SERVSAFE MODULE V EXAM QUESTIONS

PDF Download

SERVSAFE (MODULE V) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -87 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: - use containers intended for food

• use containers that are durable, leakproof, and able to be sealed or covered
• NEVER use empty food containers to store chemicals. NEVER put food in empty

chemical containers

Answer:

to prevent cross-contamination, what is are 3 proper way to use containers?

Question 2: 1. make specific staff responsible for receiving

• provide staff with the tools they need, including purchase orders, thermometers, and scales
• have enough trained staff available to receive and inspect food items promptly

Answer:

• steps to take to make sure that receiving and inspection process is smooth and safe

Question 3: 1. reject

• reject
• reject
• accept
• reject
• accept

• accept
• accept

Answer:

Apply Your Knowledge Which foods should you accept or reject?

• dirty packaging

• fresh fish internal temp of 50F

• torn packaging

• air temp of 45F for eggs

• repackaged cans of food
• a clean, intact box
• milk at 45F
• cooked rice at 140F

Question 4: B. it is cooled to 41F or lower in 4 hours

Answer:

Milk can be received at 45F under what condition?

• it is thrown out after 2 days

• it is cooled to 41F or lower in 4 hours

• it is immediately cooked to 41F or lower

• it is served or used in the operation within 2 hours

Question 5: 1. from an approved source

• placed in the correct storage location to maintain the required temperature
• protected from contamination in storage
• has not been contaminated
• honestly presented

Answer:

Key drop deliveries must be inspected one you arrive at the operation and must meet the following 5

conditions.

Question 6: 1. visual inspection of the delivery truck

• visual inspection of food items
• food at correct temperature
• store food as quickly as possible in correct areas

Answer:

• steps for process of receiving and inspecting a delivery

Question 7: 1. locker rooms or dressing rooms

• restrooms or garbage rooms
• mechanical rooms
• under unshielded sewer lines or leaking water lines
• under stairwells

Answer:

• places where can food NEVER be stored?

Question 8: 1. must be labeled if not in original container

• label needs to include common name of the food to clearly and accurately identify it
• not necessary to label food if it will clearly will not be mistaken for another item (easy to

identify)

Answer:

3 things needed when labeling food for use on-site:

Question 9: 1. appearance

• texture
• odor

Answer:

Reject food if it has any problems with what 3 things?

Question 10: Key drop delivery

Answer:

foodservice operators receive food after-hours when they are closed for business. supplier is given a key to make delivery. products are then placed in coolers, freezers, and dry-storage areas.Question 11: insert the thermometer of the stem into the thickest part of the product

Answer:

when checking temperatures of meat, poultry, and fish...

Question 12: U.S. Department of Agriculture (USDA)

Food and Drug Administration (FDA) or third party inspector

Answer:

inspection reports can come from 3 different sources

Question 13: throw it out

Answer:

If food is not at the correct temperature in the cooler, what should be done with it?

Question 14: C. July 25

Answer:

When must you discard tuna salad that is prepped on July 19

• July 21

• July 23

• July 25

• July 27

Question 15: restricts the circulation of cold air in the unit

Answer:

Why should shelves NOT be lined with aluminum foil, sheet pans, or paper?