Lesson 6 August 11, 2023August 8, 2023 by Brian Klein 46 Module Six, ServSafe Manager Practice Test 1 / 116 What cooking process do these steps describe? 1. Cook the food for less than 60 minutes 2. Immediately cool the food 3. Store the food frozen or refrigerated 4. Cook the food to its required minimum internal temperature 5. Serve the food immediately, put it in hot holding, or cool and store the food Wrong Answer Par-cooking Neither Both 2 / 116 The smaller containers of food in the ice-water bath will cool faster and more evenly if stirred often. What kind of paddle can be used to cool the food super fast? Ice paddle Wrong Answer Neither Both 3 / 116 What equipment can quickly cool a large amount of food by blasting it with cold air? Blast chiller Wrong Answer Neither Both 4 / 116 Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly? By stirring the ice water Wrong Answer Neither Both 5 / 116 Why shouldn’t coolers and refrigerators be used to cool large amounts of hot food unless they were built for that purpose? Because they can’t do it fast enough Wrong Answer Neither Both 6 / 116 How does the storage container affect how quickly food will cool? Stainless steel pans cool food faster than glass or plastic Shallow pans cool faster than deep pans Neither Both 7 / 116 No Question Wrong Answer Wrong Answer Neither Both 8 / 116 To cool a large amount of food with an ice-water bath, spread the food out using shallow pans. Wrong Answer Wrong Answer Neither Both 9 / 116 How does the food’s size affect how quickly it will cool? Small food cools faster than large food Wrong Answer Neither Both 10 / 116 How does the thickness or density of the food affect how quickly it will cool? Thick or dense food cools more slowly Wrong Answer Neither Both 11 / 116 After cooking, how much time do you have to cool TCS food from 135°F to 41°F or lower? Six hours Wrong Answer Neither Both 12 / 116 When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up? Begin the second stage early Wrong Answer Neither Both 13 / 116 When cooling food in two stages, what should be done if the temperature requirements for the first stage are not met within two hours? Wrong Answer Reheat the food and start over Neither Both 14 / 116 Pathogens grow between 41°F and 135°F. But they grow the fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth? First Stage: Cool from 135°F to 70°F in two hours Second Stage: Cool from 70°F to 41°F in four hours Neither Both 15 / 116 Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last? Two hours: Cool from 135°F to 70°F Four hours: Cool from 70°F to 41°F Neither Both 16 / 116 Why must TCS food be cooled to 41°F or lower within six hours of cooking? Wrong Answer To limit it’s time in the Temperature Danger Zone Neither Both 17 / 116 If food is not immediately served or put in hot holding after being cooked, how should you get it out of the temperature danger zone? Cool it Wrong Answer Neither Both 18 / 116 What should be done as soon as possible once food has been cooked? Wrong Answer Get it out of the temperature danger zone Neither Both 19 / 116 What is important about this list of TCS foods? • Unpasteurized eggs • Unpasteurized milk or juice • Raw seed sprouts • Raw or undercooked meat, seafood, or poultry Wrong Answer Operations that mainly serve a high-risk population should not serve these items Neither Both 20 / 116 Why is it important that raw or undercooked ground beef is not offered on a children’s menu? Children are vulnerable to shiga toxin-producing E. coli It may be contaminated with shiga toxin-producing E. coli Neither Both 21 / 116 According to the Food and Drug Administration (FDA), what menu should not offer raw or undercooked meat, poultry, seafood, or eggs? Wrong Answer A children’s menu Neither Both 22 / 116 Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put on the places listed here. • The menu • Brochures • Table-tents • Signs What is the reccomended way of putting it on the menu? On the menu next to the item In a footnote at the bottom of the menu Neither Both 23 / 116 What should customers be advised about when they order a TCS food item that is served raw or undercooked? Wrong Answer The increased risk of foodborne illness when eating raw or undercooked food Neither Both 24 / 116 What is the difference between a disclosure and a reminder? A disclosure informs the customer that the food is served raw or undercooked A reminder informs the customer of the increased risk of foodborne illness when eating raw or undercooked food Neither Both 25 / 116 The disclosure can be put at the bottom of the menu in a footnote, if each raw or undercooked menu item has an asterisk giving attention to it. What’s another way to note a disclosure on your menu? Next to the item on the menu Wrong Answer Neither Both 26 / 116 No Question Wrong Answer Wrong Answer Neither Both 27 / 116 What must a menu include if it offers