ServSafe Chapter 9

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

• Bottom

• Edge

• Side

• Top

An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

• 2

• 4

• 6

• 8

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

• 0F

• 32F

• 41F

• 60F

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

• Clean plate

• Extra napkins

• Hand sanitizer

• New serving spoon

At what minimum temperature should hot TCS food be held?

• 115F

• 125F

• 135F

• 145F

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?

• 2

• 4

• 6

• 8

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination.

• Bulk deli rolls

• Nuts in the shell

• Sushi-grade fish

• Cooked shrimp

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination.

• 8 inches

• 10 inches

• 12 inches

• 14 inches

Which of the following off-site service options need to follow the same rules required as a permanent food service kitchen?

• Temporary food kiosk

• Mobile food truck

• Catering event

• All of the above need to follow the same rules as a permanent food service kitchen.

When catering foods off-site, you must ensure that ___________________.

• All foods are labeled with their ingredients.

• The off-site facility is supplied with appropriate handwashing facilities

• Food temperatures are maintained during transport and holding before service

• All of the above