SERVSAFE SECTION 6 EXAM QUESTIONS

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SERVSAFE SECTION 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: methods for cooling food

Answer:

Never cool large amounts of food in a cooler

• Ice water bath: divide into smaller containers, put in clean perp sink or large pot filled with ice water,

stir frequently to cool faster

• Blast chiller: blast cold air across food at high speeds (typically used for large amounts of food)
• Ice Paddle: plastic paddles filled with ice or water and then frozen, used to stir food
• Adding ice or cold water as an ingredient: adding cold water or ice after making soups or stews with

less water than is needed

Question 2: Ice

Answer:

- consumption: make from drinking water

• cooling food: never use the same ice as an ingredient if it was used to keep food cold
• containers and scoops: use clean and sanitized containers, store scoops outside of ice machine in a

clean protected location, never hold or carry ice in containers that touched raw meat, poultry, or chemicals, never touch with hands or use a glass to scoop

Question 3: Discloser and reminder

Answer:

discloser: mark TCS foods on menu that are raw or undercooked

reminder: remind customers who order TCS food that is raw or undercooked of the increased risk of foodborne illness

Question 4: factors that affect cooling

Answer:

-thickness or density of food: more density = slower cooling time

-size of the food: larger items cool slower

-storage container: stainless steel transfers heat away from food faster than plastic, shallow pans cool faster

Question 5: How to Check Temperatures

Answer:

Pick a Thermometer with a probe that's the right size. Check temp in the thickest part of the food. take at least 2 readings in different locations.

Question 6: Children's Menus and raw/undercooked meats

Answer:

FDA advises against offering these to children

Question 7: General Preparation Practices

Answer:

Equipment: everything clean and sanitized

Quantity: only remove what you can prep in short time from the freezer

Storage: return or cook prep food as fast as possible

Additives: only use additives approved and as much as, and don't use to alter appearance of food do not sell produce treated with sulfites, never add sulfites to produce that will be eaten raw Presentation: food offered in way that does not mislead them, don't use food/color additives, colored over wraps or lights to misrepresent food

Question 8: Thawing (how to)

Answer:

Never thaw food at room temperature

- refrigeration: thaw in a cooler keeping temp at 41F or lower

• running water: submerge under running water at 70F or lower , use a clean prep sink, never let temp

go above 41Ffor over 4hrs

• microwave: in microwave oven if cooked immediately after thawing, must use conventional cooking

equipment

- cooking: thaw as part of cooking process

Question 9: salads containing TCS foods

Answer:

leftover pasta, chicken and potatoes can be used only if it has been cooked, held, and cooled correctly throw out leftover food held at 41 degrees or lower after 7 days

Question 10: partial cooking/parcooking def

Answer:

cooking an item part way through for finishing at a later time

Question 11: partial cooking steps

Answer:

• don't cook food for over 60 mins during initial cooking

• cool immediately

• freeze or refrigerate at 41F or below

• heat to required min. internal temp before serving

• cool if not served immediately or held for service

Question 12: Eggs and Egg Mixtures

Answer:

• pooled eggs: cook after mixing, or store at 41F or lower, clean and sanitize container before new batch

- pasteurized eggs: little to no cooking dishes

- high-risk populations: use pasteurized eggs or egg products

Question 13: Storing food for further cooling

Answer:

• Loosely cover food containers before storing them. (Food can be left uncovered if stored in a way that

prevents contaminants from getting into it.)

Question 14: Cooling and reheating food

Answer:

cooked food that is not immediately served must be out of temp danger zone asap by cooling it quickly and reheating it correctly when used

Question 15: cooking requirements for specific foods

Answer:

Review chart on page 6.11 at least twice

Question 16: Thawing ROP fish

Answer:

if the label states that the product must remain frozen until use, then remove fish from packaging: before thawing under refrigeration, before or immediately after thawing under running water

Question 17: Situations in which all food must be thrown out

Answer:

• handled by staff who have been restricted/excluded due to illness
• contaminated by hands or bodily fluids
• exceeded time and temp requirements

FOOD CAN BE RECONDITIONED AS LONG AS IT HAS NOT BEEN IN DANGER ZONE FOR OVER

2HRS

Question 18: variance def

Answer:

document issued by you regulatory authority that allows a regulatory requirement to be waived or changed

Question 19: Guidelines for prepping produce

Answer:

- cross-contamination: Avoid cross-contamination with raw meat

• washing: Wash produce thoroughly before cutting, water slightly warmer than produce, removing outer

leaves

• soaking or storing: do not mix different items or batches to avoid spreading pathogens

- fresh cut produce: Refrigerate fresh-cut produce

Sliced melons, cut tomatoes, and cut leafy greens (and other fresh-cut produce) at 41F or lower

• raw seed sprouts: If serving high-risk population, DO NOT serve raw seed sprouts

Question 20: Cooling requirements

Answer:

• cool food from 135F to 41F or lower within 6hrs
• if it has not cooled to 70F within 2hrs it must be heated and then cooled again
• if it does cool to 70F within 2hrs then the remaining time should be used to cool it to 41F or lower