ServSafe 6

To what temperature should commercially processed and packaged ready-to-eat food such as deep-fried vegetables be reheated?

135

When reheating TCS food for hot-holding, how long must it hold an internal temperature of 165°F (74° C)?

15 seconds

To what temperature should meat, seafood, poultry, and eggs be cooked in a microwave oven?

165

What is the minimum internal cooking temperature for ground meat or seafood?

165 degrees for 15 seconds

When cold TCS food is delivered, what temperature should it be?

41 or lower

When thawing food under running water, what is the maximum allowable temperature of the water?

70

Which step in developing a HACCP plan involves assessing potential hazards in the food chain of an establishment?

Conducting a hazard analysis

When a food item is recalled by the manufacturer, what is the first thing that a manager should do?

Identify the recalled food based on the recall notice and remove the item from inventory.

Where should meat be stored in a cooler?

In the coldest part of the unit

How should the ladle for a self-serve pot of soup be stored?

In the soup with the handle above the rim of the pot

Which product must be pasteurized if it will be used in a foodservice operation?

Liquid, frozen, and dehydrated eggs

Why should dry food be kept in airtight containers?

Moisture can make the products stale or moldy.

Which food is especially susceptible to the growth of Clostridium botulinum?

Reduced oxygen packaged food

Which is the correct way to handle TCS food in a microwave oven?

Stir it halfway through the cooking process to disperse heat evenly.

Cooking can reduce pathogens in food, but will not destroy spores or toxins they may have produced.

TRUE

What is the recommended response if ice cannot be made during a water service interruption?

Throw out the existing ice and use ice purchased from an approved supplier.

Why does food in storage need to be rotated?

To maintain quality and limit growth of pathogens

HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within

a product's flow through an operation.

Smoking food as a method of preservation, using food additives so food no longer requires time and temperature control, curing food, and custom animal processing all require a HACCP plan and

a variance

Additives may NOT be used to

alter the appearance of food.

Which type of meat should be bright cherry red in order to be considered acceptable?

beef

Which type of cooling method pushes cold air across food at high speeds to remove heat?

blast chiller

A package of vacuum-packed bacon should be rejected if the packaging is

bloated

Where should meat items be stored in a refrigerator unit?

coldest part of the unit away from the door

Which item can be re-served to customers?

condiment bottles

What is the first step in creating a crisis management plan?

create a team

key drop delivery

delivery after hours

What is a variance?

document issued by your regulatory authority that allows a regulatory requirement to be waived or changed

On average, how often should food temperature be checked when holding hot or cold items?

every 4 hours

Food can be stored in a variety of places, including under water lines and stairwells.

false

It is important to remember that active managerial control is reactive rather than proactive.

false

Raw and ready-to-eat food is never offered for self-service.

false

The conditions for holding cold food and those for holding hot food are exactly the same.

false

When creating a crisis-management program, the entire staff must be trained on how to handle media queries and communication so anyone can step in and make a statement.

false

Which food requires additional documentation stating that it was raised to FDA standards?

farm raised fish

The primary purpose of a consumer advisory is to let customers know that the food-service operation

features raw or undercooked items on its menu.

What is the definition of the FIFO method?

first in first out

It is unacceptable for a food handler to serve a bagel from a display case by

grabbing bagel with bare hands

According to the FDA's public health interventions, what is considered a "vehicle of contamination"?

hands

How should you safely get ice in order to minimize bare-hand contact?

ice scoop or tongs

Where is the best place to cool a large pot of corn chowder?

ice water bath

An imminent health hazard is one that requires

immediate correction or closure.

A supplier that has been approved should be able to provide a foodservice operation with a(n)

inspection report

Food does not need to be labeled in storage when the food

is easy to identify by sight.

Covers help protect food from contaminants and

maintain the food's internal temperatures.

When developing a foodborne illness incident report form to use in the foodservice operation, you should obtain guidance from

medical facilities

When storing meat, poultry, and seafood in a cooler, what factor determines the order in which to place it?

minimum internal cooking temp

What is the definition of the word slacking?

moderating food temp

How should an operation notify its customers that it serves menu items with raw or undercooked TCS food?

note it next to menu items

How often are managers required to check the shelf life of products in a vending machine?

once a day

Which fresh food should be packaged with crushed, self-draining ice?

poultry

Why is it unacceptable to store too many food items in coolers or freezers?

prevents good airflow

When storing different types of food in coolers, which food should be on the top shelf?

ready to eat foods

Frozen foods should be frozen completely at time of delivery. What should happen if a product is defrosted at time of delivery?

reject

Some cans in a delivery of tomato sauce are dented and dirty. What should the food handler who is inspecting the cans do?

reject

Kitchen staff should avoid touching which part of glasses that is a food-contact surface?

rim

When holding cold food without temperature control, it can be kept for up to 6 hours as long as

the food's temperature does not exceed 70°F (21° C) while it is being served.

When vending machine refrigerated food that was prepped on-site is not sold within 7 days, it should be

throw out

A critical control point is the point in the food process where an identified hazard can be prevented, eliminated, or reduced to safe levels.

true

Food that has exceeded the time and temperature requirements designed to keep food safe should be thrown out.

true

Good manufacturing practices, or GMPs, are the FDA's minimum sanitation and processing requirements for producing safe food.

true

If a bulk unpackaged food makes no claim regarding health or nutrient content, it does not have to be labeled in self-service areas.

true

If a menu includes TCS items that are raw or undercooked, it must be noted in the menu next to the item.

true

Live shellfish should be cooled to an internal temperature of 41°F or lower within 4 hours of receiving it.

true

Meat, fish, or poultry that is soft enough to leave an imprint if touched should be rejected.

true

Ready-to-eat food and TCS food must include a date marking if it will be held for longer than 24 hours.

true

Single-use items should be stored in their original packaging.

true

The critical control points in a HACCP plan are the points where identified hazards can be prevented.

true

The larger the food, the more slowly it will cool.

true

The longer the time between preparation and consumption, the greater the risk that food will be exposed to contamination or time-temperature abuse.

true

USDA grading is required for meat, eggs and poultry.

true

When handling dishes and glassware, the general rule to follow is avoid touching any food-contact areas.

true

You should never use empty food containers to store chemicals or put food in empty chemical containers.

true

Where is the best place to put an air-temperature measuring device in a cooler?

warmest part of cooler