What temperatures can hot and cold food be held at without temperature control?, 135*F and 41*F / 57*C and 4*C, 125*F and 70*F / 52*C and 21*C, 165*F and 54*F / 74*C and 12*C, 145*F and 63*F / 63*C and 17*C, 110*F and 82*F / 43*C and 28*C, 170*F and 94*F / 77*C and 34*C, What is one way that service staff can do to prevent contamination?, Hold utensils by food-contact surfaces, Stack glasses when carrying them, Touching food-contact areas of glasses or dishes, Pile everything on top of each other, Avoid holding dishes and utensils by food-contact areas, Stack everything on a cart, What would prevent an operation from holding food without temperature control?, If it was a diner, If it only served seafood, If it was drive-through only, If it primarily serves a high-risk population, If it was only operational during the day, Which of these is correct when regarding re-serving food?, Re-serving food returned by another guest, Combining leftover condiments with fresh ones, Re-serving uneaten bread to other guests, Re-serving plate garnishes (even unused ones), Re-serving uncovered condiments, Re-serving unopened prepackaged foods, Which of these raw and ready-to-eat foods can be offered for self-service?, Raw, Lobster, Seafood, Unpackaged meat, Poultry, Which of these is an incorrect way of holding food in vending machines?, Checking product shelf life daily, Keeping TCS food at the correct temperature, Dispense TCS food in its original container, Serving recycled and expired food, Wash and warp fresh fruits with edible peels, Which part of the plate should a food handler avoid touching when serving customers?, Bottom, Edge, Side, Top, How many serving utensils are needed to serve 8 different items on a salad bar?, 2, 4, 6, 8, At what maximum internal temperature should cold TCS food be held?, 0*F (-17*C), 32*F (0*C), 41*F (5*C), 60*F (16*C), What item must customers take each time they return to a self-service area for more food?, Clean plate, Extra napkins, Hand sanitizer, New serving spoon, At what minimum internal temperature should hot TCS food be held?, 115*F (46*C), 125*F (52*C), 135*F (57*C), 145*F (63*C), How many hours can an operation display hot TCS food without temperature control before the food must be sold, served, or thrown out?, 2 hours, 4 hours, 6 hours, 8 hours, How often must you check the temperature of food that is being held with temperature control?, At least every 2 hours, At least every 4 hours, At least every 6 hours, At least every 8 hours, What is the minimum information that should be on a pan of lasagna packed in a heated cabinet for off-site delivery?, Use-by date and time reheating and service instructions, Use-by date and reheating and service instructions, Use-by time and reheating and service instructions, Use-by date and time and reheating instructions, Which may be handled with bare hands?, Cooked pasta for salad, Chopped potatoes for soup, Canned tuna for sandwiches, Pickled watermelon for garnish, When a utensil is stored in water between uses, what are the requirements?, Running water at any temperature, or a container of water at 70*F (21*C) or lower, Running water at any temperature, or a container of water at 135*F (57*C) or higher, Running water at 70*F (21*C) or lower, or a container of water at 70*F (21*C) or lower, Running water at 135*F (57*C) or higher, or a container of water at 135*F (57*C) or higher

ServSafe Chapter 7 Review

by
Print
Embed

Leaderboard

Visual style

Options

Switch template

Continue editing: ?