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WorksheetsServsafe Food Manager Practice Test 2021- Part 1
Total questions: 31
Worksheet time: 32mins
With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C).
2
4
6
8
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
41°F (5°C)
50°F (10°C)
60°F (16°C)
70°F (21°C)
Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made?
The food was held at the wrong temperature.
The food was labeled with the wrong time.
The food was discarded at the wrong time.
No mistake were made
What must food handlers do when handling ready-to-eat food?
Wear gloves
Use hand sanitizer
Cover wounds with bandages
Touch the food as little as possible
Which is not safe when handling ready-to-eat food?
Using tongs to handle fried chicken
Using a spatula to plate a hamburger
Scooping ice into a glass with bare hands
Scooping ice into a glass with bare hands
Which is not safe when handling dishware and utensils?
Holding dishes by the edge
Carrying glass in a stack
Storing flatware with the handles up
Holding glasses by the middle
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
Soup that is being hot-held on a buffet should be labeled with the
name of the food
prep date
soup's ingredients
use-by-date
Which food does not need additional packaging or other protection from contamination when placed on display?
Whole raw fruit
Bread
Danish
Open condiments
When delivering food for off-site service, raw poultry must be stored
at a lower temperature than ready-to-eat food.
separately from ready-to-eat food
without temperature control.
above raw meat
What type of containers should be used to transport food offsite?
Insulated
Disposable
Reusable
Biodegradable
Food for off-site service should be labeled with reheating and service instructions and a(n)
list of ingredients
use-by-date and time
date of preparation
inspection stamp
How should food in vending machines be dispensed?
In original packaging
In reusable packaging
Washed and rewrapped
In plastic wrap
What is a variance?
Waiving or changing a requirement
A change in the accuracy of a thermometer
A change in the health inspections process
A change in the weights of food products ordered
What is the discard date for the macaroni salad that was prepared and stored on September 20?
September 25
September 26
September 27
September 28
What must be included on the label of food that has not been stored in its original container?
A food's common name
A list of ingredients
Major allergens
Preservatives in the food
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
Date mark it
Sell it
Throw it away
Serve it within the next hour
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours
24 hours
36 hours
48 hours
Which item should be rejected?
Bags of organic cookies in torn packaging
Bottled milk at 41°F (5°C)
Single-use cups in original packing
Live oysters with an internal temperature of 50°F (10°C)
If you are fixing holes in floors, walls and ceilings what are you denying?
Pests access
Food and shelter
Food and water
Working with a PCO
Floor mounted equipment should be
4 inches off the floor
6 inches off the floor
Away from walls
Metal
Table top equipment should be
4 inches off the counter
6 inches off the counter
Away from walls
Metal
