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SERVSAFE CHAPTER 7 TEST EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing 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
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