SERV-SAFE MANAGERS COURSE: CHAPTER 9: THE FLOW

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SERV-SAFE MANAGER'S COURSE: CHAPTER 9: THE FLOW

OF FOOD SERVICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -42 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 1. Hold the food at 135 F or higher before removing it from temperature control.

• Label the food with the time you must throw it out. The discard time on the label must be

four hours from the time you removed the food from temperature control.

• Sell, serve, or throw out the food within four hours.

Answer:

Holding Food without Temperature Control: Hot Food: You can hold hot food without temperature control for up to four hours if you meet what certain

Question 2: bottom or edge

Answer:

Where should you hold dishes by?

Question 3: Prepackaged food

Answer:

Re-serving food Safely: In general, you may re-serve only, unopened, prepackaged food in good condition. This includes condiment packets, and wrapped crackers. You may also re-serve bottles of ketchup, mustard, and other condiments. The containers must remain closed between uses.

Question 4: Condiments

Answer:

Re-Serving Food Safely: Serve condiments in their original containers or in containers designed to prevent contamination. Offering condiments in individual packets or portions can also help to keep them safe

Question 5: so that servers can grasp handles

Answer:

How should flatware be stored?

Question 6: Reheating food

Answer:

General Rules for Holding Hot Food: Never use hot-holding equipment to reheat food unless it is built to do so. Most hot-holding equipment does not pass food through the temperature danger zone quickly enough. Reheat food correctly. Then move it to the holding unit.

Question 7: 1. Bare-hand contact

• Serving Utensils
• Utensil Storage
• Refilling take-home containers

Answer:

Kitchen Staff Guidelines: In What ways should you train your kitchen staff to serve food?

Question 8: 1. Temperature

• Thermometer
• Time
• Reheating food
• Food covers and sneeze guards
• Policies

Answer:

General Rules for holding food: In order to keep food safe, what should we consider?

Question 9: throw them away

Answer:

What should you do with opened portions of condiments after serving them to customers?

Question 10: ice scoops or tongs

Answer:

What should you scoop ice with??

Question 11: Protection

Answer:

Self-Service Areas: Food on display can be protected using sneeze guards.

Question 12: 1. They were designed to be reused

• They were provided to the customer by the operation
• They are cleaned and sanitized correctly

Answer:

Take home containers can be refilled if they meet what conditions?

Question 13: Serving Utensils

Answer:

Kitchen Staff Guidelines: Use separate utensils for serving each food item. Clean and sanitize them after each serving task. If using utensils continuously, clean and sanitize them at least once every four hours.

Question 14: never

Answer:

When is it ever okay to touch the food-contact areas of dishes or glassware?

Question 15: middle, bottom, or stem

Answer:

Guideline for Handling Food and Tableware: Where should you hold glasses by?

Question 16: Utensil Storage

Answer:

Kitchen Staff Guidelines: Store Serving utensils in the food with the handle extended above the rim, of the container. You can also place them on a clean and sanitized food-contact surface. Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least 135 F

Question 17: no

Answer:

Can we stack glasses when carrying them?

Question 18: to avoid touching food-contact surfaces

Answer:

Why should we carry glasses in a rack or on a tray?

Question 19: Returned Menu Items

Answer:

Re-Serving Food Safely: Do not re-serve food returned by a customer.

Question 20: Refilling take-home containers

Answer:

Kitchen Staff Guidelines: Some jurisdictions allow food handlers to refill take-home containers brought back by a customer with food and beverages

Question 21: Service Staff Guideline

Answer:

Serving Food Safely: Service staff can contaminate food simply by handling the food-contact areas, of glasses, dishes, and utensils.

Question 22: when it is uncovered

Answer:

When should you NEVER re-serve a condiment?