ServSafe Chapter 5

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?

• It must be dried with a paper towel

• It must be turned over to the other side.

• It must be washed, rinsed, and sanitized.

• It must be rinsed in hot water and air-dried.

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

• Up to the tip of the thermometer stem

• Just past the tip of the thermometer stem

• Past the dimple of the thermometer stem

• Up to the dimple of the thermometer stem

At what temperatures do most foodborne pathogens grow most quickly?

• Between 0°F and 41°F

• Between 45°F and 65°F

• Between 70°F and 125°F

• Between 130°F and 165°F

What is the most important factor in choosing a 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.

What is the best method of checking the temperature of a delivery of fresh fish?

• Feel the fish, making sure it is cold to the touch.
• Insert a thermometer probe into the thickest part of the fish.
• Place a time-temperature indicator on the surface of the fish.
• Use an infrared thermometer to check the fish's temperature.

What is the correct temperature for receiving cold TCS food?

• 32°F or lower
• 41°F or lower
• 45°F or lower
• 50°F or lower

Milk can be received at 45°F. Under what condition?

• It is thrown out after 2 days.
• It is cooled to 41°F or lower in 4 hours.
• It is immediately cooled to 41°F.
• It is used or served in the operation within 2 hours.

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging.  What is the problem that caused this?

• Cross-contact
• Cross-contamination
• Time-temperature abuse
• Incorrect cleaning and sanitizing.

What is required when receiving fish that will be served raw or partially cooked?

• It must be alive when received.
• It must be thawed in the microwave.
• It must be used within 24 hours of receiving.
• It must be correctly frozen before you receive it.

What must be included on the label of TCS food that was prepped in-house?

• Date that the food was received
• Name of each TCS ingredient included
• Date that the food should be thrown out
• List of all potential ingredients in the food