SERVSAFE CHAPTER 7 TEST EXAM QUESTIONS

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SERVSAFE CHAPTER 7 TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: insulated

Answer:

You should label all ready-to-eat TCS (Time/Temperature Control for Safety) food that is prepped in-house and held longer than

Question 2: 24 hours

Answer:

Labels on containers of ready-to-eat TCS food that was prepped on-site must include the

Question 3: -have been at 41 degrees prior to being removed

-never reach above 70 degrees F once removed -be labeled when it was removed and when to be discarded

Answer:

Which of the following is not correct?

Question 4: ingredients

Answer:

Cold food held without temperature control must

Question 5: TCS food reheated for hot-holding must reach what temperature?

Answer:

It is acceptable to use hot-holding equipment to reheat food.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?

Answer:

• hours

Question 7: 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 8: 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 9: What item must customers take each time they return to a self-service area for more food?

Answer:

a clean plate

Question 10: False

Answer:

What type of container should be used to transport TCS (Time/Temperature Control for Safety) food from the place of preparation to the place of service?

Question 11: At what minimum temperature should hot TCS food be held?

Answer:

135 degrees F

Question 12: Which part of the plate should a food handler avoid touching when serving customers?

Answer:

Top Question 13: What 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 the shell

Question 14: At what maximum internal temperature should cold TCS food be held?

Answer:

41 degrees F