ServSafe Safe Serving Practices & Service Operations 2 — Questions and Answers
Question 1: Cold food at a self-service salad bar must be maintained at or below which temperature?
- 32°F (0°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 41°F (5°C)
Cold food must be held at 41°F (5°C) or below to keep it out of the temperature danger zone and prevent pathogen growth.
Question 2: A food handler notices that the ice in the salad bar has partially melted and some food items are sitting above the ice line. What should be done?
- Continue service as long as food looks fresh
- Add more ice and check the food temperature
- Move the food to a refrigerator immediately and discard if above 41°F (Correct answer)
- Stir the food to redistribute cold air
Correct answer: Move the food to a refrigerator immediately and discard if above 41°F
Food that may have risen above 41°F must be temperature-checked, and any food in the danger zone for too long must be discarded.
Question 3: Which of the following is NOT an acceptable method for keeping hot foods hot during a catering event without a heat source?
- Insulated carriers
- Chafing dishes with Sterno fuel
- Stacking food pans with lids (Correct answer)
- Double-stacking in hotel pans
Correct answer: Stacking food pans with lids
Stacking pans with lids only slows heat loss temporarily and is not a reliable method for maintaining 135°F over time without an active heat source.
Question 4: During table service, when should a food handler change their gloves?
- Every 30 minutes regardless of activity
- After handling raw food before touching ready-to-eat food (Correct answer)
- Only when gloves become visibly torn
- After every customer interaction
Correct answer: After handling raw food before touching ready-to-eat food
Gloves must be changed whenever switching tasks, especially after handling raw proteins before touching ready-to-eat foods, to prevent cross-contamination.
Question 5: What is the maximum time that ready-to-eat food can be held at room temperature during service before it must be discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
Ready-to-eat food at room temperature (in the danger zone) must be discarded after 4 hours to prevent pathogen growth to unsafe levels.
Question 6: A server accidentally touches their face and then picks up a bread roll to place in a bread basket. What should happen next?
- The roll is fine if served quickly
- The server should wash their hands and replace the roll (Correct answer)
- The server should use a napkin to handle the roll from now on
- The server should use hand sanitizer and continue
Correct answer: The server should wash their hands and replace the roll
After touching the face (a potential contamination source), the server must wash their hands before handling food, and the contaminated roll must be replaced.
Question 7: Which item is considered a physical contaminant that could reach a customer's plate during service?
- Salmonella bacteria from undercooked chicken
- A piece of broken toothpick left in a club sandwich (Correct answer)
- Peanut residue on a cutting board
- Norovirus transferred by a sick server
Correct answer: A piece of broken toothpick left in a club sandwich
A broken toothpick is a physical contaminant — a foreign object that can cause injury and is not a biological or chemical hazard.
ServSafe Safe Serving Practices & Service Operations 2
Cold food at a self-service salad bar must be maintained at or below which temperature?