Chapter 7: Service

how long can you hold hot food for?

4 hours

how long can you hold cold food for?

6 hours

What item must customers take each time they return to a self-service area for more food? A Clean plate B Extra napkins C Hand sanitizer D New serving spoon

A Clean plate

A pan of lasagna at 165°F (74°C) was packed in a heated cabinet for off-site delivery. What is the minimum 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

A Use-by date and time and reheating and service instructions

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? 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 potatoes for soup C Canned tuna for sandwiches D Pickled watermelon for garnish

B Chopped potatoes for soup

When a utensil is stored in water between uses, what are the requirements? A Running water at any temperature, or a container of water at 70°F (21°C) or lower B Running water at any temperature, or a container of water at 135°F (57°C) or higher C Running water at 70"F (21°C) or lower, or a container of water at 70°F (21°C) or lower D Running water at 135°F (57°C) or higher, or a container of water at 135°F (57°C) or higher

B Running water at any temperature, or a container of water at 135°F (57°C) or higher

At what minimum internal temperature should hot TCS food be held? A 115°F (46°C) B 125°F (52°C) C 135°F (57°C) D 145°F (63°C)

C 135°F (57°C)

At what maximum internal temperature should cold TCS food be held? A 0°F (-17°C) B 32°F (0°C) C 41°F (5°C) D 60°F (16°C)

C 41°F (5°C)

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? A 2 B 4 C 6 D 8

D 8

Which part of the plate should a food handler avoid touching when serving customers? A Bottom B Edge C Side D Top

D Top

how often should you check food temperatures?

at least every 4 hours