ServSafe Study; Set 2

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

125 F to 70 F

What is the minimum internal temperature that must be maintained when holding hot soup service?

135 F

What is the required minimum internal cooking temperature for rice that will be hot-held for service?

135 F

What temperature must commercially processed ad packaged ready-to-eat food be reheated to?

135 F

TCS food being hot-held for service must be held at what internal temperature?

135 F or above

At what temperature must hot TCS food be stored to keep it safe?

135 F or higher

What is the required minimum internal cooking temperature required for seafood?

145 F or higher for 15 seconds

What is the required minimum internal cooking temperature for a pork roast?

145 F or higher for 4 minutes

What is the required minimum internal cooking temperature for hamburgers?

155 F or higher for 17 seconds

What temperature must meat be cooked to if it is being prepared in a microwave?

165 F

When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?

165 F for 15 seconds

What is the minimum internal cooking temperature required for poultry?

165 F or higher for < 1 second

A catering employee removed a 135 F tray of lasagna from hot-holding for service at a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

3:00 pm.

What is the maximum allowable internal temperature when cold-holding TCS food?

41 F

When slacking food during preparation, the food should never go above what temperature?

41 F

At what temperature must cold TCS food be stored at to keep it safe?

41 F or lower

With approved procedures in place, cold food can be held w/out temperature control for _____ hours if it does not exceed 70 F.

6

When cooling food the total cooling time cannot exceed how many hours?

6 hours

How far off of the floor should food storage be?

6 inches or 15 centimeters

When partially cooking food, the initial cooking phase should last no longer than...

60 minutes

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 F before it must be sold, served, or thrown out?

7 days

When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than ...

7 days

Cold food being held w/out temperature control for up to 6 hours cannot exceed which temperature while it is being served?

70 F

food must be cooled form 135 F to ______ w/in 2 hours

70 F

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

8

How long must shell stock tags be kept on file?

90 days after the container has been emptied or the last shellfish was served from the container

At what internal temperature should cold TCS food be received? A- 41 F or lower B- 45 F or lower C- 51 F or lower D- 55 F or lower

A- 41 F or lower

A chef was preparing a dish that included beef and pork. The beef had use-by date of Sept. 1 while the pork had a use-by date of Sept. 15. What is the discard date of the dish? A- Sept. 1st B- Sept. 8th C- Sept. 15th D- Sept. 22nd

A- Sept. 1st

What item should be rejected? A- bags of organic cookies in a torn package B- bottled milk at 41 F C- single-use cups in the original packaging D- live oysters with an internal temp of 50 F

A- bags of organic cookies in a torn package

A food item that is received with an expired use-by date should be... A- rejected B- used immediately C- accepted but labeled differently D- accepted but kept separate from other items

A- rejected

Beef that has been received is bright cherry red and has flesh that springs back when touched. What should be done with the beef?

Accept the beef

At what minimum temperature should hot TCS food be received? A- 140 F B- 135 F C- 125 F D- 110 F

B- 135 F

Ready-to-eat TCS food must be date marked if it will be stored for longer than... A- 12 hrs B- 24 hrs C- 36 hrs D- 48 hrs

B- 24 hrs

What is the discard date for potato salad that was prepared and stored on October 1? A- Oct. 6th B- Oct. 7th C- Oct. 8th D- Oct. 9th

B- Oct. 7th

When receiving a delivery of food for an operation, it is important to... A- inspect only TCS food B- inspect all food immediately before storing it C- stack the delivery neatly and inspect it within 12 hours D- store it immediately and inspect it later

B- inspect all food immediately before storing it

If you have raw or undercooked items on the menu, how can you advise customers of the risk of eating them?

