Lesson 7 August 11, 2023August 8, 2023 by Brian Klein 37 Module Seven, ServSafe Manager Practice Test 1 / 87 How should fresh fruit with edible peels be prepared before being placed in a vending machine? It should be washed It should be wrapped or covered Neither Both 2 / 87 What kind of container should a vending machine dispense TCS food in? Wrong Answer In its original container Neither Both 3 / 87 What temperature does TCS food need to be held at when offered from a vending machine? 41°F or lower 135°F or higher Neither Both 4 / 87 Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date? An expiration date A use-by date Neither Both 5 / 87 What risks do vending operators need to protect their food from during it’s transport, delivery, and service? Contamination Time-temperature abuse Neither Both 6 / 87 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat food Wrong Answer Neither Both 7 / 87 What utilities must be available for staff when performing off-site service? Water that is safe for washing hands, cooking, and dishwashing Garbage containers that are kept away from food-prep, service, and storage areas Neither Both 8 / 87 What can you do if your food containers or delivery vehicles are not holding food at the correct temperature for off-site service? Consider a shorter delivery route Consider using more effective equipment Neither Both 9 / 87 When performing off-site service, what should the on-site staff put on the food’s label for the off-site staff? The use-by date and time Reheating and service instructions Neither Both 10 / 87 When are food containers required to have these features? • insulated • leak-proof • spill-proof • mix-proof • Approved for food service The container is used to transport food to another location for off-site service Wrong Answer Neither Both 11 / 87 When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the that time it’s served? Contamination Time-temperature abuse Neither Both 12 / 87 What is off-site service? Food prepared in your operation but served at another location (catering) Wrong Answer Neither Both 13 / 87 What kind of containers or equipment should food be held in once it has been transported to the off-site service location? Are able to hold food at the correct temperature Wrong Answer Neither Both 14 / 87 What kind of unpackaged food be offered without a label if these conditions are met? • The regulatory authority allows it • There are no health or nutrition claims • The food was prepared on-site (or at another site with the same owner) • The food was prepared in a regulated operation. Bulk foods like bakery products Food pre-portioned for customers Neither Both 15 / 87 When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done? Make a sign, card, or label to post on the food container or next to it Reuse the original label from the supplier to post on or near the food Neither Both 16 / 87 No Question Wrong Answer Wrong Answer Neither Both 17 / 87 What is bulk food? Food (flour, sugar, beans, rice) stored in large containers and offered for self-service Food that can be transferred to smaller container for purchase by a customer Neither Both 18 / 87 What should be done with leftover ice that was used to keep food or beverages cold? Wrong Answer Throw it out Neither Both 19 / 87 How can you make sure that guests get clean plates and utensils each time they refill in a self-service area? Post signs to remind them Assign a staff member to monitor the area Neither Both 20 / 87 No Question Wrong Answer Wrong Answer Neither Both 21 / 87 Why do guests need a clean plate and utensils each time they refill in a self-service area? Pathogens are easily transferred in a self service areas Refilling with dirty plates and utensils can spread Norovirus Neither Both 22 / 87 When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service? When it’s ready-to-eat and served at buffets or salad bars that serve food such as sushi or raw shellfish When it’s a portion that will be cooked and eaten immediately onsite (Mongolian BBQ) Neither Both 23 / 87 What temperature does the cold food in a self-service area need to be held? 41°F or lower Wrong Answer Neither Both 24 / 87 What temperature does the hot food in a self-service area need to be held? Wrong Answer 135°F or higher Neither Both 25 / 87 Food in self-service areas needs to be labeled with it’s name. Where can the name of the food written so that its visible to guests? On the handle of it’s serving utensil On a sign next to the food Neither Both 26 / 87 What kind of food does not need to be protected from contamination in a self-service like other foods do? Whole, raw fruits and vegetables that are peeled by the guest Shelled nuts that are hulled by the guest Neither Both 27 / 87 Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it? Display cases Packaging