SERVSAFE EXAM: CHAPTER 7 THE FLOW OF FOOD;

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SERVSAFE EXAM: CHAPTER 7 THE FLOW OF FOOD;

SERVICE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -16 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When delivering food off-site:

Answer:

Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling Clean the inside of delivery vehicles regularly Check internal food temperatures Label food with a use-by date and time, and reheating and service instructions Make sure the service site has the correct utilities -Safe water for cooking, dishwashing, and handwashing -Garbage containers stored away from food-prep, storage, and serving areas Store raw meat, poultry, and seafood, and ready-to-eat items separately Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time-temperature abuse.At the service site, use appropriate containers or equipment to hold food at the correct temperature.Check internal food temperatures. If containers or delivery vehicles are not holding food at the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used.Question 2: A label is not needed for bulk unpackaged food, such as bakery products, and

unpackaged food portioned for customers if:

Answer:

The product makes no claim regarding health or nutrient content No laws requiring labeling exist The food is manufactured or prepared on the premises The food is manufactured or prepared at another regulated food operation or processing plant owned by

the same person Question 3: Hot food can be held without temperature control for up to four hours if:

Answer:

It was held at 135ºF (57ºC) 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 4: Labeling 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 5: Green bean casserole hot-held at 120ºF (49ºC)?

Answer:

No. Hot TCS food must be held at an internal temperature of 135°F (57°C) or higher. Cooked beans are a TCS food.

Question 6: Potato salad held in cold-holding at 41ºF (5ºC)?

Answer:

Yes. Cold TCS food must be held at an internal temperature of 41°F (5°C) or lower. Potato salad is a TCS food.Question 7: Table settings do not need to be wrapped or covered if extra settings:

Answer:

Are removed when guests are seated Are cleaned and sanitized after guests have left

Question 8: Re-serving Food

Answer:

NEVER re-serve:

Food returned by one customer to another customer Uncovered condiments Uneaten bread Plate garnishes

Question 9: Refilling Returnable Take-Home Containers for Beverages

Answer:

Some jurisdictions allow the refilling of take-home beverage containers.These can be refilled for the same customer with non-TCS food. The container must be: -Able to be effectively cleaned at home and at the operation -Rinsed with fresh, pressurized hot water before refilling -Refilled by staff at the operation or by the customer using a process that prevents contamination

Question 10: Refilling Returnable Take-Home Containers for Food

Answer:

Some jurisdictions allow the refilling of take-home food containers.

Take-home food containers must be:

-Designed to be reused -Provided to the customer by the operation -Cleaned and sanitized correctly Question 11: Cold food can be held without temperature control for up to six hours if:

Answer:

It was held at 41ºF (5ºC) or lower before removing it from refrigeration It does not exceed 70ºF (21ºC) during service -Throw out food that exceeds this temperature

It has a label specifying:

-Time it was removed from refrigeration -Time it must be thrown out It is sold, served, or thrown out within six hours For example, if you remove potato salad from refrigeration at 3:00 p.m. to serve at a picnic, the discard time on the label should be 9:00 p.m. This equals six hours from the time you removed it from refrigeration.Question 12: If you preset tableware:

Answer:

Prevent it from being contaminated; for example, you can wrap or cover the items

Question 13: Soup is placed in a hot-holding unit at 40ºF (4ºC)?

Answer:

No. The soup is being reheated in a hot-holding unit. Never use hot-holding equipment to reheat food unless it is built to do so. Most hot-holding equipment does not pass food through the temperature danger zone quickly enough. Reheat food correctly. Then move it to the holding unit.

Question 14: To keep vended food safe:

Answer:

Check product shelf life daily: Products often have a code date, such as an expiration or a use-by date.If the date has expired, throw out the food immediately.-Refrigerated food prepped on-site and not sold in seven days must be thrown out 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 Handle food prepped and packaged for vending machines with the same care as any other food served to customers. Vending operators should protect food from contamination and time-temperature abuse during transport, delivery, and service.It should be held at 41°F (5°C) or lower, or at 135°F (57°C) or higher. These machines must have controls that prevent TCS food from being dispensed if the temperature stays in the danger zone for a specified amount of time. This food must be thrown out.

Question 15: Pasta salad held without temperature control at 75ºF (24ºC)?

Answer:

No. Cold TCS food that is being held without temperature control must be thrown out if its temperature exceeds 70°F (21°C).Question 16: Generally, only unopened, prepackaged food in good condition can be re-served:

Answer:

Condiment packets Wrapped crackers or breadsticks, and bottles of ketchup and mustard You must protect condiments from contamination. Serve them in their original containers or in containers designed to prevent contamination. Offering condiments in individual packets or portions can also help keep them safe. Never re-serve uncovered condiments. Do not combine leftover condiments with fresh ones. Throw away opened portions or dishes of condiments after serving them to customers.Salsa, butter, mayonnaise, and ketchup are examples.Change linens used in bread baskets after each customer.