SERVSAFE: THE FLOW OF FOOD EXAM QUESTIONS

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SERVSAFE: THE FLOW OF FOOD EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Avoid TTA

Answer:

1.Monitoring: Learn what food items must be checked, how often, and by whom. Make sure food handlers know what to do, how to do it, and why it's important.

• Make sure the correct kinds of thermometers are available.

3. Recording: have food handlers record temps regularly and write them down.

4. TTC: Have procedures in place to limit the time food spends in the TDZ.

• Make sure food handlers know what to do when time and temp standards are not met.

Question 2: Thermometer

Answer:

Most important tool to monitor temp.

Question 3: Infrared (Laser) Thermometers

Answer:

Measure temps of food and equipment surfaces.Do NOT need to touch surfaces.Less chance for cross contamination.Cannot measure air temp or the internal temp of food.

Question 4: Time and Temperature Control

Answer:

Most foodborne illnesses happen because of TCS food that has been TTA.

Question 5: Calibration of thermometers

Answer:

Thermometers lose accuracy if bumped or dropped or go through severe temp changes.Calibrate (adjust) regularly--before each shift.Question 6: Food is temperature abused when:

Answer:

It's cooked to the wrong internal temp, held at the wrong internal temp, or cooled or reheated incorrectly.

Question 7: Bimettalic stemmed thermometers

Answer:

Check temps between 0 and 220 degrees F.Insert stem into food up to the dimple.Good for large or thick food, not thin foods.Have a calibration nut.Easy to read markings (scaled in at least 2-degree increments).Dimple shows the end of the temp-sensing area.Question 8: To keep food safe:

Answer:

Reduce the time in the TDZ. Throw away food in this range if held for more than 4 hours.Question 9: You are responsible for the safety of food at every point of this flow:

Answer:

1.Purchasing

• Receiving

• Storing

• Preparation

• Cooking
• Holding
• Cooling

• Reheating
• Serving

Question 10: How to keep raw and RTE foods away from each other.

Answer:

Use separate equipment. Clean and sanitize everything after each task and between tasks. Use separate tables to prep different foods. Buy prepared foods.

Question 11: Cross Contamination

Answer:

This can happen at almost any point in the flow of food. Can be prevented by keeping raw and RTE foods away from each other.

Question 12: Themocouples and Thermistors

Answer:

Measure temps through metal probe and temps are digitally displayed.Sensing area in tip of probe.Good for thick and thin food.

Several different types: immersion, surface, penetration, air.

Question 13: Cleaning and sanitizing thermometers

Answer:

Must be washed, rinsed, and sanitized.Keep clean and use sanitizing solution that is food-contact safe.

Question 14: TTA

Answer:

When food remains is the TDZ.

Question 15: Accuracy of thermometers

Answer:

Must be within +/- 2 degrees F for food and +/-3 degrees F for food storage equipment.

Question 16: Other temp-recording devices

Answer:

Thermometer-checks highest temp (of food) or final rinse of dishwashing machine.Time-Temperature Indicator (TTI)-tags attached to packaging by the supplier.

Question 17: Glass thermometers

Answer:

Can be physical contaminants because they are made of gladd--enclose in a shatterproof casing.

Question 18: Checking temps

Answer:

Insert probe into thickest part of the food--temp may vary in different areas.Before recording a temp: wait for a reading to be steady and allow at least 15 seconds after you insert stem into food.