SERVSAFE CHAPTERS 5 AND 6 EXAM QUESTIONS

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SERVSAFE CHAPTERS 5 AND 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the temperatures to store TCS foods?

Answer:

Cold:

Hot:

Frozen: temperatures that keep it frozen

Question 2: What are the four steps in food rotation?

Answer:

• Identify the food item's use-by or expiration date.

• Store items with the earliest use-by or expiration dates in front of items with later dates.

• Once shelved, use those items stored in front first.

• Throw out food that has passed its manufacturer's use-by or expiration date.

Question 3: Where should you put thermometers in refrigerators?

Answer:

in the warmest part of refrigerated units, and the coldest part of hot-holding units

Question 4: key drop deliveries

Answer:

foodservice operations that receive food after-hours when they are closed for business; products are then placed in coolers, freezers, and storage areas

Question 5: What are the circumstances in which to reject frozen food?

Answer:

Reject frozen food if fluids or water stains appear in case bottoms or on packaging or if there are ice crystals or frozen liquids on the foods or the packaging.Question 6: Describe the general practice for preventing cross-contamination when referring to equipment.

Answer:

Make sure workstations, cutting boards, and utensils are clean and sanitized.

Question 7: What should be on labels for food that is packaged for retail sale?

Answer:

• Common name of the food or a statement that clearly identifies it.
• Quantity of the food.
• List of ingredients and sub-ingredients in descending order by weight. This is necessary if the item

contains two or more ingredients.

• List of artificial colors and flavors in the food. Chemical preservatives must also be listed.
• Name and place of business of the manufacturer, packer, or distributor.
• Source of each major food allergen contained in the food. This is not necessary if the source is already

part of the common name of the ingredient.

Question 8: What documents should you keep for shellfish and for how long?

Answer:

shell stock identification tags for 90 days Question 9: How should you store food in order of food storage in the refrigerator to prevent cross-contamination?

Answer:

1-top 5-bottom

• ready-to-eat food

• Seafood

• Whole cuts of beef and pork

• Ground meat and ground fish

• Whole and ground poultry

Question 10: How should you store food in a clean storage area to prevent

cross-contamination?

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 also be

stored in washable laundry bags.

Question 11: What is the temperature at which milk can be received?

Answer:

45 degrees or lower

Question 12: What is the temperature at which live shellfish can be received?

Answer:

receive at an air temperature of 45 degrees and an internal temperature no greater than 50 degrees Question 13: What should you look for in packaging when accepting or rejecting foods?

Answer:

Types of Damage: tears, holes, punctures, bulging or swollen ends, rust, dents, bloated, leaking, discolored, tampered

Liquid: leaks, dampness, water stains

Pests: items with signs of pests or pest damage

Dates: Food items must be correctly labeled. Do not accept food that is missing use-by or expiration dates. Reject items that have passed their use-by or expiration dates.

Question 14: What documents should you keep for fish and for how long?

Answer:

a documentation that states the fish was raised to FDA standards and it must be kept for 90 days

Question 15: Describe the general practice for preventing cross-contamination when referring to storage.

Answer:

Return prepper food to the cooler, or cook it as quickly as possible.Question 16: What is the temperature at which shucked shellfish can be received?

Answer:

45 degrees or lower Question 17: How should you store food around supplies to prevent cross-contamination?

Answer:

• Store all items in designated storage areas.
• Store items away from walls and at least six inches off the floor.
• Store single-use items in original packaging.

Question 18: Describe the general practice for preventing cross-contamination when referring to presentation.

Answer:

Food must be offered to customers in a way that does not mislead or misinform them. Customers must be able to judge the true appearance, color, and quality of food. Do not use the following to misrepresent the appearance of food: food additives or color additives, color overwraps, and lights.Food that has not been honestly presented must be thrown out.Question 19: How do you check the temperature of vacuum packed foods when receiving them cold?

Answer:

Insert the thermometer stem or probe between two packages. If the package allows, fold it around the thermometer stem or probe. Be careful not to puncture the package.Question 20: Describe the general practice for preventing cross-contamination when referring to quantity.

Answer:

Only remove as much food from the cooler as you can prep in a short period of time. This keeps ingredients from sitting out for long periods of time.