ServSafe Ch 9 Test The Flow of Food: Service

Front

What item must guests take each time they return to a self-service area for more food? Options: Clean plate, Extra napkins, Hand sanitizer, New serving Spoon

Back

Clean plate

Front

Bare hand contact with drinking glasses is acceptable if they are stacked and carried with two hands?

Back

False

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

How many hours can an operation display hot TCS food without temperature control before the food must be sold, served, or thrown out?

Back

4

Front

Which part of the plate should a food handler AVOID touching when serving guests? Options: Bottom, Edge, Side, Top

Back

Top

Front

At what maximum internal temperature should cold TCS food be held? Options: 0F (-18C), 32F (0C), 41 F (5C), 60F (16C)

Back

41 F (5C)

Front

What is the minimum information that should be on the pan label for a pan of lasagna at 165F (74 C) packed in a heated cabinet for off-site delivery?

Back

Use-by date and time and reheating and service instructions

Front

At what minimum temperature should hot TCS food be held? Options: 115F (46C), 125 F (52C), 135 F (57C), 145 F (63C)

Back

135 F (57C)

Front

How often MUST you check the temperature of food that is being held without temperature control?

Back

At least every 4 hours

Front

Which of the following are items that can be re-served to customers? uneaten bread or roll baskets, uneaten salsa, wrapped crackers and condiment packets, uneaten basket of chips

Back

wrapped crackers and condiment packets