SERVSAFE CH 9 THE FLOW OF FOOD: SERVICE EXAM

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SERVSAFE CH 9 THE FLOW OF FOOD: SERVICE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: an operation is located in a jurisdiction that allows it to hold TCS food without temp control. How many hours can it display hot TCS food w/o temp control before the food must be sold, served or thrown out?

Answer:

4

Question 2: safety procedures with catering

Answer:

correct and safe utilities, insulated containers, cold food (serve on ice/chilled gel filled containers or meet requirements), ready to eat food, leftovers

Question 3: at what minimum temp should hot TCS food be held?

Answer:

135F (57C)

Question 4: which part of the plate should a food handler avoid touching when serving customers?

Answer:

top

Question 5: guidelines in self-service areas

Answer:

protection, labels, raw/ready to eat food, refills, utensils

Question 6: service staff guidelines

Answer:

hold dishes by the bottom/edge, carry glasses in a rack/tray, hold flatware by the handle, avoid bare hand contact to food, use ice scoops for ice

Question 7: things you can not reserve

Answer:

returned menu items, plate garnishes, open condiments, bread/rolls

Question 8: protection in self-service areas

Answer:

sneeze guards, 14 in above the counter and extended 7 in beyond food

Question 9: hot food held w/o temp control for how many hrs?

Answer:

• hrs

Question 10: cold food held w/o temp control for how many hrs?

Answer:

• hrs

Question 11: hot food w/o temp control requirements

Answer:

hold food at 135F or higher before removing, label food with the time you will throw it out, serve, sell or throw food out

Question 12: safety procedures with deliveries

Answer:

containers, delivery vehicles, personal hygiene, internal food temps, labels, storage

Question 13: temporary units

Answer:

foodservice operated in one location for less than 14 days Question 14: 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 15: cold food w/o temp control requirements

Answer:

hold food at 41F or lower before removing, label the food with the time you removed it and time you must throw it out, make sure the temp does not go above 70F while being served, sell, serve or throw food out

Question 16: things you can reserve

Answer:

prepackaged food, individually wrapped condiments

Question 17: at what maximum internal temp should cold TCS food be held?

Answer:

41F (5C)

Question 18: what is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

Answer:

14 inches

Question 19: 3 off-site services

Answer:

delivery, mobile/temporary kitchens, vending machines

Question 20: kitchen staff guidelines

Answer:

bare-hand contact (single use gloves), serving utensils (separate utensils for each food), utensil storage (utensils in food, handle needs to be above rim)

Question 21: which food items can be displayed in a self-service area w/o the use of packaging, sneeze guards, or a display case to protect them from contamination?

Answer:

nuts in the shell

Question 22: mobile units

Answer:

portable facilities ranging from concession vans to elaborate field kitchens Question 23: what item must customers take each time they return to a self-service area for more food?

Answer:

clean plate

Question 24: general rules for holding food

Answer:

temp hot hold 135F/cold hold 41F, thermometer, time (check food every 4hrs), reheating food (never use hot holding equipment to reheat), food covers/sneeze guards, policies