ServSafe quiz chapter 9

Which part of the plate should a food handler avoid touching when serving guests?

• Bottom

• Edge

• Side

• Top

Cold macaroni salad was removed from refrigeration at 12 p.m. and held without temperature control. The temperature never exceeded 70°F(21°C). At what time must any remaining product be discarded?

• 2 p.m.

• 4 p.m.

• 6 p.m.

• 8 p.m.

At what maximum internal temperature should cold TCS food be held?

• 0°F(-18°C)

• 32°F(0°C)

• 41°F(5°C)

• 60°F(16°C)

What item must guests take each time they return to a self-service area for more food?

• New silverware

• Extra Napkins

• Hand sanitizer

• Clean plate

At what minimum temperature should hot TCS food be held?

• 115°F(46°C)

• 125°F(52°C)

• 135°F(57°C)

• 145°F(63°C)

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 before the food must be sold, sold, served, or thrown out?

• 3

• 4

• 5

• 6

Cold TCS food has been without temperature control for three hours and the temperature has exceeded 70°F(21°C). What should be done with the food?

• Cool the food back down

• Heat the food up

• Throw the food out

• Serve the food

A pan of lasagna at 165°F(74°C) was packed in a heated cabinet for off-site service. What is the minimum information that should be pan label?

• Use-by date and time and reheating and service instructions

• Use-by date and reheating and service instructions

• Use-by time and reheating and service instructions

• Use-by date and time and reheating instructions

A server notices that guests at her table did not finish all their tortilla chips. What should she do with the leftover chips?

• Throw the chips away

• Re-serve them to another guest

• Combine them with leftover chips from another table

• Take them to the back of the house to share with the staff

What are the requirements when a utensil is a stored in water between uses

• Running water at any temperature, or a container of water at 135°F(57°C) or higher

• Running water at any temperature, or a container of water at 70°F(57°C) or higher

• Running water at 135°F(57°C) or higher, or a container of water at 135°F(57°C) or higher

• Running water at 70°F(21°C) or lower, or a containment of water at 70°F(21°C) or lower)