question 18: Reject or Accept: Live oysters without shell stock id tags

Answer:

Reject

Question 19: What is the most important factor in choosing a food supplier?

Answer:

It has been inspected and complies with local, state and federal laws.Question 20: Frozen shrimp is rejected during receiving large ice crystals on the food and packaging. What problem caused this?

Answer:

Time temperature abuse Question 21: What is the best method of checking the temp of a delivery of fresh fish?

Answer:

Insert a thermometer probe into the thickest part of the fish.Question 22: Reject or Accept: Vacuum packed bacon with the seal broke but no other obvious damage

Answer:

Reject Question 23: Reject or Accept: Bag of flour that is dry but has a watermark on it.

Answer:

Reject

Question 24: What is the correct temp for receiving cold TCS food?

Answer:

41 degrees or lower Question 25: What is required when receiving fish that will be served raw or partially cooked?

Answer:

It must be correctly frozen before you receive it.