WorksheetsServSafe Chpt 9: The Flow of Food: Service
Total questions: 10
Worksheet time: 50mins
Which part of the plate should a food handler avoid touching when serving guests?
Bottom
Edge
Side
Top
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
At what maximum internal temperature should cold TCS food be held?
0 degrees F
32 degrees F
41 degrees F
60 degrees F
What item must guests take each time they return to a self-serve area for more food?
Clean plate
Extra napkins
Hand sanitizer
New serving spoon
At what minimum temperature should hot TCS foods be held?
115 degrees F
125 degrees F
135 degrees F
145 degrees 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
How often must you check the temperature of food that is being held with temperature control?
At least every 2 hours
At least every 4 hours
At least every 6 hours
At least every 8 hours
A pan of lasagna at 165 degrees F 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 abd time and reheating instructions
Which may be handled with bare hands?
Cooked pasta for salad
Chopped tomatoes for soup
Canned tuna for sandwiches
Pickled watermelon for garnish
When a utensil is stored in water between uses, what are the requirements?
Running water at any temperature, or a container of running water at 70 degrees F or lower
Running water at any temperature, or a container of running water at 135 degrees F or higher
Running water at 70 degrees F or lower, or a container of running water at 70 degrees F or lower
Running water at 135 degrees F or higher, or a container of running water at 135 degrees F or higher
