ServSafe-Culinary I Review

Ready-to-eat food prepped in-house MUST be labeled if it is kept longer than ??? hours?

• 12 hours

• 24 hours

• 48 hours

• 72 hours

Which service guideline is a safe practice?

• Hold dishes by the bottom of the edge

• Hold glasses by the rim

• Stack glasses when carrying them

• Store flatware so that servers grasp food-contact surfaces

This strategy prevent cross-contamination

• Store ready-to-eat foods above raw meats in the refrigerator

• Using the same equipment, like cutting boards, for all types of food

• Prep raw food and ready-to-eat food at the same time

• Buy food that requires a lot of prepping or handling.

Which procedure must be followed when transporting food for off-site

• Store raw meat, poultry, and seafood and ready-to-eat items together

• Clean the inside of delivery vehicles annually

• Pack food in insulated food-grade containers

• Assume the service site has safe water and garbage containers

This procedure does NOT require a variance from the local regulatory authority

• Smoking food to preserve

• packing food using ROP method

• Buying bean sprouts from a reputable supplier

• pasteurizing juice on-site

Cooking the duck breast for 16 minutes to reach 165 degrees F as stated in the operation's policy is the HACCP principle

• Hazard analysis

• critical limit

• monitoring

• verification

Minimum internal temperature for chicken breast

• 155 for 4 minutes

• 165 for 4 minutes

• 155 for 15 seconds

• 165 for 15 seconds

Pasta salad is taken out of the cooler at 9 a.m., put on the buffet table at 11, what is the time to throw it away?

• 12:00 p.m.

• 2:00 p.m.

• 3:00 p.m.

• 4:00 p.m.

Do this if you receive a bad of flour that has water stains on it

• accept and place in dry storage

• reject and return to supplier

• dry the bag before use

• store the bag in the cooler at 41 degrees or lower

What should you do if a thermometer is dropped during the day

• Throw it away

• calibrate

• clean and sanitize

• use a different one