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WorksheetsServsafe Chapter 7 - 2018
Total questions: 16
Worksheet time: 8mins
WHICH PART OF THE PLATE IS OKSY TO TOUCH WHEN SERVING CUSTOMERS?
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 FOODS BE HELD?
0⁰F (-17⁰C)
32⁰F (0⁰C)
41⁰F (5⁰C)
60⁰F (16⁰C)
WHAT ITEM MUST CUSTOMERS TAKE EACH TIME THEY RETURN TO A SELF-SERVICE AREA FOR MORE FOOD?
AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?
115⁰ F (46⁰C) or higher.
125⁰ F (52⁰C) or higher.
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
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
A PAN OF LASAGNA AT 165°F (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 instructions
Use-by date and reheating and service instructions
Use-by time and reheating and service instructions
Use-by date and time and reheating and service instructions
WHICH MAY BE HANDLED WITH BARE HANDS?
WHEN A UTENSIL IS STORED IN WATER BETWEEN USES, WHAT ARE THE REQUIREMENTS?
Running water at any temperature, or container of water at 70°F (21° C) or lower
Running water at any temperature, or container of water at 135°F (57° C) or lower
Running water at 70°F (21° C) or lower, or container of water at 70°F (21° C) or lower
Running water at 135°F (57° C) or lower, or container of water at 135°F (57° C) or lower
WHICH FOOD ITEMS CAN BE DISPLAYED IN A SELF-SERVICE AREA WITHOUT THE USE OF PACKAGING, SNEEZE GUARDS, OR DISPLAY CASE TO PROTECT THEM FROM CONTAMINATION?
WHICH IS A AN UNSAFE SERVING PRACTICE?
ICE SHOULD BE HANDLED USING
a scoop.
a glass.
your hands.
a pitcher.
LEFTOVER CHILI TO BE PUT IN HOT-HOLDING MUST BE REHEATED TO
135⁰ F (57⁰C) or higher.
145⁰ F (63⁰C) or higher.
155⁰F (68⁰C) for 15 seconds within two hours
165⁰F (74⁰C) for 15 seconds within two hours
TO KEEP VENDED FOOD SAFELY, YOU SHOULD
leave fresh fruit with edible peels unwrapped.
discard food within fourteen days of preparation.
dispense potentially hazardous food in its original container.
ensure that coldTCS food is kept at 50⁰F (10⁰C) or lower.
FOR OFFSITE CATERING WITHOUT TEMPERATURE CONTROLS, WHICH OF THE FOLLOWING WOULD YOU NEED?
Hairnets, gloves, clean aprons, and thermometers
Equipment approved by NSF or equivalent
A written plan of action in case local authorities need to review
Nothing
