ServSafe Pt. 1

Which method is a safe way to thaw food?

•  As part of the cooking process

•  Under running water at 125°F (52°C) or higher

•  Submerged in a sink of standing water at 70°F (21°C)

•  On the counter at room temperature

Which item should be rejected?

• Bags of organic cookies in torn packaging

• Bottled milk at 41°F (5°C)

• Single-use cups in original packing

• Live oysters with an internal temperature of 41°F

Ice crystals on a frozen food item indicate

• time-temperature abuse.

• Cross-contamination

• poor cleaning and sanitizing

• poor personal hygiene

What is the most important factor in choosing an approved 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.

The purpose of a food safety management system is to

• keep all areas of the facility clean and pest-free

• identify, tag, and repair faulty equipment within the facility

• prevent foodborne illness by controlling risks and hazards

• use the correct methods for purchasing and receiving food.

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

• Management oversight

• Corrective action

• Re-evaluation

• Identify risks

A food item that is received with an expired use-by date should be

• Rejected

• used immediately.

• accepted but labeled differently.

• accepted but kept separate from other items.

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

• Place a hand on a container to see if it is cool to the touch.

• Hold an infrared thermometer as close as possible to a case.

• Place the thermometer stem between shipping boxes for a reading.

• Remove the lid of a container and put the thermometer stem into the sour cream.

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

• Make it as difficult as possible for someone to tamper with it.

• Allow former employees into the operation.

• Perform spot inspections on new vendors.

• Use the USDA A.L.A.R.M. system.

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

• Cool the food to 41°F (5°C) or lower.

• Serve the food immediately.

• Cook the food 165°F (74°C).

• Throw the food away.