Neither Both 28 / 87 No Question Wrong Answer Wrong Answer Neither Both 29 / 87 When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table? When the bottles are closed between uses Wrong Answer Neither Both 30 / 87 What is an example of an unopened, prepackaged food item that may be re-served to another guest as long as it’s still in good condition? Condiment packets Packaged crackers Neither Both 31 / 87 How should unused plate garnishes (like parsley or pickles) be handled after they have been served to guests? Throw them out Wrong Answer Neither Both 32 / 87 Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest? Wrong Answer Change them Neither Both 33 / 87 What do condiments need to be protected from? Contamination Wrong Answer Neither Both 34 / 87 What should be done with the opened and unused portions of condiments after they have been served to guests? Throw them out Wrong Answer Neither Both 35 / 87 How can you make sure that condiments are kept safe? Offer individual condiment packets Serve individual portions of condiments Neither Both 36 / 87 Condiments that will be re-served to another table need to be protected from contamination. How can this be done? Keep them in their original containers Serve them in containers designed to prevent contamination Neither Both 37 / 87 What should be done with the food that a customer returns? Wrong Answer Throw it out Neither Both 38 / 87 Which staff should have training that includes the rules about re-serving food? Kitchen staff Service staff Neither Both 39 / 87 If your operation does not wrap or cover table settings, what should be done with the unused and extra settings? Remove them from the table when seating the guests Clean and sanitize them after the guests leave Neither Both 40 / 87 How can contamination be prevented if the dining tables in your operation are preset before the guests are seated? By wrapping items By covering items Neither Both 41 / 87 Why is it unsafe to scoop ice with a glass? Wrong Answer The glass could break or chip Neither Both 42 / 87 Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice? Tongs Ice scoops Neither Both 43 / 87 How should flatware be stored so people grab them by their handles and not their food-contact areas? With their handles out With their handles up Neither Both 44 / 87 How should flatware be held to avoid touching the food contact areas? Wrong Answer By the handles Neither Both 45 / 87 What part of a glass should be held to avoid touching it’s food contact areas? By the stem By the middle or bottom Neither Both 46 / 87 What part of a dish should be held to avoid touching it’s food contact areas? By the bottom By the edge Neither Both 47 / 87 How can multiple glasses be carried without touching their food contact areas? In a rack On a tray Neither Both 48 / 87 Why is it just as important to train your service staff to avoid cross-contamination as it is for your kitchen staff? Wrong Answer Service staff handle many food contact surfaces Neither Both 49 / 87 How should a take-home beverage container be refilled to prevent contamination? Rinse out the container with pressurized hot water before refilling it The container can only be refilled by staff or by the guest Neither Both 50 / 87 Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers? Can not be a TCS food Is refilled for the same guest Neither Both 51 / 87 What is the only kind of take-home container that can be refilled for a guest? Designed to be reused Wrong Answer Neither Both 52 / 87 What is a take-home container? A food or beverage container that is given to a guest by the operation A container that can be refilled by the operation if certain conditions are met Neither Both 53 / 87 When is it acceptable to store serving utensils in a container of water during service? The water is continulously running The water is maintained at 135°F or higher Neither Both 54 / 87 When is it acceptable to store serving utensils on a food-contact surface during service? The surface is cleaned and sanitiaed The utensils are serving a non-TCS food Neither Both 55 / 87 How should serving utensils be stored during service? In the food With the handle above the rim of the container Neither Both 56 / 87 What situation requires utensils to be cleaned and sanitized every four hours? When they are in constant use Wrong Answer Neither Both 57 / 87 What should be done with utensils after each serving task? Wrong Answer Clean and sanitize them Neither Both 58 / 87 When serving multiple food items, what should each food item have of its own? Wrong Answer Separate utensils Neither Both 59 / 87 If single-use gloves are not worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food? Utensils Deli sheets Neither Both 60 / 87 Which of your staff should know how to serve food in ways that keep it safe? Kitchen staff Service