ServSafe Food Handler Test Answers: Chapter 7 – Flow of Food: Service

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  1. When returning to self-service lines for more food, customers should not _____ their dirty plates
    Refill
    Overload
    Stack
    All of the above
  2. Which of the following ways help to minimize Contamination during Service? (select all that apply)
    Use clean and sanitized utensils for serving
    Store serving utensils handle up
    Minimize bare-hand contact with food that is cooked or ready-to-eat (use gloves)
    Practice good personal hygiene
  3. When you should use Vending Machines to Protect Food? (select all that apply)
    Keep potentially hazardous food at 41⁰F or lower and 135⁰For higher
    food safety guidelines for consumers
    Check the product shelf life
    Discard food within seven days of preparation
  4. In which of the following condition, a label is not needed for bulk unpackaged food, such as bakery products”? (select all that apply)
    the product makes no claim regarding health or nutrient content
    No laws requiring labeling exist
    The food is supplied by a reputed company.
    The food is manufactured or prepared on the premises
  5. Hold cold TCS food at an internal temperature of 41˚F (5˚C) or lower
    True
    False
  6. At what maximum internal temperature should all cold TCS food be held?
    32⁰F
    41⁰F
    45⁰F
    60⁰F
  7. If you remove potato salad from refrigeration at 3:00 P.M to serve at a picnic, then what should be the discard time on the label?
    5 PM
    7 PM
    9 PM
    11 PM
  8. Hold hot TCS food an internal temperature of 120˚F (49˚C) or higher
    True
    False
  9. Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours.
    True
    False
  10. According to the Service Guidelines “Which of the following must be followed by the server? (select all that apply)
    The server should use his/her hands to put ice into a glass
    The server should hold the spoon by the handle.
    The server is touching the food-contact surface of the cup
    should warn customer before serving potentially hazardous food
  11. Which of the following food should never use hot-holding equipment to re-heat?
    TCS Foods
    hot potentially hazardous food
    cold potentially hazardous food
    any potentially hazardous food
  12. In which if the following condition food can be re-served? (select all that apply)
    only unopened, prepackaged food in good condition
    Food returned by one customer to another customer
    Condiment packets
    Wrapped crackers or breadsticks
  13. When serving, it is important to avoid touching the______ of a plate
    Top
    Edge
    Food contact area (side)
    B and C
  14. At what minimum internal temperature all hot TCS food should be held?
    15⁰F
    125⁰F
    135⁰F
    140⁰F
  15. When serving, it is important to avoid touching the glass _____?
    Rim
    Bottom
    Middle
    A and C
  16. Which of the following you should NEVER re-serve? (select all that apply)
    plate garnishes
    uncovered condiments
    items returned by one customer served to another
    pasteurizes eggs
    unpasteurized juice or milk
    potentially hazardous food
  17. Which of the following ways help to prevent contamination when serving food? (select all that apply)
    At a minimum, clean and sanitize them at least once every day
    Clean and sanitize utensils after each task
    Use separate utensils for each food
    Use clean and sanitized utensils for serving
    Wear multi-use gloves whenever handling ready-to-eat food
  18. Where allowed, TCS hot food can be held without temperature control for a maximum of ______ hours before being sold, served, or thrown out?
    1 hour
    3 hours
    4 hours
    7hours
  19. When holding TCS food for service, the internal temperature must be checked at least every four hours
    True
    False
  20. Which of the following authority conduct research into the causes of foodborne illness outbreaks?
    Centers for Disease Control and Prevention (CDC)
    U. S. Public Health Service (PHS)
    Food and Drug Administration (FDA)
    All of the above

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