SERVSAFE CHAPTERS 5-6 EXAM QUESTIONS

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SERVSAFE CHAPTERS 5-6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -68 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How do you check other packaged foods like milk cartons?

Answer:

Open package and insert thermometer stem or probe into the food. The stem or probe must NOT touch the package

Question 2: How to prep pooled eggs

Answer:

Handle carefully. Cook promptly after mixing or store them at 41 degrees F. or lower.

Question 3: How to prep pasteurized eggs

Answer:

Consider these when prepping egg dished that need little or no cooking.

Question 4: Temperature of hot food

Answer:

135 degrees F or higher

Question 5: Texture accepting or rejecting

Answer:

Reject meat, fish, or poultry that is slimy, sticky, or dry. Reject if it has soft flesh that leaves an imprint when you touch it

Question 6: How do you check the temperature of meat, poultry and fish?

Answer:

Insert the thermometer stem or probe directly into the thickest part of the food

Question 7: 145 for 15 seconds

Answer:

seafood steaks pork chop eggs that will be served immediately Question 8: What should you look for in packaging when accepting or rejecting foods? (Dates)

Answer:

Must be correctly labeled. Do NOT accept foods that are missing use-by or expiration dates from the manufacturer. Reject items that have been passed their use-by or expiration dates Question 9: Consumer advisories: reminder

Answer:

You must advise customers who order food that is raw or undercooked of the increased risk of food borne illness.

Question 10: When can food be restored to a safe condition?

Answer:

It may be reheated if it has not been in the temperature danger zone for more than two hours. This can return food to a safe condition.

Question 11: How do you check the temperature of ROP foods?

Answer:

Insert thermometer stem or probe between two packages. If package allows, fold it around the thermometer stem or probe. Do NOT puncture the package.Question 12: What foods should you never serve at operations that serve mainly high-risk populations?

Answer:

NEVER serve raw seed sprouts or raw undercooked eggs, meat, or seafood.

Question 13: Steps to partial cooking during preparation

Answer:

Do not cook the food for longer than 60 minutes. Cool the food immediately. Refreeze or refrigerate the food after cooling it. Refrigerator must be held at 41F or lower. Heat the food to its required minimum internal temp. Cool the food it it will not be served immediately or held for service.

Question 14: 135 F

Answer:

Fruits vegetables grains rice pasta legumes,beans, etc. that will be hot held for service.

Question 15: Methods for cooling food

Answer:

Ice water bath Ice Paddle Blast Chiller or Tumbler Chiller Adding ice or cold water as an ingredient Question 16: Cross contamination: Cleaning

Answer:

Clean dollies, carts, transporters, and trays often.Store food in containers that have been cleaned and sanitized. Store dirty linens away from food. Store them in clean, nonabsorbent containers. They can be stored in washable laundry bags

Question 17: Using leftover TCS salads

Answer:

TCS food such as pasta, chicken, and potatoes can be used only if it has been cooked, held, and cooled correctly

Question 18: When should food deliveries be made?

Answer:

when staff has enough time to do inspection

Question 19: What are the steps to follow for an item recall?

Answer:

• Identify the recalled food items by matching information from the recall notice to the item

• Remove the item from inventory, and place it in a secure and appropriate location

• Label the item in a way that will prevent it from being placed back in inventory

• Refer to the vendor's notification or recall notice for what to do with the item

Question 20: how to reheat food

Answer:

Food reheated for immediate service- You can reheat food that will be served immediately to any temperature. Make sure the food was cooked and cooled together.Food reheated for hot-holding- You must heat TCS foods for hot-holding to an internal temperature of 165F for 15 seconds. Has to reach within 2 hours. Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135F.

Question 21: Temperature of shell eggs

Answer:

Receive at an air temp. of 45 degrees F or lower.Question 22: What should be on labels for food that is packaged for retail sale? (Food packaged in operation to be sold for use at home like bottled salad dressing)

Answer:

Common name of food or a statement that clearly and accurately identifies it; Quantity of food; list of ingredients in order by weight; list of artificial flavors and chemical preservatives; Name and place of business of the manufacturer, packer, or distributor; source of each major food allergen contained in the food

Question 23: cooking food in microwave

Answer:

must be cooked to 165F. Cover the food to prevent its surface from drying out. Rotate or stir it halfway through the cooking process. Let the covered food stand for at least 2 minutes after cooking. Check the temperature in at least two places to make sure that the food is cooked through.