Servsafe Study Guide

What must you do with cold TCS food being held without temperature control if it exceeds its allowed maximum temperature?

• Re-cool the food to the required temperature

• Discard the food

• Give the food away to your employees

• None of the above

All of the following are required conditions for holding hot TCS food without temperature control, EXCEPT:

• Hold the food at 135 degrees or higher before removing it from temperature control

• Sell, serve, or throw out the food within 4 hours

• Make sure the food temperature does not go below 135 degrees while being held without temperature control

• Label the food with the time the item was removed from temperature control and the time it must be discarded.

You put hot fried chicken out on a table at 12pm to be served without temperature control. What time must the fried chicken be discarded?

• 2pm

• 4pm

• 6pm

• 8pm

A chef sanitized a thermometer probe and then checked the temperature of soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temp in the log & reheated the soup to 165F for 15 seconds within 2 hours. Which was the corrective action?

• Reheating the soup

• Checking the critical limit

• Sanitizing the thermometer probe

• Recording the temperature in the log

What does an operation that wants to smoke food as a method of preseveration need to have before processing food this way?

• A food safety certificate

• A crisis-management plan

• A master cleaning schedule

• A variance from the regulatory authority

Floor mounted equipment should be

• 4 inches off the floor

• 6 inches off the floor

• Away from walls

• Metal

Cross-connection is

• physical link between safe and unsafe water
• backflow
• back siphonage
• a vacuum from high water usage

What is the most important way to prevent a food-borne illness from viruses?

• control time and temperature

• prevent cross-contamination

• practice good personal hygiene

• practice good cleaning and sanitizing

When should hand antiseptics be used?

• After handwashing 
• Before handwashing
• Instead of handwashing
• When gloves aren't available

A backflow of clean water into dirty water is referred to as

• cross-contamination

• cross-connection

• cross-cantact

• cross-examination