Chapter 9 Definitions/Questions

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 the food must be sold, served, or thrown out?

4

how long can you hold hot food without temperature control?

4 hours

At what maximum internal temperature should cold TCS food be held?

41 degrees F

how long can you hold cold fold without temperature control?

6 hours

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

8

Which may be handled with bare hands?

Chopped tomatoes for soup

temporary units

Operations that function in a location for typically no more than 14 days; for example, foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events

Mobile units

Portable foodservice operations, ranging from concession vans to full field kitchens

how often must you check the temperature of food that is being held with temperature control?

at least every 4 hours

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

clean plate

When a utensil is stored in water between uses, what are the requirements?

running water at any temperature, or a container of water at 135 degrees F or higher

off-site service

service of food to someplace other than where it is prepared or cooked, including catering and vending.

Which part of the plate should a food handler avoid touching when serving customers?

top

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

use-by date and time and reheating and service instructions

At what minimum temperature should hot TCS food be held?

135 degrees F