Servsafe chapters 5&6
What is the correct temperature for receiving cold TCS food?
41 degrees F
At what temperature do most foodborne pathogens grow most quickly?
70-125 degrees F
A manager received a recall alert for an item in her restaurant. What should she do?
Arrange for the vendor to pick it up and notify staff
What probe should be used to check the temperature of a pot of soup?
Immersion probe
Which thermometer is incapable of measuring the internal temperature of food?
Infrared thermometer
What is the best method of checking the temperature of a delivery of fresh meat?
Insert probe in the thickest part of the meat
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local,state, and federal laws.
A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?
It must be washed, rinsed, and sanitized
What is one acceptance criteria for fresh shellfish?
Mild ocean smell
How should the temperature of vacuum packed meat be checked during receiving?
Open package and insert thermometer
What happens when food spends time in the temperature danger zone?
Pathogens grow
A manager is inspecting food received from a supplier's truck. He observes droppings from pets in an item. What should he do?
Reject and tell them there are signs of pests
What is a requirement for key drop deliveries?
The items are places in the correct storage location
A cook is checking the internal cooking temperature of a beef roast. Where should the thermometer probe be placed?
The thickest part
What causes large ice crystals to form on frozen food and its packaging?
Time-temperature abuse
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple
A thermometer used to measure the temperature of food must be accurate to what temperature?
plus or minus 2
While getting ready to check the temperature of a turkey breast, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?
Calibrate the thermometer
An employee has received a shipment of pork with no use-by date or expiration date. What should she do?
Reject item
What device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicator
