Servsafe Food Manager Practice Test 2021- Part 1

Front

Cold food without temperature control

Back

6 hours at or below 70°F (21°C)

Answer explanation

The requirements for using time rather than temperature as the only method of control when holding TCS food

Front

Max temp for cold food without control (6 hrs)

Back

70°F (21°C)

Front

Mistake in lasagna serving?

Back

No mistakes made.

Front

Handling ready-to-eat food

Back

Wear gloves

Front

Unsafe food handling practice

Back

Scooping ice with bare hands

Front

Unsafe dishware handling

Back

Carrying glass in a stack

Front

Re-servable item

Back

Unopened condiment packets

Front

Label for hot-held soup on buffet

Back

Name of the food

Front

Food that doesn't need extra packaging

Back

Whole raw fruit

Front

Storage of raw poultry for off-site service

Back

Separately from ready-to-eat food