ServSafe Chapter 5 Questions
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
Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.
B
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 or probe into the product. D Insert the thermometer stem or probe through the package into the product.
B
What is the correct temperature for receiving cold TCS food? A 32°F (0°C) or lower B 41°F (5°C) or lower C 45°F (7°C) or lower D 50°F (10°C) or lower
B
Due to an operation's 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 the newest items on the bottom 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
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
When must you discard tuna salad that was prepped on July 19? A July 21 B July 23 C July 25 D July 27
C
How many inches (centimeters) from the floor should food be stored? A At least 1 inch (3 cm) B At least 2 inches (5 cm) C At least 4 inches (10 cm) D At least 6 inches (15 cm)
D
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
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