SERVSAFE: CHAP. 9 EXAM QUESTIONS

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SERVSAFE: CHAP. 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What must bulk foods in self-service areas include on their labels?

Answer:

The manufacturer or processor label.

Question 2: How long can you hold hot food without temp control?

Answer:

• hours

Question 3: How must cold food be held in catering operations?

Answer:

On ice or in chilled, gel-filled containers, or without temp control according to regulations.

Question 4: What temp must you hold cold food at?

Answer:

41°F or lower.

Question 5: When might you hold TCS food without temp control?

Answer:

When displaying food for a short time, such as off-site catering events, and when electricity is not available.

Question 6: What are the requirements for holding hot food without temp control?

Answer:

Hold food at 135°F or higher prior to removing from temp control, label food with the time you must throw it out, and sell, serve or toss food within 4 hours.Question 7: How often must you clean and sanitize untensils if using them continuously?

Answer:

every 4 hours

Question 8: How long can you hold cold food without temp control?

Answer:

• hours

Question 9: What are the requirements for holding cold food without temp requirements?

Answer:

Hold food at 41°F or lower prior to removing it from frige, label food with time removed and time you must throw out, make sure food does not exceed 70°F, and sell, serve, or toss food within 6 hours.

Question 10: What safety procedures must be followed when transporting food?

Answer:

Must be packaged in insulated, food-grade containers, insides of vehicles cleaned regularly, pactice good hygiene, held at correct temps, stored separately.

Question 11: What temperature must you hold hot food at?

Answer:

135°F or higher.

Question 12: How must serving utensils be stored in their serving containers?

Answer:

With the handle extended above the rim of the container.

Question 13: How often should you chek food temps?

Answer:

Every 4 hours. Although, if you check every 2 hours you can reheat food below 135°F.

Question 14: What are the guidlines for vending operations to protect food from contamination?

Answer:

Check product shelf life daily, keep TCS food at correct temp, dispense TCS food in original container, and was and wrap fresh fruit with edible peels.

Question 15: What are the requirements on sneeze guards?

Answer:

Must be located within 14 inches of counter, and 7 inches beyond the food.

Question 16: What are guidlines for temporary food service units?

Answer:

Should be constructed to keep dirt and pests out, safe-handling rules apply, and safe drinking water must be available.

Question 17: When do you not have to wrap or cover tableware?

Answer:

When it is removed when guests are seated, or if they are cleaned and sanitized after guests have left.

Question 18: When does bulk unpackaged foods not need to be labeled?

Answer:

When the product makes no claim regarding nutrient content, there are no laws requiring labeling, the food is prepped on premises, or the food is prepped in another place owned by the same person.

Question 19: What utilities must a catering operation have?

Answer:

Safe water for cooking, dishwashing and handwashing, and garbage containers.Question 20: What food can you re-serve that has already been served to a previous customer?

Answer:

Condiments in original containers, and prepackaged food.

Question 21: What are the requirements for preset tableware?

Answer:

They must be wrapped or covered.

Question 22: What can you use as an alternative to bare-hand contact with ready to eat foods?

Answer:

Gloves, spatulas, tongs, deli-sheets, or other utensils.