Chapter 7 Review

Description

ServSafe Food Safety Quiz on Chapter 7 Review , created by Kellie Jordan on 24/03/2020.
Kellie Jordan
Quiz by Kellie Jordan, updated more than 1 year ago
Kellie Jordan
Created by Kellie Jordan over 4 years ago
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Resource summary

Question 1

Question
Hold cold TCS food at an internal temperature of 41ºF or lower
Answer
  • True
  • False

Question 2

Question
Hold hot TCS food at an internal temperature of 120ºF or higher.
Answer
  • True
  • False

Question 3

Question
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.
Answer
  • True
  • False

Question 4

Question
When holding TCS food for service, the internal temperature must be checked at least every 4 hours.
Answer
  • True
  • False

Question 5

Question
What is the minimum temperature that must be maintained when holding hot soup for service?
Answer
  • 100ºF (38ºC)
  • 120ºF (49ºC)
  • 135ºF (57ºC)
  • 155ºF (68ºC)

Question 6

Question
What is the maximum allowable internal temperature when cold-holding food?
Answer
  • 41ºF (5ºC)
  • 45ºF (7ºC)
  • 51ºF (10ºC)
  • 55ºF (13ºC)

Question 7

Question
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?
Answer
  • 12:00 p.m.
  • 2:00 p.m.
  • 3:00 p.m.
  • 4:00 p.m.

Question 8

Question
Which food item may be handled with bare hands?
Answer
  • Sliced cheese for sandwiches
  • Boiled egg slices for salad
  • Chopped carrots for stew
  • Parsley for garnish

Question 9

Question
Which part of a bowl should a food handler avoid touching when serving customers?
Answer
  • Inside
  • Outside
  • Bottom
  • Edge

Question 10

Question
Which item may be re-served to another customer?
Answer
  • A partially used cup of salsa
  • Unopened condiment packets
  • Uneaten bread from a bread basket
  • An uneaten pickle used as a plate garnish

Question 11

Question
Which action could contaminate food at a self-service area?
Answer
  • Keeping hot TCS food at 135ºF (57ºC)
  • Allowing customers to reuse plates
  • Labeling all containers and handles
  • Taking food temperatures every hour

Question 12

Question
Food for off-site service should be labeled with reheating and service instructions and a(n)
Answer
  • list of ingredients.
  • use-by date and time.
  • date of preparation.
  • inspection stamp.
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