ServSafe Safe Serving Practices & Service Operations

Question 1

What is the minimum internal temperature that hot food must be maintained at during service?

Accepted Answer

135°F (57°C)

Answer

Hot food must be held at 135°F (57°C) or above to prevent bacterial growth during service.

Question 2

Which practice is acceptable when refilling a customer's beverage glass?

Accepted Answer

Replace the glass with a clean one

Answer

A clean glass must be provided each time a refill is given to prevent cross-contamination from used glasses.

Question 3

When must a food handler use a utensil instead of bare hands when dispensing ready-to-eat food?

Accepted Answer

At all times unless a variance is granted

Answer

Ready-to-eat food must never be touched with bare hands; utensils, deli tissue, or single-use gloves must always be used.

Question 4

At a self-service buffet, how often must sneeze guards be checked and food replaced or replenished?

Accepted Answer

Every 4 hours at a minimum

Answer

Food at a self-service buffet must be checked every 4 hours, and any food held at improper temperatures must be discarded.

Question 5

A customer returns a plate of food they say is not cooked to their liking. What should a food handler do with the returned plate?

Accepted Answer

Discard it and prepare a new plate

Answer

Food that has left the kitchen and been served to a customer must be discarded and a fresh plate prepared to avoid contamination.

ServSafe Practice Test