ServSafe Quiz 7: The Flow of Food,
Service Already Passed
True or false: You should hold cold TCS food at an internal temperature of 41F or lower?
✔✔True
True or false: You should hold hot TCS food at an internal temperature of 120F or higher.
✔✔False
True or false: Your operation may be allowed to hold chicken salad at room temperature if the
salad has a label specifying that it must be thrown out after eight hours. ✔✔False
True or false: When holding TCS food for service, the internal temperature must be checked at
least every four hours. ✔✔True
Why shouldn't a server ever use a glass as a scoop for ice? ✔✔A glass may chip or break,
creating a physical hazard in the ice bin.
Give 4 examples of physical barriers that can be used between you and food so that you are not
touching it with your bare hands. ✔✔1) spatulas
Service Already Passed
True or false: You should hold cold TCS food at an internal temperature of 41F or lower?
✔✔True
True or false: You should hold hot TCS food at an internal temperature of 120F or higher.
✔✔False
True or false: Your operation may be allowed to hold chicken salad at room temperature if the
salad has a label specifying that it must be thrown out after eight hours. ✔✔False
True or false: When holding TCS food for service, the internal temperature must be checked at
least every four hours. ✔✔True
Why shouldn't a server ever use a glass as a scoop for ice? ✔✔A glass may chip or break,
creating a physical hazard in the ice bin.
Give 4 examples of physical barriers that can be used between you and food so that you are not
touching it with your bare hands. ✔✔1) spatulas
