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