ServSafe Chapter 7 Quiz

Ready-to-eat TCS food must be date marked if it will be stored for longer than

• 12 hours.
• 24 hours.
• 36 hours.
• 48 hours.

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

• 2 days
• 5 days
• 7 days
• 9 days

What items are stored correctly in a cooler?

• Salmon stored below ground turkey
• Kale stored below raw hamburger patties
• Raw chicken thighs stored above pork chops
• Raw shrimp stored above raw steak

Any item not stored in its original container must be

• labeled.
• thrown out.
• used immediately.
• served as quickly as possible.

What must be included on the label of food that has not been stored in its original container?

• The food’s common name
• A list of ingredients
• Major allergens
• Preservatives in the food

What is the discard date for tuna salad that was prepared and stored on October 1?

• October 6
• October 7
• October 8
• October 9

A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?

• September 3
• September 4
• September 5
• September 9

How should food be rotated in storage?

• Items with the earliest use-by dates are discarded before items with later dates.
• Items with the latest use-by dates are used before items with earlier dates.
• Items with the latest use-by dates are discarded before items with earlier dates.
• Items with the earliest use-by dates are used before items with later dates.

What should be done with food that has passed its use-by date?

• It should be discarded.
• It should be used immediately.
• It should only be reheated once.
• It should be cooked to a higher internal temperature.

At what temperature must cold TCS food be stored to keep it safe?

• 41°F (5°C) or lower
• 45°F (7°C) or lower
• 50°F (10°C) or lower
• 65°F (18°C) or lower