ServSafe Manager Chapter 8

The two biggest hazards when prepping food are cross-contamination and

• cross-contact. 

• chemical intoxication. 

• physical contamination.

• time-temperature abuse.

A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. What error was made?

• There was no error.

• Too much tuna salad was taken out at one time.

• Too much time was spent in the temperature danger zone.

• The tuna salad was exposed to the temperature danger zone.

What guidelines should be followed when using additives during food preparation?

• Additives should only be used to alter the appearance of food. 

• Sulfites should only be added to produce that will be eaten raw. 

• Additives must be approved by the regulatory authority.

• Colored overwraps should be used to enhance the appearance of food.

Food that has become unsafe should be thrown out unless

• it can be safely reconditioned. 

• there are no visible signs of spoilage. 

• a foodborne illness is unlikely. 

• it has been approved by the regulatory authority. 

When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than

• 2 days.

• 3 days

• 5 days

• 7 days.

How should pooled eggs be handled to keep them safe?

• Cook them right after mixing them.

• Make additional batches in the same container.

• Store them at an air temperature of 45°F (7°C) or lower.

• Leave them at room temperature for 4 hours or less.

Why are overloading fryer baskets a food safety risk?

• It risks burning the food and producing carcinogens.

• It reduces oil temperature resulting in undercooked food.

• It can transfer allergens to the fryer oil more easily.

• It can result in cross-contamination due to splatter.

What guidelines should be followed when handling ice to keep it safe?

• Store ice scoops in the ice machine.

• Only handle ice with bare hands after handwashing.

• Use a glass to scoop ice.

• Never use ice as an ingredient if it was used to cool food.

Which practice requires a variance?

• Packaging food using a reduced oxygen method 

• Holding food without temperature control

• Cooling food using the two-stage cooling method

• Reheating food that was previously cooked and cooled

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