ServSafe ch 5-9 recap

Which one is 145?

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Which one is 155

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• Both of these

• None of these

Jeff wanted to test whether his customers would buy fresh juice to take home. He created a special display by the cash register to store the juice on ice. He labeled each bottle with ingredients and use-by date. Can he do this?

• Yes, there is no risk with packaging fresh juice to sell.

• No, he has high acid food.

• No, he needs to have a variance and must pasteurize this first.

• Yes, he has the juice on ice.

Which is cooked to minimal temperature of 135?

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Jonathan filled a clean and sanitized prep sink with cold water and ice. Then he soaked a partial case of spinach that he had gotten from the cooler. Next he added a new case of spinach that was delivered that morning. What is wrong with this?

• He is doing this job correctly.

• He cannot mix the two different cases.

• He should use warm water.

• He need to wear single-use gloves

Which is not a correct way to thaw frozen food?

• In a food sink under warm running water.

• In the refrigerator.

• In the microwave if cooked immediately.

• As a part of the cooking process.

Fish purchased for use in making sushi _______

• Must be received by the manager.

• Is stored with the other fish.

• Must be frozen to 0 or lower and purchased from reputable supplier.

• Has no special requirement.

Which items can be received at a higher temperature than 41 degrees?

• cream cheese

• shell eggs

• pooled eggs

• shellfsh and shucked shellfish

• milk

Which item is NOT cooked to MICT of 145?

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Which item is not cooked to 165?

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