SERVSAFE 7 EXAM QUESTIONS

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SERVSAFE 7 EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Anoperation is located in a jurisdiction r=that allows it to hold TCS food without temperature control. how many hours can it display hot TCS food withoit temperature control before the food must be sold, served, or thrown out.

Answer:

4 Question 2: what items must customers take each time they return to a self-service area for more food

Answer:

Clean plate

Question 3: which may be hanlded with bare hands

Answer:

chopped potatoes for soup Question 4: An operation has a self-service salad bar with 8 different items on it. how many serving untensils are needed to serve the items on the salad bar.

Answer:

8

Question 5: At what maximum internal temperature should cold TCS food be held

Answer:

41 F (5 C )

Question 6: At what minimum internal temperature temperature should hot TCS food be held

Answer:

135 F ( 57 C )

Question 7: which part of the plate should a food handler avoid touching when serving customers

Answer:

top Question 8: how often must you check the temperature of food that is being held with temperature control.

Answer:

at least every 4 hours Question 9: when a utensil is stored in water between uses, what are the requirements

Answer:

running water at any temperature, or a container of water at 135 (57

• or higher

Question 10: a pan of lasagna at 165 F ( 74

• was packed in a heating cabinet for off-site delivery. what minimum information that should

be on the pan label

Answer:

use-by date and time reheating and service instructions