chapter 7 serve safe

Is this correct, Soup that is placed in a hot-holding unit at 40F (4C)

Incorrect, it is not being handled safely because it is being reheated in a hot-holding unit

cm you reheat food by using a hot holding equipment unless it is built to do so?

NEVER, most food doesn't pass food through the temperature danger zone quickly enough. reheat food correctly , THEN move it to the hot holding unit.

can you use the temperature gauge on a hold unit to do it, if not why?

NEVER, the gauge does not check the internal temperature of the food

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or display case to protect them from contamination

Nuts in a shell

When do uou not need to wrapp or cover when extra setting?

They are removed when guests are seated They are cleaned and sanitized after guests have left

Chili held without temperature control for 5 hours RESERVE OR THROW OUT

Throw out

Previously served, it untouched, basket and bread RESERVE OR THROW OUT

Throw out

Untouched slice of pie with whipped cream returned by a customer RESERVE OR THROW OUT

Throw out

Which part of the plate should a food handler avoid touching when serving consumers: a. bottom b. edge c. side d. top

Top

Do you have to use separate utensils for serving different food items.

yes, this prevents cross contamination.

What are the regulations in order to hold hot food without temperature control?

-Hold the food at 135F or higher before removing it from the temperature control -Label the food with the time you must throw it out. -The discard time on the label must be 4 hours from the time you removed the food from temperature control -Sell, serve, or throw out food within 4 hours

At what minimum temperature should hot TCS food be held?

135F (57C)

Soup should be held at what internal temperature.

135F (57C)

hot held food temp.

135F (57C) or higher

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

14 inches (35 cm)

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before he food must be sold, served, or thrown out?

4

how many hours do you have to re-check The temperature?

4 hours

At what maximum internal temperature should TCS food be held?

41F (5C)

Hold cold food temp.

41F (5C) or lower

What temp.s do you throw out food?

41F or lower 135F or higher

potato salad should be held at what temperature.

70F

when running water what temperature cannot exceed

70F

an operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

8

What items must customers take each time they return to a self-service area for more food?

Clean plate

food covers and sneeze guards.....

Cover food and install sneeze guards to protect food from contaminates, and helps maintain foods internal temperature

Individually wrapped crackers RESERVE OR THROW OUT

RESERVE

An apple that has been in a vending machine for 8 days that has been washed and wrapped. RESERVE OR THROW OUT

Reserve

Bottle of ketchup RESERVE OR THROW OUT

Reserve

Mustard packets RESERVE OR THROW OUT

Reserve

Breaded, baked fish returned by a customer who wanted broiled fish. RESERVE OR THROW OUT

Throw out

Unwrapped butter served on a plate RESERVE OR THROW OUT

Throw out

ice cream used to hold hot food on a self-service area RESERVE OR THROW OUT

Throw out

re-searving Plate garnishes RESERVE OR THROW OUT

Throw out

re-searving Unbeaten bread RESERVE OR THROW OUT

Throw out

re-serving Uncovered condiments RESERVE OR THROW OUT

Throw out

t/f Throw out food if it is not at the correct temperature.

True

Can the potato salad be held at 39F?

Yes it cannot exceed 70F

What do you have to prevent when presenting tableware.

prevent it from being contaminated; for example, you can wrap or cover the items

t/f create policies about how long the operation will hold food

t

t/f create policies about when to throw out held food.

t