Servsafe Chapter 6

What should be done with an item that has been recalled? A. Throw it out B. Arrange a pick up from the vendor C. Record the item's use-by-date, and place the item in storage D. Remove the item from the inventory, and place it in a secure location.

D. Remove the item from the inventory, and place it in a secure location.

Cleaning the surfaces of some cabs of tomato sauce so that they can be accepted is an example of A. Reconditioning B. Spot inspecting C. Calibrating D. Documenting

A. Reconditioning

Live shellfish must be received with what documentation? A. Shellstock identification tag B. USDA inspection stamp C. Certified fisheries tag D. USDA GRADING stamp

A. Shellstock identification tag

What is the correct temperature for receiving cold TCS food? A. 32 degrees F or lower B. 41 degrees F or lower C. 45 degrees F or lower D. 50 degrees F or lower

B. 41 degrees F or lower

What is the best method of checking there temperature of a delivery of fresh fish? A. Feel the fish, making sure that it is cold top the touch B. Insert a thermometer probe into the thickest part of the fish. C. Place a time-temperature indicator on these surface of the fish D. Use an infrared thermometer to check the fish's temperature

B. Insert a thermometer probe into the thickest part of the fish.

Milk can be received at 45 degrees F under what condition? A. It is thrown out after two days B. It is cooled to 41 degrees F or lower in 4 hours C. It is immediately cooled to 41 degrees F or lower D. It is served or used in the operation within two hours

B. It is cooled to 41 degrees F or lower in 4 hours

How should cartons of coleslaw be checked for the correct receiving temperature? A. Check the interior temperature of the delivery truck B. Open a carton and insert a thermometer stem into the food C. Place a thermometer against the outside of the cartoon D. Touch the carton to see if it's cold

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

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing

C. Time-temperature abuse

What is the most important factor in choosing a food supplier? A. It has a HAACP program or other food safety system. B. It has documented manufacturing and packing practices. C. Its warehouse is close to the operation, reducing shopping time. D. It has been inspected and complies with local, state, and federal laws.

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

What is required when receiving fish that will be served raw or partially cooked? A. It must be alive when received B. It must be thawed in the microwave C. It must be used within 24 hours of receiving D. It must be correctly frozen before you receive it.

D. It must be correctly frozen before you receive it