raw or undercooked TCS food items? Wrong Answer A disclosure statement Neither Both 28 / 116 When is it acceptable to serve TCS food not cooked to its required minimum internal temperature? When the guest requests a lower cooking temperature Wrong Answer Neither Both 29 / 116 No Question Wrong Answer Wrong Answer Neither Both 30 / 116 Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food? How it will be marked to indicate that it needs more cooking How it will be kept separate from ready-to-eat food Neither Both 31 / 116 No Question Wrong Answer Wrong Answer Neither Both 32 / 116 Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority? How the requirements will be monitored and documented Which corrective actions will be taken if requirements are not met Neither Both 33 / 116 Once the final cooking is complete, how should par-cooked food be handled if it is not immediately served or held for service? Cool and store the food Wrong Answer Neither Both 34 / 116 What must be done with par-cooked food before it can be served or sold? Wrong Answer Finish cooking the food to its required minimum internal temperature Neither Both 35 / 116 No Question Wrong Answer Wrong Answer Neither Both 36 / 116 After its initial cooking, par-cooked food should be cooled and then frozen or refrigerated. How should the food be stored if it is refrigerated at this step? Away from ready-to-eat food At 41°F or lower Neither Both 37 / 116 When par cooking food, what should be done with the food immediately after the initial cooking? Cool the food Wrong Answer Neither Both 38 / 116 When par cooking food, what is the maximum amount of time that the food can be cooked during initial cooking? 60 minutes Wrong Answer Neither Both 39 / 116 Operations must have written procedures approved by their local regulatory authority if they will be par cooking food. What do these procedures need to explain? How the food cooked by this process will be stored How the food cooked by this process will be prepped Neither Both 40 / 116 What does an operation need to have before it can par-cook food? Wrong Answer Written procedures approved by the local regulatory authority Neither Both 41 / 116 What is it called when an operation begins cooking food during prep and then finishes it just before service? Partial cooking Par cooking Neither Both 42 / 116 Why does the temperature of the food need to be checked in at least two places when cooking in a microwave? Wrong Answer To make sure that it’s cooked all the way through Neither Both 43 / 116 Why should you leave the food covered and let it stand for at least two minutes after cooking in a microwave? Wrong Answer To allow the temperature of the food to even out Neither Both 44 / 116 Why should the food be rotated or stirred halfway through the cooking process when using a microwave? So the food will cook more evenly Wrong Answer Neither Both 45 / 116 Why should food be covered when cooking in a microwave? To prevent the surface of the food from drying out Wrong Answer Neither Both 46 / 116 When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)? Wrong Answer The internal temperature must reach 165°F for less than a second or longer Neither Both 47 / 116 What should be done after checking the temperature in the thickest part of the food and recording the measurement? Wrong Answer Check the temperature in another part of the food Neither Both 48 / 116 Where should the thermometer probe be inserted to check the temperature of food? The thickest part of the food Wrong Answer Neither Both 49 / 116 How should you determine which thermometer to use when checking food temperatures? The thermometer has the correct size probe for the food Wrong Answer Neither Both 50 / 116 If cooking reduces the pathogens in food to a safe level, why do we still need to avoid time-temperature abuse before cooking it? Because cooking does not destroy spores or toxins produced by pathogens Wrong Answer Neither Both 51 / 116 To reduce the pathogens in food to a safe level, each type of food must be cooked to a different minimum internal temperature for a specific amount of time. What should be done if a customer asks for their food to be cooked to a lower temperature? Advise the customer of the increased risk of foodborne illness Wrong Answer Neither Both 52 / 116 Whats next, once the minimum internal temperature is reached during cooking? Wrong Answer Maintain that temperature for a specific amount of time Neither Both 53 / 116 What is the only way to reduce pathogens in food to safe levels? Cooking the food to its required minimum internal temperature Wrong Answer Neither Both 54 / 116 What is required before an operation can handle or prep food with any of the methods listed below? • Packaging fresh juice on-site for sale at a later time • Smoking food as a way to preserve it • Preserve or alter the food so that it no longer needs time and temperature