SERVSAFE CRAM SESSION (HOBBIES) STUDY GUIDE
WITH COMPLETE SOLUTION!!
When roasting poultry the chef taking its temperature is applying which HACCP
principle
answers: monitoring
what must be done to a cutting board that can't be cleaned and sanitized due to
deep scratches?
answers: resurface or discard it
a critical control point is a step in the flow of food where
answers: intervention can control hazards
a food handler has emptied a durable, 5 gallon bucket of pickles. this bucket
answers: may be reused if it is cleaned and sanitized
fully cooked ground beef should be stored
answers: above all raw meat
a shipment of unbroken shell eggs should be rejected when the
answers: eggs are not delivered at an air temp of 45 degree F or below
when preparing foods like caesar dressing or mayo for high risk populations, a key
practice is
answers: to substitute pasteurized eggs for raw eggs
, a variance from the local health authority is required when
answers: displaying live molluscan shellfish in a tank
Which food could be transported in a galvanized metal container
answers: enriched flour
which is a source of the virus that causes hepatitis a?
answers: feces-contaminated water
when choosing prep area equipment for food safety, managers should look for
answers: commerical food service equipment with an NSF logo
the most common transmission of hep A in foodborne illness outbreaks involving
RTE foods is
answers: an infected employee
cut melons must be
answers: stored at 41 degrees F or lower
what must be the minimum water temperature in the wash compartment of three-
compartment sink?
answers: 110 degrees F
WITH COMPLETE SOLUTION!!
When roasting poultry the chef taking its temperature is applying which HACCP
principle
answers: monitoring
what must be done to a cutting board that can't be cleaned and sanitized due to
deep scratches?
answers: resurface or discard it
a critical control point is a step in the flow of food where
answers: intervention can control hazards
a food handler has emptied a durable, 5 gallon bucket of pickles. this bucket
answers: may be reused if it is cleaned and sanitized
fully cooked ground beef should be stored
answers: above all raw meat
a shipment of unbroken shell eggs should be rejected when the
answers: eggs are not delivered at an air temp of 45 degree F or below
when preparing foods like caesar dressing or mayo for high risk populations, a key
practice is
answers: to substitute pasteurized eggs for raw eggs
, a variance from the local health authority is required when
answers: displaying live molluscan shellfish in a tank
Which food could be transported in a galvanized metal container
answers: enriched flour
which is a source of the virus that causes hepatitis a?
answers: feces-contaminated water
when choosing prep area equipment for food safety, managers should look for
answers: commerical food service equipment with an NSF logo
the most common transmission of hep A in foodborne illness outbreaks involving
RTE foods is
answers: an infected employee
cut melons must be
answers: stored at 41 degrees F or lower
what must be the minimum water temperature in the wash compartment of three-
compartment sink?
answers: 110 degrees F
