ServSafe Flow Of Food Review Question Preview (ID: 38986)


Flow Of Food - Storage. TEACHERS: click here for quick copy question ID numbers.

Which food items can be displayed in a self service area without the use of packaging, sneeze guards or a display case to prevent them from contamination
a) Bulk deli rolls
b) Nuts in a shell
c) Sushi grade fish
d) Cooked shrimp

Which food should not be offered on a children's menu
a) Rare hamburger
b) Fried chicken tenders
c) Grilled cheese sandwich
d) Spaghetti with meat sauce

A food handler can cool a stockpot fo clam chowder by placing it into
a) Cooler
b) Freezer
c) Sink of ice water
d) Cold holding unit

What temperature must TCS food be reheated to if it will be hot held
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the minimum internal cooking temperature for stuffed pork chops
a) 135 degrees F for 15 seconds
b) 145 degrees F for 15 seconds
c) 155 degrees F for 15 seconds
d) 165 degrees F for 15 seconds

What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave oven
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the minimum internal cooking temperature for ground beef
a) 134 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the minimum internal cooking temperature for eggs that will be hot held for service
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

A food handler thaws several frozen turkeys on a prep table, What is the danger that this poses to the food
a) Off flavors in food
b) Cross contamination
c) Toxic metal poisoning
d) Time temperature abuse

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation
a) Cross contamination
b) Poor personal hygiene
c) Time temperature abuse
d) Poor cleaning and sanitizing

What can occur if prep tables are not cleaned and sanitized between uses
a) Off flavors in food
b) Cross contamination
c) Toxic metal poisoning
d) Time temperature abuse

What must foodhandlers do to food immediately after thawing it in the microwave oven
a) Hold it
b) Cook it
c) Cool it
d) Freeze it

What is the maximum water temperature allowed when thawing food under running water
a) 70 degrees F
b) 65 degrees F
c) 60 degrees F
d) 55 degrees F

How far above the floor should food be stored
a) At least 2 inches
b) At least 3 inches
c) At least 4 inches
d) At least 6 inches

What is the problem with storing raw ground beef above prepped salads
a) Cross contamination
b) Poor personal hygiene
c) Time temperature abuse
d) Cross contact with allergens

In top to bottom order, how should a fresh pork roast, fresh salmon, container of lettuce, and a pan of fresh chicken legs be stored in the refrigerator
a) Lettuce, salmon, port roast, chicken legs
b) Salmon, pork roast, chicken legs, lettuce
c) Lettuce, chicken legs, pork roast, salmon
d) Salmon, lettuce, chicken legs, pork roast

How long can RTE TCS food that was prepped in house be stored if it was held at 41 degrees F or lower
a) 3 days
b) 5 days
c) 7 days
d) 9 days

When storing food using FIFO method, where should the food with the earliest use by dates be stored
a) Below food with later use by dates
b) Behind food with later use by dates
c) In front of food with later use by dates
d) Alongside food with later use by dates

What must be included on the label of TCS food that was prepped in house
a) Date food was received
b) Name of each TCS ingredient included
c) Date the food should be thrown out
d) List of all potential ingredients in the food

An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar
a) 2
b) 4
c) 6
d) 8

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