SERVSAFE EXAM: CHAPTER 4 THE FLOW OF FOOD; AN

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SERVSAFE EXAM: CHAPTER 4 THE FLOW OF FOOD; AN

INTRODUCTION

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Where should you stick the thermometer?

Answer:

When checking the temperature of food, insert the probe into the thickest part of the food. This is usually the center. Also, take another reading in a different spot. The temperature may vary in different areas.

Question 2: Avoid time-temperature abuse

Answer:

Monitor time and temperature Make sure the correct kinds of thermometers are available Regularly record temperatures and the times they are taken Minimize the time that food spends in the temperature danger zone Take corrective actions if time-temperature standards are not met Learn which food items should be checked, how often, and by whom.Use timers in prep areas to check how long food is in the temperature danger zone.A policy limiting the amount of food that can be removed from a cooler when prepping it can limit the time food spends in the temperature danger zone.Reheating soup that was being held below 135ºF (57ºC) is an example of a corrective action.Question 3: When using thermometers:

Answer:

Make sure thermometers used to measure the temperature of food are accurate to +/- 2ºF or +/- 1ºC

Question 4: Monitoring Time and Temperature

Answer:

Bimetallic stemmed thermometers Thermocouples and thermistors Infrared (laser) thermometers Time-temperature indicators (TTI) Maximum registering thermometer

Question 5: Preventing Cross-Contamination

Answer:

Separate equipment Clean and sanitize Prep food at different times Buy prepared food

Question 6: Bimetallic stemmed thermometers

Answer:

A bimetallic stemmed thermometer can check temperatures from 0?F to 220?F (-18?C to 104?C).This thermometer measures temperature through its metal stem. When checking temperatures, insert the stem into the food up to the dimple. You must do this because the sensing area of the thermometer goes from the tip of the stem to the dimple. This trait makes this thermometer useful for checking the temperature of large or thick food. It is usually not practical for thin food, such as hamburger patties.The calibration nut is used to adjust the thermometer to make it accurate.

Question 7: Buy prepared food

Answer:

Buy food items that do not require much prepping or handling Buy food that doesn't require much prepping or handling. For example, you could buy precooked chicken breasts or chopped lettuce, as shown in the photo.

Question 8: Clean and sanitize

Answer:

Clean and sanitize all work surfaces, equipment, and utensils after each task Clean and sanitize all work surfaces, equipment, and utensils after each task. When you cut up raw chicken, for example, you cannot get by with just rinsing the equipment. Pathogens such as Nontyphoidal Salmonella can contaminate food through cross-contamination. To prevent this, you must wash, rinse, and sanitize equipment.

Question 9: Preventing Time-Temperature Abuse

Answer:

Time-temperature control Avoid time-temperature abuse

Question 10: Time-temperature indicators (TTI)

Answer:

Monitor both time and temperature Are attached to packages by the supplier A color change appears on the device when time-temperature abuse has occurred This color change is not reversible, so you know if the food has been abused.Question 11: Which thermocouple probe should be used when measuring steak temperature?

Answer:

Penetration probes are used to check the internal temperature of food, such as this steak.

Question 12: Time-temperature control

Answer:

Food held in the range of 41ºF to 135ºF (5ºC to 57ºC) has been time-temperature abused Food has been time-temperature abused whenever it is handled in the following ways: -Cooked to the wrong internal temperature -Held at the wrong temperature -Cooked or reheated incorrectly Most foodborne illnesses happen because TCS food has been time-temperature abused. Remember: TCS food has been time-temperature abused any time it remains between 41ºF and 135ºF (5ºC and 57ºC). This is called the temperature danger zone because pathogens grow in this range. But most pathogens grow much faster between 70ºF and 125ºF (21ºC and 52ºC).Food is being temperature abused whenever it is handled in the following ways: cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, you must reduce the time it spends in this temperature range. If food is held in this range for four or more hours, you must throw it out.Question 13: When using thermometers:

Answer:

Only use glass thermometers if they are enclosed in a shatterproof casing. Glass thermometers, such as candy thermometers, can be a physical contaminant if they break.

Question 14: Maximum registering thermometer

Answer:

Indicates the highest temperature reached during use Used where temperature readings cannot be continuously observed Some suppliers place temperature-recording devices inside their delivery trucks. These devices constantly check and record temperatures. You can check the device during receiving to make sure food was at safe temperatures while it was being shipped.It works well for checking final rinse temperatures of dishwashing machines.Question 15: Which thermocouple probe should be used when measuring fryer oil temperature?

Answer:

Immersion probes are used to check the temperature of liquids such as soups, sauces, and frying oil.Question 16: Can prepping meat on a red cutting board prevent cross-contamination?

Answer:

Yes. Using separate equipment can help prevent cross-contamination. Colored cutting boards and utensil handles can help keep equipment separate. The color tells food handlers which equipment to use with each type of food.

Question 17: Prep food at different times

Answer:

Prepare raw meat, fish, and poultry at different times than ready-to-eat food (when using the same prep table) If you need to use the same table to prep different types of food, prep raw meat, fish, and poultry at a different time from when prepping ready-to-eat food. You must clean and sanitize work surfaces and utensils between each type of food. For example, by prepping ready-to-eat food before raw food, you can minimize the chance for cross-contamination.Question 18: To keep food safe throughout the flow of food:

Answer:

Prevent cross-contamination Prevent time-temperature abuse You are responsible for the safety of the food at every point in this flow. For example, a frozen food might be safe when it leaves the processor's plant. However, on the way to the supplier's warehouse, the food might thaw. Once in your operation, the food might not be stored correctly, or it might not be cooked to the correct internal temperature. These mistakes can add up and cause a foodborne illness.