ServSafe Food Labeling & Date Marking Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 ServSafe Food Labeling & Date Marking flashcards as text
What information must appear on a label for food stored in a walk-in cooler?
Answer: Name of the food, date it was prepared, and use-by date
Labels on stored food must include the food name, preparation date, and use-by date to ensure proper rotation and safety.
Ready-to-eat TCS food prepared in-house must be date marked if it will be held for more than how many hours?
Answer: 48 hours
Ready-to-eat TCS food held for more than 24 hours must be date marked to track its safe holding period.
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?
Answer: 7 days
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.
When combining a batch of leftover ready-to-eat food with a freshly prepared batch, which date should the combined container be labeled with?
Answer: The date of the oldest batch
When combining batches, the use-by date of the combined product must reflect the oldest batch to prevent serving spoiled food.
Which food does NOT require date marking under ServSafe guidelines?
Answer: Hard cheeses (not sliced)
Hard, uncut cheeses do not require date marking because they are not considered ready-to-eat TCS food in that form.
A container of chili was prepared on Monday. What is the last day it can be served if stored at 41°F or lower?
Answer: Sunday
Ready-to-eat TCS food prepared Monday can be held up to 7 days, making Sunday the last day it can be served.