Servsafe- service of food

Lasagna was removed from the oven at 11:00 a.m. and placed on the buffet without temperature control. By what time must it be served or thrown out?

• 12:00 noon

• 2:00 p.m.

• 3:00 p.m.

• 4:00 p.m.

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

• Wrap the utensils with a clean napkin.

• Leave the utensils for the next guest.

• Clean and sanitize the utensils.

• Wipe off the utensils and reuse.

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

• Telephone

• Text or email message

• Labels on food

• Verbal instructions

When can raw, unpackaged meat be offered for self-service?

• When the meat is frozen

• When the meat is high quality and meets strict requirements

• At Mongolian barbeques, where it will be cooked and eaten immediately

• At organic food stands, where customers can take home the meat

When holding food in hot-holding equipment, at least how frequently should the temperature be checked?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

• 115°F

• 125°F

• 135°F

• 145°F

Which is not a safe guideline to prevent contamination and time-temperature abuse in a self-service area?

• Label food located in self-service areas.

• Allow customers to refill used plates.

• Stock displays with correct utensils for dispensing food.

• Keep hot food at 135°F (57°C) or higher, and cold food at 41°F (5°C) or lower.

Which guideline for re-serving food is a safe practice?

• You may re-serve uncovered condiments to other customers.

• You may re-serve unopened, prepackaged food in good condition.

• You may re-serve uneaten bread to other customers.

• You may re-serve plate garnishes to another customer.

Which service guideline is a safe practice?

• Hold dishes by the bottom or edge

• Hold glasses by the rim

• Stack glasses when carrying them

• Store flatware so that servers grasp food-contact surfaces

A pasta salad is removed from the cooler at 9:00 a.m. and put out for an outdoor wedding buffet at 11:00 a.m. What is the discard time that must be written on the pasta salad's label?

• 12:00 noon

• 2:00 p.m.

• 3:00 p.m.

• 4:00 p.m.