Servsafe Food Manager Practice Test 2021- Part 1

With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C).

• 2

• 4

• 6

• 8

Answer explanation

The requirements for using time rather than temperature as the only method of control when holding TCS food

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

• 41°F (5°C)

• 50°F (10°C)

• 60°F (16°C)

• 70°F (21°C)

Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made?

• The food was held at the wrong temperature.

• The food was labeled with the wrong time.

• The food was discarded at the wrong time.

• No mistake were made

What must food handlers do when handling ready-to-eat food?

• Wear gloves

• Use hand sanitizer

• Cover wounds with bandages

• Touch the food as little as possible

Which is not safe when handling ready-to-eat food?

• Using tongs to handle fried chicken

• Using a spatula to plate a hamburger

• Scooping ice into a glass with bare hands

• Scooping ice into a glass with bare hands

Which is not safe when handling dishware and utensils?

• Holding dishes by the edge

• Carrying glass in a stack

• Storing flatware with the handles up

• Holding glasses by the middle

Which item may be re-served to another customer?

• A partially used cup of salsa

• Unopened condiment packets

• Uneaten bread from a bread basket

• An uneaten pickle used as a plate garnish

Soup that is being hot-held on a buffet should be labeled with the

• name of the food

• prep date

• soup's ingredients

• use-by-date

Which food does not need additional packaging or other protection from contamination when placed on display?

• Whole raw fruit

• Bread

• Danish

• Open condiments

When delivering food for off-site service, raw poultry must be stored

• at a lower temperature than ready-to-eat food.

• separately from ready-to-eat food

• without temperature control.

• above raw meat