Kellie Jordan
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ServSafe Food Safety Quiz on Chapter 5 Review, created by Kellie Jordan on 24/03/2020.

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Kellie Jordan
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Chapter 5 Review

Chapter 5 Review

Question 1 of 16

1

You can store food in any durable container that you can cover.

Select one of the following:

  • True
  • False

Explanation

Question 2 of 16

1

Arrange stored food by its use-by-date so that you use the oldest food first.

Select one of the following:

  • True
  • False

Explanation

Question 3 of 16

1

You should reject a delivery of frozen steaks covered in ice crystals.

Select one of the following:

  • True
  • False

Explanation

Question 4 of 16

1

Select from the dropdown list to complete the text.

Store food at least ( 6, 4, 8, 3 ) inch(es)off the floor.

Explanation

Question 5 of 16

1

Select from the dropdown list to complete the text.

Store raw meat, poultry, and seafood ( below, above, between ) ready-to-eat food.

Explanation

Question 6 of 16

1

Select from the dropdown list to complete the text.

Store ready-to-eat TCS food that is prepared on-site for no more than ( 7, 3, 5, 1 ) days.

Explanation

Question 7 of 16

1

What must a manager do with a recalled food item in the operation?

Select one of the following:

  • Combine the item with non-recalled items during preparation.

  • Record the names of customers who purchase the item.

  • Store the recalled item separately from other food.

  • Sell all recalled items within 24 hours.

Explanation

Question 8 of 16

1

Large ice crystals in a case of frozen food are evidence that the product may have been

Select one of the following:

  • received at 6ºF to 10ºF (-14ºC to -12ºC).

  • stored at 6ºF to 10ºF (-14ºC to -12ºC).

  • thawed and refrozen.

  • shipped correctly.

Explanation

Question 9 of 16

1

What factor is most important when choosing an approved food supplier?

Select one of the following:

  • 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.

Explanation

Question 10 of 16

1

What are the packaging criteria for accepting nonfood items?

Select one of the following:

  • Soiled but intact

  • Clean and no more than 2 tears or punctures

  • Soiled and no more than 2 tears or punctures

  • Intact, clean, and protected from contamination

Explanation

Question 11 of 16

1

Supplies should be stored away from the walls and at least ________ off the floor.

Select one of the following:

  • 2 inches (5 centimeters)

  • 4 inches (10 centimeters)

  • 6 inches (15 centimeters)

  • 5 inches (13 centimeters)

Explanation

Question 12 of 16

1

Ready-to-eat TCS food must be date marked if it will be stored for longer than

Select one of the following:

  • 12 hours.

  • 24 hours.

  • 36 hours.

  • 48 hours.

Explanation

Question 13 of 16

1

Which item is stored correctly in the cooler?

Select one of the following:

  • Macaroni salad stored above raw salmon

  • Raw ground pork stored below raw poultry

  • Raw poultry stored above raw pork roast

  • Sliced pineapple stored below raw steaks

Explanation

Question 14 of 16

1

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

Select one of the following:

  • rejected.

  • used immediately.

  • accepted but labeled differently.

  • accepted but kept separate from other items.

Explanation

Question 15 of 16

1

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out?

Select one of the following:

  • 2 days

  • 5 days

  • 7 days

  • 9 days

Explanation

Question 16 of 16

1

At what internal temperature should cold TCS food be received?

Select one of the following:

  • 41ºF (5ºC) or lower

  • 45ºF (7ºC) or lower

  • 51ºF (10ºC) or lower

  • 55ºF (13ºC) or lower

Explanation

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