SERVSAFE MODULE 6- THE FLOW OF FOOD, PREP! EXAM

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SERVSAFE MODULE 6- THE FLOW OF FOOD, PREP! EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Thawing food

Answer:

In a cooler keeping the food at 5 c 41 f or lower In a microwave oven if the food is cooked immediately in a conventional oven In water in a cleaned and sanitized food-prep sink; keeping the food submerged under drinkable running water at 21 c (70

• or lower. Never let the temperature of the food go above 5c for longer than four hours.

Cook the food frozen, like a burger patty being placed on a grill.

Question 2: Processes that require a variance

Answer:

Packaging unpasteurized juice for later sale Smoking or curing for preservation Additives to reduce time and temperature ontrol Serving shellfish from a display tank Reduced oxygen- packaging Custom-processing animals for personal use

Question 3: Internal cooking temperatures

Answer:

Poultry- 165 f (74

• <1 second

Ground meat and game animals- 155 f (68

• for 17 seconds

Seafood- 145 f (63

• 15 seconds

Roasts- 145 f (63

• for 4 minutes

Food from plants hot-held for service- 135 f (57 c)

Question 4: Cooling cooked food

Answer:

Get the temp from 135 f (57

• to 70

f (21

• within 2 hours

And then you have 4 hours to get the temp down to 41 f(5

c) Total cooling time can't be more than 6 hours

Question 5: Eggs and egg mixtures

Answer:

Cook pooled eggs immediately or store at 5*c or lower. Use pasteurized eggs for under cooked products.

Question 6: Honest Preparation

Answer:

Must not mislead or misinform Display true appearance, color, quality Do not alter appearance Identify food accurately

Question 7: When packaging ROP fish

Answer:

Freeze fish before during or after packaging Add a label that states the fish must be thawed before using Question 8: Records must show you have procedures for monitoring CCPs and are:

Answer:

Regularly monitoring CCP's (Critical Control Points) Taking necessary corrective action Verifying effectiveness of the procedures or processes

Question 9: Additivies

Answer:

Use only approved additives Never use more than allowed Do not alter appearance Be careful of sulfites

Question 10: HACCP Plan requirements

Answer:

Plan must account for food safety risks You must comply with plan and procedures You must maintain and provide all associated documents, if requested

Question 11: Refrigerating products

Answer:

Sliced melons, cut tomatoes, and cut leafy greens must be held at 5*c or lower.

Question 12: Reconditioning

Answer:

Can restore food to a safe condition.Example: Stew that was in the danger zone for less than 4 hours can be reheated to the correct internal temp.

Question 13: Reheating food

Answer:

• reheat to any temperature if cooked and cooled correctly

- for hot holding: reheat to 165 degrees for 15 seconds within two hours

• commercially packaged foods to 135 degrees

Question 14: Thawing reduced oxygen packaging fish

Answer:

-Remove from packaging before thawing under refrigeration -Before or immediately after thawing under running water