Study Questions ServSafe Chapter 6

How should the temperature of vacuum-packed meat be checked during receiving? 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 or probe into the product d. Insert the thermometer stem or probe through the package into the product

b.

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

b.

What is the most important factor in choosing a food suplier? a. It has HACCP program or other food safety system b. It has documented manufacturing and packing practices c. Its warehouse is close to the operation, reducing shipping time d. It has been inspected and complies with local,state, and federal laws

b.

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.

How should cartons of coleslaw be checked for the correct receiving temperature? a. Touch the carton to see if it's cold b. Place a thermometer against the outside of the carton c. Check the interior air temperature of the delivery truck d. Open a carton and insert a thermocouple stem into the food

d.

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 hours of receiving d. It must be correctly frozen before you received it

d.

What should be done with an item that has been recalled? a. Arrange for the vendor to pick up the item, notify staff, and documented the recall b. Recondition the item, heat it to its minimum internal temperature, or throw it out c. Record the item's use-by-date, place the item in storage, and note the loss for bookkeeping d. Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

d.

Which is requirement for key drop deliveries? a. The items are set apart from other inventory b. The items are unable to be reconditioned safely c. The items are delivered just before staff arrive d. The items are placed in the correct storage location

d.

Which item can be received at 45? a. Shell eggs b. Ground beef c. Bean sprouts d. Chopped tomatoes

a.

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

b.