SERVSAFE MODULE 6 EXAM QUESTIONS

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SERVSAFE MODULE 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 2 hours

Answer:

a hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than _____ _____.Question 2: 1. when it is handled by staff who have been restricted or excluded from the operation due to illness

2. when it is contaminated by hands or bodily fluids (ex: sneezing)

• when it has exceeded the time and temperature requirements designed to keep food safe

Answer:

Food that has become unsafe must be thrown out unless it can be safely reconditioned. All food -- especially ready-to-eat food -- must be thrown out in the following 3 situations:

Question 3: 1. food additives or color additives

• colored overwraps
• lights

Answer:

Food must be offered to customers in a way that does not mislead or misinform them. customers must be able to judge the true appearance, color, and quality of food. Do NOT use the following 3 ways to misrepresent the appearance of food.

Question 4: True (pasteurized eggs)

Answer:

True or False?if you mainly serve high-risk populations, such as those in hospitals and nursing homes, use pasteurized eggs or egg products when serving dishes that are raw or undercooked. unpasteurized eggs can be used if the dish will be cooked all the way through (omelet or cake)

Question 5: pooled eggs

Answer:

handle _____ _____ carefully. these are eggs that are cracked open and combined in a container. cook them promptly after mixing, or store them at 41 F or lower. clean and sanitize the containers used to hold them before making a new batch Question 6: 1. only use leftover TCS food, e.g. pasta, chicken, and potatoes, if it was cooked, held, cooled, and stored correctly

• do NOT use leftover TCS food that has been held for more than 7 days. check the use-by date

of the stored TCS food before using it

Answer:

chicken, tuna, egg, pasta, and potato salads have all been involved in foodborne-illness outbreaks.these salads are not usually cooked after preparation. this means you do not have a chance to reduce pathogens that may have gotten into the salad.what are the 2 guidelines to follow when making these salads?

Question 7: 41 F or lower

Answer:

Refrigeration and hold sliced melons, cut tomatoes, and cut leafy greens at _____ _____ _____.

Question 8: 1. Refrigeration

• running water (water temp at 70 degrees F or lower)
• microwave
• cooking

Answer:

• methods and guidelines for thawing TCS Food

Question 9: reconditioning

Answer:

Sometimes food can be restored to a safe condition. this is called _____.

Question 10: True (soaking or storing)

Answer:

True or False?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 11: 1. consumption - make ice from water that is safe to drink

• cooling food - NEVER use ice as an ingredient if it was used to keep food cold. ex: ice used to

cool a salad bar cannot then be used in drinks

• containers and scoops - use clean and sanitized containers and ice scoops to transfer ice

from an ice machine to other containers -- store ice scoops outside the ice machine in a clean, protected location -- NEVER hold or carry ice in containers that have held raw meat, seafood, poultry, or chemicals -- NEVER touch ice with hands or use a glass to scoop ice

Answer:

Follow these guidelines to avoid contaminating ice in your operation:

• consumption (1)

• cooling food (1)

• containers and scoops (4)

Question 12: cross-contamination

time-temperature abuse

Answer:

what two things can easily happen when preparing food?

Question 13: 1. water should be a little warmer than the produce

• (for leafy greens) remove outer leaves, pull greens completely apart, and rinse thoroughly
• certain chemicals may be used to wash fruits or vegetables. produce can be treated by

washing it in water containing ozone. this treatment helps control pathogens. (local regulatory authority will say what is acceptable to use this for

Answer:

When washing produce what are 3 things to keep in mind?

Question 14: Cooking

Answer:

Identify the method for thawing TCS food

• thaw food as part of the _____ process

Question 15: Running water

Answer:

identify the method for thawing TCS food

• submerge food under running, drinkable water at 70F or lower. the flow of the water must be strong

enough to wash loose food bits into the drain

• always use a clean and sanitized food-prep sink when thawing food this way
• NEVER let the temperature of the food go above 41 F for longer than four hours. this includes the time

it takes to thaw the food plus the time it takes to prep or cool it Question 16: 1. equipment - make sure workstations, cutting boards, and utensils are clean and sanitized

• quantity - only remove as much food from the cooler as you can prep in a short period of time
• storage - return prepped food to the cooler or cook it asap
• additives - only use additives approved by local regulatory authorities. never use more than

what is allowed. never use it to alter the appearance of food. do not sell produce treated with sulfites before received in the operation. never add sulfites to produce that is eaten raw

Answer:

General preparation practices to follow during food prep

• Equipment (1)

• Quantity (1)

• Storage (1)

• Additives (5)