ServSafe Practice Test Chapter 7: The Flow of Food: Service

Last Updated on November 21, 2024

ServSafe Practice Test Chapter 7: The Flow of Food: Service [Free Quiz] is based on the 8th Edition for Safe Food Handler and Food Manager certification exam test preparation. This practice test is a sample ServSafe test prep multiple-choice questions with answers. It will help prepare for the ServSafe Food Protection Manager test and the ServSafe Food Handler certificate course.

Explore the critical aspects of food safety with our detailed ServSafe guide in ‘Chapter 7: Flow of Food: Service.’ This section provides invaluable insights into the best practices for holding food at safe temperatures, serving food safely to prevent contamination, managing food services off-site, and maintaining hygiene and safety in vending machines.

Whether you’re a food service professional preparing for the ServSafe exam or managing a catering business, this guide is tailored to enhance your understanding of maintaining high food safety standards during service. Learn how to implement effective food-holding techniques, ensure sanitary serving practices, and maintain quality and safety in various service environments, including outdoor events and automated vending.

ServSafe Practice Test Chapter 7

Practice Test Name	ServSafe Practice Test 2024
Test Prep for	ServSafeFood Manager and Food Handler
Type of test	Sample Quiz Test
Total Questions in the Test	30 Questions
Question Type	Multiple-Choice Question Answers
Printable & Editable PDF	N/A
Topic Covered	Chapter 7- Flow of Food: Service
Test Language	English

Practice Test Chapter 7: Food Service

ServSafe Practice Test Chapter 7- The Flow of Food: Service

ServSafe Practice Test

Chapter 7- The Flow of Food: Service
ServSafe Food Handler and Food Manager certification
Total Items: 30
Explanation Included: YES
Free Quiz on Chapter 7- No Registration is required

1 / 30

How should leftover food from an off-site event be handled?

(A) Donated to the attendees

(B) Reused in the restaurant if not consumed

(D) Taken home by staff

2 / 30

What is crucial for maintaining food safety during transport to an off-site location?

(A) Locking food containers

(B) Using lightweight containers

(D) All of the above

3 / 30

What precaution should be taken when serving food to customers with food allergies?

(A) Serve the food on colored plates

(B) Use separate utensils and cookware

(D) Offer only raw food options

4 / 30

In full-service restaurants, how often should menus be cleaned to prevent foodborne illness?

(A) After each use

(B) Once daily

(D) Monthly

5 / 30

What is essential for servers to do before handling clean dishes?

(A) Dry hands with a cloth towel

(B) Sanitize their hands

(D) Both B and C

6 / 30

Which technique can be used to extend the holding time of hot foods without compromising safety?

(A) Increasing the surrounding ambient temperature

(B) Preheating holding equipment

(D) Lowering the thermostat setting

7 / 30

For cold foods held without temperature control, what is the maximum time they can be served?

(A) 2 hours

(B) 4 hours

(D) None of the above

8 / 30

Which of the following is a safe practice for checking the temperature of hot held foods?

(A) Use a clean and sanitized thermometer each time

(B) Check once at the start of service

(D) Estimate the temperature by touch

9 / 30

To ensure safety in vending machines, what temperature should cold items be held at?

(A) Below 32˚F

(B) Below 41˚F

(D) Below 60˚F

10 / 30

What is an important safety tip for stocking vending machines with perishable items?

(A) Fill the machine to capacity to reduce restocking frequency

(B) Use first-in, first-out (FIFO) stocking method

(D) Place perishable items at the bottom of the machine

11 / 30

For off-site service, how should condiments be provided?

(A) In bulk containers

(B) In single-use packets

(D) In multi-use shakers

12 / 30

When setting up a buffet at an off-site event, what is essential to prevent contamination?

(A) Providing sneeze guards

(B) Using single-use utensils

(D) Allowing guests to serve themselves with their utensils

13 / 30

Servers should avoid which of the following when plating food?

(A) Using clean utensils for each plate

(B) Garnishing plates with bare hands

(D) Wiping the edges of the plate for presentation

14 / 30

What should a server do after clearing a table of dirty dishes before serving new customers?

(A) Wash their hands

(B) Wipe their hands on a towel

(D) None of the above

15 / 30

What is the best practice when serving bread or rolls?

(A) Allowing customers to use common serving utensils

(B) Using tongs or gloves to serve

(D) Serving directly with bare hands

16 / 30

Which practice helps ensure the correct temperature of cold holding food?

(A) Placing food directly on ice

(B) Covering food with a light cloth

(D) Reducing monitoring intervals during service

17 / 30

What should be done if food falls below the desired holding temperature?

(A) Reheat it to 165˚F within 15 minutes

(B) Serve it immediately

(D) Reheat it to 165˚F for at least 15 seconds

18 / 30

Which of the following is not a recommended practice for hot holding?

(A) Using chafing dishes

(B) Regularly stirring the food

(D) Checking temperatures every two hours

19 / 30

How often should vending machines be cleaned and serviced to ensure food safety?

(A) Daily

(B) Weekly

(D) Yearly

20 / 30

What is a critical factor for ensuring food safety in vending machines?

(A) Regular restocking

(B) High traffic location

(D) Aesthetic appeal of the machine

21 / 30

How should food be transported to an off-site location to ensure safety?

(A) In insulated containers

(B) In open containers

(D) Without covers

22 / 30

What is essential for maintaining food safety when providing off-site service?

(A) Using disposable containers

(B) Checking food temperatures regularly

(D) All of the above

23 / 30

A server is holding the spoon by the food-contact surface. What should they do instead?

(A) Hold the spoon by the handle

(B) Use gloves

(D) None of the above

24 / 30

When serving food, servers should avoid touching:

(A) The food-contact surfaces of dishes

(B) The non-food-contact surfaces of dishes

(D) All of the above

25 / 30

What is the correct way to carry cups to prevent contamination?

(A) By the rim

(B) By the base

(D) Stacked with napkins between them

26 / 30

Why shouldn’t a server use a glass to scoop ice?

(A) The glass may break and cause contamination

(B) It is less efficient than using hands

(D) Glasses keep ice colder

27 / 30

To safely hold food for service, which practice is recommended?

(A) Use proper sneeze guards

(B) Allow customers to use personal utensils

(D) Place hot and cold foods together

28 / 30

How frequently should the temperature of food on hold be checked?

(A) Every 2 hours

(B) Every 4 hours

(D) Every 8 hours

29 / 30

Cold TCS food must be held at an internal temperature of:

(A) 41˚F or lower

(B) 45˚F or lower

(D) 55˚F or lower

30 / 30

What is the minimum internal temperature at which hot TCS food should be held?

(A) 120˚F

(B) 130˚F

(D) 140˚F

Your score is

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Official Website: ServSafe Official Website