
Servsafe chapter 7
Quiz
•
Hospitality and Catering
•
12th Grade
•
Hard
Todd Cox
Used 10+ times
FREE Resource
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30 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours
24 hours
36 hours
48 hours
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What items are stored correctly in a cooler?
Salmon stored below ground turkey
Kale stored below raw hamburger patties
Raw chicken thighs stored above pork chops
Raw shrimp stored above raw steak
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Any item not stored in its original container must be labeled. Describe how to properly label and date mark food.
labeled.
thrown out.
used immediately.
served as quickly as possible.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What must be included on the label of food that has not been stored in its original container? Describe how to properly label and date mark food.
The food’s common name
A list of ingredients
Major allergens
Preservatives in the food
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the discard date for tuna salad that was prepared and stored on October 1? Describe how to properly label and date mark food.
October 6
October 7
October 8
October 9
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?
September 3
September 4
September 5
September 9
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