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ServSafe Chapter 5 and 6 (2018-2019)

Authored by Anonymous Anonymous

Education

9th - 12th Grade

Used 83+ times

ServSafe Chapter 5 and 6 (2018-2019)
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33 questions

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1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

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.

2.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

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

Lay the thermometer stem or probe on teh 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.

3.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

What is the correct temperature for receiving cold TCS food?

32 F

41 F

45 F

50 F

4.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

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 or lower.

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

5.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

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

Cross-contact

Cross-contamination

Time-Temperature abuse

Incorrect cleaning and sanitizing

6.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

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

7.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

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

July 21

July 23

July 25

July 27

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