FREE SCIENCE AND STUDY GAMES ABOUT SERVSAFE

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FREE SCIENCE AND STUDY GAMES ABOUT SERVSAFE

CHAPTER 7 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 must you write on a label when labeling food?

Answer:

• USe-by date - Time
• reheating and service instructions for staff at off-site locations.

Question 2: Name the 3 ways we can protect food at self-serve areas.

Answer:

• Sneeze Guards - Display cases
• Packaging in a way that will protect it from being contaminated.

Question 3: What must you never do with a thermometer (Book definition)?

Answer:

NEVER use the temperature gauge on a holding unit to check the foods temperature.Question 4: How often must you check the temperature of food you are holding hot?

Answer:

Up to 4 hours if you use the 3 conditions.

Question 5: Name 1 condition that must be met to hold HOT food without temperature control.

Answer:

Label the food with the time you must throw it out, The discard time on the label must be 4 hours from the time you removed the food from temperature control.

Question 6: Why must you NEVER use hot holding equipment to reheat food?

Answer:

Most hot-holding equipment does not pass food through the temperature danger zone quickly enough.

Question 7: How/when is it acceptable to use bare hands when serving RTE foods?

Answer:

Food handlers must wear single-use gloves whenever handling RTE foods.Question 8: Whats one condition that must be met to reuse a take home beverage container?

Answer:

It must be effectively be cleaned at home and in the operation.Question 9: Why must customers NOT be allowed to reuse plates on a buffet table?

Answer:

Pathogens such as Norovirus can easily be transferred to self serve areas

Question 10: Name 2 Items that are acceptable to reserve for customers.

Answer:

• Prepackaged food in good condition

-Bottles of Ketchup, Mustard etc.

Question 11: Name 4 service staff guidelines written in the book.

Answer:

• Hold dishes by the bottom or edge
• Carry glasses in a rack to avoid touching food-contact surfaces - Hold flatware by the handle,

never by the food contact surface.

• Avoid bar hand contact with RTE foods.

Question 12: Name at least 3 items you should never reserve to customers.

Answer:

• Garnishes - Uncovered condiments
• Bread/Rolls

Question 13: What item do you use to scoop ice into a glass?

Answer:

Ice Scoop or Tongs

Question 14: How often must serving utensils be cleaned and sanitized?

Answer:

At-least once every 4 hours.Question 15: Name 3 conditions must be met to hold COLD food without temperature control?

Answer:

• Hold the food at 41*F (5*C) or lower before removing it from refrigeration.
• Label the food with the time you removed it from refrigeration and the time you must throw it out.
• Make sure the foods temperature does not exceed over 70*F (21*C)