SERVSAFE CHAPTERS 4-7 EXAM QUESTIONS

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SERVSAFE CHAPTERS 4-7 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the rules on partially cooking meat?

Answer:

-NEVER cook the food longer than 60 minutes during initial cooking -Cool the food immediately after initial cooking -Freeze or refrigerate the food after cooling it -Heat the food to at least 165?F (74?C) for 15 seconds before selling or serving it

Question 2: When should you wash produce?

Answer:

-Before cutting, cooking, or combining with other ingredients (sometimes use ozone)

Question 3: Ways to prevent cross-contamination?

Answer:

-Separate equipment- different cutting boards -Clean and Sanitize- after each task -Prep food at different times- raw vs. RTE -Buy prepared food- less handling

Question 4: What are supplier requirements?

Answer:

-Have been inspected -Meet all applicable local, state, and federal laws

Question 5: When is hulk food exempt from labeling?

Answer:

-The product makes no claim regarding health or nutrient content -No laws requiring labeling exist -The food is manufactured or prepared on the premises -The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person

Question 6: What are safe methods for cooling food?

Answer:

-Place food in an ice-water bath -Stir it with an ice paddle -Place it in a blast chiller -Loosely cover food containers before storing them -Food can be left uncovered if protected from contamination (always reduce size first; never cool in cooler; may add cold water to soup)

Question 7: How should you label food?

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 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 -Source of each major food allergen contained in the food

Question 8: What are acceptable methods for thawing food?

Answer:

-Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower (fridge) -Submerge food under running water at 70°F (21°C) or lower (warm; heavy flow) -Thaw food in a microwave, only if cooked immediately after thawing -Thaw as part of the cooking process

Question 9: Where should you never store food?

Answer:

-Locker rooms or dressing rooms -Restrooms or garbage rooms -Mechanical rooms

-Under unshielded sewer lines or leaking water lines -Under stairwells

Question 10: How do you check the temperature of ROP food?

(sous vide, vacuum packaged)

Answer:

-Insert the thermometer stem or probe between two packages -As an alternative, fold packaging around the thermometer stem or probe

Question 11: How do you assess food quality?

Answer:

Appearance, Texture, Odor

Question 12: What are the requirements for drop deliveries?

Answer:

-Be inspected upon arrival at the operation -Be from an approved source -Have been placed in the correct storage location to maintain the required temperature -Have been protected from contamination in storage -Is NOT contaminated -Is honestly presented

Question 13: Bimetallic stemmed thermometer

Answer:

-Checks temperatures 0-220 -Insert stem up to dimple -Meant for thick foods -Use calibration nut to take accurate temperatures

Question 14: Which products need to be cooked to 165 for 15 seconds?

Answer:

-Poultry-whole or ground chicken, turkey or duck -Stuffing made with fish, meat, or poultry -Stuffed meat, seafood, poultry, or pasta -Dishes that include previously cooked, TCS ingredients

Question 15: What are the requirements for holding hot food? How long can it be held?

Answer:

-It was held at 135°F (57°C) or higher before removing it from temperature control -It has a label specifying when the item must be thrown out -It is sold, served, or thrown out within four hours

Question 16: What is the temperature criteria for deliveries?

Answer:

-Cold TCS- 41 -Live shellfish- 45 (internal 50; 41 in under 4 hours) -Shucked Shellfish- 45 (MUST have shellfish identification tags- keep 90 days) -Shell eggs-45 -Milk-45 -Hot TCS Food- over 155 -Frozen food- frozen solid (free of thaw and refreeze) -Fish also need documentation that frozen/raised to FDA standards and kept for 90 days

Question 17: Which foods should you avoid when serving high-risk populations?

Answer:

-Pooled eggs/unpasteurized eggs -Raw or underccoked eggs, meat, or seafood -Sprouts

Question 18: Infrared thermometer

Answer:

-Measures surface temperature of food and equpment -Hold as close as possible, remove anything between

Question 19: Time-Temperature indicator

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

-Maximum registering tape: Indicates the highest temperature reached during use