FREE AND STUDY GAMES ABOUT CHAPTER 7 SERVSAFE

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FREE AND STUDY GAMES ABOUT CHAPTER 7 SERVSAFE

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -15 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: What kind of gloves should kitchen staff use to serve RTE foods?

Answer:

Single Use.

Question 2: What is the maximum internal temperature of cold TCS foods?

Answer:

41F

Question 3: How often should you clean and sanitize utensils?

Answer:

Every four hours.Question 4: Which part of the plate should the food handler hold when serving it?

Answer:

The bottom.

Question 5: What protects food from contamination at a self service area?

Answer:

Sneeze guard/food guard.

Question 6: What temperature should hot foods be held at?

Answer:

135F or higher.

Question 7: Why should you clean inside of the delivery trucks?

Answer:

To prevent contaminants from getting into the food or product.Question 8: How many hours should you wait to serve, sell, or throw out cold food?

Answer:

Six hours.

Question 9: What temperature should cold food not exceed while being served?

Answer:

70F.

Question 10: Why is it not smart to stack glasses?

Answer:

They can fall and shatter, hurting someone.Question 11: Why are guest required to use new plates and silverware when at self-service areas?

Answer:

Because Pathogens can be easily transferred from reused plates and silverware.

Question 12: When should you change the linen in a bread basket?

Answer:

Every time it is being served to a new guest.

Question 13: What should you do when you want to go get more food at a self service area?

Answer:

Grab and new plate and new utensils.

Question 14: Why is labeling bulk items so important?

Answer:

Because it shows the customers exactly what the food is and prevents any confusion.Question 15: How many hours should you wait to serve, serve, or throw out hot food?

Answer:

Four hours.