ServSafe ServSafe Food Labeling & Date Marking 1

Question 1

What information must appear on a label for food stored in a walk-in cooler?

Accepted Answer

Name of the food, date it was prepared, and use-by date

Answer

Labels on stored food must include the food name, preparation date, and use-by date to ensure proper rotation and safety.

Question 2

Ready-to-eat TCS food prepared in-house must be date marked if it will be held for more than how many hours?

Accepted Answer

48 hours

Answer

Ready-to-eat TCS food held for more than 24 hours must be date marked to track its safe holding period.

Question 3

What is the maximum number of days ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) or lower?

Accepted Answer

7 days

Answer

Ready-to-eat TCS food stored at 41°F or lower may be held for a maximum of 7 days before it must be discarded.

Question 4

When combining a batch of leftover ready-to-eat food with a freshly prepared batch, which date should the combined container be labeled with?

Accepted Answer

The date of the oldest batch

Answer

When combining batches, the use-by date of the combined product must reflect the oldest batch to prevent serving spoiled food.

Question 5

Which food does NOT require date marking under ServSafe guidelines?

Accepted Answer

Hard cheeses (not sliced)

Answer

Hard, uncut cheeses do not require date marking because they are not considered ready-to-eat TCS food in that form.

ServSafe Practice Test