By posting a sign in the establishment

At what maximum temperature can milk be received? A- 55 F B- 50 F C- 45 F D- 41 F

C- 45 F

At what maximum temperature can shell eggs be received? A- 55 F B- 50 F C- 45 F D- 41 F

C- 45 F

An approved supplier... A- does not require inspection B- will not have food safety violations C- can show you their inspection report D- has an active managerial control program in place

C- can show you their inspection report

What is the first thing that should be done when a food delivery arrives? A- inspect it and store the delivery B- check the temperatures of all the TCS food C- inspect the vehicle for signs of contamination D- inspect packaging for signs of damage or pests

C- inspect the vehicle for signs of contamination

An inspection stamp on meat indicates that.... A- it is free of pathogens B- it is a "choice" cut of meat C- the product has met standards D- the food is safe to eat even if undercooked

C- the product has met standards

Poor food quality is typically a sign of.... A- cross-contact B- cross-contamination C- time-temperature abuse D- improper personal hygiene

C- time-temperature abuse

Why should food be covered when it is being held?

Covers help maintain a food's internal temperature

What is the most important factor in choosing an approved food supplier? A- It has a HACCP program or other food safety system B- It has documented manufacturing and packing procedures C- It has a warehouse that is close to the operation, reducing shipping 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

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54 F. What must the food handler do?

Discard the chicken salad

Fish that will be farm-raised must meet the standards of what agency?

FDA

Where should a manager check to find recall notices?

Food and Drug Administration (FDA)

Where should you place a thermometer stem when checking the temperatures of chicken breast?

In the thickest part

Two food deliveries arrive at the same time. What should you do?

Inspect and store one delivery before accepting the next one.

What are the packaging criteria for accepting nonfood items?

Intact, clean, and protected from contamination

A can has a deep dent in the can body, but no product is leaking from it. What should be done with the can?

It should be rejected

What should be done with the shelving in the cooler to keep food safe?

It should not be lined with anything

What should be done to keep shell eggs safe when storing them?

Keep them in storage until the time they are used

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Label the item to prevent from accidentally being placed back in inventory.

Which item is stored correctly in the cooler? macaroni salad stored above raw salmon raw ground pork stored below raw ground poultry raw poultry stored above raw pork roast sliced pineapple stored below raw steaks

Macaroni salad stored above raw salmon

Why shouldn't you use hot holding equipment to reheat food?

Most do not pass food through the temperature danger zone quickly enough

Where should the air-temperature measuring device be placed in a cooler?

Near the door

Trays of lasagna were removed from hot holding at 135 F at 4:00 pm and labeled w/ a discard time of 8:00 pm. The lasagna was served to guests and discarded at 8:00 pm. What mistake was made?

No mistakes were made.

Should you cross-train employees so that more people have the skills to receive deliveries?

No, specific staff should be responsible for receiving

A chef purchases fresh fish from a local fisherman. Is this an approved supplier?

No, the fisherman is not inspected.

Which of these operations is never allowed to hold TCS food without temperature control? Catered event Nursing home QSO Convenience store

Nursing home

Why should overloading coolers be avoided?

Overloading reduces airflow and thus the coolers ability to maintain the proper temperature

How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives in the operation?

Place the thermometer stem between two packages for a reading

What should be done to ensure that food stored in a cooler is safe?

Randomly sample temperatures of food in the cooler

A shipment of whole chickens has been received with dark wing tips and a purple color around the neck. What should be done with the chicken?

Reject the chicken

When checking a shipment of fresh salmon filets, a food handler notices that the flesh is soft and leaves an imprint when touched. What should be done with the fish?

Reject the fish

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Remove the lid of the container and put the thermometer stem into the sour cream

What are Good Manufacturing Practices (GMP) as defined by the FDA?

Requirements for producing safe food

What must a manager do with a recalled food item in the operation?

Store the recalled item separately from other food

What must documentation received with fish that will be eaten raw state?

That the fish was correctly frozen

What must be done after receiving a key drop delivery?

The delivery must be inspected

What is the meaning of large ice crystals on frozen food?

The product has thawed and been frozen

What must be done with live oysters received at an air temperature of 45 F?

They must be cooled to 41 F or lower

Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred and once finished left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made?

They were left to stand 30 seconds after cooking.

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

Throw the food away

What is the purpose of a sneeze guard?

