SERVSAFE UNIT II: THE FLOW OF FOOD THROUGH THE

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SERVSAFE UNIT II: THE FLOW OF FOOD THROUGH THE

OPERATION EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: At what max internal temp should cold TCS food be held?

Answer:

41 F Question 2: True or False. TCS food must be cooled from 135 F to 70 F within four hours and from 70 F to 41 F or lower in the next two hours.

Answer:

False. Cool TCS fod from 135 F to 41 F within 6 hours. First cool from 135 F to 70 F within 2 hours.Then cool it to 41 F in next 4 hours.Question 3: True or False. Storage temps higher than 70 F may shorten the shelf life of canned goods.

Answer:

True.Question 4: How should cartons of coleslaw be checked for correct receiving temperature?

Answer:

Open a carton and insert a thermometer stem into the food.

Question 5: What is the danger when thawing food at room temperature?

Answer:

Time-temperature abuse.Question 6: Eggs for immediate service should be cooked to a min internal temp of...

Answer:

145 F for 15 seconds Question 7: It is imporant to avoid lininng cooler shelves with aluminum foil because the foil...

Answer:

can restrict the flow of cold air.Question 8: Key drop deliveries must be inspected for the following conditions:

Answer:

1) Froman approved source; 2) It was placed in correct storage location to maintain temp; 3) It was protected from contamination in storage; 4) It has not been contaminated; 5) It is honestly presented.Question 9: A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What task must be done to the cutting board?

Answer:

It must be washed, rinsed and sanitized.Question 10: What is the min ICT for eggs that will be hot-held for later service?

Answer:

155 F Question 11: In the top-to-bottom order, how should fresh pork, fresh salmon, carton of lettuse, and a pan of fresh chicken breasts be stored?

Answer:

Lettuce, salmon, pork, chicken

Question 12: Beef stew must be coled from 135 F to 70 F within __ hours and from 70 F to 41 F or lower in the next ___ hours.

Answer:

Must be cooled to under 70 F in 2 hours, and from 70 F to 41 F in next 4 hours.

Question 13: Food safety managmenet system.

Answer:

A group of procedures and practices intended to prevent foodborne illness.

Question 14: What is the max acceptable receiving temperature for fresh beef?

Answer:

41 F.

Question 15: Infrared thermometers should be used to measure the...

Answer:

surface temperature of a grill.Question 16: True or False. Batters prepared with eggs or milk are at risk of time-temperature abuse and cross-contamination.

Answer:

True.

Question 17: Min ICT for Ground or Injected meat, beef, pork, fish.

Answer:

155 F for 15 Seconds

Question 18: What types of external damage to cans are cause for rejection?

Answer:

Cans should be rejected if they have any of the following damage: Swollen ends; Leaks and flawed seals; Rust; Dents; Missing labels

Question 19: Min ICT for Pork, beef, veal and lamb steaks or chops

Answer:

145 F for 15 seconds

Question 20: True or False. Purchasing fish directly from a local fisher would be considered a risk in an active managerial control system.

Answer:

True.

Question 21: At what temp should dry-stroage rooms be kept?

Answer:

50 F to 70 F Question 22: What is the danger of NOT cleaning and sanitizing a prep table between uses?

Answer:

Cross-contamination Question 23: True or False. A thermometer calibrated by the boiling point method must be set to 135F after being placed in boiling water.

Answer:

False. Set to 212F (100C) Question 24: What is the most important factor in choosing an approved food supplier?

Answer:

It has been inspected and complies with local, state, and federal laws.

Question 25: What are the rules for properly cooking food in a microwave oven?

Answer:

1) Cover food to prevent drying; 2) Rotate or stir halfway through; 3) Let stand 2 mins after cooking to distribute heat; 4) Heat eggs, poultry, seafood and meat to 165 F.

Question 26: What are the min ICT for poultry, fish, pork, and ground beef?

Answer:

Poultry-165 F; Fish-145 F; Pork-145 F; Ground beef-155 F.