CHAPTER 5 SERVSAFE MANAGER 7TH EDITION QUESTIONS AND ANSWERS WITH VERIFIED SOLUTIONS 2024

CHAPTER 5 SERVSAFE MANAGER 7TH
EDITION QUESTIONS AND ANSWERS
WITH VERIFIED SOLUTIONS 2024
What is the most important factor in choosing a food supplier? - ANSWER It has been inspected &
complies with local, state, & federal laws.



What is the best method of checking the temperature of a vacuum packed meat? - ANSWER Place the
thermometer stem or probe between 2 packages of product.



What is the correct temperature for receiving cold TCS food? - ANSWER 41 degrees F or lower



Milk can be received at 45 degrees F under what condition? - ANSWER It is cooled to 41 degrees F or
lower in 4 hours



What causes large ice crystals to form on frozen food and its packaging? - ANSWER Time-temperature
abuse.



In what order is is food stored in the refrigerator/Freezer? - ANSWER RTE food.

seafood.

Whole cuts of beef or pork.

Ground meat & ground fish.

Whole & ground poultry.



How many days can you keep RTE foods after preparing? - ANSWER 7 days



Minimum internal cooking temperature of seafood? - ANSWER 145 degrees



Minimum internal cooking temperature of whole cuts of beef and pork? - ANSWER 145 degrees