ch. 9 - the flow of food: service

at what max internal temp should cold TCS food be held? a. 0 degrees b. 32 degrees c. 41 degrees d. 60 degrees

c. 41 degrees

which part of the plate should a food handler avoid touching when serving guests? a. bottom b. edge c. side d. top

d. top

what hazards are associated with the transport of food and how can they be prevented?

-TT abuse: check internal temperatures of food, transport food in insulated food-grade containers that don't leak, label foods with use by time and date -contamination: keep delivery vehicles clean, practice good personal hygiene, store R2E items and raw proteins separately

what can be done to minimize contamination in self-service areas?

-sneeze guards that are 14 inches above food and 7 inches away from food -having separate utensils for every food and storing them properly -don't let guests use dirty plates or utensils

what items must guests take each time they return to a self-serving area for more food? a. clean plate b. extra napkins c. hand sanitizer d. new serving spoon

a. clean plate

an operation is allowed to hold TCS food w/out temp control. how many hrs can it display hot TCS food w/out temp control before the food must be sold/served/thrown away? a. 2 b. 4 c. 6 d. 8

b. 4

how often must you check the temperature of food that is being held with temperature control? a. at least every 2 hours b. at least every 4 hours c. at least every 6 hours d. at least every 8 hours

b. at least every 4 hours

which may be handled with bare hands? a. cooked pasta for salad b. chopped tomatoes for soup c. canned tuna for sandwiches d. pickled watermelon for garnish

b. chopped tomatoes for soup

at what min temp should hot TCS food be held? a. 115 degrees b. 125 degrees c. 135 degrees d. 145 degrees

c. 135 degrees

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

cold TCS food: can be held for 6 hours without temperature control if it was stored at 41 degrees or lower continuously before serving. cannot exceed 70 degrees. check temp continuously hot TCS food: can be held for 4 hours without temperature control if it was held at 135 degrees or higher continuously before serving. after 4 hours it must be thrown away.

an operation has a self-serving station with 8 different items. how many serving utensils should they have? a. 2 b. 4 c. 6 d. 8

d. 8

when a utensil is stored in water between uses, what are the requirements? a. running water at any temp, or a container of water at 70 degrees or lower b. running water at any temp, or a container of water at 135 degrees or higher c. running water at 70 degrees or lower, or container of water at 70 degrees or lower d. running water at 135 degrees or higher, or container of water 135 degrees or higher

d. running water at 135 degrees or higher, or container of water 135 degrees or higher

what practices should be followed to serve catered food offsite

make sure there is safe water sources for cooking/dishwashing/handwashing make sure there are appropriate garbage disposal areas that are away from food store food properly in insulated containers label extra food given to guests with instructions for how to properly consume it at a later date

a pan of lasagna at 165 degrees was packed in a heated cabinet for off-site delivery. what is the min temperature information that should be on the pan label? a. use-by date and time and reheating and service instructions b. use-by date and reheating and service instructions c. use-by time and reheating and service instructions d. use-by date and time and reheating instructions

s. use-by date and time and reheating and service instructions