SERVSAFE EXAM: CHAPTER 5

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SERVSAFE EXAM: CHAPTER 5

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What do time-temperature indicators do?

• Measure temperature through a probe with a sensor at the end
• Measure the length of time that food should be cooked
• Show if food has been cross-contaminated during preparation
• Show if food has been time-temperature abused during shipment

Answer:

• Show if food has been time-temperature abused during shipment

Question 2: Limiting the amount of food that can be removed from a cooler when prepping it can help prevent

• cross-contamination.
• cross-contact.
• time-temperature abuse.
• thermal energy transfer.

Answer:

• time-temperature abuse

Question 3: When checking the internal temperature of food, where should the thermometer be inserted?

• In the thinnest part of the food
• In the thickest part of the food
• On the bottom of the food
• On the top of the food

Answer:

• In the thickest part of the food

Question 4: An operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit of doing this?

• To prevent temperature abuse
• To prevent cross-contamination
• To reduce the cost of a salad
• To reduce the focus on proper personal hygiene

Answer:

• To prevent cross-contamination

Question 5: Pathogens are likely to grow well in a meat stew that is

• below freezing temperature.
• at refrigeration temperatures.
• between 41°F and 135°F (5°C and 57°C).

d.cooked to the correct internal temperature.

Answer:

• between 41°F and 135°F (5°C and 57°C)

Question 6: What must be done after completing each prep task to reduce the risk of cross-contamination?

• Food must be put away as quickly as possible
• Aprons must be replaced with clean ones
• Surfaces must be cleaned and sanitized
• Food temperatures must be checked with a clean thermometer

Answer:

• Surfaces must be cleaned and sanitized

Question 7: What thermocouple probe would be used to check the temperature of a pot of soup?

• Air
• Surface
• Immersion
• Penetration

Answer:

• immersion

Question 8: Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

• cross-contamination.
• time-temperature abuse.
• physical contamination.
• toxic-metal poisoning.

Answer:

• cross-contamination.

Question 9: Food must be thrown out after remaining in the temperature danger zone for

• 1 hour.
• 2 hours.
• 3 hours.
• 4 hours.

Answer:

• 4 hours.

Question 10: What is the temperature range of the Temperature Danger Zone?

• 0°F to 32°F (-18°C to 0°C)
• 32°F to 120°F (0°C to 49°C)
• 41°F to 135°F (5°C to 57°C)
• 60°F to 150°F (16°C to 66°C)

Answer:

• 41°F to 135°F (5°C to 57°C)

Question 11: When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?

• 0°F (-18°C)
• 32°F (0°C)
• 41°F (5°C)
• 212°F (100°C)

Answer:

• 32°F (0°C)