ServSafe Ch 9 Test The Flow of Food: Service

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

• Clean plate
• Extra napkins
• Hand sanitizer
• New serving Spoon

2. Bare hand contact with drinking glasses is acceptable if they are stacked and carried with two hands?

• False
• True

3. An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

• 2
• 4
• 6
• 8

4. 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

5. Which part of the plate should a food handler AVOID touching when serving guests?

• Bottom
• Edge
• Side
• Top

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

• 0F (-18C)
• 32F (0C)
• 41 F (5C)
• 60F (16C)

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

8. At what minimum temperature should hot TCS food be held?

• 115F (46C)
• 125 F (52C)
• 135 F (57C)
• 145 F (63C)

9. How often MUST you check the temperature of food that is being held without temperature control?

• At least every 2 hours
• At least every 4 hours
• At least every 6 hours
• At least every 8 hours

10. Which of the following are items that can be re-served to customers?

• uneaten bread or roll baskets
• uneaten salsa
• wrapped crackers and condiment packets
• uneaten basket of chips