ServSafe Practice 2

What must you do immediately after thawing food in a microwave?

• Hold it.

• Cook it.

• Cool it.

• Freeze it.

A consumer advisory should be provided for menu items that contain TCS food that

• is very spicy.

• contains gluten.

• is raw or undercooked.

• is made with a non-big-eight allergen.

Food must be cooled from 135°F (57°C) to _______ within two hours.

• 80°F (27°C)

• 45°F (7°C)

• 70°F (21°C)

• 41°F (5°C)

When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?

• 135°F (57°C) for 15 seconds

• 145°F (63°C) for 15 seconds

• 155°F (68°C) for 15 seconds

• 165°F (74°C) for 15 seconds

What is the minimum temperature that must be maintained when holding hot soup for service?

• 100°F (38°C)

• 120°F (49°C)

• 135°F (57°C)

• 155°F (68°C)

What is the maximum allowable internal temperature when cold-holding food?

• 41°F (5°C)

• 45°F (7°C)

• 51°F (10°C)

• 55°F (13°C)

A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?

• 12:00 p.m.

• 2:00 p.m.

• 3:00 p.m.

• 4:00 p.m.

Which food item may be handled with bare hands?

• Sliced cheese for sandwiches

• Boiled egg slices for salad

• Chopped carrots for stew

• Parsley for garnish

Which part of a bowl should a food handler avoid touching when serving customers?

• Inside

• Outside

• Bottom

• Edge

Which item may be re-served to another customer?

• A partially used cup of salsa

• Unopened condiment packets

• Uneaten bread from a bread basket

• An uneaten pickle used as a plate garnish