Study Questions ServSafe Chapter 7

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? a. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts b. Fresh salmon, fresh pork roasts, fresh chicken breasts, lettuce c. Lettuce, fresh chicken breasts, fresh pork roasts, fresh salmon d. Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

a.

What is the problem with storing raw ground turkey above raw ground pork? a. Cross-contamination b. Poor personal hygiene c. Time-temperature abuse d. Cross-contact with allergens

a.

At what air temperature can you store shell eggs? a. 41 or lower b. 45 or lower c. 60 to 70 d. Room temperature

b.

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate? a. +- b. +-2 c. +- 3 d. +-4

c.

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order? a. According to the FIFO method, the oldest items on the top shelf and the newest items on the bottom b. According to preparation dates, with the earliest dates on the top shelf and the latest dates at the bottom c. According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom d. According to minimum acceptable storage temperatures, with food that can tolerate the warmest temperature on the top shelf and food needing the coldest temperature on the bottom

c.

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower? a. 3 days b. 5 days c. 7 days d. 9 days

c.

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

c.

When must you discard tuna salad that was prepped on July 19? a. July 21 b. July 23 c. July 25 d. July 27

c.

How far above the floor should food be stored? a. At least 1 inch b. At least 2 inches c. At least 4 inches d. At least 6 inches

d.

Where in a cooler should dairy products be stored? a. Close to the door, in a clean and sanitized area b. Below meat products, in a covered container c. Away from ready-to-eat food, in a designated area d. Away from the door, in the coldest part of the cooler

d.