ServSafe Manager Practice Test 2021

Front

With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C).

Back

6

Front

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

Back

70F

Front

What mistake was made with the trays of lasagna removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. that were served to guests and discarded at 8 p.m.?

Back

no mistakes were made

Front

What must food handlers do when handling ready-to-eat food?

Back

wear gloves

Front

Which is not safe when handling ready-to-eat food? Options: using tongs to handle fried chicken, using a spatula to plate a hamburger, scooping ice into a glass with bare hands

Back

scooping ice into a glass with bare hands

Front

Which is not safe when handling dishware and utensils? holding dishes by the edge, storing flatware with the handles up, holding glasses by the middle

Back

carrying glass in a stack

Front

Which item may be re-served to another customer? Options: a partially used cup of salsa, unopened condiment packets, uneaten bread from a bread basket, an uneaten pickle used as a plate garnish

Back

unopened condiment packets

Front

Soup that is being hot-held on a buffet should be labeled with the

Back

name of the food

Front

Which food does not need additional packaging or other protection from contamination when placed on display? whole raw fruit, bread, danish, open condiments

Back

whole raw fruit

Front

When delivering food for off-site service, raw poultry must be stored

Back

separately from ready-to-eat food