.png){kind=logo}
PDF Download
SERVSAFE CHAPTER 4/5 REVIEW EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: reject packaged items with
Answer:
tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents bloating or leaking (ROP food) broken cartons or seals dirty and discolored packaging leaks, dampness, or water stains signs of pests or pest damage expired use-by/expiration dates evidence of tampering
Question 2: thermocouples and thermistors
Answer:
good for checking the temperature of both thick and thin food measure temperature through a metal probe display temperatures digitally come with interchangeable probes (immersion, surface, penetration, and air) have a sensing area on the tip of their probe
Question 3: temperature-recording device
Answer:
delivery trucks constantly check and record temperatures check it during receiving
Question 4: do not overload coolers or freezers
Answer:
prevents airflow and makes unit work harder
Question 5: monitor food temperatures regularly
Answer:
by randomly sampling food temperatures Question 6: food has been time-temperature abused whenever it is handled in the following
ways:
Answer:
cooked to the wrong internal temperature, held at the wrong temperature, cooked or reheated incorrectly, if food is held in this range for four or more hours, you must throw it out
Question 7: place the device in
Answer:
the warmest part of refrigerated units and the coldest part of hot-holding units
Question 8: recalls
Answer:
identify the recalled food items, remove the item from inventory, and place it in a secure and appropriate location, store the items separately from food, utensils, equipment, linens, and single-use items, label the item in a way that will prevent it from being placed back in inventory, inform staff not to use the product, refer to the vendor's notification or recall notice to determine what to do with the item Question 9: storage units should have at least one air temperature measuring device
Answer:
it must be accurate to +/- 3F Question 10: labeling food packaged on-site for retail sale:
Answer:
common name of the food or a statement clearly identifying it, quantity of the food, if the item contains two or more ingredients list the ingredients and sub ingredients in descending order by weight, list of artificial colors and flavors in the food including chemical preservatives, name and place of business of the manufacturer, packer, or distributor, and source of each major food allergen contained in the food
Question 11: required documents
Answer:
shellfish must be received with shell stock identification tags (tags indicate when and where the shellfish were harvested; must be kept on file for 90 days from the data that the last shellfish was used from its delivery container) fish that will be eaten raw or partially cooked must have documentation showing the fish was correctly frozen before being received; keep documents for 90 days from the sale of the fish farm raised fish must have documentation stating the fish was raised to FDA standards; keep documents for 90 days from the sale of the fish Question 12: store food items in the following top-to-bottom order (based on the minimum internal cooking temperature of each food)
Answer:
ready-to-eat food seafood whole cuts of beef and pork ground meat and ground fish whole and ground poultry
Question 13: infrared (laser) thermometers
Answer:
used to measure the surface temperature of food and equipment hold as close to the food or equipment as possible remove anything between the thermometer and the food, food package, or equipment follow manufacturers' guidelines
Question 14: checking the temperature of meat, poultry, and fish
Answer:
insert the thermometer stem or probe into the thickest part of the food (usually the center)
Question 15: store TCS food at an internal temperature of
Answer:
41F or lower, or 135F or higher Question 16: checking the temperature of ROP food (MAP, vacuum-packed, and sous vide food)
Answer:
insert the thermometer stem or probe between two packages as an alternative, fold packaging around the thermometer stem or probe
Question 17: bimetallic stemmed thermometer
Answer:
useful for checking the temperature of large or thick food
Question 18: general receiving principles
Answer:
make specific staff responsible for receiving and train them to follow food safety guidelines and provide them with the correct tools have enough trained staff available to receive food promptly by inspecting delivery trucks for signs of contamination and visually checking food items and checking temperatures and storing items properly after receving
Question 19: most pathogens grow faster between
Answer:
70F and 125F
Question 20: rejecting deliveries
Answer:
separate rejected items from accepted items, tell the delivery person what is wrong with the item, get a signed adjustment or credit slip before giving the rejected item to the delivery person, log the incident on the invoice or receiving document
Question 21: time-temperature abused food
Answer:
held in the range of 41F and 135F
Question 22: time-temperature indicators (TTI)
Answer:
monitor both time and temperature are attached to packages by the supplier a color change appears on the device when time-temperature abuse has occurred
Question 23: use open shelving
Answer:
lining shelving restricts circulation
.png)