SERVSAFE CHAPTER 7: THE FLOW OF FOOD: SERVICE

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SERVSAFE CHAPTER 7: THE FLOW OF FOOD: SERVICE

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When can you NEVER hold TCS food without temperature control?

Answer:

When serving mainly high-risk populations

Question 2: What do food covers and sneeze guards do?

Answer:

Protects food from contaminants. Can also help maintain a food's internal temperature.Question 3: What are the requirements for utilities in transporting food and food items correctly?

Answer:

Make sure the service site has the correct utilities:

-Safe water for cooking, dishwashing, and handwashing.-Garbage containers stored away from food-prep, storage, and serving areas.

Question 4: When is it okay for bulk unpackaged food to not be labeled?

Answer:

-The product makes no clain regarding health or nutrient content -There are no laws requiring labeling -The food is manufactured and/or prepared on the premises -The food is manufactured or prepared at another food operation or processing plant owned by the same person. The operation must also be regulated.

Question 5: What are the kitchen staff guidelines for clean and sanitized utensils?

Answer:

Use separate utensils for each item. Clean and sanitize them after each serving task, or if using continuously, at least once every four hours.

Question 6: What are the kitchen staff guidelines for serving utensils?

Answer:

Store serving utensils in the food with the handle extended above the rim of the serving container. If you are serving a non-TCS food item, you can place them on a clean and sanitized food-contact surface.Spoons and scoops used to serve soft foods can be sored under running water OR in a container of water that is maintained at a temperature of at least 135F.

Question 7: How often should you check food temperature during holding?

Answer:

Every four hours. Alternatively, you can check every 2 hours, which leaves time for corrective action.Question 8: What are the only exceptions for which raw, unpackaged meat, poultry, and seafood can be offered for self-service?

Answer:

-Ready-to-eat food at buffets or salad bars that serve food such as sushi or raw shellfish -Ready-to-cook portions that will be cooked and eaten immediately on the premises

Question 9: How long can you hold hot TCS food under the right conditions?

Answer:

Four hours Question 10: When do table settings NOT need to be wrapped or covered if extra or unused?

Answer:

-If they are removed when guests are seated -If they remain on the table they must be cleaned and sanitized after guests have left Question 11: What are the conditions for holding cold TCS food without temperature control?

Answer:

-Food must be held at 41F or lower before removing it from refrigeration.-Food must be labeled with the time you removed it from refrigeration and the time you must throw it out. Discard time must be six hours from removal time.-Temperture of food must not exceed 70F while it is being served. Any food that exceeds this temperature must be throw out.

-Sell, serve, or throw out food within six hours.

Question 12: Can you use hot-holding equipment to reheat food?

Answer:

No, not unless it is built to do so. Most hot holding equipment does not pass food through the temperature danger zone quickly enough.Question 13: What conditions for take-home beverage containers must be met in order for them to be brought back by guests and refilled by kitchen staff?

Answer:

-It can be effectively cleaned at home and by the operation -It will be rinsed iwth fresh, hot water under pressure before refilling -It will be refilled by staff in the operation or by the guest using a process that prevents contamination Question 14: What are the kitchen staff guidelines for bare-hand contact with food?

Answer:

Food handlers must wear single-use gloves when handling ready-to-eat food; or use utensils such as spatulas, tongs, deli sheets, etc.Question 15: What are the requirements for labels in transporting food and food items correctly?

Answer:

Label food with a use-by date and time, and reheating and service instructions for off-site service staff.Question 16: What are the correct internal temperatures for holding hot and cold TCF food?

Answer:

-hold hot food at 135F or higher -hold cold food at 41F or lower Question 17: What are the requirements for storage in transporting food and food items correctly?

Answer:

Store raw meat, poultry, and seafood away from ready-to-eat items.

Question 18: What are the conditions for holding hot TCS food without temperature control?

Answer:

-Food must be held at 135F or higher before removing it from temperature control.-Food must be labeled with the time you must throw it out. Discard time must be four hours from the time you removed it from temperature control.-Sell, serve, or throw out food within four hours.

Question 19: How long can you hold cold TCS food under the right conditions?

Answer:

Six hours.Question 20: What are the service staff guidelines for preventing contamination?

Answer:

-Hold dishes by the bottom or the edge -Hold glasses by the middle, bottom, or stem -Do NOT touch the food-contact areas of dishes or glassware -Carry glasses in a rack or on a try to avoid touching food-contact surfaces -Do NOT stack glasses when carrying them -Hold flatware by the handle -Do NOT hold flatware by the food-contact surfaces -Store flatware so that servers grasp handles, not food-contact surfaces -Avoid bare-hand contact with food that is ready-to-eat -Use ice scoops or tongs to get ice -NEVER scoop ice with your bare hands or a glass. A glass may chip or break Question 21: What conditions for take-home containers must be met in order for them to be brought back by guests and refilled by kitchen staff?

Answer:

-Designed to be reused -Provided to the guest by the operation -Cleaned and sanitized correctly Question 22: What are the requirements for delivery vehicles in transporting food and food items correctly?

Answer:

Clean the inside of delivery vehicles regularly.