Servsafe 5Th Edition

Front 1

When serving, it is important to avoid touching the _____ of a plate

Back 1

Top

Front 2

Serving utensils should be used to serve a maximum of ____ food item(s) at a time

Back 2

1

Front 3

At what maximum internal temperature should cold TCS food be held?

Back 3

41 F

Front 4

When returning to self-service lines for more food, customers should not _____ their dirty plates

Back 4

Refill

Front 5

At what minimum internal temperature should hot TCS food be held?

Back 5

135 F

Front 6

Where allowed, hot TCS food can be held without temperature control for a maximum of ____ hours before being sold, served, or discarded

Back 6

4

Front 7

Beef stew must be cooled from 135 F to 70 F within ___ hours and from 70 to 41 F or lower in the next ____ hours

Back 7

2, 4

Front 8

What must you do to keep food safe after thawing it in a microwave?

Back 8

Cook it

Front 9

What is the minimum internal cooking temperature for stuffed pork chops?

Back 9

165 F

Front 10

What are the time and temperature requirements for reheating TCS food for hot holding?

Back 10

165 F for 15 seconds within 2 hours

Front 11

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?

Back 11

165 F

Front 12

What is the minimum internal cooking temperature for eggs that will be hot-held for later service?

Back 12

155 F

Front 13

What is the danger of NOT cleaning and sanitizing a prep table between uses?

Back 13

Cross-contamination

Front 14

What is the correct way to cool a stockpot of clam chowder?

Back 14

Put the stockpot into ice-water

Front 15

What is the danger when thawing food at room temperature?

Back 15

Time-temperature abuse

Front 16

What is the minimum internal cooking temperature for ground beef?

Back 16

155 F

Front 17

Process of gradually thawing frozen food in preparation for deep-frying, allowing even heating during cooking.

Back 17

Slacking

Front 18

Cooking temperature for poultry, stuffing, and TCS food in the microwave

Back 18

165 F for 15 seconds

Front 19

Cooking temperature for meat and eggs (hot holding)

Back 19

155 F for 15 seconds

Front 20

Cooking temperature for eggs (immediate service), seafood, chops, and steaks

Back 20

145 F for 15 seconds

Front 21

Cooking temperature for roasts

Back 21

145 F for 4 minutes

Front 22

Poultry should be cooked to a minimum internal temperature of

Back 22

165 F for 15 seconds

Front 23

Stuffing and stuffed meat, fish, poultry, or pasta should be cooked to a minimum internal temperature of

Back 23

165 F for 15 seconds

Front 24

Stuffing should be cooked _____

Back 24

Separately and at 165 F

Front 25

Refrigerate and hold cut melons, cut tomatoes, and cut leafy greens at ____

Back 25

41 F or lower

Front 26

What kind of eggs or egg products must be used when serving high-risk populations?

Back 26

Pasteurized

Front 27

What are the 4 thawing methods?

Back 27

Refrigerator, under cool running potable water, in a microwave oven, or as part of the cooking process

Front 28

Cook pork to a minimum internal temperature of

Back 28

145 F for 15 seconds
(page 8-12)

Front 29

Cook beef steaks to a minimum internal temperature of

Back 29

145 F for 15 seconds

Front 30

Ground beef, pork, and other meat must be cooked to a minimum internal temperature of

Back 30

155 F for 15 seconds

Front 31

Seafood should be cooked to a minimum internal temperature of

Back 31

145 F for 15 seconds

Front 32

Eggs cooked for immediate service should be cooked to a minimum internal temperature of

Back 32

145 F for 15 seconds

Front 33

Cook fruit and vegetables for hot holding to a minimum internal temperature of

Back 33

135 F

Front 34

Commercially processed and RTE food should be cooked to a minimum internal temperature of

Back 34

135 F

Front 35

When using microwave ovens to cook eggs, poultry, seafood, and meat, the food should be_____

Back 35

covered & rotated or stir halfway through

Front 36

Eggs, poultry, seafood, and meat cooked in a microwave oven must be heated to ___

Back 36

165 F

Front 37

Cooking reduces ____

Back 37

The number of microorganisms

Front 38

When cooking fish in a microwave, the internal temperature should be

Back 38

165 F

Front 39

Pathogens grow much faster at temperatures between

Back 39

70 - 125 F

Front 40

Cool TCS food from

Back 40

135 to 70 F within 2 hours and then cool it to 41 or lower in the next 4 hours

Front 41

What should be done when food has not reached 70 F within 2 hours?

Back 41

It must be discarded or reheated and then cooled again

Front 42

The total cooling time should not be longer than

Back 42

6 hours

Front 43

Reheat previously cooked TCS food for hot holding at

Back 43

165 F for 15 seconds within 2 hours

Front 44

Before cooling food, you should start by __________

Back 44

reducing its size

Front 45

What are the methods used to cool food quickly and safely?

