servsafe module 4 & 5

Key Drop Deliveries must meet all the following criteria except

• Be inspected upon arrival at the operation
• Be from an approved source
• Have been placed by the closest entryway to the refrigerator
• Be honestly presented

Shell eggs that will be hot held must reach what temperature for 15 second?

• 135 F

• 145 F

• 155 F

• 165 F

Parasites are associated with which food?

• Baked goods

• Seafood

• Poultry

• Produce

Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.

• Refrigerate it for later use

• Reheat it to the correct temperature

• Serve it immediately

• Throw it away

The stem of a meat thermometer shall be constructed of

• stainless steel

• durable glass

• soft plastic

• galvanized metal

Food removed from hot-holding at 135 or greater can be held for service without temperature control for

• 1 hours

• 2 hours

• 4 hours

• 5 hours

A food handler serving a highly susceptible population is sick with symptoms of sore throat and fever. Should the food handler be allowed to work?

• No, they should be transferred

• No, they must be excluded

• Yes, but only after 24 hours

• Yes, if they are restricted

Hot food prepared at a central location and delivered to an off0site event is required to be received at a temperature of

• 32 F

• 41 F

• 135 F

• 165 F

When rejecting a food item during delivery, the inspector should NOT

• separate the unneeded item from the general population.
• tell the delivery man what the problem is.
• get a credit slip for the item.
• keep the unwanted product.

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.