SERVSAFE MANAGER CHAPTER 4 - THE FLOW OF FOOD:

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SERVSAFE MANAGER CHAPTER 4 - THE FLOW OF FOOD:

AN INTRODUCTION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What temperatures classify as the temperature danger zone?

Answer:

41-135

Question 2: The ___ ___ ___ is the entire PATH that the food takes through the entire operation: purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and service

Answer:

flow of food Question 3: (Bimetallic stemmed thermometer/Thermocouples and thermistors/Infrared (laser) thermometers/Maximum registering thermometer/Time-temperature indicators)

• Indicates the highest temperature reached during use
• Used where temperature readings cannot be continuously observed
• Ex. Dishwasher final rinse tempe

Answer:

Maximum registering thermometer Question 4: (Immersion/surface/penetration/air) probes probes are used to check the internal temperature of food. Small-diameter probes should be used to check the internal temperature of thin food such as meat patties and fish fillets.

Answer:

penetration

Question 5: (true/false) Make sure food handlers know what to do when time and temperature standards are not met. For example, if you hold soup on a steam table and its temperature falls below 135ºF (57ºC) after two hours, you might reheat it to the correct temperature OR throw it out.

Answer:

True Question 6: (Immersion/surface/penetration/air) probes are used to check the temperature inside coolers and ovens

Answer:

Air Question 7: Thermometer calibration: The ice-point method involves adjusting the thermometer to the temperature at which water freezes (___?F [0?C]).

Answer:

32 Question 8: (Bimetallic stemmed thermometer/Thermocouples and thermistors/Infrared (laser) thermometers/Maximum registering thermometer/Time-temperature indicators)

• measure the temp through a METAL PROBE
• display the temp DIGITALLY
• Have a sensing area on the TIP of their probe

Answer:

thermocouples and thermistors Question 9: (Immersion/surface/penetration/air) probes used to check the temperature of flat cooking equipment such as griddles.

Answer:

Surface Question 10: -If you need to use the same table to prep different types of food, prep raw meat, fish, and poultry and prep ready-to-eat food at different (times/areas). You must clean and sanitize work surfaces and utensils between each type of food.

Answer:

times

Question 11: ___ ___ can occur at any point in the flow of food and can be prevented by using separate equipment for raw and ready to eat foods. Food handlers should also CLEAN and SANITIZE work surfaces, equipment, and utensils BEFORE and AFTER each task

Answer:

cross contamination Question 12: When calibrating thermometers, make sure the sensing area is submerged. Do not let the stem or probe touch the container. Wait ___ seconds or until the indicator stops moving.

Answer:

30 Question 13: Make sure the thermometer is accurate and if used to check FOOD, thermometers must be accurate to +/- ___?F or +/- ___?C.

Answer:

2, 1 Question 14: (Immersion/surface/penetration/air) probes are used to check the temperature of liquids such as soups, sauces, and frying oil.

Answer:

Immersion Question 15: (Bimetallic stemmed thermometer/Thermocouples and thermistors/Infrared (laser) thermometers/Maximum registering thermometer/Time-temperature indicators)

• Measures temp through the STEM
• Sensing area from the TIP to the dimple
• Must be scaled bw two degree increments
• USED FOR THICK OR LARGE FOOD ITEMS (ex. roast) NOT GOOD for thin foods

Answer:

Bimetallic stemmed thermometer Question 16: The foodservice ___ is responsible for the safety of the food at every point in this flow.

Answer:

manager

Question 17: ___ thermometers, such as candy thermometers, can be a physical contaminant if they break. They can only be used when enclosed in a shatterproof casing.

Answer:

Glass Question 18: Food must get through the first cooling stage to 70° within the the first ___ hours

Answer:

two Question 19: Food is being ___ abused whenever it is handled in the following ways: cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.

Answer:

temperature Question 20: (Bimetallic stemmed thermometer/Thermocouples and thermistors/Infrared (laser) thermometers/Maximum registering thermometer/Time-temperature indicators)

• Monitor both time and temperature
• Are attached to packages by good reputable supplier
• A COLOR CHANGE appears on the device when time-temperature abuse has occurred

Answer:

time-temperature Indicators Question 21: The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, you must reduce the time it spends in this temperature range.If food is held in this range for ___ or more hours, you must THROW it out.

Answer:

four Question 22: (Bimetallic stemmed thermometer/Thermocouples and thermistors/Infrared (laser) thermometers/Maximum registering thermometer/Time-temperature indicators)

• DO NOT need to touch the surface of food and equipment
• Used to measure the SURFACE TEMPERATURE - do not measure the internal temperatures
• Hold as close to the food or equipment as possible
• Do not take readings through glass, stainless steel, or aluminum

Answer:

Infrared (laser) thermometers