Chapter 5 Review

Description

ServSafe Food Safety Quiz on Chapter 5 Review, created by Kellie Jordan on 24/03/2020.
Kellie Jordan
Quiz by Kellie Jordan, updated more than 1 year ago
Kellie Jordan
Created by Kellie Jordan over 4 years ago
16
0

Resource summary

Question 1

Question
You can store food in any durable container that you can cover.
Answer
  • True
  • False

Question 2

Question
Arrange stored food by its use-by-date so that you use the oldest food first.
Answer
  • True
  • False

Question 3

Question
You should reject a delivery of frozen steaks covered in ice crystals.
Answer
  • True
  • False

Question 4

Question
Store food at least [blank_start]6[blank_end] inch(es)off the floor.
Answer
  • 6
  • 4
  • 8
  • 3

Question 5

Question
Store raw meat, poultry, and seafood [blank_start]below[blank_end] ready-to-eat food.
Answer
  • below
  • above
  • between

Question 6

Question
Store ready-to-eat TCS food that is prepared on-site for no more than [blank_start]7[blank_end] days.
Answer
  • 7
  • 3
  • 5
  • 1

Question 7

Question
What must a manager do with a recalled food item in the operation?
Answer
  • 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.

Question 8

Question
Large ice crystals in a case of frozen food are evidence that the product may have been
Answer
  • received at 6ºF to 10ºF (-14ºC to -12ºC).
  • stored at 6ºF to 10ºF (-14ºC to -12ºC).
  • thawed and refrozen.
  • shipped correctly.

Question 9

Question
What factor is most important when choosing an approved food supplier?
Answer
  • 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.

Question 10

Question
What are the packaging criteria for accepting nonfood items?
Answer
  • 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

Question 11

Question
Supplies should be stored away from the walls and at least ________ off the floor.
Answer
  • 2 inches (5 centimeters)
  • 4 inches (10 centimeters)
  • 6 inches (15 centimeters)
  • 5 inches (13 centimeters)

Question 12

Question
Ready-to-eat TCS food must be date marked if it will be stored for longer than
Answer
  • 12 hours.
  • 24 hours.
  • 36 hours.
  • 48 hours.

Question 13

Question
Which item is stored correctly in the cooler?
Answer
  • 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

Question 14

Question
A food item that is received with an expired use-by date should be
Answer
  • rejected.
  • used immediately.
  • accepted but labeled differently.
  • accepted but kept separate from other items.

Question 15

Question
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?
Answer
  • 2 days
  • 5 days
  • 7 days
  • 9 days

Question 16

Question
At what internal temperature should cold TCS food be received?
Answer
  • 41ºF (5ºC) or lower
  • 45ºF (7ºC) or lower
  • 51ºF (10ºC) or lower
  • 55ºF (13ºC) or lower
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