SS Ch. 9 The Flow of Food: Service
At what maximum internal temperature should cold TCS food be held?
41 degrees F
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 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
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
Which part of the plate should a food handler avoid touching when serving guests?
Top
temporary units
Typically operate in one location for less than 14 days
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
What may be handled with bare hands?
Chopped tomatoes for soup
off-site service
delivery, catering, mobile/temporary kitchens, & vending machines
mobile units
portable facilities ranging from concession vans to elaborate field kitchens
At what minimum temperature should hot TCS be held?
135 degrees F