ServSafe Manager Practice Test 2021

With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C).

• 2

• 4

• 6

• 8

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

• 41F

• 50F

• 60F

• 70F

Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made?

• the food was held at the wrong temperature

• the food was labeled with the wrong time

• the food was discarded at the wrong time

• no mistakes were made

What must food handlers do when handling ready-to-eat food?

• wear gloves

• use hand sanitizer

• cover wounds with bandages

• touch the food as little as possible

Which is not safe when handling ready-to-eat food?

• using tongs to handle fried chicken

• using a spatula to plate a hamburger

• scooping ice into a glass with bare hands

Which is not safe when handling dishware and utensils?

• holding dishes by the edge

• carrying glass in a stack

• storing flatware with the handles up

• holding glasses by the middle

Which item may be re-served to another customer?

• a partially used cup of salsa

• unopened condiment packets

• uneaten bread from a bread basket

• an uneaten pickle used as a plate garnish

Soup that is being hot-held on a buffet should be labeled with the

• name of the food

• prep date

• soup's ingredients

• use-by-date

Which food does not need additional packaging or other protection from contamination when placed on display?

• whole raw fruit

• bread

• danish

• open condiments

When delivering food for off-site service, raw poultry must be stored

• at a lower temperature than ready-to-eat food

• separately from ready-to-eat food

• without temperature control

• above raw meat