Chapter 7

Which may be handled with bare hands?

Chopped potatoes for soup

Add what maximum internal temperature should cold TCS food be held

41 F

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are need to serve the items on the salad bar?

Eight

The correct internal temperature for Hot TCS food should be:

135 F or higher

What item must customers take each time they return to a self-service area for more food?

A clean plate

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

At 135 F

How often must you check the temperature of food that is being held with temperature control?

At least every 4 hours

How frequently should food temperatures be checked:

At the least every 4 hours.

You can hold hot food without temperature control for up to:

Four hours if you meet the following conditions Hold the food at 135 F or higher before removing it from temperature control Label the food with the time you must throw it out. The discard time on the label must be 4 hours from the time you removed the food from temperature control. Sell, serve, or throw out the food within four hours.

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?

Four hours is the maximum time

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 F or higher

You can hold cold food without temperature Tcontrol for up to:

Six hours if the hold food is 41 F or lower before removing it from refrigeration. Label the food with the time you removed it from refrigeration and the time you must throw it out. Make sure the food temperature does not exceed 70 F while it is being served. Throw out any food that exceeds 70 F, Sell, serve, or throw out the food within six hours.

Which part of the plate should a food handler avoid touching when serving customers?

The Top

A pan of lasagna at 165 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

The correct internal temperature for Cold TCS food should be:

41 F or lower