To protect from contaminants

Suppliers are subject to food safety inspections from which agency?

U.S. Department of Agriculture (USDA)

Liquid eggs are inspected by what government agency?

USDA

Meat must be purchased from plants inspected by what government agency?

USDA

Poultry is inspected by what government agency?

USDA

What must food handlers do when handling ready-to-eat food?

Wear gloves

What should be done with a shipment of fresh clams that have a slight seaweed smell?

accept the clams

What guidelines should be followed when using additives during food preparation?

additives must be approved by the regulatory authority

Which action could contaminate food at a self-service area?

allowing customers to re-use plates

What temperature must TCS food for immediate service be reheated to?

any temperature

Which method is a safe way to thaw food?

as part of the cooking process

What is one way that food should NEVER be thawed?

at room temperature

Which is not safe when handling dishware and utensils?

carrying glasses in a stack

What must you do immediately after thawing food in a microwave?

cook it

how should pooled eggs be handled to keep them safe?

cook them right after mixing them

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

date mark it

What does the "best by" date mean?

date the product should be eaten for best quality

Which item would be safe to offer on a children's menu? sushi grilled cheese eggs over easy medium rare hamburger

grilled cheese

Where should food that doesn't require refrigeration be stored?

in a dry location

How should utensils used for serving TCS foods be stored during service?

in the food with the handle above the container rim

What is the storage order in a cooler based on?

internal cooking temperature

food that has become unsafe should be thrown out unless...

it can be safely reconditioned

What should be done if the menu includes TCS items that are raw or undercooked?

it must be noted on the menu

What must be done with food before storing it?

it must be wrapped or covered

Why is overloading fryer baskets a food safety risk?

it reduces the oil temperature resulting in undercooked foods

What should be done with food that has passed its use-by date?

it should be discarded

what should be done with food that has exceeded its date mark?

it should be discarded

What temperature must partially cooked food reach when it is reheated?

its required minimum internal temperature

What should be done to keep single-use items safe in storage?

keep them in the original packaging

Any item not stored in its original container must be ...

labeled

Soup that is being hot-held on a buffet should be labeled with the ____________________.

name of the food

What guidelines should be followed when handling ice to keep food safe?

never use ice as an ingredient if it was used to cool food

Which of the following practices requires a variance?

packaging food using the reduced oxygen method

what is the first step in cooling a large pot of hot meat sauce>

pour the meat sauce into several smaller containers

What food item does the FDA advise against offering on a children's menu? rare cheeseburgers cheese pizza peanut butter and jelly sandwiches fried shrimp

rare cheeseburgers

A food handler notices that a shipment of fresh meat appears to be dry. What should be done with the meat?

reject the meat

A food item that is received with an expired use-by date should be

rejected

Which is not safe when handling ready-to-eat food? using tongs to handle fried chicken using a spatula to plate a hamburger using deli sheets to handle donuts scooping ice into a glass w/ bare hands

scooping ice into a glass w/ bare hands

When delivering food for off-site service, raw poultry must be stored ....

separately from ready-to-eat food

How should food be rotated in storage?

so items with the earliest use-by dates are used before items with later use-by dates: FIFO

what should be doe to keep fresh produce safe when storing it?

store cut leafy greens at 41F or lower

How does the density of food affect cooling?

the denser the food, the more slowly it will cool

What should be done if pests are spotted in a delivery vehicle?

the entire delivery should be rejected

What must be included on the label of food not stored in its original container?

the food's common name

Where should the dirty linens be stored?

they should be stored in garbage areas

The two biggest hazards when prepping food are cross contamination and...?

time-temperature abuse

A food handler took out a hotel pan of tuna salad to make a dozen tuna sandwiches. What error was made?

too much tuna salad was taken out at one time

Which item may be re-served to another customer?

unopened condiment packets

When must a consumer advisory be provided for menu items containing TCS food?

when the item is raw or undercooked

Which food does not need additional packaging or other protection from contamination when placed on display?

whole raw fruit