ServSafe Safe Serving Practices & Service Operations 2

Question 1

Cold food at a self-service salad bar must be maintained at or below which temperature?

Accepted Answer

41°F (5°C)

Answer

32°F (0°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

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?

Accepted Answer

Move the food to a refrigerator immediately and discard if above 41°F

Answer

Continue service as long as food looks fresh

Answer

Add more ice and check the food temperature

Answer

Stir the food to redistribute cold air

Question 3

Which of the following is NOT an acceptable method for keeping hot foods hot during a catering event without a heat source?

Accepted Answer

Stacking food pans with lids

Answer

Insulated carriers

Answer

Chafing dishes with Sterno fuel

Answer

Double-stacking in hotel pans

Question 4

During table service, when should a food handler change their gloves?

Accepted Answer

After handling raw food before touching ready-to-eat food

Answer

Every 30 minutes regardless of activity

Answer

Only when gloves become visibly torn

Answer

After every customer interaction

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?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

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?

Accepted Answer

The server should wash their hands and replace the roll

Answer

The roll is fine if served quickly

Answer

The server should use a napkin to handle the roll from now on

Answer

The server should use hand sanitizer and continue

Question 7

Which item is considered a physical contaminant that could reach a customer's plate during service?

Accepted Answer

A piece of broken toothpick left in a club sandwich

Answer

Salmonella bacteria from undercooked chicken

Answer

Peanut residue on a cutting board

Answer

Norovirus transferred by a sick server