Chapter 7 ServSafe

Which of the following statements about refrigerated storage is incorrect? Selected Answer: a. Shelves in refrigerators should be lined with foil or paper to protect food from dripping b. Storing too many products in a refrigerator can make the unit work harder c. To maintain proper temperatures, it is important to keep the refrigerator door closed as much as possible d. Raw food should be stored separately from cooked food, if possible

a. Shelves in refrigerators should be lined with foil or paper to protect food from dripping

If you would like to store fish so that it has a minimum internal temperature of 41 deg F, what should the air temperature of the refrigerator be? a. 39F b. 43F c. 45F d. 41F

45f ?.......

Dry food should be stored off of the floor by at least: Selected Answer: a. 6 inches. b. 1 inch. c. 4 inches. d. 2 inches.

6 inches

All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 72 B. 48 C. 36 D. 24

D. 24

Raw ground pork is being stored with fish, poultry, and other raw meats in a refrigerator. To minimize risk of cross-contamination, the raw ground pork should be placed below ready-to-eat food and: a. Above pork. b. Above fish. c. Below poultry. d. Above ground poultry.

Above ground poultry ......??

The health inspector finds refrigerated, ready-to-eat TCS food without proper date marking. The manager is required to: Answers: A. Reheat it to 165 F. B. Use it for a staff meal. C. Serve it. D. Discard it.

D. Discard it.

Under which of the following conditions can you store molluscan shellfish in a display tank? Selected Answer: b. If you obtain a variance from the local health department Answers: b. If you obtain a variance from the local health department c. If you have removed the shellstock identification tags as required by law d. If the tank has a self-cleaning filtration system

a. If you use the tank to store other fish that will be served

In a small kitchen, all of the following items need to be stored in one refrigerator. Which should be stored on the bottom shelf? Selected Answer: a. An uncooked pork roast b. Hard-boiled eggs c. Uncooked chicken legs d. Whole salmon

c. Uncooked chicken legs Answers:

must be stored at an internal temperature of 41 F. or lower. Selected Answer: a. Live shellfish. Answers: a. Live shellfish. b. UHT food NOT aseptically packaged. c. Fresh whole fruit. d. Shell eggs.

.........

The goal of first in, first out (FIFO) stock rotation for food safety is to ensure that: Selected Answer: 1. Storage shelves are not overloaded. 2. Older supplies are used before newer ones. 3. Managers can track which food items must be ordered. 4. Proper foods are served to customers.

2. Older supplies are used before newer ones.

Which is not a good storage practice? Selected Answer: 1. Storing raw meat below ready-to-eat food. 2. Storing raw poultry at temperatures between 41 F. and 135 F. 3. Shelving food based on its expiration date. 4. Storing live shellfish at an air tempeature of 45 F. or lower.

2. Storing raw poultry at temperatures between 41 F. and 135 F. Answers:

A foodhandler is labeling a container of cooled, cooked roast beef to be stored in the cooler. The label should include the food item's name and: Answers: a. The source of the food. b. Use-by date. c. Yield. d. The spices used.

Selected Answer: b. Use-by date.

Dry food should be stored a. Six inches off the floor and away from the walls b. Six inches off the floor and tightly against the walls c. Six inches off the floor and one inch away from walls d. One inch off the floor and six inches away from walls

a. Six inches off the floor and away from the walls

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? Selected Answer: a. Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast. b. Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon. c. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts. d. Fresh salmon, fresh pork roast, fresh chicken breast, lettuce.

c. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts. Answers:

The biggest potential problems in dry storage areas are a. Space and time b. Moisture and heat c. Time and temperature d. Moisture and time

Moisture and heat ...... ?????

On October 26, a properly covered and labeled pan of fried chicken is seen in the cooler. The food is dated October 16. What should be done? 1. Discard the chicken. 2. Put the chicken in the freezer. 3. Properly reheat and serve the chicken. 4. Use the chicken for chicken salad.

Selected Answer: 1. Discard the chicken. Answers:

In refrigerated storage, it is proper to Selected Answer: a. Store meat, poultry, and fish separately from produce, if possible b. Line shelves with paper or foil to prevent dripping c. Place raw food above cooked food d. Place just-cooked food in the refrigerator to cool it rapidly

a. Store meat, poultry, and fish separately from produce, if possible Answers:

Dry food should be stored a. At temperatures between 41F and 50F b. In boxes that are pushed next to the walls c. In boxes that are packed tightly together d. Out of sunlight

d. Out of sunlight Answers:

How should open, bagged, dried food such as flour, rice, and sugar be stored? A. On a wire rack under exposed water pipes. B. On the floor, 6 inches away from the wall. C. In an uncovered container until all of the contents have been used. D. In labeled, approved containers with tight-fitting lids.

Selected Answer: D. In labeled, approved containers with tight-fitting lids. Answers:

When labeling containers of potentially hazardous food before it is stored, all of the following information should be included, except Answers: a. The name of the person who prepared it b. The date the food should be sold or consumed c. The contents of the container d. The date the food should be discarded

Selected Answer: a. The name of the person who prepared it

To help ensure that shell eggs will be safe to eat, they should be: a. Mixed together with pasteurized eggs. b. Stored in the cooler at 45 F. or lower. c. Cooked to 130 F. d. Pooled for preparation at a later time.

Selected Answer: b. Stored in the cooler at 45 F. or lower. Answers:

Potentially hazardous (TCS) ready-to-eat food prepared on-site may be stored in a cooler for up to seven days as long as the maximum internal food temperature is: Answers: a. 50 F. b. 45 F. c. 41 F. d. 32 F.

Selected Answer: c. 41 F.

Unopened packages of cheese with expiration dates of 9/30 are stored in front of packaged cheese dates 10/14. This is an example of: Answers: a. Cross-contamination prevention b. Hazardous-food storage c. First-in, first-out (FIFO) d. HACCP

Selected Answer: c. First-in, first-out (FIFO)

Once received, fresh poultry should be: Answers: a. Packed tightly in cardboard boxes. b. Stored at an internal temperature of 41 F. or lower. c. Labeled with the correct handling procedures. d. Free of all pathogens.

b. Stored at an internal temperature of 41 F. or lower.

A foodhandler opens a container of ultra-high temperature pasteurized (UHT) milk from the dry-storage area and uses half of the container. What should be done next? a. The remaining contents should be poured into an airtight container and returned to the dry-storage area. b. The container should be stored in the cooler. c. The container should be returned to the dry-storage area. d. The container and its contents should be thrown away.

b. The container should be stored in the cooler.

The proper temperature for dry storerooms is between Selected Answer: Answers: a. 38F and 50F b. 32F and 41F c. 50F and 70F d. 60F and 70F

c. 50F and 70F

What must be included on the label of TCS food that was prepped in-house? a. List of all potential ingredients in the food. b. Date that the food was received. c. Date that the food should be thrown out. d. Name of each TCS ingredient included.

c. Date that the food should be thrown out.