Human Nutrition > QUESTIONS & ANSWERS > 215 Servsafe Exam 2022 Complete solution guide distinction level answers, updated fall 2022 (All)

215 Servsafe Exam 2022 Complete solution guide distinction level answers, updated fall 2022

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215 Servsafe Exam 2022 Complete solution guide distinction level answers, updated fall 2022 A refrigerator in the restaurant has six shelves, numbered "1 through 6" starting with the top shelf. The f... ollowing items were received today: ground chicken, hams, ready-to-eat salad dressing, ground beef, prime rib of beef, and fresh fish. On which shelf should the raw fish be stored? a. 2 b. 6 c. 3 d. 4 ANS. 2 A HACCP is a written plan that a. can be implemented in any operation b. that is used only during preparation and service c. is useful only to identify and control biological hazards d. is unique to each and every operation ANS. is unique to each and every operation What is the correct five-step sequence when cleaning and sanitizing items in a three-compartment sink? a. scrape, rinse, wash, rinse, and air dry b. scrape, wash, rinse, sanitize, and air dry c. wash, scrape, rinse, sanitize, and dry d. soak, scrape, wash, rinse, and air dry ANS. scrape, was, rinse, sanitize, and dry Cross-contact occurs when a. a cook does not change cutting boards between tasks b. the chef cooks French fries and onion rings in the same fryer c. oatmeal raisin cookies and chocolate nut cookies are on the same tray d. a worker fails to adequately wash hands after using the phone ANS. oatmeal raisin cookies and chocolate nut cookies are on the same tray A disease transmitted to people by food is called a a. foodborne illness b. food sensitivity c. food aversion d. food allergy ANS. foodborne illness The definition of a best-by dates is the a. date that the item was prepared b. date by which the product should be eaten for best flavor or quality c. date that the product should be discarded d. date based on food safety ANS. date by which the product should be eaten for best flavor or quality Why are people who have organ or bone-marrow transplants at high risk for foodborne illness? a. They have decreased stomach-acid production b. They have immature immune systems c. They have suppressed immune systems d. Their taste buds behave differently ANS. they have suppressed immune systems After four hours, a server checked the holding temperature of the diced hard-cooked eggs in the salad bar. It was 75 degrees F. What should be done with the eggs? a. Return the eggs to the cooler to cool it to a safe temperature b. Move the eggs to the front of the salad var so they get used first c. Remove the eggs from the salad bar, and send them to the kitchen to be cooked in fried rice d. Throw the eggs away and inform the manager ANS. throw the eggs away and inform the manager Nursing homes cannot serve raw or undercooked eggs, meat, or seafood because people living there a. would not pay attention to the health warmings about raw and undercooked food b. do not like the taste of raw and undercooked food c. are at high risk for getting foodborne illnesses d. cannot afford these types of food ANS. are at high risk for getting foodborne illnesses Which type of probe is best to measure the temperature of liquid? a. surface b. penetration c. immersion d. air ANS. immersion Which method of handling garbage helps prevent contamination of food and food-contact surfaces? a. clean the inside and outside of garbage containers frequently b. remove garbage from prep areas after each shift c. clean recyclables in the prep area sinks before storing them d. leave covers off containers to avoid creating moisture ANS. clean the inside and outside of garbage containers frequently Potato salad that was prepared and stored on April 12 would have a discard date of a. april 17 b. april 19 c. april 18 c. april 16 ANS. april 18 [Show More]

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