ServSafe Manager Chapters 5,6, and 7

What is the most important factor in choosing a food supplier?

• It is recommended by others in the industry

• It has a HACCP program or other food safety system

• It has documented manufacturing and packing practices

• It has been inspected and complies with local, state, and federal laws

What is the best method of checking the temperature of vacuum-packed meat?

• Lay the thermometer stem or probe on the surface of the top package

• Place the thermometer stem or probe between two packages of product

• Open a package and insert the thermometer stem or probe into the product

• Insert the thermometer stem or probe through the package into the product

What is the correct temperature for receiving cold TCS food?

• 32 Degrees F or lower

• 41 Degrees F or lower

• 45 Degrees F or lower

• 50 Degrees F or lower

Milk can be received at 45 Degrees F under what condition?

• It is thrown out after 2 days

• It is cooled to 41 Degrees F or lower in 4 hours

• It is immediately cooked to 41 Degrees F or lower

• It is served or used in the operation within 2 hours

What causes large ice crystals to form on frozen food and its packaging?

• Cross-contact

• Cross-contamination

• Time-temperature abuse

• Incorrect cleaning and sanitizing

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?

• List of all ingredients

• List of common allergens

• Date that the food was received

• Date that the food should be discarded

When must you discard tuna salad that was prepped on July 19?

• July 21

• July 23

• July 25

• July 27

What is the problem with storing raw ground turkey above raw ground pork?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Cross-contact with allergens

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?

• According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom

• According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom

• According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

• 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

How many inches from the floor should food be stored?

• At least 1 in

• At least 2 in

• At least 4 in

• At least 6 in