control for safety • Curing food • Custom-processing animals for personal use • Packaging food using a reduced-oxygen packaging (ROP) method • Sprouting seeds or beans • Offering live shellfish from a display tank A regulatory variance Wrong Answer Neither Both 55 / 116 When does smoking food require a variance? When smoking food as a method to preserve it Wrong Answer Neither Both 56 / 116 When can you package fresh juice on-site for retail sale without a variance? The juice has a warning label in compliance with local regulations Wrong Answer Neither Both 57 / 116 When could your regulatory authority require you to submit a HACCP plan? When applying for a variance Wrong Answer Neither Both 58 / 116 What document can your regulatory authority issue that will allow a regulatory requirement to be waived or changed? A regulatory variance Wrong Answer Neither Both 59 / 116 What containers should never be used to scoop, store, or carry ice? Containers that have held raw meat, seafood, or poultry Containers that have held chemicals Neither Both 60 / 116 What should NOT be used to transfer ice from the ice machine? Bare hands A glass Neither Both 61 / 116 Where should ice scoops be stored? Outside of the ice machine In a clean and protected place Neither Both 62 / 116 What should be used to transfer ice from an ice machine to other containers? Clean and sanitized ice scoops Clean and sanitized containers Neither Both 63 / 116 Sometimes ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose? Ice that was used to keep food cold Ice that was already used for another purpose Neither Both 64 / 116 What kind of water should be used for making ice? Wrong Answer Drinkable Neither Both 65 / 116 Before using previously cooked TCS food (leftovers) as an ingredient in salads, what should its use-by date be checked for? It has not been stored for more than seven days Wrong Answer Neither Both 66 / 116 When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads? The leftovers were cooked, held, cooled, and stored correctly The leftovers were cooked or prepared less than seven days ago Neither Both 67 / 116 Why do salads containing these TCS ingredients need to be handled with special care? • Eggs • Tuna • Pasta • Chicken • Potatoes Wrong Answer All have been linked to foodborne-illness outbreaks Neither Both 68 / 116 Why do salads containing TCS ingredients have a righer risk for foodborne-illness? Because these salads are not usually cooked after preparation Because pathogens can grow to unsafe levels without cooking Neither Both 69 / 116 When is it acceptable to use un-pasteurized shell eggs in a dish served to a high-risk population, such as those in a hospital or a nursing home? When the dish will be cooked all the way through Wrong Answer Neither Both 70 / 116 What situation requires using pasteurized shell eggs for pooling? When serving a high-risk population Wrong Answer Neither Both 71 / 116 If your operation primarily serves high-risk populations, when must eggs or egg products be pasteurized? When pooling shell eggs For a dish that is served raw or undercooked Neither Both 72 / 116 What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking? Wrong Answer Pasteurized Neither Both 73 / 116 When pooling eggs, what must be done between batches? Wrong Answer Clean and sanitize the containers Neither Both 74 / 116 When pooling eggs, what should be done soon after mixing them? Cook the pooled eggs as soon as possible Store the pooled eggs at 41°F or lower. Neither Both 75 / 116 What are eggs called when cracked open and combined in a container? Pooled eggs Wrong Answer Neither Both 76 / 116 When can an operation handle pooled eggs? Wrong Answer When allowed by the local regulatory authority Neither Both 77 / 116 What kind of produce should not be offered if your operation primarily serves high-risk populations? Raw seed sprouts Wrong Answer Neither Both 78 / 116 What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced? Store or hold cut produce at 41°F or lower Wrong Answer Neither Both 79 / 116 When is it acceptable to mix different kinds of produce or different batches of the same produce? When storing in an ice-water slurry When soaking in standing water Neither Both 80 / 116 What should be avoided when prepping or storing produce? Mixing different kinds of produce Mixing different batches of the same produce Neither Both 81 / 116 To control pathogens, what is sometimes used to wash or treat produce? Water containing ozone Wrong Answer Neither Both 82 / 116 What chemicals are sometimes used to treat produce? Ozone to control pathogens Sulfites as a preservative Neither Both 83 / 116 How should leafy greens such as lettuce and spinach be washed Remove the outer leaves while rinsing thoroughly Seperate the stalks while rinsing thoroughly Neither Both 84 / 116 What kind of produce needs special attention when it’s being washed? Leafy greens Wrong