servsafe quiz 7
True
T or F, Hold cold TCS food at an internal temperature of 41°F (5°C) or lower.
False
T or F, Hold hot TCS food an internal temperature of 120°F (49°C) or higher.
True
T or F, When holding TCS food for service, the internal temperature must be checked at least every four hours.
False
T or F, Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours.
pathogens in the food can grow to harmful levels and cause a foodborne illness
What can happen if food has not been held at the correct temperature?
the glass could break or chip
Why shouldn't a server use a glass to scoop ice?
the server is holding the spoon by the food contact surface, they should hold it by the handle
what is the server doing wrong, and what should they do instead
the server is touching the inside of the cup, they should carry it on a tray
what is the server doing wrong, and what should they do instead
the server is using their hands to put ice in a glass, they should be using an ice scoop
what is the server doing wrong, and what should they do instead
