ServSafe-Chapter 5
In top-to-botto order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, fresh salmon, fresh port roast, fresh chicken breasts
What device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicator
How man inches (centimeters) from the floor should food be stored?
At least 6" (15 cm)
What is the problem with storing raw ground beef above prepped salads?
Cross-contamination
What must be included on the label of TCS food that was prepped in-house?
Date that the food should be thrown away
A food handler is vomiting. What should the food handler do?
Exclude the food handler from the operation.
When receiving shell fish it must have:
a shellstock identification tag.
Poor food quality can be a sign that the food has been:
time temperature abused and, therefore, may be unsafe.
Which type of thermometer can read without touching the item's surface?
Air probe
What do you use to check the temperature of food?
Thermometer
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
In the front of food with later use-by-dates
What is the best method of checking the temperature of a delivery of fresh fish?
Insert a thermometer probe into the thickest part of the fish.
Mild can be received at 45 degrees F (7 degrees C) under what condition?
It is cooled to 41 degrees F (5 degrees C) for 4 hours.
Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?
Time-temperature abuse
At what temperature do most foodbourne pathogens grow most quickly?
between 70 degrees and 125 degrees
How long can TCS food that was prepped in-house be stored?
7 days
You must remove your apron before going in the ________.
Restroom
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local, state, and federal laws.
What is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it.
What is the correct temperature for receiving cold TCS food?
41 degrees F (5 degrees C) or lower
