SERVSAFE CH. 7 EXAM QUESTIONS

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SERVSAFE CH. 7 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When must bulk unpackaged food in self-service areas be labeled?

Answer:

Must be in plain view of the customer

Question 2: What rule for serving bread should food handlers practice?

Answer:

never re-serve uneaten bread Question 3: 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 4: 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 a shell

Question 5: How often must you check the temp. of food that is being held with temp. control

Answer:

• hours

Question 6: what should be done with hotTCS food that was held below 135F for over 4 hours?

Answer:

thrown out Question 7: What type of container should be used to transport TCS food from the place of preparation to the place of service?

Answer:

insulated Question 8: what should be done with preset,unwrapped utensils that appear to be unused after guests have left the table

Answer:

wash Question 9: What item must customers take each time they return to a self-service area for more food?

Answer:

clean plate Question 10: minimum temp that must be maintained when holding hot soupfor service

Answer:

135F or higher Question 11: a pan of lasagna at 165 was packed in a heated cabinet for off-site delivery. what is the minimum information that should be on the pan label

Answer:

use-by date/time and reheating/service instructions Question 12: An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

Answer:

8

Question 13: Give a example of food that can be held with bare hands

Answer:

potatoes for soup Question 14: In self- service areas, Bulk unpackaged food does not need to be labeled if

Answer:

bakery products and unpackaged food portioned for customers does not need to be labeled if meets conditions:-makes no claim regarding health of nutrient content-no laws requiring labels-manufactured on the premises-manufactured on plant owned by same person Question 15: When transferring food off-site, how should information such as use-by date and time be communicated to off-site staff

Answer:

labels on food Question 16: A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

Answer:

3:00pm

Question 17: which part of the plate should a food handler avoid touching when serving customers

Answer:

top Question 18: When delivering food off-site service, how should raw poultry be stored

Answer:

separately from ready-to-eat food

Question 19: when can, raw unpacked meat be offered for self-service

Answer:

Typically cannot be but Mongolian barbeques(cook immediatly on premise)

Question 20: when a utensil is stored in water between uses, what are the requirements

Answer:

running water/container of water 135F or higher

Question 21: What rule for serving condiments should be practiced?

Answer:

serve in original containers

Question 22: how should food on a buffet be labeled

Answer:

with containing food secret encase people are allergic

Question 23: What type of food can be re-served to customers

Answer:

only re-served unopened prepackaged good condition/clean unopened packets

Question 24: hot TCS food beinghot=held for service must be what temp

Answer:

135F or higher Question 25: cold food be held intentionally without temperature control for --- as long as it does not exceed---F

Answer:

• hours, 70 degrees

Question 26: a food handler has been holding chicken salad for sandwiches in a cold well for 7 hours. when she checks the tempof chicken salad,it's 54F.what must she do?

Answer:

discard

Question 27: maximum internal temperature that coldTCS food should be held

Answer:

41 F