CHAPTER 6 8 Serv Safe Questions What is

What is the maximum water temperature allowed when thawing food under running water? A

What must food handlers do to food immediately after thawing it in the microwave

What can occur if prep tables are not cleaned and sanitized between uses? A.

A food handler thaws several frozen turkeys on a prep table. What is the

A food handler pulled a hotel pan of tuna salad from the cooler and

What is the minimum internal cooking temperature for stuffed pork chops? A 135°F (57°C)

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked

What is the minimum internal cooking temperature for eggs that will be hot-held for

What is the minimum internal cooking temperature for ground beef? A 135°F (57°C) for

Which food should not be offered on a children's menu: a rare hamburger, fried

A food handler can cool a stockpot of clam chowder by placing it into

What temperature must TCS food be reheated to if it will be hot-held? A

A food handler is reheating commercially processed cheese sticks, which will be hot-held on

When partially cooking food for later service, what is the maximum amount of time

Which part of the plate should a food handler avoid touching when serving customers?

An operation has a small salad with 8 different items on it. How many

At what maximum internal temperature should cold TCS food be held? a. b. c.

What item must customers take each time they return to a selfservice area for

At what minimum temperature should hot TCS food be held? a. b. c. d.

An operation is located in a jurisdiction that allows it to hold res food

Which food items can be displayed in a self-service area without the use of

What is the maximum distance that sneeze guards can be located from the self-service

The temperature of a roast is checked to see if it has met its

The temperature of a pot of beef stew is checked during holding. The stew

The deli serves cold sandwiches in a self-serve display. Which step in the flow

What is the first step in developing a HACCP plan? A B C D

What is the purpose of a food safety management system? A B C D

What is the purpose of a food safety management system? A B Keep all

Reviewing temperature logs and other records to make sure that the HACCP plan is

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup

What does an operation that wants to smoke food as a method of preservation

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CHAPTER 6 -8 Serv. Safe Questions

What is the maximum water temperature allowed when thawing food under running water? A B C D 70°F (21°C) 65°F (l 8°C) 60°F (16°C) 55°F (13°C)

What must food handlers do to food immediately after thawing it in the microwave oven? A. B. C. D. Hold it. Cook it. Cool it. Freeze it.

What can occur if prep tables are not cleaned and sanitized between uses? A. B. C. D. Off flavors in food Cross-contamination Toxic-metal poisoning Time-temperature abuse

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A B C D Off flavors in food Cross-contamination Toxic-metal poisoning Time-temperature abuse

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing

What is the minimum internal cooking temperature for stuffed pork chops? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? A 135°F (57°C) B 145°F (63°C) C 155°F (68°C) D 165°F (74°C)

What is the minimum internal cooking temperature for eggs that will be hot-held for service? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds

What is the minimum internal cooking temperature for ground beef? A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds

Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? A Rare hamburger B Fried chicken tenders C Grilled cheese sandwich D Spaghetti with meat sauce

A food handler can cool a stockpot of clam chowder by placing it into a A B C D cooler, freezer. sink of ice water. cold-holding unit.

What temperature must TCS food be reheated to if it will be hot-held? A B C D 135°F (57°C) for 15 seconds 145°F (63°C) for 15 seconds 155°F (68°C) for 15 seconds 165°F (74°C) for 15 seconds

A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to? A 135°F (57°C) B 145°F (63°C) C 155°F (68°C) D 165°F (74°C)

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? A 60 minutes B 70 minutes C 80 minutes D 90 minutes

Which part of the plate should a food handler avoid touching when serving customers? a. b. c. d. Top Bottom Edge Side

An operation has a small salad with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? a. b. c. d. 6 8 2 4

At what maximum internal temperature should cold TCS food be held? a. b. c. d. 41°F (5°C) 60°F(16°C) 0°F (-17°C) 32°F(O°C)

What item must customers take each time they return to a selfservice area for more food? a. b. c. d. Hand sanitizer New serving spoon Clean plate Extra napkins

At what minimum temperature should hot TCS food be held? a. b. c. d. 125°F (52°C) 145°F (63°C) 135°F (57°C) 115°F (46°C)

An operation is located in a jurisdiction that allows it to hold res food without temperature control. How many hours can it display hot res food without temperature control before the food must be sold, served, or thrown out? a. b. c. d. 2 4 6 8

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? a. b. c. d. Bulk deli rolls Nuts in the shell Sushi-grade fish Cooked shrimp

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? a. b. c. d. 8 inches (20 em) 10 inches (25 em) 12 inches (30 em) 14 inches (35 em)

The temperature of a roast is checked to see if it has met its critical limit of 145°F (63°C) for 4 minutes. This is an example of which HACCP principle? A B C D Verification Monitoring Record keeping Hazard analysis

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? A B C D Monitoring Verification Hazard analysis Corrective action

The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? A B C D Storage Cooling Cooking Reheating

What is the first step in developing a HACCP plan? A B C D Identify corrective actions. Conduct a hazard analysis. Establish monitoring procedures. Determine critical control points.

What is the purpose of a food safety management system? A B C D Keep all areas of the facility clean and pest free Identify, tag, and repair faulty equipment within the facility Identify and control possible hazards throughout the flow of food Document and use the correct methods for purchasing and receiving food

What is the purpose of a food safety management system? A B Keep all areas of the facility clean and pest free Identify, tag, and repair faulty equipment within the facility C Identify and control possible hazards throughout the flow of food D Document and use the correct methods for purchasing and receiving food

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? A B C D Monitoring Verification Hazard analysis Record keeping

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135°F (57°C). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds. Which was the corrective action? A B C D Reheating the soup Checking the critical limit Sanitizing thermometer probe Recording the temperature in the log

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A B C D Food safety certificate Crisis-management plan Master cleaning schedule Variance from the local regulatory authority