SERVSAFE STUDY; SET 2 EXAM QUESTIONS

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SERVSAFE STUDY; SET 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When slacking food during preparation, the food should never go above what temperature?

Answer:

41 F Question 2: What guidelines should be followed when handling ice to keep food safe?

Answer:

never use ice as an ingredient if it was used to cool food

Question 3: Poor food quality is typically a sign of....

A- cross-contact B- cross-contamination C- time-temperature abuse D- improper personal hygiene

Answer:

C- time-temperature abuse

Question 4: Why should overloading coolers be avoided?

Answer:

Overloading reduces airflow and thus the coolers ability to maintain the proper temperature

Question 5: At what temperature must cold TCS food be stored at to keep it safe?

Answer:

41 F or lower

Question 6: What should be done with food that has passed its use-by date?

Answer:

it should be discarded Question 7: How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives in the operation?

Answer:

Place the thermometer stem between two packages for a reading

Question 8: Where should food that doesn't require refrigeration be stored?

Answer:

in a dry location

Question 9: What is the meaning of large ice crystals on frozen food?

Answer:

The product has thawed and been frozen

Question 10: What is the storage order in a cooler based on?

Answer:

internal cooking temperature Question 11: How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Answer:

Remove the lid of the container and put the thermometer stem into the sour cream Question 12: What must be done with live oysters received at an air temperature of 45 F?

Answer:

They must be cooled to 41 F or lower

Question 13: Should you cross-train employees so that more people have the skills to receive deliveries?

Answer:

No, specific staff should be responsible for receiving Question 14: What is the most important factor in choosing an approved food supplier?A- It has a HACCP program or other food safety system B- It has documented manufacturing and packing procedures C- It has a warehouse that is close to the operation, reducing shipping time D- It has been inspected and complies with local, state, and federal laws

Answer:

D- It has been inspected and complies with local, state, and federal laws Question 15: A can has a deep dent in the can body, but no product is leaking from it. What should be done with the can?

Answer:

It should be rejected Question 16: What should be done with a shipment of fresh clams that have a slight seaweed smell?

Answer:

accept the clams Question 17: what is the first step in cooling a large pot of hot meat sauce>

Answer:

pour the meat sauce into several smaller containers Question 18: What must be included on the label of food not stored in its original container?

Answer:

the food's common name Question 19: What is the required minimum internal cooking temperature for rice that will be hot-held for service?

Answer:

135 F

Question 20: Where should a manager check to find recall notices?

Answer:

Food and Drug Administration (FDA)

Question 21: What should be done to keep shell eggs safe when storing them?

Answer:

Keep them in storage until the time they are used Question 22: What guidelines should be followed when using additives during food preparation?

Answer:

additives must be approved by the regulatory authority

Question 23: food that has become unsafe should be thrown out unless...

Answer:

it can be safely reconditioned

Question 24: What are Good Manufacturing Practices (GMP) as defined by the FDA?

Answer:

Requirements for producing safe food

Question 25: How far off of the floor should food storage be?

Answer:

• inches or 15 centimeters

Question 26: A food handler took out a hotel pan of tuna salad to make a dozen tuna sandwiches. What error was made?

Answer:

too much tuna salad was taken out at one time Question 27: When receiving a delivery of food for an operation, it is important to...A- inspect only TCS food B- inspect all food immediately before storing it C- stack the delivery neatly and inspect it within 12 hours D- store it immediately and inspect it later

Answer:

B- inspect all food immediately before storing it