ServSafe Food Handler Test Answers: Chapter 7 – Flow Of Food: Service

When returning to self-service lines for more food, customers should not _____ their dirty plates
Refill
Overload
Stack
All of the above

Answer: Refill

1. Which of the following ways help to minimize Contamination during Service? (select all that apply)
   Use clean and sanitized utensils for serving
   Store serving utensils handle up
   Minimize bare-hand contact with food that is cooked or ready-to-eat (use gloves)
   Practice good personal hygiene

Answer: Use clean and sanitized utensils for serving

1. When you should use Vending Machines to Protect Food? (select all that apply)
   Keep potentially hazardous food at 41⁰F or lower and 135⁰For higher
   food safety guidelines for consumers
   Check the product shelf life
   Discard food within seven days of preparation

Answer: Keep potentially hazardous food at 41⁰F or lower and 135⁰For higher
Check the product shelf life
Discard food within seven days of preparation

1. In which of the following condition, a label is not needed for bulk unpackaged food, such as bakery products”? (select all that apply)
   the product makes no claim regarding health or nutrient content
   No laws requiring labeling exist
   The food is supplied by a reputed company.
   The food is manufactured or prepared on the premises

Answer: the product makes no claim regarding health or nutrient content No laws requiring labeling exist The food is manufactured or prepared on the premises

1. Hold cold TCS food at an internal temperature of 41˚F (5˚C) or lower
   True
   False

Answer: True

1. At what maximum internal temperature should all cold TCS food be held?
   32⁰F
   41⁰F
   45⁰F
   60⁰F

Answer: 41⁰F

1. If you remove potato salad from refrigeration at 3:00 P.M to serve at a picnic, then what should be the discard time on the label?
   5 PM
   7 PM
   9 PM
   11 PM

Answer: 9 PM

1. Hold hot TCS food an internal temperature of 120˚F (49˚C) or higher
   True
   False

Answer: False

1. Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours.
   True
   False

Answer: False

1. According to the Service Guidelines “Which of the following must be followed by the server? (select all that apply)
   The server should use his/her hands to put ice into a glass
   The server should hold the spoon by the handle.
   The server is touching the food-contact surface of the cup
   should warn customer before serving potentially hazardous food

Answer: The server should hold the spoon by the handle.

1. Which of the following food should never use hot-holding equipment to re-heat?
   TCS Foods
   hot potentially hazardous food
   cold potentially hazardous food
   any potentially hazardous food

Answer: hot potentially hazardous food

1. In which if the following condition food can be re-served? (select all that apply)
   only unopened, prepackaged food in good condition
   Food returned by one customer to another customer
   Condiment packets
   Wrapped crackers or breadsticks

Answer: only unopened, prepackaged food in good condition Condiment packets
Wrapped crackers or breadsticks

1. When serving, it is important to avoid touching the______ of a plate
   Top
   Edge
   Food contact area (side)
   B and C

Answer: Food contact area (side)

1. At what minimum internal temperature all hot TCS food should be held?
   15⁰F
   125⁰F
   135⁰F
   140⁰F

Answer: 135⁰F

1. When serving, it is important to avoid touching the glass _____?
   Rim
   Bottom
   Middle
   A and C

Answer: Rim

1. Which of the following you should NEVER re-serve? (select all that apply)
   plate garnishes
   uncovered condiments
   items returned by one customer served to another
   pasteurizes eggs
   unpasteurized juice or milk
   potentially hazardous food

Answer: plate garnishes
uncovered condiments
items returned by one customer served to another unpasteurized juice or milk

1. Which of the following ways help to prevent contamination when serving food? (select all that apply)
   At a minimum, clean and sanitize them at least once every day
   Clean and sanitize utensils after each task
   Use separate utensils for each food
   Use clean and sanitized utensils for serving
   Wear multi-use gloves whenever handling ready-to-eat food

Answer: Clean and sanitize utensils after each task
Use separate utensils for each food
Use clean and sanitized utensils for serving

1. Where allowed, TCS hot food can be held without temperature control for a maximum of ______ hours before being sold, served, or thrown out?
   1 hour
   3 hours
   4 hours
   7hours

Answer: 4 hours

1. When holding TCS food for service, the internal temperature must be checked at least every four hours
   True
   False

Answer: True

1. Which of the following authority conduct research into the causes of foodborne illness outbreaks?
   Centers for Disease Control and Prevention (CDC)
   U. S. Public Health Service (PHS)
   Food and Drug Administration (FDA)
   All of the above

Answer: Centers for Disease Control and Prevention (CDC) U. S. Public Health Service (PHS)