NPHS ServSafe Chapter 7

Which part of the plate should a food handler avoid touching when serving food?

• bottom

• edge

• side

• top

If salad bar has ten different items on it, how many serving utensils must there be?

• 10

• 5

• 8

• 9

When returning to a self service area for more food, what item must a customer take?

• napkin

• hand sanitizer

• clean plate

• new cup

Which is not true about vending machines?

• fruit with edible peels must be wrapped

• TCS foods must remain at 41 F or below

• expired food items may remain until they are sold

• TCS food must be dispensed in its original container

How many hours can hot food be held without temperature control?

• 4

• 5

• 6

• 2

Cold food may be held for 6 hours without temperature control unless it reaches what temperature?

• 70 F

• 41 F

• 125 F

• 75 F

What minimum internal temperature for food in hot holding?

• 125 F

• 145 F

• 135 F

• 41 F

How often should the temperature of food in temperature control be checked?

• every 2 hours

• every 4 hours

• every 6 hours

• every hour

What are the requirements for ice cream scoops held in water?

• Running water or water at 135 F or above

• Water below 41 F

• Running water at 70 F

• Water above 165 F

What is the maximum internal temperature for TCS food in cold holding?

• 45 F

• 41 F

• 32 F

• 70 F