ServSafe Chapter 5

What should be the temperature for food deliveries a. Cold TCS food

41F or lower

What should be the temperature for food deliveries d. Milk

45F or lower *Cool the milk to 41F or lower in four hours

What should be the temperature for food deliveries e. Shell Eggs

45F or lower (Air-temperature)

Write an A next to the food items you should accept. Write the R next to the food items you should reject? d. Milk at 45F

Acccept

Write an A next to the food items you should accept. Write the R next to the food items you should reject? F. A clean, intact box

Accept

Write an A next to the food items you should accept. Write the R next to the food items you should reject? f. A clean, intact box

Accept

Write an A next to the food items you should accept. Write the R next to the food items you should reject? g. Cooked rice at 140F

Accept

What should be the temperature for food deliveries g. Frozen Foods

Frozen solid

What should be the temperature for food deliveries f. Hot TCS Foods

Receive at 135F or higher

What should be the temperature for food deliveries c. Shucked Shellfish

Receive at 45F or lower *Cool the shellfish to 41F or lower in four hours

What should be the temperature for food deliveries b. Live Shellfish

Receive at an air temperature of 45F and an internal temperature no greater than 50F. *Cool the shellfish to 41F or lower in four hours

Write an A next to the food items you should accept. Write the R next to the food items you should reject? a. Dirty Packaging

Reject

Write an A next to the food items you should accept. Write the R next to the food items you should reject? b. Torn Package

Reject

Write an A next to the food items you should accept. Write the R next to the food items you should reject? c. Repackaged cans of food

Reject

Write an A next to the food items you should accept. Write the R next to the food items you should reject? e. Fresh fish internal temp of 50F

Reject

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. Cross-contamination

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

b. 41F or lower

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

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

What is the best method of checking the temperature of vacuum-packed meat a. Lay the thermometer stem or probe on the surface of the top package b. Place the thermometer stem or probe between two packages of product c. Open a package and insert the thermometer stem of probe into the product d. Insert the thermometer stem or probe through the package into the product

b. Place the thermometer stem or probe between two packages of product

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

c. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

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

c. July 25

Next to the number of each food item, write the letter of the shelf it belongs on a. Raw whole meat b. Raw ground beef c. Mixed green salad d. Raw Fish e. Raw Chicken

c. Mixed green salad d. Raw Fish a. Raw whole meat b. Raw ground beef e. Raw Chicken

What causes large ice crystals to form on frozen food and its packaging a. Cross-contact b. Cross-contamination c. Time-temperature abuse d. Incorrect cleaning and sanitizing

c. Time-temperature abuse

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

d. At least 6 inches

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? a. List of all ingredients b. List of common allergens c. Date that the food was received d. Date that the food should be discarded

d. Date that the food should be discarded

What is the most important factor in choosing a food supplier? a. It is recommended by others in the industry b. It has a HACCP program or other food safety system c. It has documented manufacturing and packing practices 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