Serve Safe 6th ed Ch 5 Study Questions

What is the problem with storing raw ground beef above prepped salads? a. Cross-contamination b. Poor personal hygiene c. Time-temp abuse d. Cross-contact with allergens

a. Cross-contamination

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

a. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

What is the correct temp for receiving cold TCS food? a. 32 F or lower b. 41 F or lower c. 45 F or lower d. 50 F or lower

b. 41 F or lower

What is the best method of checking the temp of a delivery of fresh fish? a. Feel the fish, making sure that it is cold to the touch b. Insert a thermometer probe into the thickest part of the fish c. Place a time-temp indicator on the surface of the fish d. Use an infrared thermometer to check the fish's temp

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

Milk can be received at 45 F under what condition? a. It is thrown out after 2 days b. It is cooled to 41 F or lower in 4 hrs c. It is immediately cooled to 40 F or lower d. It is served or used in the operation within 2hrs

b. It is cooled to 41 F or lower in 4 hrs

How long can TCS food that was prepped in-house be stored. a. 3 days b. 5 days c. 7 days d. 9 days

c. 7 days

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

c. Date that the food should be thrown out

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? a. Below food with later use-by dates b. Behind food with later use-by dates c. In front of food with later use-by dates d. Alongside food with later use-by dates

c. In front of food with later use-by dates

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-temp abuse d. Incorrect cleaning and sanitizing

c. Time-temp abuse

How many inches from the floor should food be stored? a. At least 1" b. At least 2" c. At least 4" d. At least 6"

d. At least 6"

What is the most important factor in choosing a food supplier? a. It has a HACCP program or other food safety system b. It has documented manufacturing and packaging 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 hrs of receiving d. It must be correctly frozen before you receive it

d. It must be correctly frozen before you receive it