Chapter 9 Practice Test

how often must you check the temperature of food that is being held without temp control?

4

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

how many hours can an operation display hot TCS food without temp control before the food must be sold, served, or thrown out?

4

what items must guests take each time they return to a self serving area?

clean plate

what are the requirements for using time rather than temp as the only method of control when holding TCS food?

cold food must've been held 41 or lower before removal from holding unit hot food must've been held 135 or higher before removal from holding unit cold food doesn't exceed 70 degrees it has label with time it was removed & time it must be discarded sell, serve, discard cold food within 6 hrs; hot food 4hrs

how can hazards associated with transportation of food be prevented?

insulated food grade containers that don't mix, leak, spill clean inside of delivery vehicles good personal hygiene when distributing food check internal food temps label food with use by date & time, reheating & service instructions store raw meat, poultry, seafood away from ready eat

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

running water at least 135 or higher; container of water at least 135 or higher

what practices should be followed to serve catered food off-site?

safe water for cooking & washing at site garbage stored away from food prep, storage, serving insulated containers for TCS food serve cold food in containers on ice/chilled gel filled containers label leftovers given to guests with storage, reheating, and discard date

what hazards are associated with the transportation of food?

the longer the time between preparation and consumption, the greater risk that food will be exposed to contamination or time temp abuse

which part of the plate should a food handler avoid touching when serving guests?

top

what is information should be on a pan label of catered off-site lasagna?

use by date & time; reheat & service instructions

At what minimum temperature should hot TCS food be held?

135 or higher