SERVSAFE Study Guide #41-50

10 September 2022
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41. To cool a large pot of soup divide it
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it into smaller containers
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42. Leftover clam chowder is being reheated and then placed in a hot holding container at the required temp. Four hours later the temp is 125F.
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The cook must throw the chowder away.
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43. The stem of a meat thermometer shall be constructed
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of stainless steel
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44. Food removed from hot holding at 135F or greater can be
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held for service without temp control for 4 hours
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45. Prepped sushi can be stored at
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39F
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46. When serving highly susceptible populations
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a food handler who becomes sick with a sore throat and fever must be excluded
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47. Hot food prepped at a central location and delivered for an offsite event
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is required to be received at 135F
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48. A food handler partially cooked steaks and correctly cools them. The next day he removes the steaks from the cooler to finish cooking them.
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Before being served, the steaks must me cooked to 145F for 15 seconds
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49. To prevent cross contamination
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you can purchase prepackaged food items
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50. The regulatory authorities must be contacted
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if a food handler has Staphylococcus