Chapter 7 ServSafe: Manager

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

• Bottom

• Edge

• Side

• Top

An operation has a self-service salad bar with eight 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 degrees F

• 32 degrees F

• 41 degrees F

• 60 degrees F

What item must customers take each time they return to a self-service area for more food?

• Clean plate

• Extra napkins

• Hand sanitizer

• New serving spoon

At what minimum internal temperature should hot TCS food be held?

• 115 degrees F

• 125 degrees F

• 135 degrees F

• 145 degrees F

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown away?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

How often must you check the temperature of food that is being held with temperature control?

• At least every 2 hours

• At least every 4 hours

• At least every 6 hours

• At least every 8 hours

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

• Use-by date and time & reheating and service instructions

• Use-by date & reheating and service instructions

• Use-by time and reheating and service instructions

• Use-by date and time & reheating instructions

Which may be handled with bare hands?

• Cooked pasta for salad

• Chopped potatoes for soup

• Canned tuna for sandwiches

• Pickled watermelon for ganishes

When a utensil is stored in water between uses, what are the requirements?

• Running water at any temperature or a container of water at 70 degrees F or lower.

• Running water at any temperature, or a container of water at 135 degrees F or higher.

• Running water at 70 degrees F or lower, or containers of water at 70 degrees F or lower.

• Running water at 135 degrees or higher, or a container of water at 135 degrees F or higher