Servsafe Chapter 7 test

Which part of the plate should a food handler avoid touching when serving customers?

Top

Cold food held without temperature control must

-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

At what minimum temperature should hot TCS food be held?

135 degrees F

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

14 inches

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?

4 hours

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

41 degrees F

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?

8

It is acceptable to use hot-holding equipment to reheat food.

False

What item must customers take each time they return to a self-service area for more food?

a clean plate

Which of the following is not correct?

glassware can be stacked

Labels on containers of ready-to-eat TCS food that was prepped on-site must include the

ingredients

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?

insulated

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?

nuts in the shell

You should label all ready-to-eat TCS (Time/Temperature Control for Safety) food that is prepped in-house and held longer than

24 hours