SERVSAFE FOOD PREP TERMS DEFINITIONS - CH. 8

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STUDY SET EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What do some regulatory authorities require food service operations to submit when applying for a variance?

• A list of their suppliers
• Receiving documents
• A HACCP plan
• A crisis management plan

Answer:

• A HACCP plan

Question 2: How should pooled eggs be handled to keep them safe?

• Cook them right after mixing them.
• Make additional batches in the same container.
• Store them at an air temperature of 45°F (7°C) or lower.
• Leave them at room temperature for 4 hours or less.

Answer:

• Cook them right after mixing them.

Question 3: What is the required minimum internal cooking temperature for a pork roast?

• 135°F (57°C) or higher for 15 seconds
• 145°F (63°C) or higher for 4 minutes
• 155°F (68°C) or higher for 17 seconds
• 165°F (74°C) or higher for <1 second

Answer:

• 145°F (63°C) or higher for 4 minutes

Question 4: A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe?

• Dishes that thaw at room temperature need to be cut into smaller pieces first.
• The dish is exposed to the temperature danger zone so pathogens can grow.
• The dish's temperature will decrease too rapidly.
• Most foods need at least 18 hours to thaw at room temperature.

Answer:

• The dish is exposed to the temperature danger zone so pathogens can grow.

Question 5: Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred, and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made?

• They were placed in a covered dish.
• They were stirred halfway through cooking.
• They were left to stand for 30 seconds after cooking.
• They were checked with a thermometer in two places.

Answer:

• They were left to stand for 30 seconds after cooking.

Question 6: When must a consumer advisory be provided for menu items containing TCS food?

• When the item is raw or undercooked
• When the item contains a potential allergen
• When the operation provides only counter service
• When the operation primarily serves a high-risk population

Answer:

• When the item is raw or undercooked

Question 7: What should be done if the menu includes TCS items that are raw or undercooked?

• It must be noted on the menu.
• Service staff must point it out to guests.
• It must be posted on signs in the establishment.
• It must be listed on the company website.

Answer:

• It must be noted on the menu.

Question 8: If an operation uses a reduced oxygen packaging method for fish, the fish must be

• frozen before, during, or after packaging.
• thawed before packaging.
• thawed within 30 days after packing.
• frozen no more than 14 days before packaging.

Answer:

• frozen before, during, or after packaging.

Question 9: What is the required minimum internal cooking temperature for seafood?

• 135°F (57°C) or higher for 15 seconds
• 145°F (63°C) or higher for 15 seconds

• 155°F (68°C) or higher for 17 seconds
• 165°F (74°C) or higher for <1 second

Answer:

• 145°F (63°C) or higher for 15 seconds

Question 10: How does the density of food affect cooling?

• The denser the food, the more slowly it will cool.
• The denser the food, the more quickly it will cool.
• Density does not affect cooling.
• Density has only a small effect on cooling.

Answer:

• The denser the food, the more slowly it will cool.

Question 11: Which practice requires a variance?

• Packaging food using a reduced oxygen method
• Holding food without temperature control
• Cooling food using the two-stage cooling method
• Reheating food that was previously cooked and cooled

Answer:

• Packaging food using a reduced oxygen method

Question 12: What temperature must commercially processed and packaged ready-to-eat food be reheated to?

• Any temperature
• 135°F (57°C)
• 155°F (68°C) for 15 seconds
• 165°F (74°C) for 15 seconds

Answer: