SERVSAFE CHAPTERS 7 8 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTERS 7 & 8 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: manager must be able to show that they know what to do to keep food safe, make sure staff are practicing good personal hygiene, control bare hand contact with food, put procedures in place to control pathogens, notify customers of serving raw or undercooked menu items with the risks

Answer:

HACCP 7 Principles

Question 2: identify corrective actions

Answer:

6

Question 3: establish critical limits

Answer:

4

Question 4: Labeling Bulk Food

Answer:

include manufacturer, does not need to be labeled if it makes no claim regarding heath or nutrient content, no laws requiring labelling, food is manufactures on premises, food is manufactured at another food operation owned by the same person

Question 5: Preset Tableware

Answer:

must be wrapped, only do not need to be wrapped if they are removed when guests are seated, and cleaned and sanitized after the guests have left

Question 6: Re-serving food

Answer:

do not reserve food returned by one customer to another customer, serve condiments in the original containers or in individual packets, never reserve uncovered condiments, do not combine leftover condiments with fresh ones, do not reserve uneaten bread or rolls, never reserve plate garnishes, you may only reserve pre packaged food in good condition that is unopened

Question 7: Cold Food without Temperature Control

Answer:

hold the food at 41 or lower before removing it from refrigeration, label it with the time it was removed and the 6 hour time it must be thrown out, make sure the temperature does not exceed 70 , and make sure it is sold, served, or thrown out within 6 hours

Question 8: Hot Food without Temperature Control

Answer:

hold the food at 135* or higher before removing it from temperature control, label the food with the time it was removed and the time it needs to be thrown out, and sell or serve to throw it out within 4 hours

Question 9: develop a plan using these 7 principles

Answer:

1

Question 10: determine critical control points

Answer:

3

Question 11: Self service areas

Answer:

sneeze guards 14 inches from counter and 7 inches beyond food, label food located in self service areas, keep hot food hot and cold food cold, no raw meats except for sushi and hibachi bar things, do not let customers reuse dirty plates, stock food displays with correct utensils for dispensing, ice used to keep food and beverages cold should not be used as an ingredient

Question 12: What are the guidelines for holding food?

Answer:

cover food and install sneeze guards, hold TCS food at the correct temperature, use a thermometer to check the internal temperature, check the temperature at least every 4 hours, and never use hot holding equipment to reheat food unless it is built to do so

Question 13: Service Staff guidelines

Answer:

hold dishes by he bottom or edge, hold glasses by the middle, bottom, or stem, do not touch the food contact areas of dishes or glassware, carry glasses in a rack or a tray , do not stack glasses while carrying them, hold flatware by the handle, do not hold flatware by food contact surfaces, store flatware so that servers grasp handles, not food contact surfaces, avoid bare hand contact with food that is ready to eat, use ice scoops or tongs to get ice, never scoop ice with bare hands or a glass.

Question 14: Active Managerial Control

Answer:

FDA Public Health Interventions

Question 15: Kitchen staff Guidelines

Answer:

food handlers must use single use gloves whenever handling ready to eat food, use separate utensils for each food item, store serving utensils with the handle extended above the rim of the container, take home containers can only be refilled if designed to be reused, were provided to the operation by the customer, and they are cleaned and sanitized correctly.

Question 16: verify that the system works

Answer:

7

Question 17: establish monitoring procedures

Answer:

5

Question 18: Off-Site Service

Answer:

pack food in insulated containers, use only food grade containers, clean the inside of delivery vehicles regularly, check internal food temperatures, label food with use by date and time, make sure the service site has the correct utilities, store raw meat, poultry, and seafood and ready to eat food seperatley

Question 19: Conduct a hazard analysis

Answer:

2