ServSafe Chp Review

When holding food in hot-holding equipment, at least how frequently should the temperature be checked?

• 2 hours
• 4 hours
• 6 hours
• 8 hours

Which procedure must be followed when transporting food for off-site service?

• pack food in insulated food-grade containers
• clean the inside of the delivery vehicle annually
• store raw meat, poultry and seafood and ready to items together
• assume the service site has safe water and garbage containers

Lasagna was removed from the oven at 11 am and placed on  the buffet without temperature control.  By what time must it be served or thrown out?

• 12
• 2
• 3
• 4

Which is NOT a safe guideline to prevent contamination and time-temperature abuse in a self-service area?

• label food located in self-service areas
• allow customers to refill used plates
• stock displays with correct utensils for dispensing food
• keep hot food at 135 or higher, and cold food at 41 or lower

When transporting food for off-site, how should information such as a use-by date and time be communicated to the off-site staff?

• telephone
• text or email message
• labels on food
• verbal instructions

Which guideline for re-serving food is a safe practice?

• you may reserve uncovered condiments to other customers
• you may re-serve unopened, prepackaged food in good condition
• you may re-serve uneaten bread to other customers
• you may re-serve plate garnishes

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

• 115
• 125
• 135
• 145

A pasta salad is removed from the cooler at 9 am and put out for an outdoor wedding buffet at 11 am.  What is the discard time that must be written on the pasta salad's label?

• 12 pm
• 2 pm
• 3 pm
• 4 pm

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

• wrap the utensils with a clean napkin
• leave the utensils for the next guest
• clean and sanitize the utensils
• wipe off the utensils and reuse

Which service guideline is a safe practice?

• hold dishes by the bottom or edge
• hold glasses by the rim
• stack glasses when carrying them
• store flatware so that servers grasp food contact surfaces