SERVSAFE MANAGER CHAPTER 7: THE FLOW OF FOOD:

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SERVSAFE MANAGER CHAPTER 7: THE FLOW OF FOOD:

SERVICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Never use a _______ on a hot holding unit to check a food's internal temperature.

Answer:

Temperature gauge Question 2: 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?

Answer:

8

Question 3: At what maximum internal temperature should hot TCS food be held?

Answer:

135 degrees F Question 4: Re-serve or throw out chili without temperature control for 5 hours?

Answer:

Throw out

Question 5: Cold food can be held without temperature control for ______ hours.

Answer:

Up to 6 Question 6: Re-serve or throw out ice used to hold cold food on a self-service area?

Answer:

Throw out Question 7: Which part of the plate should a food handler avoid touching when serving customers?

Answer:

Top Question 8: How often must you check the temperature of food that is being held with temperature control?

Answer:

At least every 4 hours Question 9: Re-serve or throw out a washed and wrapped pear that has been in a vending machine for 8 days?

Answer:

Re-serve

Question 10: At what maximum internal temperature should cold TCS food be held?

Answer:

41 degrees F

Question 11: Re-serve or throw out mustard packets?

Answer:

Re-serve Question 12: A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

Answer:

Use-by date and time and reheating and service instructions

Question 13: Hot beef vegetable stew should be held at ___

Answer:

135 degrees F or higher.Question 14: What item must customers take each time they return to a self-service area for more food?

Answer:

Clean plate

Question 15: Re-serve or throw out individually wrapped crackers?

Answer:

Re-serve

Question 16: Re-serve or throw out a bottle of ketchup with cap on?

Answer:

Re-serve

Question 17: Vending machine product shelf life should be checked _____.

Answer:

Daily Question 18: When transporting food off site, how should information such as a use by date and time be communicated to the off site staff?

Answer:

Label food with a use-by date and time, reheating and service instructions.Question 19: When holding food in hot-holding equipment, at least how frequently should the temperature be checked?

Answer:

Every 4 hours Question 20: Re-serve or throw out breaded, baked fish returned by a customer who wanted broiled fish?

Answer:

Throw out

Question 21: Hot food can be held without a temperature control for ______ hours.

Answer:

Up to 4.

Question 22: Ice should be handled using

Answer:

scoop.

Question 23: Hold hot food at ___

Answer:

135 degrees F or higher.Question 24: Table setting do not need to be wrapped or covered if extra settings are either:

Answer:

Removed when guests are seated If left on table, cleaned and sanitized after guests have left

Question 25: Coffee cups should be handled by the ___

Answer:

handle.Question 26: When a utensil is stored in water between uses, what are the requirements?

Answer:

Running water at any temperature, or a container of water at 135 degrees or higher.

Question 27: What should you use to check a food's internal temperature?

Answer:

Thermometer

Question 28: The proper way to handle a plate when serving food is to

Answer:

hold it by the bottom.