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Servsafe Chapter 5
| Question | Answer |
|---|---|
| What is the most important factor when choosing a food supplier? | It has been inspected and cimples with local, state, and federal laws. |
| What is the best method of checking the temperature of vacuum-packed meat? | Place the thermometer stem or probe between two packages of products. |
| What is the correct temperature for receiving cold TCS food? | 41F or lower |
| Milk can be received at 45F under what condition? | It is cooled to 41F or lower in 4 hours |
| What cause large ice crystals to form on frozen food and its packing? | Timp-temperature abuse |
| What is one thing that must be included on labels? | Date the food should be discarded |
| If tuna salad was prepped on July 19 when should it be discarded? | July 25 |
| How many inches from the floor should food be stored? | 6 inches (at least) |
| If raw turkey is stored above raw ground pork then what is the problem? | Cross-Contaimniation |
| If ready-to-eat foods and uncooked foods where in the same area due to low space how should the be stored? | According to minium internal cooking temperature, with ready-to-eat fooods on the top shelf and poultry on the bottom. |
| How long is ready-to-eat food good for while they are stored? | 7 days including the day it was cooked |
| Where should chicken be stored? | Always on the bottom shelf |
| What does FIFO mean? | First-in-First-out |
| What is the minimum cooking temperature of seafood? | 145F |
| What is the minimum cooking temperature of ground meat and ground fish? | 155F |
Created by:
Kassandra17