SERVSAFE CHAPTERS 8 9 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTERS 8 & 9 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -53 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How often can you check the temperature of food to allow time for corrective action?

Answer:

every 2 hours Question 2: What are the 3 conditions you must met to hold hot food for 4 hours without temperature control?

Answer:

• Hold food at 135 degrees or higher before removing it from temperature control.

• Label the food with the time you must throw it out (after 4 hours)

• Sell, serve, or throwout the food within 4 hours

Question 3: T or F: Never use hot-holding equipment to reheat food unless it is built to do so.

Answer:

True Question 4: To use active management control to manage food safety risks, you must follow these steps?

Answer:

• Consider the 5 risk factors throughout the flow of food in your operation.

• Create policies & procedures that address the issues you identified. Ask staff for suggestions &

provide training on policies & procedures.

• Regularly monitor the policies & procedures that you developed.

• Verify that you are actually controlling the risk factors.

Question 5: What are 2 ways to build a food safety management system?

Answer:

Active managerial control and HACCP Question 6: Develop this form for your operation with legal help. Make sure to include all critical information. There are several questions you may choose to include: When and where the customer ate at the operation. When the customer first became ill - medical attention received by the customer. What other food was eaten by the customer.

Answer:

Foodborne-Illness Incident Report Form

Question 7: What temperature should you hold hot food? What does this prevent?

Answer:

135 degrees or higher and it prevents pathogens such as Bacillus Cereus from growing to unsafe levels Question 8: Make a list with contact information. Include the local regulatory authority, testing labs, and management headquarters personnel. What is this list called?

Answer:

Emergency Contact List

Question 9: if... the suspected food is still in the operation then...

Answer:

• isolate the suspected food and identify it to prevent selling it
• if possible, get samples of the suspect food from the customer

Question 10: What are the 5 most common risk factors that cause foodborne illness?

Answer:

• Purchasing food from unsafe sources

• Failing to cook food adequately

• Holding food at incorrect temperatures

• Using contaminated equipment

• Practing poor personal hygiene

Question 11: Can you re-serve prepackaged food to another customer (ex - condiment packets, wrapped crackers or wrapped breadsticks & bottles of ketchup, mustard, or other condiments)

Answer:

yes Question 12: The FDA food code has identified 5 ways to control the 5 most common risk factors that cause foodborne-illnesses. What are the 5 ways?

Answer:

• Demonstration of knowlege - show how to keep food safe

• Staff health controls - make sure staff is using good personal hygiene

• controlling hands as a vehicle of contamination- use tongs for ready to eat foods

• Time and temperature parameters for controlling pathogens - keep food out of the TDZ

• Consumer advisory - notices you must post that explains the risks of raw or undercooked food

Question 13: Can you re-serve uncovered condiments or combine leftover condiments with fresh ones? (ex- salsa, butter, mayonnaise, & ketchup)

Answer:

no

Question 14: Can customers reuse their plates to refill them?

Answer:

no - pathogens can be easily transferred by reused plates and utensils.

Question 15: How far above the counter should the sneezeguard be placed?

Answer:

14 inches above the counter and 7 inches beyond the food

Question 16: How long can you hold cold food without temperature control?

Answer:

• hours

Question 17: Traint the service staff to use these guidelines?

Answer:

• Do NOT touch the food-contact areas of dishes or glassware.
• Do NOTstack glasses when carrying them
• Do NOT hold flatware by food-contact surfaces
• Minimize bare-hand contact with ready to eat food
• Never scoop ice with your barehands or a glass

Question 18: What are the 6 procedures to transport food safely?

Answer:

• Use food-grade insulated containers

• Delivery vehilces - clean the insides regulary

• Check the internal temperature often

• Label with a use-by date, time, reheating & service instructions

• Make sure the service site has the right utilities
• Store raw meat, seafood & poultry separtely from ready to eat foods.

Question 19: What HACCP principle is this? Determine if the plan is working as intended.Evaluate it on a regular basis. Use your monitoring charts, records, hazard analysis, etc, and determine if your plan prevents, reduces, or eliminates identified hazards?

Answer:

HACCP Principal #6: Verify that the system works.

Question 20: This program trains all staff on the policies and procedures that will keep food safe in the operation. What program is this?

Answer:

Food Safety Program