Answer Neither Both 85 / 116 What must be done with produce before it can be cut, cooked, or combined with other ingredients? Wrong Answer The produce must be washed carefully Neither Both 86 / 116 What will happen if produce touches a surface after raw meat, seafood, or poultry touched the same surface? The produce will be contaminated Cross-contamination Neither Both 87 / 116 How must salads containing TCS ingredients, eggs, produce, and ice be handled and prepared? Wrong Answer With special care Neither Both 88 / 116 When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging? Before thawing in a cooler Before or soon after thawing under running water Neither Both 89 / 116 When handling or preparing frozen fish in reduced-oxygen packaging (ROP), what should be noted on its label? When to remove the fish from its package When to thaw the fish Neither Both 90 / 116 Frozen fish in reduced-oxygen packaging (ROP) should usually be frozen until when? It will be used Wrong Answer Neither Both 91 / 116 Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package? Before thawing Soon after thawing Neither Both 92 / 116 What should be done with food as soon after it has thawed in microwave? It should continue cooking in a microwave It should continue cooking, but NOT in a microwave Neither Both 93 / 116 When thawing frozen food, never let any part of the food go above 41°F for more than four hours. In addition to the time it thaws, what other time is counted towards this four-hour limit? Cooling Prepping Neither Both 94 / 116 Why do the foods on this list require special care during handling and preparation? • Ice • Eggs • Produce • Salads containing TCS ingredients Wrong Answer Wrong Answer Neither Both 95 / 116 Frozen food can be thawed under running water in a clean and sanitized food-prep sink. What is required for the water when thawing food this way? The water is safe to drink The water is 70°F or lower Neither Both 96 / 116 What temperature must a cooler be kept at when it is used to thaw frozen food? Wrong Answer 41°F or lower Neither Both 97 / 116 Why is it unsafe to thaw food at room temperature? Because pathogens grow at room temperature Wrong Answer Neither Both 98 / 116 While frozen food is being thawed, what will happen if any part of the food is exposed to the temperature danger zone? Pathogens will begin growing Wrong Answer Neither Both 99 / 116 When the temperature of hot food falls into the temperature danger zone, sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will not work. How much time can food spend in the temperature danger zone and still be reconditioned? Wrong Answer Two hours Neither Both 100 / 116 What is it called when food is restored to a safe condition, usually by reheating it? Wrong Answer Reconditioning Neither Both 101 / 116 What should be done if food has exceeded the time and temperature requirements that keep it safe? Throw it out Wrong Answer Neither Both 102 / 116 Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness? Throw it out Wrong Answer Neither Both 103 / 116 What happens if produce touches a surface that raw meat, seafood, or poultry touched first? Throw it out Cross-contamination Neither Both 104 / 116 What should you do with food that is not presented in an honest way? Wrong Answer Throw it out Neither Both 105 / 116 How does food need to be presented to guests? Like it was described to them Wrong Answer Neither Both 106 / 116 No Question Wrong Answer Wrong Answer Neither Both 107 / 116 Besides food additives and color additives, what else should NOT be used to misrepresent the appearance of food? Custom lighting Colored plastic wrap Neither Both 108 / 116 Why should food be presented in a way that does not mislead or misinform customers? So they can see its real color So they can determine its quality Neither Both 109 / 116 What kind of produce should NOT be treated with sulfites? Produce that will be served raw Wrong Answer Neither Both 110 / 116 No Question Wrong Answer Wrong Answer Neither Both 111 / 116 What rule must be followed when using color additives or other food additives? Wrong Answer Wrong Answer Neither Both 112 / 116 Once food has been prepped, what should be done with it soon after? Return it to the cooler Begin cooking it Neither Both 113 / 116 Why is it important to limit the amount of food taken from the cooler at once? To limit the time it spends in the temperature danger zone Wrong Answer Neither Both 114 / 116 How much food should be taken from the cooler for preparation at one time? An amount that can be prepared quickly Wrong Answer Neither Both 115 / 116 How can you prevent pathogens from growing and spreading in your operation? Wrong Answer By making good decisions during food-prep Neither Both 116 / 116 What is food at risk for during preparation? Cross-contamination Time-temperature abuse Neither Both Your score is LinkedIn Facebook Twitter VKontakte
