Chapter 9 Servsafe

Front

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

Back

Top

Front

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?

Back

8

Front

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

Back

41 Degrees F

Front

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

Back

Clean Plate

Front

At which minimum temperature should hot TCS food be held? Options: 115 Degrees F, 125 Degrees F, 135 Degrees F, 145 Degrees F

Back

135 Degrees F

Front

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?

Back

4

Front

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

Back

At least every 4 hours

Front

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?

Back

Use by date and time and reheating and service instructions

Front

Which may be handled with bare hands?
Cooked pasta for salad?
Chopped tomatoes for soup?
Canned tuna for sandwiches?
Picked watermelon for garnish

Back

Chopped tomatoes for soup.

Front

When a utensil is stored in water between uses, what are the requirements? Options: Running water at any temperature, or a container of water at 70 degrees F or lower, Running water at any temperature, or a container of water at 135 Degrees F or higher, Running water at 70s Degrees F or lower, or a container of water at 70 degrees F or lower., Running water at 135 degrees or higher or a container of water at 135 degrees or higher.

Back

Running water at any temperature, or a container of water at 135 Degrees F or higher