ServSafe: Flow of Food: Service

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

• Bottom

• Edge

• Side

• Top

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?

• 2

• 4

• 6

• 8

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

• 0 degrees F

• 32 degrees F

• 41 degrees F

• 70 degrees F

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

• Clean plate

• Extra napkins

• Hand sanitizer

• New serving spoon

At what minimum temperature should hot TCS foods be held?

• 115 degrees F

• 125 degrees F

• 135 degrees F

• 145 degrees F

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

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?

• Use-by date and time and reheating and service instructions

• Use-by date and reheating and service instructions

• Use-by time and reheating and service instructions

• Use-by date and time and reheating instructions

Which may be handled with bare hands?

• Cooked pasta for salad

• Chopped tomatoes for soup

• Canned tuna for sandwiches

• Pickled watermelon for garnish

How long can hot TCS food be held without temperature control?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

Which food item can be served in a self-service area without packaging, sneeze guards, or a display case?

• nuts in a shell

• cooked shrimp

• sushi-grade fish

• bulk deli rolls