7 servsafe manager chapter 7
Authored by Ann Schulman
Science
12th Grade
Used 10+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
14 questions
Show all answers
1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
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
2.
CATEGORIZE QUESTION
3 mins • 1 pt
Thrown out or re-serve?
Groups:
(a) Thrown out
,
(b) Re-serve
ice used to hold cold food on a self service area
mustard packets
Breaded, baked fish returned by a customer who wanted broiled fish
Previously served, but untouched, basket of bread
Chili held without temperature control for 5 hours
untouched slice of pie with whipped cream returned by a customer
unwrapped butter served on a plate
individually wrapped crackers
a washed and wrapped pear that has been in a vending machine for 8 days
Bottle of ketchup with a cap on it
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Which items are not being served safely?
1
3
5
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Which items are not being served safely?
2
4
6
5.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
Which part of a plate should a food handler avoid touching when serving customers
Bottom
Edge
Side
Top
6.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
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
7.
MULTIPLE CHOICE QUESTION
15 mins • 1 pt
At what maximum internal temperature should cold TCS food be held
0°F
32°F
41°F
60°F
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?