staff Neither Both 61 / 87 What is the biggest threat to food that is ready to be served? Contamination Wrong Answer Neither Both 62 / 87 What should be done with hot and cold food being held without temperature control before its time limit? Throw out the food Sell or serve the food Neither Both 63 / 87 Take-home containers can be refilled if they meet these conditions: They are cleaned and sanitized correctly They were provided to the guest by the operation Neither Both 64 / 87 When TCS food is held without temperature control, it must be labeled. What should be on the label of hot food being held this way? The time it must be throw it out Wrong Answer Neither Both 65 / 87 Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins? Wrong Answer 135°F or higher before removing it from temperature control Neither Both 66 / 87 If it’s done correctly, how long can hot TCS food be held without temperature control? Wrong Answer Four hours Neither Both 67 / 87 When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service? Wrong Answer Throw it out Neither Both 68 / 87 Throughout the six-hour time frame of holding cold food without temperature control, the temperature of the food should never become higher than what? The food needs to stay below 70°F or it must be thrown out Wrong Answer Neither Both 69 / 87 If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label? Six hours later at 6:00 PM Wrong Answer Neither Both 70 / 87 When TCS food is held without temperature control, it must be labeled. What should be on the label of cold food being held this way? Label the food with the time you removed it from refrigeration Label the food with the time it must be thrown it out Neither Both 71 / 87 Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins? Wrong Answer Hold the food at 41°F or lower before removing it from refrigeration Neither Both 72 / 87 If it’s done correctly, how long can cold TCS food be held without temperature control? Six hours Wrong Answer Neither Both 73 / 87 Usually, the temperature is used as a control method when holding or storing TCS food. How can time be used as a control method when holding TCS food? Wrong Answer By limiting how long the food remains in the temperature danger zone. Neither Both 74 / 87 Besides the temperature requirements, what’s different about the conditions for holding hot food and the conditions for holding cold food? Hot food can be held without temperature control for four hours Cold food can be held without temperature control for six hours Neither Both 75 / 87 What situation would involve holding or displaying food without temperature control? To display food for a short time at an off-site catered event Electricity is not available to power holding equipment Neither Both 76 / 87 Some regulatory authorities allow holding TCS food without temperature control while others don’t allow it. When is it never allowed to hold or display TCS food without temperature control? Wrong Answer When serving a high-risk population Neither Both 77 / 87 Food must be reheated correctly before being moved to a hot-holding unit. Why is it NOT acceptable to use hot-holding equipment to reheat food unless it was designed for this purpose? It may reheat the food too slowly The food may not pass through the temperature danger zone fast enough Neither Both 78 / 87 Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead? Wrong Answer This will leave time for corrective action Neither Both 79 / 87 When holding food for service and checking its temperature every four hours, the food should be thrown out if it’s found to be at what temperature? Lower than 135°F Higher than 41°F Neither Both 80 / 87 Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit? The gauge does not measure the internal temperature of food Wrong Answer Neither Both 81 / 87 Cold food can be held without temperature control for up to six hours. What must be done with the food when the six hours is up? Throw out the food Sell or serve the food Neither Both 82 / 87 No Question Wrong Answer Wrong Answer Neither Both 83 / 87 No Question Wrong Answer Wrong Answer Neither Both 84 / 87 What is the correct internal temperature for holding TCS food? Hold hot food at 135°F or higher Hold cold food at 41°F or lower Neither Both 85 / 87 You should install sneeze guards and use food covers to protect food from contaminants. What is another benefit of using food covers? Covers also help maintain a food’s internal temperature Wrong Answer Neither Both 86 / 87 What kind of policies does an operation need to have for holding food? For how long the operation will hold food When to throw away held food Neither Both 87 / 87 What is food at risk for when its being held for service? Time-temperature abuse Cross-contamination Neither Both Your score is LinkedIn Facebook Twitter VKontakte
