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Bi-Weekly Assessment Exam - ServSafe Chapter 5 Questions - 01.15.2021

Quiz by Timothy Kelly

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10 questions
Show answers
  • Q1
    To avoid foods from spoiling in the refrigerator which of the following action is always recommended?
    Smelling the food to make sure it is always fresh.
    Placing a date of arrival on all foods.
    Ordering foods for a few day at a time.
    Placing the oldest products on top of newer products.
    30s
  • Q2
    Food should not be kept in the TDZ for more than . . .
    1 hour
    1 eight hour shift
    10 hour
    4 hours
    30s
  • Q3
    Foods that are decomposed or produced in unsanitary conditions are considered:
    Potable
    Potentially Hazardous Foods
    Adulterated Foods
    Gourmet
    30s
  • Q4
    Of the following, which category requires you to save and store tags related to date and place of origin
    Clams and Oysters
    Raw Vegetables
    Ground Beef
    Raw Chicken
    30s
  • Q5
    A package of open hot dogs should only be used for no more than which amount of days?
    5 days
    2 days
    1 day
    7 days
    30s
  • Q6
    What temperature maximum should your refrigerator be kept at all times?
    30 F
    45 F
    40 F
    32 F
    30s
  • Q7
    which of the following is considered a potentially hazardous food?
    Ritz Crackers
    Bottle of Lemon Juice
    Fresh Melons
    Box of Sea Salt
    30s
  • Q8
    Your walk-In refrigerator has quit working , , , How much time can the foods in the refrigerator hold (above 41 F) before you needs to discard them?
    8 hours
    4 hours
    1 hour
    2 hours
    30s
  • Q9
    To ensure that all foods susceptible of foodborne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring?
    All of the Above
    Thermometers in dishwashers
    Thermometers in cooking lines and by fryers.
    Thermometers in refrigerators and freezers
    30s
  • Q10
    Which item has not been stored properly
    Chemical sanitizer stored in the dish room.
    Onions stored in the refrigerator
    A sack of potatoes stored on the floor
    Bread crumbs stored in colored plastic containers
    30s

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