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SERVSAFE CHAPTER 7 STUDY GUIDE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: T or F: When serving plates, you are to hold them by the bottom.
Answer:
True Question 2: T or F: You should always re-serve uncovered condiments?
Answer:
False Question 3: T or F: You can sell, serve, or throw out Hot foods within 6 hours, if it stay over 135 degrees.
Answer:
False Question 4: T or F: Do not re-serve food returned by one guest to another?
Answer:
True Question 5: T or F: If you primarily serve a high risk population, you cannot hold TCS foods without temperature control
Answer:
True
Question 6: 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?A 2 B 4 C 6 D 8
Answer:
B 4 Question 7: T or F: Food handlers must wear single use gloves whenever handling RTE food
Answer:
True Question 8: Which part of the plate should a food handler avoid touching when serving customers?
- Bottom
- Edge
- Side
- Top
Answer:
- Top
Question 9: What item must customers take each time they return to a self-service area for more food?A Clean plate B Extra napkins C Hand sanitizer D New serving spoon
Answer:
A Clean plate
Question 10: Which one is being handled safely?
- Soup held at 120*F
- Pasta salad held at 39*F
- Potato salad held at 75*F
- Chicken held at 80*F
Answer:
- Pasta salad held at 39*F
Question 11: T or F: You can re-serve open packaged food returned by one guest to another guest
Answer:
False Question 12: An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
- 2
- 4
- 6
- 8
Answer:
- 8
Question 13: Which may be handled with bare hands?
A Cooked pasta for salad B Chopped potatoes for soup C Canned tuna for sandwiches D Pickled watermelon for garnish
Answer:
B Chopped potatoes for soup
Question 14: A pan of lasagna at 165°F (74°C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?A Use-by date and time and reheating and service instructions B Use-by date and reheating and service instructions C Use-by time and reheating and service instructions D Use-by date and time and reheating instructions
Answer:
A Use-by date and time and reheating and service instructions Question 15: T or F: At any time you can use the temperature gauge on holding equipment to check the food's temperature.
Answer:
False
Question 16: What are the rules about Self Service Areas?
- You need to have a sneeze guard
- Food need to stay out of the Danger Zone
- Guest can not reuse their dirty plates and glasses
- Food must have labels
- All of the above
Answer:
- All of the above
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