ServeSafe Certification Exam Review Questions with 100% Correct Answers| Verified
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Course
ServeSafe Certification
Institution
ServeSafe Certification
A caterer is transporting rice, meat loaf, and mashed potatoes to banquet for service. Which of
these foods should be delivered in an insulated container 135 F or above?
A. Rice and meat loaf only.
B. Meat loaf and mashed potatoes only.
C. Rice, meat loaf, and mashed potatoes.
D. Rice and mash...
ServeSafe Certification Exam Review Questions with 100% Correct A nswers | Verified A caterer is transporting rice, meat loaf, and mashed potatoes to banquet for service. Which of these foods should be delivered in an insulated con tainer 135 F or above? A. Rice and meat loaf only. B. Meat loaf and mashed potatoes only. C. Rice, meat loaf, and mashed potatoes. D. Rice and mashed potatoes only. - ✔✔ C. Rice, meat loaf, mashed potatoes Previously cook food that will be held for servic e should be reheated to: A. 145 F for 30 seconds within four hours. B. 165 F for 10 seconds within one hour. C. 145 F for 15 seconds within two hours. D. 165 F for 15 seconds within two hours. - ✔✔ D. 165 F for 15 seconds within two hours To prevent time -temperature abuse when transporting food, which practice should be followed? A. Stack all hot potentially hazardous (TCS) food items together in a sturdy cardboard box. B. Load the delivery truck with potentially hazardous (TCS) cold items first and hot items last. C. Transport cold potentially hazardous (TCS) food in an ice chest that maintains a temperature of 45 F. D. Transport potentially hazardous (TCS) hot food in an insulated food container at 135 F or higher. - ✔✔ D. Transport potentially hazardous (TCS) hot food in an insulated food container at 135 F. or higher. Reheating equipment must be capable of raising the temperature of TCS foods rapidly to at least 165 F, within how many hours? A. 1 B. 4 C. 2 D. 3 - ✔✔ C. 2 Which instruction to a customer would ensure food safety when a catered, ready -to-eat hot meal is delivered? A. "Measure the temperature of this food before eating it." B. "This meal should be consumed or correctly cooled and refrigerated immediately." C. "Dispose of containers properly in garbage containers." D. "Do not freeze this meal." - ✔✔ B. "This meal shou ld be consumed or correctly cooled and refrigerated immediately." At what minimum temperature should hot food be held on a self -service buffet? A. 180 F. B. 165 F. C. 155 F. D. 135 F. - ✔✔ D. 135 F. A foodservice operation will offer take -out meals produ ced using the reduced -oxygen packaging (ROP) method to its customers. In order to do this, what must the foodservice operation do? A. Require all food handlers to attend a seminar. B. Have equipment approved by the USDA. C. Submit the menu for FDA approval. D. Create a HACCP plan. - ✔✔ D. Create a HACCP plan. A HACCP Plan is required when an establishment: A. Serves raw shellfish. B. Packages unpasteurized juice for sale to consumer s without a warning label. C. Serves undercooked ground beef. D. Uses mushrooms that have been picked in the wild. - ✔✔ B. Packages unpasteurized juice for sale to consumers without a warning label. An establishment will offer take -out meals produced using the reduced -oxygen packaging (ROP) method to its customers. In order to do this, what must the establishment do? A. Have equipment approved by the USDA. B. Submit the menu for FDA approval. C. Require all employees to attend a seminar. D. Create a HACCP plan. - ✔✔ D. Create a HACCP plan. Reviewing the temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? A. Hazard analysis B. Verification C. Record keeping D. Monitoring - ✔✔ B. V erification Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in a foodservice operation are all important elements of: A. Establishing procedures for record keeping. B. Monitoring a critical control point.
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