SERVSAFE MANAGER DOMAIN 5 EXAM QUESTIONS

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SERVSAFE MANAGER DOMAIN 5 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -52 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: First cool food

Answer:

135 F to 70 F with in 2 hours

Question 2: Then cool to

Answer:

41 F or lower in the next 4 hours

Question 3: Cross-contamination

Answer:

Make sure fruit and vegetables do not touch surfaces exposed to raw meat or poultry

Question 4: Ice paddle

Answer:

Plastic paddles are avaailable that can be filled with ice or with water and then frozen. Food stirred with these paddles will cool quickly

Question 5: TCS foods must be kept warm above what temperature

Answer:

135

Question 6: Ice-water bath

Answer:

After dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water. Stir the food frequently yo cool it faster and more evenly

Question 7: When using TCS leftovers to make salads

Answer:

Make sure they were held at 41F or lower for 7 days or less

Question 8: To preseve food by smoking it

Answer:

Make sure you have a variance from your local regulatory authoriy first

Question 9: 135 F

Answer:

Commercially processed, ready-to-eat-food that will be hot-held for service(cheese sticks, deep-fried vegetables Fruit, vegetables, grains(rice, pasta), and legumes(beans,refied beans) that will be hot-held for service

Question 10: To thaw frozen food

Answer:

Place the item in a cooler at 41F or lower

Question 11: When using ice as an ingredient

Answer:

You cannot use ice that was used to cool food

Question 12: Cooking

Answer:

Thaw food as part of the cooking process

Question 13: 125 F and 70 F

Answer:

Pathogens grows much faster

Question 14: Microwave

Answer:

Thaw food in a microwave oven if it will be cooked just after thawing

Question 15: Holding cold food

Answer:

-Hold the food at 41 degrees F of lower before removing it from refrigeration -Label food with time you removed it from refrigeration and the time you must throw it out -Discard time must be 6 hours from time you removed it -make sure food temperature does not exceed 70 degrees F while being served -Sell, serve, or throw out the food within 6 hours

Question 16: When packaging fresh fruit juice on-site for sale later

Answer:

Treat the juice according to an aprroved HACCP plan

Question 17: Washing

Answer:

Wash fruit and vegetables throughly under running water. Do this before cutting, cooking, or combing it with other ingredients

Question 18: When storing food using the FIFO method

Answer:

where should the food with the earliest use-by dates be stored?,In front of food with later use-by dates

Question 19: Service staff guidelines

Answer:

-hold dishes by bottom or edge -hold glasses by the middle, bottom, or stem -do not touch the food contact areas of dishes or glassware -carry glasses in a rack or on a tray to avoid touching the food contact surfaces -do not stack glasses when carrying them -hold flatware by the handle -do not hold flatware by food contact surfaces -store flatware so that servers grasp handles -avoid bare hand contact with RTE food -use ice scoops to get ice -never scoop ice with bare hands

Question 20: 145 F for 15 seconds

Answer:

Seafood-includeing fish, shellfish and crustaceans Steaks/chops of pork, beef,veal, and lamb Eggs that will be served immediately

Question 21: Vending machines

Answer:

-Check product shelf life daily -Keep TCS food at correct temperatures -Dispense TCS food in its original container -Wash and wrap fresh fruit with edible peels before putting it in a machine Question 22: What is the problem with storing raw ground beef above prepped salads?

Answer:

Cross-contamination

Question 23: Soaking or storing

Answer:

When soaking or storing produce in standing water or an ice-water slurry, do not mix different items or multiple batches of the same item

Question 24: Serving food staff guidelines

Answer:

-Food handlers must wear single use gloves whenever handling ready to eat food -Use separate utensils for each food item and clean and sanitize them after each serving task -Store serving utensils in the food with the handle extended about the rim of the container

Question 25: Preset tableware

Answer:

to prevent contamination, tableware should be wrapped or covered

Question 26: Storing leftovers

Answer:

Throw out leftover food held at 41F or lower after seven days. Check the use-by-date before using stored food items