ServSafe Test Question Answers on Chapter 7: Flow of Food: Service [Free Quiz] is based on 7th 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 both the ServSafe Food Protection Manager test and ServSafe Food Handler certificate course preparation.
ServSafe Chapter 7 Practice Test
Practice Test Name | ServSafe Practice Test 2023 |
Test Prep for | ServSafe Food Manager and Food Handler |
Type of test | Sample Quiz Test |
Total Questions in the Test | 20 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Chapter 7- Flow of Food: Service |
Test Language | English |
ServSafe Chapter 7- Quiz
Flow of Food: Service
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Free ServSafe Chapter 7- Flow of Food: Service
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 20
1. Question
1 pointsHold cold TCS food at an internal temperature of 41˚F (5˚C) or lower
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Question 2 of 20
2. Question
1 pointsHold hot TCS food an internal temperature of 120˚F (49˚C) or higher
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Question 3 of 20
3. Question
1 pointsYour 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.
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Question 4 of 20
4. Question
1 pointsWhen holding TCS food for service, the internal temperature must be checked at least every four hours
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Question 5 of 20
5. Question
1 pointsWhen serving, it is important to avoid touching the glass _____?
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Question 6 of 20
6. Question
1 pointsWhen serving, it is important to avoid touching the______ of a plate
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Question 7 of 20
7. Question
1 pointsAt what maximum internal temperature should all cold TCS food be held?
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Question 8 of 20
8. Question
1 pointsWhen returning to self-service lines for more food, customers should not _____ their dirty plates
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Question 9 of 20
9. Question
1 pointsAt what minimum internal temperature all hot TCS food should be held?
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Question 10 of 20
10. Question
1 pointsWhere allowed, TCS hot food can be held without temperature control for a maximum of ______ hours before being sold, served, or thrown out?
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Question 11 of 20
11. Question
1 pointsWhen you should use Vending Machines to Protect Food? (select all that apply)
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Question 12 of 20
12. Question
1 pointsWhich of the following ways help to prevent contamination when serving food? (select all that apply)
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Question 13 of 20
13. Question
1 pointsWhich of the following you should NEVER re-serve? (select all that apply)
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Question 14 of 20
14. Question
1 pointsWhich of the following food should never use hot-holding equipment to re-heat?
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Question 15 of 20
15. Question
1 pointsWhich of the following ways help to minimize Contamination during Service? (select all that apply)
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Question 16 of 20
16. Question
1 pointsWhich of the following authority conduct research into the causes of foodborne illness outbreaks?
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Question 17 of 20
17. Question
1 pointsAccording to the Service Guidelines “Which of the following must be followed by the server? (select all that apply)
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Question 18 of 20
18. Question
1 pointsIf 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?
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This equals six hours from the time you removed it from refrigeration.
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Question 19 of 20
19. Question
1 pointsIn which if the following condition food can be re-served? (select all that apply)
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Question 20 of 20
20. Question
1 pointsIn which of the following condition, a label is not needed for bulk unpackaged food, such as bakery products”? (select all that apply)
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Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)