Servsafe Foodhandlers, Sanitation & Safety Study Guide-Chapter 9: The Flow of food: Service (T/F) & some ?'s

(True/False): Hot TCS food must be held at an internal temperature of 120°F (49°C) or higher.

False: Hot TCS food must be held at an internal temperature of 135°F (57°C) or higher.

(True/False): Chicken salad can be held at room temperature if it has a label specifying it must be discarded after eight hours.

False: The discard time time on the label must be six hours from the time you removed the food from refrigeration. For example, if you remove chicken salad from refrigeration at 3:00 p.m. to serve at a picnic, the discard time on the label should be 9:00 p.m.

When returning to self-service lines for more food, customers should not ______ their dirty plates.

Refill

When serving, it is important to avoid touching the ____ of a plate.

Top

(True/False): Servers can contaminate food simply by handling the food-contact surface of a plate.

True

(True/False): When holding TCS food for service, the internal temperature must be checked at least every four hours.

True

Serving utensils should be used to serve a maximum of ___ food item(s) at a time.

1

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

41F(5°C)

(True/False): Cold TCS food must be held at an internal temperature of 41°F(5°C) or lower.

True

At what minimum internal temperature should hot TCS food be held?

135°F(57°C)

Where allowed, hot TCS food can be held without temperature control for a maximum of __ hours before being sold, served, or discarded.

4