7 servsafe manager chapter 7

Which food items are NOT being handled safely?

• Soup held at 120°F

• Pasta salad held at 39°F

• Potato salad held at 75°F

• Soup placed in a hot holding unit at 40°F

Thrown out or re-serve?

Groups:

(a) Thrown out

,

(b) Re-serve

• Breaded, baked fish returned by a customer who wanted broiled fish

• Bottle of ketchup with a cap on it

• Chili held without temperature control for 5 hours

• unwrapped butter served on a plate

• mustard packets

• ice used to hold cold food on a self service area

• Previously served, but untouched, basket of bread

• a washed and wrapped pear that has been in a vending machine for 8 days

• individually wrapped crackers

• untouched slice of pie with whipped cream returned by a customer

Which items are not being served safely?

• 1

• 3

• 5

Which items are not being served safely?

• 2

• 4

• 6

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

• Bottom

• Edge

• Side

• Top

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

• 2

• 4

• 6

• 8

At what maximum internal temperature should cold TCS food be held

• 0°F

• 32°F

• 41°F

• 60°F

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

• Clean plate

• Extra napkin

• Hand sanitizer

• new serving spoon

at what minimum internal temperature should hot TCS food be held

• 115°F

• 125°F

• 135°F

• 145°F

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