Serv Safe Coursebook 7th E Mid-Test Chp 5-6

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

• Place a hand on a container to see if it is cool to the touch.
• Hold an infrared thermometer as close as possible to a case.
• Place the thermometer stem between shipping boxes for a reading.
• Remove the lid of a container and put the thermometer stem into the sour cream.

Ice crystals on a frozen food item indicate

• time-temperature abuse.
• cross-contamination.
• poor cleaning and sanitizing.
• poor personal hygiene.

What is the most important factor in choosing an approved food supplier?

• It has a HACCP program or other food safety system.
• It has documented manufacturing and packing practices.
• Its warehouse is close to the operation, reducing shipping time.
• It has been inspected and complies with local, state, and federal laws.

Which item should be rejected?

• Bags of organic cookies in torn packaging
• Bottled milk at 41°F (5°C)
• Single-use cups in original packing
• Live oysters with an internal temperature of 50°F (10°C)

Supplies should be stored away from the walls and at least ______ off of the floor.

• 2 inches (5 centimeters)

• 4 inches (10 centimeters)

• 5 inches (13 centimeters)

• 6 inches (15 centimeters)

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

• Date mark it.
• Sell it.
• Throw it away.
• Serve it within the next hour.

What must a manager do with a recalled food item in the operation?

• Combine the item with non-recalled items during preparation.
• Record the names of customers who purchase the item.
• Store the recalled item separately from other food.
• Sell all recalled items within 24 hours.

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

• Refer to the vendor notification for next steps.
• Contact the supplier and arrange for the product to be picked up.
• Label the item to prevent it from accidently being placed back in inventory.
• Inform the local media, customers, and employees of the reason for the recall.

A food item that is received with an expired use-by date should be

• rejected.
• used immediately.
• accepted but labeled differently.
• D accepted but kept separate from other items.

What is the minimum internal cooking temperature for seafood?

• 135°F (57°C) or higher for 15 seconds

• 145°F (63°C) or higher for 15 seconds

• 155°F (68°C) or higher for 15 seconds

• D 165°F (74°C) or higher for 15 seconds