Back 45

ice-water bath, stirring food with ice paddles, or using a blast or tumble chiller and also by adding ice or cold water as an ingredient

Front 46

Cook eggs for immediate service at

Back 46

145 F for 15 seconds

Front 47

Reheat beef at internal temperature of

Back 47

165 F for 15 seconds

Front 48

Reheat turckey at internal temperature of

Back 48

165 F for 15 seconds

Front 49

Reheat stew at internal temperature of

Back 49

165 F for 15 seconds

Front 50

Check the temperature of hold food every _____

Back 50

4 hours max. Check temperature every 2 hours to leave time for corrective action

Front 51

Hot TCS food must be held at an internal temperature of

Back 51

135 F or higher

Front 52

Cold TCS food must be held at an internal temperature of

Back 52

41 F or lower

Front 53

You can hold cold food without temperature control for up to ____

Back 53

6 hours under certain conditions

Front 54

You can hold hot food without temperature control for up to ____

Back 54

4 hours under certain conditions

Front 55

When serving food, utensils should be cleaned and sanitized at least ____

Back 55

once every four hours during continuous use

Front 56

Dishes should be held by the _______

Back 56

bottom or the edge

Front 57

When serving, glassware and dishes should __________

Back 57

not be stacked

Front 58

After wiping tables or busing dirty dishes, servers must _____

Back 58

wash their hands before handling food or place settings

Front 59

Plate garnishes, uncovered condiments, or uneaten bread should ________ to another customer

Back 59

never re-served

Front 60

To prevent contamination, self-service (food bars) should be ___________ by employees trained in food safety

Back 60

monitored closely

Front 61

Sneeze guards should be ______ inches above the food counter and should extend _____ beyond the food

Back 61

14 inches above the food counter and extend 7 inches beyond the food

Front 62

Steam oven is a _____ equipment

Back 62

Hot holding equipment

Front 63

Material Safety Data Sheets (MSDS) is not necessary to include in a ___________

Back 63

HAACP plan

Front 64

Revising recipes is not one of the

Back 64

7 HACCP principles

Front 65

Checking the internal temperature of a pork roast may be an example of which HACCP principle?

Back 65

Monitoring

Front 66

Listing the corrective actions would not be part of a ____

Back 66

hazard analysis in the HAACP system

Front 67

A CCP is a step where

Back 67

a hazard can be controlled

Front 68

Which statement best describes a CCP?

Back 68

the last step at which you can prevent, eliminate, or reduce the risk of food hazards

Front 69

HAACP focuses on

Back 69

identifying and preventing, eliminating, or reducing hazards throughout the flow of food

Front 70

In the process of developing a HAACP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment and determined where food safety hazards are likely to be. What is the next step?

Back 70

Determining critical control points

Front 71

In the process of developing a HAACP plan for your establishmenablished minimum and maximum limits that must be met to prevent, eliminate, or reduce hazards to an acceptable level. What is the next step?

Back 71

Establishing monitoring procedures

Front 72

In the process of developing a HAACP plan for your establishment, you have discovered the points (CCP) in the floow of food that are essential to eliminate, reduce, or prevent a food safety hazard. What is the next step?

Back 72

Establishing critical limits

Front 73

The cost of food-borne illness can occur in the form of:

Back 73

Medical expenses, loss of sales,and legal fees and fines

Front 74

CDC reports show that in most food-borne illness outbreaks, mishandling of the suspect food occurred within which stage?

Back 74

Foodservice establishments

Front 75

If a utensil is sanitary it ________

Back 75

Has had disease-causing germs reduced to safe levels

Front 76

How does the FDA Food Code affect individual states and jurisdictions?

Back 76

It provides a model for new laws and rules in state and local jurisdictions

Front 77

Most incidents of food-borne illness are cause by _____

Back 77

unsanitary practices in foodservice operations

Front 78

The term sanitary refers to the absence of all

Back 78

unhealthy substances or conditions

Front 79

The reason for competing a foodservice sanitation course is___

Back 79

to protect the public and preserve business

Front 80

When a food contains no harmful substances, it is said to be:

Back 80

Safe

Front 81

What is the most important consideration when planning a restaurant?

Back 81

Cleanability

Front 82

The most impart thjing that a foodservice manager can do is to:

Back 82

Set a good example

Front 83

A crisis management strategy is important to foodservice operatiors. An important part of this strategy is:

Back 83

To have an organized plan of communication in place

Front 84

In a well-run quality food service establishment, training programs are:

Back 84

Offered year round on an individual or group basis

Front 85

A foodservice operator who has implemented standards and procedures for the safe handling of food, is sued by an angry customer who claims to have eaten unsafe food, the operator ____________

Back 85

May pay compensatory damages to cover lost wages and medical bills
May also pay punitive damages because of willful neglect
May successfullyplead reasonable care defense

Front 86

If you receive a customer complaint about food contamination or an unsanitary condition, you should:

Back 86

Show sincere concern, find the cause, and correct it

Front 87

If your facility is inspected and sanitation violations are found, one of the first actions to take is to:

Back 87

Discuss the violations and ways to correct them with the inspector

Front 88

The FDA Food Code is revised every:

Back 88

4 years

Front 89

In maintaining employee rules on personal hygiene, it is important that management ____

Back 89

provide explanations for the reasons behind the rules

Front 90

In order to market sanitation both internally and externally, management must address the:

Back 90

employees and the public

Front 91

The most important goal of a foodservice sanitation program is to:

Back 91

Protect customers/guests from food-borne illness