Which is an example of corrective action for time-temperature abuse?

A stockpot gets thrown away after it sat overnight

What is the most basic way a food handler can prevent cross-contamination?

Keep raw and ready-to-eat foods away from each other

What is the purpose of color-coded equipment?

It helps keep equipment separate

Which action can help prevent time-temperature abuse?

Regularly recording temperatures

Which action can prevent time-temperature abuse?

Give each food handler their own thermometer

What should a food handler do to prevent cross-contamination if they're tasked with marinating chicken and chopping kale

Use separate equipment for each item

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ServSafe Coursebook Chapter 5

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Questions 10

Answers

1
What is the temperature range of the Temperature Danger Zone?
60-150 degrees F
32-120 degrees F
41-135 degrees F
0-32 degrees F
2
Which is an example of corrective action for time-temperature abuse?
Food handler checks and records the temperature of hot-held food every hour
A restaurant requires suppliers to place temp-recording devices in trucks
A stockpot gets thrown away after it sat overnight
Manager trains food handlers to calibrate different thermometers
3
Pathogens are likely to grow well in a meat stew that is
between 41-135 degrees F
cooked to the correct internal temperature
at refrigeration temperature
below freezing temperature
4
What is the most basic way a food handler can prevent cross-contamination?
Designate separate prep tables for specific types of food
Clean and sanitize every piece of equipment at the start of each shift
Monitor and log all food deliveries
Keep raw and ready-to-eat foods away from each other
5
What is the purpose of color-coded equipment?
It indicates the level of risk for each product
It helps keep equipment separate
It provides a visual cue for the preparation order of products
It indicates the cooking temperature of each product
6
Which temperature measuring device is designed for measuring surface temperatures?
Thermistor
Infrared Thermometer
Time-Temperature
Bimetallic Stemmed Thermometer
7
Which action can help prevent time-temperature abuse?
Purchasing from approved suppliers
Regularly recording temperatures
Performing self inspections
Proper cleaning and sanitizing
8
Which action can prevent time-temperature abuse?
Reheat food that has spent more than an hour in the temperature danger zone
Give each food handler their own thermometer
Avoid opening the walk-in coolers to keep a stable temperature
Hold hot items on a steam table whenever possible
9
When calibrating a thermometer with boiling water, what temp should it be adjusted to if the location is at sea level?
165 degrees F
212 degrees F
180 degrees F
110 degrees F
10
What should a food handler do to prevent cross-contamination if they're tasked with marinating chicken and chopping kale
Prep the chicken before prepping the kale
Wash and dry equipment in between prepping each item
Prep the chicken and kale at the same time, but hold separately
Use separate equipment for each item

ServSafe Coursebook Chapter 5 Flashcards | StudBud