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Bi-Weekly Assessment Exam - ServSafe Chapter 5 Questions - 01.29.2021

Quiz by Timothy Kelly

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19 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.
    Ordering foods for a few day at a time.
    Placing the oldest products on top of newer products.
    Placing a date of arrival on all foods.
    30s
  • Q2
    Food should not be kept in the TDZ for more than . . .
    1 hour
    10 hour
    1 eight hour shift
    4 hours
    30s
  • Q3
    Foods that are decomposed or produced in unsanitary conditions are considered:
    Potable
    Gourmet
    Potentially Hazardous Foods
    Adulterated Foods
    30s
  • Q4
    Of the following, which category requires you to save and store tags related to date and place of origin
    Raw Chicken
    Ground Beef
    Clams and Oysters
    Raw Vegetables
    30s
  • Q5
    A package of open hot dogs should only be used for no more than which amount of days?
    2 days
    5 days
    1 day
    7 days
    30s
  • Q6
    What temperature maximum should your refrigerator be kept at all times?
    45 F
    40 F
    32 F
    30 F
    30s
  • Q7
    which of the following is considered a potentially hazardous food?
    Ritz Crackers
    Bottle of Lemon Juice
    Box of Sea Salt
    Fresh Melons
    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?
    4 hours
    2 hours
    8 hours
    1 hour
    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?
    Thermometers in dishwashers
    Thermometers in cooking lines and by fryers.
    All of the Above
    Thermometers in refrigerators and freezers
    30s
  • Q10
    Which item has not been stored properly
    Bread crumbs stored in colored plastic containers
    Onions stored in the refrigerator
    Chemical sanitizer stored in the dish room.
    A sack of potatoes stored on the floor
    30s
  • Q11
    What is the most important factor in choosing a food supplier?
    They have a HACCP program and other food safety systems.
    They are recommended by others in the industry.
    They have been inspected and comply with local, state, and federal laws.
    The have documented manufacturer and packing practices.
    30s
  • Q12
    What is the best method of checking the temperature of vacuum-packed meats?
    Place the thermometer stem or probe between two packages of product.
    Insert the thermometer stem or probe through the package into the product.
    Open a package and insert the thermometer stem or probe into the product.
    Lay the thermometer stem or probe on the surface of the top package.
    30s
  • Q13
    What is the correct temperature for receiving cold TCS Foods?
    410 F
    500 F
    320 F
    450 F
    30s
  • Q14
    What causes large ice crystals to form on frozen food and its packaging?
    Time-temperature abuse
    Cross-contact
    Cross-contamination
    Incorrect cleaning and sanitizing
    30s
  • Q15
    Milk can be received at 450F under what condition?
    It is cooled to 410F or lower in 4 hours.
    It is immediately cooled to 410F or lower.
    It is served or used in the operation within 2 hours.
    It is thrown out after 2 days.
    30s

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