SERVSAFE EXAM CH 8,9 EXAM QUESTIONS

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SERVSAFE EXAM CH 8,9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -49 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: catering

Answer:

-food must be protected from contamination and time temp abuse -make sure service site has correct utilities -safe water for cooking, dishwashing, and hand washing -garbage containers stored far away from food -use insulated containers for TCS foods -serve cold foods in containers on ice or in chilled gel filled containers -store ready to eat foods separate from raw -if leftovers are left provide instructions on how to reheat

Question 2: Cooking TCS Food in the Microwave

Answer:

Meat, seafood, poultry, and eggs that you cook in a microwave must be cooked to 165 F -cover food to prevent surface from drying out -rotate or stir halfway through cooking process so heat reaches food more evenly -let covered food stand for at least 2 mins after cooking to let the food temp even out -check temp in at least 2 places

Question 3: corrective actions

Answer:

Food that has become unsafe must be thrown out unless it can be safely reconditioned.

Question 4: ice

Answer:

-make ice from water that is safe to drink -never use ice as an ingredient if it was used to keep food cold -use clean and sanitized containers and scoops -store scoops outside of ice machine -dont use glass as scoop

Question 5: 165F for 1 second

Answer:

minimal internal cooking temp for poultry, stuffing made with meat, fish or poultry, dishes that include a previously cooked TCS food ingredient

Question 6: minimum internal temperature

Answer:

The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present.This temperature is specific to the type of food being cooked.Food must reach and hold its required internal temperature for a specified amount of time.

Question 7: variance

Answer:

document issued by your regulatory authority that allows a regulatory requirement to be waived or changed

will be needed for:

-packaging fresh juice on site for sale at a later time unless juice has a warning label that complies with local regulations -smoking food as a way of preserving it -using food additives or adding components such as vinegar to preserve or alter food so that it no longer needs time and temp control for safety -curing food -custom processing animals for personal use -using ROP packaging method -sprouting seeds or beans -offering live shellfish from display tank

Question 8: partial cooking

Answer:

cooking and item partway through and then finishing it later do not cook longer than 60 minutes, cool immediately after initial cooking, freeze/refrigerate after cooling, heat food to 165 degrees F for 15 seconds before selling/serving, and cool food if it will not be served immediately or held for service

Question 9: Holding food without temperature control

Answer:

-do not hold TCS foods without temp control if primarily serving high risk population -examples of when food might be held without temp control: displaying food for a short time, off site catered event, when electricity is not available to power holding equipment If your operation displays or holds TCS food without temperature control, it must do so under certain conditions.

This includes:

-preparing written procedures and getting written approval in advance by the regulatory authority

• maintaining those procedures in the operation
• making sure those procedures are made available to the regulatory authority on request.

Question 10: reconditioning

Answer:

restoring food to a safe condition

Question 11: batters and breading

Answer:

-prep in small batches, store at 41F or lower -when breading food that will be cooked later, store it in a cooler ASAP -throw out unused batter after set time -make sure food is thoroughly cooked

Question 12: off site service

Answer:

service of food to someplace other than where it is prepared or cooked, including catering and vending.

Question 13: produce

Answer:

-prepping: make sure fruits and veggies do not come into contact with surfaces that have had raw meat on them, clean and sanitize work space and utensils first and after -washing: wash thoroughly under water to remove dirt and contaminants, water should be slightly warmer than temp of produce, clean in between leaves of leafy greens -soaking or storing: do not mix different items or multiple batches bc contamination

-refrigerating: refrigerate at 41F or lower

-if you primarily serve high risk populations do not serve raw seed sprouts

Question 14: 175F

Answer:

minimal internal cooking temp for tea

Question 15: General Preparation Practices

Answer:

Equipment: everything clean and sanitized

Quantity: only remove what you can prep in short time from the freezer

Storage: return or cook prep food as fast as possible

Additives: only use additives approved and as much as, and don't use to alter appearance of food Presentation: food offered in way that does not mislead them, don't use food/color additives, colored over wraps or lights to misrepresent food

Question 16: reheating food

Answer:

• reheat to any temperature if cooked and cooled correctly

- for hot holding: reheat to 165 degrees for 15 seconds within two hours

• commercially packaged foods to 135 degrees

Question 17: factors that affect cooling

Answer:

-thickness or density of food -size of the food -storage container