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WorksheetsServSafe Chapter 9.2
Total questions: 11
Worksheet time: 6mins
Which is not safe when handling ready-to-eat food?
Holding dishes by the edge
Carry glasses 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 condiments packets
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet
1
2
4
8
How should utensils for serving TCS food be stored during service?
Lying flat on top of the food
Alongside the food on a side towel
On a clean and sanitized plate next to the food
In the food with the handle above the container rim
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 action could contaminate food at a self-service area?
Keeping hot TCS food at 135°F
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour
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 beef
What type of container should be used to transport food offsite?
Insulated
Disposable
Resuable
Biodegradable
Food for off-site service should be labeled with reheading and service instructions and a(n)
list of ingridents
use-by date and time
date of preparation
inspections stamp
How should food in vending machines be dispensed?
In original packaging
In reusable packaging
Washed and rewrapped
In plastic wrap
