SERVSAFE CONTROLLING TIME AN TEMPERATURE EXAM

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SERVSAFE CONTROLLING TIME AN TEMPERATURE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The correct internal temperature for Seafood (including fish, shellfish, and crustaceans) and shell eggs for immediate service...

Answer:

145F (63C) for 15 seconds Question 2: If you are going to control time and tempature, you will need a ....

Answer:

Thermometer Question 3: Meat, seafood, poultry, and eggs cooked in a microwave oven must be cooked to 165F (74C) true of false

Answer:

True

Question 4: How to be sure the food you recive is safe...

Answer:

Check the temperaure, quality, and packing of the food.

Question 5: The guidelines to keep TCS food safe during holding...

Answer:

1) Keep hot food at 135F (57C) or higher.

2) Keep cold food at 41F (5C) or lower.

3) Check the temperature of the food regularly- at least four hours.

Question 6: Cooling methods...

Answer:

reduce the size of the food!

1) Ice water baths

2) stiring food with ice padles

3) adding ice to food

4) Blast chiller (ask your mnger what method to use) Question 7: If this is stated on the label, the fish must be removed from the packing at one of the

following times:

Answer:

1) Before thawing it under refrigeration

2) Before or immediately after thawing it under running water Question 8: Three groups of people that have a higher risk of getting a foodborne illness...

Answer:

1) Elderly people

2) Preschool-age children

3) People with compromised immune systems, such as chemotherapy patients

Question 9: Reheating TCS food...

Answer:

Some food is reheated and served immediately, such as roast beef for a hot sandwich. This kind of food can be reheated to any temperature.Some food is reheated and then held for later service, such as soup. This kind of food must be heated to an internal temperature of 165F (74C) for 15 seconds. The food must reach this temperature within two hours.Some commercially processed and packaged ready-to-eat food must be reheated before serving. Deep fried cheese sticks are an example. This kind of food must be heated to an internal temperature of at least 135F (57C) NERVER use hot handling equipment to reheat food unless it has been made for it.Question 10: Food that needs time and temperature control for safety is called...

Answer:

TCS food.

Question 11: Never thaw TCS foods at room temperature. True or False.

Answer:

True

Question 12: The guidelines to use a thermometer...

Answer:

1) Use the correct thermometer for the job you are doing. ( there are diffrent kinds of thermometers for diffrent tasks. Check with your manger about the correct thermometer to use)

2) Make sure the thermometer is ready to be used. It must be washed, rinsed, sanitized, and air-dried.Do this before using it. It must be adjusted so it will read temperatures correctly. This is called calibration.

3) Check temperatures correctly. Stick the thermometer int ot the thickest part of the food. This is usally the center. Wait until the thermometer reading stays steady before writing down a temperature. Take another reading in a diffrent spot

4) Clean and santize the thermometer. Wash, rinse, santize, and air-dry the thermometer after using it.Keep its storage case clean.

Question 13: The correct internal tempearure for pork, beef, veal, and lamb...

Answer:

Steak or chops 145F(63C) for 15 seconds Roasts 145F (63C) for 4 mintues

Question 14: The best way to control the growth of bacteria is to control...

Answer:

time and temperature.Question 15: The correct internal tempearure for food from plants including fruit, vegetables, grains (including rice and pasta), and beans that will be hot-held for service...

Answer:

135F (57C)

Question 16: The guidelines to keep food sfae when storing an holding it...

Answer:

1) Store cold TCS food at an internal temperature of 41F (5c) or lower.

2) Keep frozen food frozen.

3) DO NOT overload coolers or freezers.

4) Plan ahead so you do't have to open cooler doors more than necessary.

5) All food that is not stored in it's original container must be labeled. That label must include the common name of the food.6) Ready to eat TCS food must be marked if it will be held for longer than 24 hours. The mark must indicate when the food must be sold, eaten, or thrown out.7) Ready to eat TCS food prepared on site can be stored for only seven days if held at 41F (5C) or lower.

8) Food should be thrown out if:

it is in a container or package that is not marked with the day or date by which it should be sold, eaten, or thrown out.it is incorrectly marked with a day or date that exceeds a safe time-temperature combination (a date beyond seven storage days) 9) Some operations prepare and deliver food for off-site service. Catering is one example. kee p food out of the temperature danger zone during transportation. Transport food in insulated, food-grade

containers. off-site labels should include this information:

Name of food Use by date and time Reheating and service instructions