SERVSAFE FOOD HANDLER GUIDE, CHAPTER 3:

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SERVSAFE FOOD HANDLER GUIDE, CHAPTER 3:

CONTROLLING TIME AND TEMPERATURE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: cooking temperature and specified thermometer wait time for fruits,

vegetables, and grains

Answer:

135 degrees Fahrenheit

Question 2: calibration

Answer:

process of checking an instrument to make sure it will measure properly

Question 3: four acceptable ways to thaw TCS food

Answer:

in a cooler lower than 41 degrees Fahrenheit, in a microwave over if cooked immediately, submerged under running water at 70 degrees Fahrenheit or lower, or as part of the cooking process

Question 4: methods for cooling process

Answer:

ice water baths. stirring food with ice paddles, adding ice to food, blast chiller

Question 5: time-temperature abuse

Answer:

allowing food to stay at temperatures good for the growth of pathogens

Question 6: cooking TCS food

Answer:

must reach the correct internal temperature and stay there for specific amount of time

Question 7: when thermometers should be used

Answer:

from the moment food arrives until the time it is served

Question 8: cooling process

Answer:

food needs to be cooled to 71 degrees Fahrenheit within two hours, or process needs to be repeated

Question 9: cooking temperature and specified thermometer wait time for poultry

Answer:

165 degrees Fahrenheit for 15 seconds

Question 10: TCS

Answer:

temperature control for safety Question 11: three groups of people at higher-risk of getting food borne illness

Answer:

elderly people, preschool aged children, people with compromised immune systems

Question 12: expiration date

Answer:

date after which an item is longer good

Question 13: synthetic

Answer:

a substance made from chemicals

Question 14: food holding

Answer:

storage of hot or cold foods for buffet tables

Question 15: guidelines for cooking TCS food in microwave

Answer:

food must be cooked to 165 degrees Fahrenheit, cover food, let food stand for two minutes after cooked, check temperature in at least two placed to make sure food is cooked through Question 16: cooking temperature and specified thermometer wait time for pork, beef, veal, and lamb

Answer:

145 degrees Fahrenheit for 15 seconds (roasts should be four minutes)

Question 17: guidelines for reheating TCS food

Answer:

Food that will be served immediately can be reheated to any temperature as long as the food was cooked and cooled properly. Food reheated for hot-holding must reach an internal temperature of 165?within two hours. The food needs to stay at this temperature for at least 15 seconds before serving.

Question 18: minimum temperature that hot food must be held

Answer:

135 degrees Fahrenheit

Question 19: immune system

Answer:

made up of special cells, proteins, tissues, and organs, defends people against germs and microorganisms every day

Question 20: guidelines for storing TCS food

Answer:

store food at internal temperature of 41 degrees Fahrenheit or lower, don't overload the freezers, label containers for expiration date, etc., rotate food in storage Question 21: cooking temperature and specified thermometer wait time for ground meat

Answer:

155 degrees Fahrenheit for 15 seconds

Question 22: steps for making sure that TCS food you receive is safe

Answer:

• Receive cold TCS food at 41 degrees Fahrenheit or lower.

• Frozen foods should be solid. Reject food if there is fluids, water stains, or ice crystals.

• Receive hot foods at 135 degrees Fahrenheit or higher.

• Reject food if it is past expiration date, moldy, or smells unpleasant.

Question 23: common TCS foods

Answer:

dairy products, poultry, meat, baked potatoes, tofu or other synthetic ingredients, sprouts, shell eggs, fish or shellfish, heat-treated plant foods like rice, beans, etc., sliced melons, cut tomatoes, cut leafy greens, untreated garlic-and-oil mixtures

Question 24: untreated

Answer:

not treated by a chemical or biological agent

Question 25: steps for using a thermometer

Answer:

• Make sure you are using the correct thermometer for the job.

• Make sure it is washed, rinsed, sanitized, and air-dried. It also needs to be calibrated.

• Stick thermometer into the thickest part of the food. Wait until the reading doesn't move for a few

seconds before writing down the temperature.

• Take another reading in another spot.