SERV SAFE CHAPTER 7 EXAM QUESTIONS

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SERV SAFE CHAPTER 7 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A tuna salad is removed from the cooler at 9:00 and put out for a buffet at

11:00 a.m. By what time must the tuna salad be served or thrown out?

Answer:

3:00

Question 2: Which is an incorrect serving method?

Answer:

Holding cups by rim.Question 3: How many hours can cold food be held without refrigeration before it must be sold, served or thrown out? (2 stage cooling)

Answer:

• hours

Question 4: What is NOT a sanitary method of holding glassware during beverage service?

Answer:

By the rim Question 5: A pan of lasagna at 165° was packed in a heated cabinet of off-site delivery. What is the minimum information that should be on the pan label?

Answer:

Use-by date, time and reheating and service instructions.

Question 6: What rule for serving bread should food handler practice.

Answer:

Do not re-serve uneaten bread Question 7: What hazard /risk is associated with mixing new food with food already on a buffet?

Answer:

cross contamination.Question 8: An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

Answer:

• hours

Question 9: Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

Answer:

Nuts in the shell Question 10: What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

Answer:

135

Question 11: Which item CANNOT be reserved in a restaurant?

Answer:

Tomato garnish.Question 12: Which is an appropriate method of replenishing food on a self-service bar?

Answer:

Replenish with small containers of foo

Question 13: Which is a SAFE practice when handling serving utensils?

Answer:

Stored in the food as long as the handles extend above the rim.

Question 14: When a utensil is stored in water between uses, such as an ice cream scoop, what are the requirements?

Answer:

Running water at any temperature, or a container of water at 135 degrees or higher.Question 15: Several TCS cold food items are held on a cafeteria line. How can the servers ensure that these items are safe to eat?

Answer:

Discard the cold food after five hours if it has not been held at 41°<.Question 16: How often (in hours) should the internal temperature of cold foods be checked using a calibrated thermometer?

Answer:

• hours

Question 17: Lasagna was removed from hot holding service at 11:00 a.m. By what time must it be served or thrown out?

Answer:

3:00

Question 18: What rule for serving condiments should be practiced

Answer:

Serve condiments in original containers.Question 19: When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Answer:

Labels on food.Question 20: What item must customers take each time they return to a self-service area for more food?

Answer:

clean plate

Question 21: If you preset tableware a preventative measure to keep it from being contaminated

the staff should NOT:

Answer:

Leave it out in between customers.

Question 22: Cold TCS food should be held at a MAXIMUM temp of

Answer:

41 temp

Question 23: Which is an IMPROPER /unsafe practice for serving food?(1 point)

Answer:

Hold forks by the tines.

Question 24: When can raw, unpackaged meat be offered for self-service?

Answer:

At Mongolian barbeques.Question 25: Which part of the plate should a food handler avoid touching when serving customers?

Answer:

top of the plate

Question 26: Which is an UNSAFE handling practice when delivering mealsoffsite?

Answer:

Uncover foods before delivering.Question 27: If TCS hot food has not been held at 140°>,it should be discarded after how many hrs?

Answer:

• hours

Question 28: At what minimum temperature should hot TCS food be held?

Answer:

135