WorksheetsServSafe Module 7
Total questions: 25
Worksheet time: 13mins
What is the minimum hot-holding temperature for TCS food during service?
115°F or higher
125°F or higher
135°F or higher
145°F or higher
Cold TCS food must be kept at or below which temperature during holding?
51°F or lower
45°F or lower
41°F or lower
38°F or lower
How often should food temperatures be checked during holding to allow time for corrective action if needed?
Every two hours
Every three hours
Every four hours
Every six hours
Which practice prevents cross-contamination while food is on display for service?
Using deep hotel pans uncovered
Relying on frequent stirring only
Covering food with food covers
Leaving utensils inside the food
A pan of macaroni and cheese was hot-held at 135°F, then removed from temperature control for service at 12:00 p.m. Under proper conditions, by what time must it be sold, served, or discarded?
By 1:00 p.m.
By 2:00 p.m.
By 4:00 p.m.
By 6:00 p.m.
A deli displays ready-to-eat cold TCS salads without temperature control. The salads were 41°F when removed from refrigeration at 9:00 a.m. Under the six-hour method, which action is required?
Discard by 11:00 a.m. with label
Keep at or below 41°F without label
Label with discard time of 3:00 p.m.
Allow to reach 75°F for six hours
Cut melons became TCS food at an initial temperature of 70°F or lower while being prepared for a catered event without reliable electricity. Which condition makes their time-only holding acceptable?
They are labeled to discard in four hours
They are stirred every hour for cooling
They remain below 60°F throughout
They are covered but not labeled
Which is the best plan to avoid time–temperature abuse when hot-holding soup in equipment not designed for reheating?
Reheat soup on a range to 165°F, then hold at 135°F
Place cold soup directly into hot-holding well to heat
Cover the well and stir often to speed reheating
Raise the thermostat to force faster reheating
When handling ready-to-eat food, which practice is required to prevent bare-hand contact?
Wear single-use gloves at all times
Double-glove for all hot foods
Use cotton gloves under tongs
Sanitize hands every two minutes
Which tool is appropriate for handling food without touching it directly?
Deli sheets for individual items
Aprons for covering clothes
Hairnets for long hair control
Thermometers for temperature checks
How often must clean and sanitized utensils be re-cleaned during continuous use?
At least every four hours
After every eight hours
Only at shift change
Only when visibly soiled
A server is refilling a guest’s reusable coffee cup. Which condition makes the refill acceptable?
The beverage is not a TCS food
The guest brought the cup from home
The cup has a lid and straw
The server fills it over the table
Which action best prevents contamination when presetting tableware on dining tables?
Wrap or cover the items on the table
Place utensils with bowls facing up
Stack glasses to save space
Pre-fill water glasses with ice
A returned basket of bread is untouched. What is the correct action?
Do not re-serve it to other customers
Re-serve only if time under two hours
Re-serve after reheating to 165°F
Re-serve after spraying with sanitizer
Which practice is correct for serving utensils used with hot foods like mashed potatoes?
Store the scoop under running water at 135°F or higher
Store the scoop submerged in ice water between uses
Lay the scoop flat on the counter between uses
Keep the scoop in the food with handle below the rim
What is the primary purpose of sneeze guards in a self-service area?
Prevent time-temperature abuse and contamination
Speed customer flow through service lines
Improve food presentation aesthetics only
Reduce the need for frequent refills by staff
Which temperature must hot food be maintained at in self-service stations?
135°F or higher for safety
120°F or lower for comfort
145°F exactly at all times
130°F until service ends
A customer brings a used plate to a buffet for a second serving. What is the correct staff response?
Do not allow refilling with the dirty plate
Allow refilling if only cold foods are chosen
Permit refilling after scraping leftovers off
Allow refilling if utensils are not contaminated
Which raw item may be offered for self-service under specified conditions?
Sushi or raw shellfish at the station
Raw ground beef patties on ice
Uncooked poultry pieces uncovered
Marinated raw pork for later cooking
A market sells bulk granola from a bin. When may it be offered without a label at the point of sale?
When no health or nutrient claims are made
When the bin is more than half full
When the price is clearly displayed
When staff are present to answer questions
Which container choice best prevents contamination during off-site food transport?
Food-grade insulated containers
Unlined cardboard takeout boxes
Open stainless pans with foil
Reusable grocery totes without lids
A delivery vehicle arrives with spilled sauces on shelves. What is the most appropriate immediate action by the driver?
Clean and sanitize the vehicle surfaces
Ignore and continue the delivery route
Cover spills with paper towels only
Air out vehicle with doors open
During off-site service, hot soup measures 125°F on arrival. What should the supervisor do next?
Re-evaluate route or equipment holding
Serve immediately to reduce waste
Stir and recheck in twenty minutes
Add hot water to raise temperature
Which label content is essential for food sent to an off-site event?
Use-by date, time, and reheating instructions
Brand logo, chef name, and allergen icons
Calories per serving and sodium content
Supplier address and purchase order number
A vending operator finds refrigerated wraps dated eight days ago. What is the correct decision?
Discard the wraps immediately
Move them to ambient shelves
Rewrap and extend the date
Sell with a discount today
