Search Header Logo

ServSafe Chapter 7 Review

Authored by Kristin Clark

Specialty

9th - 12th Grade

Used 24+ times

ServSafe Chapter 7 Review
AI

AI Actions

Add similar questions

Adjust reading levels

Convert to real-world scenario

Translate activity

More...

    Content View

    Student View

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must be included on the label of TCS food that was prepped in-house?

Date that the food was received

Name of each TCS ingredient included

Date that the food should be thrown out

List of all potential ingredients in the food

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41F or lower?

3 days

5 days

7 days

9 days

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

+/- 1F

+/- 2F

+/- 3F

+/- 4F

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How far above the floor should food be stored?

At least 1 inch

At least 2 inches

At least 4 inches

At least 6 inches

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the problem with storing raw ground turkey above raw ground pork?

Cross-Contamination

Poor personal hygiene

Time-temperature abuse

Cross-contact with allergens

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom.

According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom

According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom

According to minimum acceptable storage temperatures, with food that can tolerate the warmest temperature on the top shelf and food needing the coldest temperature on the bottom

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When must you discard tuna salad that was prepped on July 19?

July 21

July 23

July 25

July 27

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?