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PDF Download SERVSAFE RECERTIFICATION MOD 7&8 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: common risk factors for foodborne illness
Answer:
purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene Question 2: what are three steps that must be taken when implementing active managerial control
Answer:
identify risks, corrective action, and training Question 3: Food has been hot-held for four hours, and its internal temperature is 127F. what should you do?
Answer:
throw it out Question 4: what is the maximum amount of time that refrigerated food that was prepped on site can be kept in a vending machine
Answer:
seven days
Question 5: how can kitchen staff protect ready-to-eat food when handling it
Answer:
wear gloves, use tongs or other utensils, use deli sheets
Question 6: what is the purpose of a food safety management system
Answer:
prevents foodborne illness by controlling risks and hazards Question 7: what is the risk factor for foodborne illness for a pie prepped on the same cutting board as raw meat
Answer:
using contaminated equipment Question 8: what system is specially focused on controlling the five common risk factors for foodborne illness
Answer:
active managerial control
Question 9: a pest management program is an example of what type of program
Answer:
food safety Question 10: what are the conditions for holding hot food without temperature control
Answer:
food must be held at 140F or higher before removing from temp control. label with time to throw out, four hours later from time it was put out.
Question 11: Hazard Analysis Critical Control Point (HACCP)
Answer:
A type of food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation, prevents, eliminates, and reduces hazards to safe levels, based on a written plan specific to the operation
Question 12: where allowed, how many hours can hot TCS food be held without temperature control before it must be sold, served, or thrown out
Answer:
- hours
Question 13: can you serve hot or cold food without temperature control to high-risk population
Answer:
no Question 14: a plating area contains four different pans of TCS Food. how many spoons must be available to the kitchen staff
Answer:
four
Question 15: how long can you hold cold food without temperature control
Answer:
up to six hours Question 16: what food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination
Answer:
nuts in the shell Question 17: when hot-holding food, what is the longest time allowed between temperature checks
Answer:
every 4 hours
Question 18: how long can you hold hot food without temperature control
Answer:
up to 4 hours
Question 19: how can managers show that they know how to keep food safe
Answer:
by becoming certified in food safety
Question 20: what are the conditions for holding cold food without temperature control
Answer:
food must be 41F or lower before removing from refrigerator. There must be a card saying when it was put out and when it must be discarded. It must never get above 73F.
Question 21: what is a food safety management system
Answer:
a group of practices and procedures intended to prevent foodborne illness, and practices that actively control risks and hazards throughout the flow of food
Question 22: what are the steps for implementing active managerial control
Answer:
identify risks, monitor, corrective action, management oversight, training, reevaluation Question 23: checking to see if staff is following food safety procedures demonstrates which step in active managerial control
Answer:
management oversight
Question 24: How can active managerial control be achieved in an operation
Answer:
delivering food safety training to employees, supervising employees' food handling practices, incorporating standard operating procedures into food handling practices Question 25: which part of the plate should a food handler avoid touching when serving customers
Answer:
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