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WorksheetsServSafe Chapters 8-9
Total questions: 20
Worksheet time: 10mins
When thawing food under running water, the water temperature must be:
32°F (0°C) or colder
41°F (5°C) or lower
70°F (21°C) or lower
Room temperature
Food that will be hot-held for service must be reheated to an internal temperature of:
135°F for 15 seconds
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
What is the maximum amount of time food can be held in the temperature danger zone before it must be thrown out?
2 hours
4 hours
6 hours
8 hours
Which is an acceptable method for cooling a large pot of soup?
Leaving it at room temperature until it’s cool
Placing it in shallow pans in an ice-water bath
Covering tightly and putting it in a walk-in while hot
Stirring occasionally until it feels warm
Hot TCS food that is being held for service must be kept at a minimum internal temperature of:
125°F (52°C)
130°F (54°C)
135°F (57°C)
145°F (63°C)
Cold TCS food can be held without temperature control for up to six hours if it:
Was 41°F or lower before removal and never goes above 70°F
Was frozen before removal and stays below 55°F
Is labeled “Keep Refrigerated”
Is stored on ice in uncovered pans
When partially cooking food during preparation, what must be done immediately after initial cooking?
Serve it
Cool and refrigerate it
Hold it for service
Reheat it to 165°F
Which of the following foods should never be re-served?
Unopened packaged butter
Unused condiment packets
Uneaten bread or garnishes
Bottled water
When serving food, dishes should be held by the:
Rim
Bottom or edge
Top or inside
Nearest side
Which piece of equipment should not be used to reheat food?
Microwave
Range or oven
Hot-holding unit
Steam table
What is the first step in cooling food safely?
Move food to the top shelf
Divide into smaller portions
Add hot stock to stabilize temperature
Cover tightly
Which of the following is required at a self-service area?
Hand sanitizer
Sneeze guards or food shields
Open plates for reuse
Food service gloves for guests
A catering operation must:
Provide guests with instructions for leftover food
Reuse leftover food from events
Reheat food in holding containers
Serve all food within one hour of preparation
In off-site food delivery, containers should be:
Cardboard boxes
Insulated and food-grade
Reused beverage crates
Paper bags with liners
Which statement about vending machines is true?
TCS food can be kept until it sells
They must be checked at least once a week
TCS food must be dispensed in original containers
Fresh fruit can be unwrapped
You can thaw food safely by leaving it on the counter overnight.
True
False
When using time as a public health control, cold food can be held up to 6 hours if it stays below 70°F.
True
False
Food can be reheated in hot-holding equipment as long as it reaches 165°F within two hours.
True
False
Guests may reuse dirty plates at self-service stations if they only take the same food.
True
False
Temporary and mobile food units must follow the same safety rules as permanent food operations.
True
False
