Kellie Jordan
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ServSafe Food Safety Quiz on Chapter 7 Review , created by Kellie Jordan on 24/03/2020.

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Kellie Jordan
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Chapter 7 Review

Question 1 of 12

1

Hold cold TCS food at an internal temperature of 41ºF or lower

Select one of the following:

  • True
  • False

Explanation

Question 2 of 12

1

Hold hot TCS food at an internal temperature of 120ºF or higher.

Select one of the following:

  • True
  • False

Explanation

Question 3 of 12

1

Your operation may be allowed to hold chicken salad at room temperature if the operation has an approved, written procedure and the salad has a label specifying that it must be thrown out after eight hours.

Select one of the following:

  • True
  • False

Explanation

Question 4 of 12

1

When holding TCS food for service, the internal temperature must be checked at least every 4 hours.

Select one of the following:

  • True
  • False

Explanation

Question 5 of 12

1

What is the minimum temperature that must be maintained when holding hot soup for service?

Select one of the following:

  • 100ºF (38ºC)

  • 120ºF (49ºC)

  • 135ºF (57ºC)

  • 155ºF (68ºC)

Explanation

Question 6 of 12

1

What is the maximum allowable internal temperature when cold-holding food?

Select one of the following:

  • 41ºF (5ºC)

  • 45ºF (7ºC)

  • 51ºF (10ºC)

  • 55ºF (13ºC)

Explanation

Question 7 of 12

1

A catering employee removed a 135ºF (57ºC) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?

Select one of the following:

  • 12:00 p.m.

  • 2:00 p.m.

  • 3:00 p.m.

  • 4:00 p.m.

Explanation

Question 8 of 12

1

Which food item may be handled with bare hands?

Select one of the following:

  • Sliced cheese for sandwiches

  • Boiled egg slices for salad

  • Chopped carrots for stew

  • Parsley for garnish

Explanation

Question 9 of 12

1

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

Select one of the following:

  • Inside

  • Outside

  • Bottom

  • Edge

Explanation

Question 10 of 12

1

Which item may be re-served to another customer?

Select one of the following:

  • A partially used cup of salsa

  • Unopened condiment packets

  • Uneaten bread from a bread basket

  • An uneaten pickle used as a plate garnish

Explanation

Question 11 of 12

1

Which action could contaminate food at a self-service area?

Select one of the following:

  • Keeping hot TCS food at 135ºF (57ºC)

  • Allowing customers to reuse plates

  • Labeling all containers and handles

  • Taking food temperatures every hour

Explanation

Question 12 of 12

1

Food for off-site service should be labeled with reheating and service instructions and a(n)

Select one of the following:

  • list of ingredients.

  • use-by date and time.

  • date of preparation.

  • inspection stamp.

Explanation

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