SERVSAFE : CHAPTER 9 EXAM QUESTIONS

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SERVSAFE : CHAPTER 9 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -23 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Procedures to Keep Vended Food Safe

Answer:

• Keep potentially hazardous food at the right temperature.
• Check product shelf life daily.
• Dispense potentially hazardous food in its original container.
• Wash and wrap fresh fruit with edible peels before loading them into the vending machine.

Question 2: Procedures to Follow When Transporting Food

Answer:

• Use rigid, insulated food containers that can hold food at correct temperatures.
• Clean the inside of delivery trucks regularly.
• Label food with storage, shelf life, and reheating instructions.
• Practice good personal hygiene.
• Store raw meat, poultry, seafood, and ready-to-eat items separately.

Question 3: Rules for Re-Serving Food Safely

Answer:

• Do not re-serve a customer's unused menu items to another customer.
• Do not re-serve plate garnishes.
• Never re-serve condiments.
• Do not re-serve uneaten bread or rolls.
• Only unopened, prepackaged food can be re-served.

Question 4: Proper way to handle a dish

Answer:

Hold by the bottom or the edge

Question 5: Proper placement of Sneeze Guards

Answer:

14 inches above the food counter and the shield should extend 7 inches beyond the food.

Question 6: Rules for Storing Utensils used in Serving Food

Answer:

• In the food, with the handle extended above the rim of the container.
• Place on a clean, sanitized food-contact surface.
• Spoons or scoops can be stored under running water.

Question 7: Proper way to handle cups and glassware

Answer:

• Hold cups by their handles
• Hold glassware by its middle, bottom, or stem.

Question 8: Cold Food can be held without temperature control for up to 6 hours if....

Answer:

• It was held at 41 degrees F or lower prior to removing it from refrigeration.
• It does not exceed 70 degrees F during the 6 hours.
• It is labeled with the time is was removed from refrigeration and the time it must be discarded (6 hours

later).

Question 9: Vending machine

Answer:

Dispenses hot and cold food, beverages, and snacks.

Question 10: General Rules for Holding Food

Answer:

• Use a thermometer to check the internal temperature of food.
• Check the temperature of food at least every 4 hours.
• Establish a policy for discarding food.
• Cover food and install sneeze guards.
• Prepare food in small batches.

Question 11: Hot-holding equipment

Answer:

Equipment specifically designed to hold food at an internal temperature of 135 degrees Fahrenheit or higher. (Chafing dishes, steam tables, heated cabinets)

Question 12: Single-use item

Answer:

Disposable tableware designed to be used only once. (plastic flatware, paper or plastic cups, plates and bowls) Question 13: Hot Food can be held without temperature control for up to 4 hours if ...

Answer:

• It's minimum internal temperature was 135 degrees F or higher prior to removing it from temperature

control.

• It is labeled with the time it must be discarded.
• It is sold, served, or discarded withing 4 hours.

Question 14: Rules for Keeping Utensils Clean & Sanitized for Serving Food

Answer:

• Use separate utensils for each food item, and properly clean & sanitize them after each serving task.
• Utensils should be cleaned & sanitized at least once every 4 hours during continuous use.

Question 15: Procedures to Follow When Catering

Answer:

• Make sure safe water is available for cooking, dish-washing, and hand-washing.
• Ensure that adequate power is available for all equipment.
• Use insulated containers to hold potentially hazardous food.
• Serve cold food in containers on ice or in chilled, gel-filled containers.
• Store raw food and ready-to-eat items separately.
• Use single-use items.
• Provide instructions to customers on how leftovers should be handled.
• Place garbage-disposal containers away from food-preparation and serving areas.

Question 16: Specific Rules for Holding Cold Food

Answer:

• Use only cold-holding equipment that can keep potentially hazardous food at the proper temperature

(41 degrees F).

• Do not store food directly on ice.

Question 17: Guidelines for Preventing Contamination of Food Held in Buffets or Food Bars

Answer:

• Protect food with sneeze guards or food shields.
• Identify (label) all food items.
• Maintain proper food temperatures.
• Replenish food on a timely basis - practice FIFO
• Keep raw meat, fish, and poultry separate from cooked and ready-to-eat food.
• Do not allow customers to refill soiled plates or use soiled silverware at the food bar.

Question 18: Guidelines for Kitchen Staff to Follow in Serving Food Safely

Answer:

• Use clean and sanitized utensils.
• Use long-handled utensils.
• Store serving utensils properly.
• Minimize bare-hand contact with food that is cooked or ready to eat. (Use tongs, deli sheets, or

gloves).

• Practice good personal hygiene.

Question 19: Sneeze Guard

Answer:

Food shield placed over self-service displays and food bars, which extends 7 inches beyond the food and 14 inches above the food counter.

Question 20: Guidelines for Servers to Follow in Serving Food Safely

Answer:

• Do not touch the food-contact areas of plates, bowls, glasses, or cups.
• Do not stack glassware and dishes.
• Hold flatware and utensils by their handles.
• Minimize bare-handed contact with food that is cooked or ready-to-eat.
• Use ice scoops or tongs to get ice.
• Practice good hygiene.
• Use disposable, dry cloths to wipe up spills and discard immediately. Tables should be cleaned with a

moist cloth that has been stored in a fresh sanitizer solution.

Question 21: Off-site service

Answer:

Service of food to someplace other than where it is prepared or cooked. (catering and vending)