SERVSAFE UNIT 8: THE FLOW OF FOOD IN PREPARATION

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SERVSAFE UNIT 8: THE FLOW OF FOOD IN PREPARATION

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 145F/63C for 4 mins

Answer:

-Roasts of pork, beef, veal, and lamb

-Alternate cooking times/temperatures:

130?F (54?C) 112 minutes 131?F (55?C) 89 minutes 133?F (56?C) 56 minutes 135?F (57?C) 36 minutes 136?F (58?C) 28 minutes 138?F (59?C) 18 minutes 140?F (60?C) 12 minutes 142?F (61?C) 8 minutes 144?F (62?C) 5 minutes

Question 2: cooking TCS food in the microwave

Answer:

-Cover the food to prevent drying.

-For even cooking: Rotate or stir food halfway through the cooking

process and let the covered food stand for at least two minutes after cooking.-Check the temperature in at least two places.

Question 3: If you cool food from 135?F to 70?F (57?C to 21?C) in less than two hours:

Answer:

-The remaining time can be used to cool it to 41?F (5?C) or lower.-The total cooling time cannot be longer than six hours.

Question 4: Some foods may be slacked before cooking but

Answer:

do not let the food get warmer than 41F/5C Question 5: when prepping eggs and egg mixtures:

Answer:

-handle pooled eggs with care (cook promptly after mixing or store at 41F or lower, wash and sanitize containers between batches) -consider using pasteurized shell eggs or egg products for dishes that need little or no cooking -promptly clean and sanitize equipment used to prep eggs Question 6: Food reheated for hot-holding:

Answer:

-Must be reheated within two hours to an internal temperature of 165?F (74?C) for 15 seconds.-Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135?F (57?C) Question 7: when prepping meat, seafood, poultry:

Answer:

-use clean and sanitized work areas, cutting boards, knives, and utensils -prep these items separately or at different times from fresh produce -remove only as much food as can be prepped at one time -return raw product to the cooler as quickly as possible after prepping it

Question 8: 135F/57C

Answer:

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

Question 9: When thawing food in a microwave,

Answer:

cook it in conventional cooking equipment immediately after thawing Question 10: Disclosure:

Answer:

-Disclose any raw or undercooked TCS items on the menu.-Note it on the menu next to the items: An asterisk with a footnote can be used (The footnote must state that the item is raw or undercooked, or contains raw or undercooked ingredients) Question 11: The FDA advises against offering these items on a children's menu if they are raw

or undercooked:

Answer:

meat, poultry, seafood, eggs Question 12: Food must be thrown out when:

Answer:

-it is handled by staff who have been restricted or excluded from the operation due to illness -it is contaminated by hands or bodily fluids from the nose or mouth -it has exceeded the time and temperature requirements designed to keep food safe Question 13: Factors that affect cooling:

Answer:

-Thickness or density of the food -Size of the food(Cut larger items into smaller pieces and divide large containers of food into smaller containers or shallow pans) -Storage container(Stainless steel transfers heat away from food faster than plastic and shallow pans let the heat from food disperse faster than deep pans) Question 14: Methods for cooling food:

Answer:

-Place food in an ice-water bath.-Place it in a blast chiller.-Stir it with an ice paddle.-Use ice or cold water as an ingredient.

Question 15: To package fresh juice for later sale:

Answer:

-The juice must be treated (e.g., pasteurized) according to an approved HACCP plan.

-As an alternative, the juice can be labeled with this warning:

"Warning: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and people with weakened immune systems." Question 16: To prep ice:

Answer:

-Make ice from water that is safe to drink.-NEVER use ice as an ingredient if it was used to keep food cold.-Use clean and sanitized containers and scoops.-Store scoops outside of the ice machine in a clean, protected location.-NEVER hold ice in containers that held chemicals or raw meat, seafood, or poultry.-NEVER touch ice with hands or use a glass to scoop ice.

Question 17: Temp Requirements for Cooling Food

Answer:

-Cool food from 135ºF to 70ºF (57ºC to 21ºC) within two hours.-Cool it from 70ºF to 41ºF (21ºC to 5ºC) or lower in the next four hours.Question 18: Food and color additives:

Answer:

-Only use additives approved by your local regulatory authority -NEVER use more additives than are allowed by law or to alter the appearance of food -Do NOT sell produce treated with sulfites before it was received in the operation -Do NOT add sulfites to produce that will be eaten raw Question 19: when prepping battered or breaded food:

Answer:

-Prep batter in small batches.-Store unused batter as quickly as possible.-Throw out unused batter or breading after a set amount of time.-Cook food thoroughly.-When deep frying: Make sure the oil temperature recovers before loading each batch, Do NOT overload fryer baskets, Monitor oil and food temperatures and cooking times