SERVSAFE EXAM CHAPTER 7

PDF Download

SERVSAFE EXAM CHAPTER 7

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Guidelines for Holding Food - Food covers and sneeze guards:

Answer:

-Cover food and install sneeze guards to protect food from contaminants -Covers protect food from contamination and help maintain food temperatures Question 2: Service Staff Guidelines for Serving Food - Generally, only unopened, prepackaged

food in good condition can be re-served:

Answer:

-Condiment packets -Wrapped crackers or breadsticks Question 3: Vending Machines - To keep vended food safe:

Answer:

-Check product shelf life daily: Throw away food past its expiration or use-by date, Throw away refrigerated food prepped on-site and not sold in seven days.-Keep TCS food at the correct temperature.-Dispense TCS food in its original container.-Wash and wrap fresh fruit with edible peels before putting it in the machine.Question 4: Guidelines for Holding Food - Reheating food:

Answer:

-NEVER use hot-holding equipment to reheat food unless it's built to do so.-Reheat food correctly, and then move it into a holding unit.

Question 5: Holding Food without Temperature Control - Hot food can be held without

temperature control for up to four hours if:

Answer:

-It was held at 135 ?F (57 ?C) or higher before removing it from temperature control.-It has a label specifying when the item must be thrown out.-It is sold, served, or thrown out within four hours.Question 6: Labeling Bulk Food in Self-Service Areas - Label bulk food in self-service areas:

Answer:

-Make sure the label is in plain view of the customer.-Include the manufacturer or processor label provided with the food: As an alternative, provide the information using a card, sign, or other labeling method.Question 7: Labeling Bulk Food in Self-Service Areas - A label is not needed for bulk

unpackaged food, such as bakery products, if:

Answer:

-The product makes no claim regarding health or nutrient content.-No laws require the item to be labeled.-The food is manufactured or prepared on the premises.-The food is manufactured or prepared at another operation or processing plant owned by the same

person: The operation must also be regulated.

Question 8: Off-Site Service - When transporting food off-site:

Answer:

-Use insulated, food-grade containers designed to keep food from mixing, leaking, and spilling.-Label food with a use-by date and time, and reheating and service instructions.-Clean the inside of delivery vehicles regularly.-Check internal food temperatures.-Make sure the service site has the correct utilities: Safe water for cooking, dishwashing, and hand washing, Garbage containers stored away from food-prep, storage, and serving areas -Store raw meat, poultry, and seafood separate from ready-to-eat items.Question 9: Guidelines for Holding Food - Policies:

Answer:

Create policies about how long the operation will hold food and when it will be thrown out

Question 10: Self-Service Areas - Prevent time-temperature abuse and contamination:

Answer:

-Use sneeze guards, display cases, or packaging.-Use labels to identify food items.-Hold food at the correct temperature:o Hot food: 135 ?F (57 ?C) or higher, Cold food: 41 ?F (5 ?C) or lower -Keep raw meat, fish, and poultry separate from ready-to-eat food.-Do NOT let customers refill dirty plates or use dirty utensils at self-service areas.-Stock displays with the correct utensils.-NEVER use ice as an ingredient if it was used to keep food or beverages cold.Question 11: Guidelines for Holding Food - Time:

Answer:

-Check temperatures at least every four hours: Throw out food not at 41 ?F (5 ?C) or lower or 135 ?F (57 ?C) or higher, Optional: Check temperatures every two hours to leave time for corrective action.Question 12: Guidelines for Holding Food - Thermometer:

Answer:

-Use a thermometer to check a food's internal temperature: NEVERuse the temperature gauge on a holding unit to check the food's temperature.Question 13: Holding Food without Temperature Control - Cold food can be held without

temperature control for up to six hours if:

Answer:

-It was held at 41 ?F (5 ?C) or lower before removing it from refrigeration.-It has a label specifying: Time it was removed from refrigeration, Time it must be thrown out.-It does not exceed 70 ?F (21 ?C) during service: Throw out food that exceeds this temperature.-It is sold, served, or thrown out within six hours.Question 14: Service Staff Guidelines for Serving Food - NEVER re-serve:

Answer:

-Food returned by a guest -Uncovered condiments -Uneaten bread -Plate garnishes

Question 15: Kitchen Staff Guidelines for Serving Food - Prevent contamination when serving

food:

Answer:

-Avoid bare-hand contact with ready-to-eat food: Wear single-use gloves: Use spatulas, tongs, deli sheets, or other utensils.-Use clean and sanitized utensils for serving: Use separate utensils for each food, Clean and sanitize utensils after each task, If using them continuously, clean and sanitize them at least every four hours.-Store serving utensils correctly between uses: Leave them in the food with the handle extended above the container rim, Place them on a clean and sanitized food-contact surface, Optional: Store spoons or scoops under running water or in a container of water at least 135 ?F (57 ?C).-Take-home containers can be refilled only when the containers are: Designed for reuse, Provided to guest by the operation, Cleaned and sanitized correctly.-Take-home beverage containers can be refilled if the: Beverage is not a TCS food, Container is refilled for the same guest, Container can be effectively cleaned, Container is rinsed with fresh, hot water under pressure before refilling, Container is refilled by staff in the operation or by the guest using a process that prevents contamination.Question 16: Service Staff Guidelines for Serving Food - If you preset tableware:

Answer:

Wrap or cover the items to prevent contamination.Question 17: Guidelines for Holding Food - Temperature:

Answer:

• Hold TCS food at the correct temperature: Hot food: 135 ?F(57 ?C) or higher, Cold food: 41 ?F(5 ?C)

or lower Question 18: Service Staff Guidelines for Serving Food - Table settings do not need to be

wrapped or covered if extra settings are either:

Answer:

-Removed when guests are seated.-If left on the table, cleaned and sanitized after guests have left.