Ch 9 ServSafe Quiz

At what temperature should cold TCS foods be when added to the buffet line?

• 70°F

• 40°F

• 125°F

• 0°F

A cafe with 8 different items on the serving line has 8 different serving utensils. What is the purpose of the serving utensils?

• To make the food easier to reach

• To keep food handlers from making bare hand contact with the food

• Serving utensils reduce physical contamination

• To give the serving line a professional appearance

At what maximum internal temperature should cold TCS foods like cole slaw be held?

• 0°F

• 32°F

• 41°F

• 60°F

A new container of chicken salad has been placed on the salad bar. What is the maximum temperature the chicken salad can reach?

• 70°F

• 75°F

• 135°F

• 40°F

At what minimum temperature should hot TCS foods like baked potatoes be held?

• 115°F

• 125°F

• 135°F

• 145°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

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

• Bread rolls

• Nuts with shell

• Sushi grade raw rish

• Steamed shrimp

What must a label on a HOT pan of food indicate if an operation wants to use time as a public health control?

• The 6 hour time limit when it must be thrown out

• The 6 hour time limit when it must be thrown out with maximum temperature

• The 4 hour time limit when it must be thrown out

• The 4 hour time limit when it must be thrown out with maximum temperature

Which of the following off-site service options need to follow the same rules required as a permanent foodservice kitchen?

• Temporary food kiosk

• Mobile food truck

• Catering event

• All of the above

When catering foods off-site, you must ensure that _______________________.

• All foods are labeled with their ingredients

• The off-site facility is supplied with appropriate handwashing facilities

• Food temperatures are maintained during transport and holding before service

• All of the above