WorksheetsSSFM7/7.7-7.13/Ananda H.
Total questions: 15
Worksheet time: 8mins
When serving dishes to customers you hold the dish by
pinching a corner
the bottom or edge
middle
(You don't have to hold it)
Avoid bare-hand contact with food that is
Cold
Baked
RTE
TTC
Do not re-serve food that was
touched
eaten
returned by a guest
hot
Can garnishes be re-served?
Yes
No
Some can
Depending on how long it was out
Food on display can be covered by
foil
tops
sneeze guards
plastic wrap
Should customers in self service areas reuse their plates and utensils?
Only 1-2 times
Never
Always
Which part of the plate should a food handler avoid touching when serving customers?
Bottom
Edge
Top
Side
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'F
32'F
41'F
60'F
At what minimum internal temperature should hot TCS food be held?
125°F (52°C)
115°F (46°C)
Which may be handled with bare hands?
Cooked pasta for salad
Chopped potatoes for soup
Canned tuna for sandwiches
Pickled watermelon for garnish
How often should you check product shelf like in vending machines?
Everyday
Only on weekends
What do you do with food that is passed is use-by date?
What do you do with food prepped on-site if not sold within 7 days of preparation?
Which food items are allowed to be offered for self-service(exception)?
RTE portions that will be cooked and eaten on the premises immediately
RTE food at buffets or salad bars(sushi etc.)
Whole fruits, whole vegetables, bread rolls
Raw, frozen shell-on shrimp of lobster
