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

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?

Accepted Answer

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

Answer

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?

Accepted Answer

Stacking food pans with lids

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

4 hours

Answer

Ready-to-eat food at room temperature (in the danger zone) must be discarded after 4 hours to prevent pathogen growth to unsafe levels.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Safe Serving Practices & Service Operations 2