ServSafe Practice Test on Chapter 7: Food Service (Free Quiz)

Hold cold TCS food at an internal temperature of 41˚F (5˚C) or lower

Hold hot TCS food an internal temperature of 120˚F (49˚C) or higher

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.

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

When serving, it is important to avoid touching the glass _____?

When serving, it is important to avoid touching the______ of a plate

At what maximum internal temperature should all cold TCS food be held?

When returning to self-service lines for more food, customers should not _____ their dirty plates

At what minimum internal temperature all hot TCS food should be held?

Where allowed, TCS hot food can be held without temperature control for a maximum of ______ hours before being sold, served, or thrown out?

When you should use Vending Machines to Protect Food? (select all that apply)

Which of the following ways help to prevent contamination when serving food? (select all that apply)

Which of the following you should NEVER re-serve? (select all that apply)

Which of the following food should never use hot-holding equipment to re-heat?

Which of the following ways help to minimize Contamination during Service? (select all that apply)

Which of the following authority conduct research into the causes of foodborne illness outbreaks?

According to the Service Guidelines “Which of the following must be followed by the server? (select all that apply)

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?

In which if the following condition food can be re-served? (select all that apply)

In which of the following condition, a label is not needed for bulk unpackaged food, such as bakery products”? (select all that apply)