SERVSAFE EXAM CHAPTER 4 THE FLOW OF FOOD EXAM

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SERVSAFE EXAM CHAPTER 4 THE FLOW OF FOOD EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Monitoring

Answer:

Learn which food items should be checked, how often, and by whome.Question 2: Which probe should be used to check the temperature of a chicken breast?

• Air probe
• Immersion probe
• Penetration probe
• Surface probe

Answer:

• Penetration probe

Question 3: Which practice can help prevent cross-contamination?

• Using color coded cutting boards
• Rinsing and cutting boards between uses
• Purchasing food requiring preparation

• Prepping raw and ready to eat foods at the same time

Answer:

• Using color coded cutting boards

Question 4: cross-contamination

Answer:

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

Question 5: Dimple

Answer:

The mark on the stem that shows the end of the temperature-sensing area.Question 6: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

• Just past the tip of the thermometer stem
• Halfway between the tip of the thermometer stem and the dimple
• To the dimple in the thermometer stem
• Past the dimple of the thermometer stem

Answer:

• To the dimple in the thermometer stem

Question 7: Ice-point method

Answer:

• Fill a large container with ice, and add tap water.(stir mixture well)

• Submerge the sensing area and wait 30 seconds.(make sure its fully submerged)

• Adjust the thermometer so it reads 32ºF (0ºC).

Question 8: At what temperatures do most foodborne pathogens grow most quickly

• Between 0-41 F
• Between 45-65 F
• Between 70-125 F
• Between 130-165 F

Answer:

• Between 70-125 F

Question 9: Internal temperature of a roast

• Bimetallic stemmed thermometer
• Thermocouple with immersion probe
• Thermocouple with surface probe
• Thermocouple with penetration probe
• Thermocouple with air probe
• Infrared thermometer

Answer:

• Bimetallic stemmed thermometer

Question 10: Three different types of thermometers

Answer:

Bimetallic stemmed thermometer Thermocouples Thermistors Question 11: How long can food stay in the temperature danger zone before it must be thrown out?

• 1 hour
• 2 hours
• 3 Hours

• 4 Hours

Answer:

• 4 Hours

Question 12: Time and temperature control

Answer:

Have procedures to limit TCS foods from being in the danger zone

Question 13: easy-to-read markings

Answer:

clear markings reduce the chance that someone will misread the thermometer

Question 14: Internal temperature of a fish fillet.

• Bimetallic stemmed thermometer
• Thermocouple with immersion probe
• Thermocouple with surface probe
• Thermocouple with penetration probe
• Thermocouple with air probe
• Infrared thermometer

Answer:

• Thermocouple with penetration probe

Question 15: Thermacouples and Thermistors

Answer:

Several styles

Question 16: Air temperature of a cooler

• Bimetallic stemmed thermometer
• Thermocouple with immersion probe
• Thermocouple with surface probe