
Chapter 7 ServSafe: Manager
Authored by Jessica Dilullo
Arts
12th Grade
Used 13+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which part of the plate should a food handler avoid touching when serving customers?
Bottom
Edge
Side
Top
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An operation has a self-service salad bar with eight different items on it. How many serving utensils are needed to serve the items on the salad bar?
2
4
6
8
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what maximum internal temperature should cold TCS food be held?
0 degrees F
32 degrees F
41 degrees F
60 degrees F
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what minimum internal temperature should hot TCS food be held?
115 degrees F
125 degrees F
135 degrees F
145 degrees F
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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 away?
2 hours
4 hours
6 hours
8 hours
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How often must you check the temperature of food that is being held with temperature control?
At least every 2 hours
At least every 4 hours
At least every 6 hours
At least every 8 hours
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