Chapter 8 & 9

rack or tray

Carry glasses in what to avoid touching the food-contact surfaces.

4

Check food temperature at least every ........... hours.

true

Cold TCS food being held without temperature control can be kept for 6 hours before it needs to be sold, served or thrown out.

41 degrees

Cold TCS foods served out of a vending machine cannot exceed

2

Cool food from 135°F to 70°F within how many hours

Pooled eggs

Eggs that have been cracked open and combined in a common container.

sink of ice water

Food handler can cool a stockpot of clam chowder by placing it into a

single-use gloves

Food handlers must wear what whenever handling ready-to-eat food.

false

If a customer returns a dish because it wasn't what they ordered, that dish can be served to another customer that did order it.

every four hours

If using utensils continuously, clean and sanitize them at least once

use-by date and time

Label food with

false

Plate garnishes that are returned after a customer's meal untouched can be re-served to another customer.

Mobile units

Portable food service operations, ranging from concession vans to full field kitchens, capable of preparing and cooking elaborate meals.

non-TCS food that is in its original sealed package

Prepared food items sold or served to a customer can be returned for resale or re-service when the food is a

raw food

Store ready-to-eat food separately from

70F or lower

Submerging food under running, drinkable water should be at what temperature

false

Temporary units typically operate in one location for less than 7 days.

Minimum internal temperature

The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specified amount of time.

4

Then cool it from 70°F to 41°F or lower in the next ...... hours

Temporary units

Typically operate in one location for less than 14 days

false

Uneaten bread or rolls can be served to another customer as long as the linens used in the bread basket is in good condition.

cross-contamination

What can occur if prep tables are not cleaned and sanitized between uses?

14 inches

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

155 degrees F (68 C) for 15 seconds

What is the minimum internal cooking temperature for eggs that will be hot-held for service?

165 degrees F

What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave oven?

165 degrees F (74 C) for 15 seconds.

What is the minimum internal cooking temperature for stuffed pork chops?

clean plate

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

all foods are labeled with their ingredients, the off-site facility is supplied with appropriate handwashing facilities, food temperatures are maintained during transport and holding before service

When catering foods off-site, you must ensure that

high-risk populations

You can NEVER hold food without temperature control if you primarily serve what

6

You can hold food without temperature control for up to how many hours

contamination

You must protect condiments from

Corrective Actions

predetermined step taken when food does not meet a critical limit

Off-site service

service of food to someplace other than where it is prepared or cooked, including catering and vending.

throw away

what do you do to opened portions or dishes of condiments after serving them to customers.

tongs or scoops

what do you use to get ice

true

At a buffet, each food item needs to have its own serving utensil.

41°F or lower.

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

heat

Blast chillers blast cold air across food at high speeds to remove what

it's original container

Dispense TCS food in what container.

Variance

Document issued by a regulatory agency that allows a requirement to be waived or modified.

125°F and 70°F

Pathogens grow the fastest at temperatures between

Do NOT touch the food-contact areas of dishes or glassware.

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

Parcooking

partially cooking a food by any cooking method

Slacking

the gradual thawing of frozen food to prep it for deep-frying

cook it immediately after

what should you do if food is thawed in a microwave

41F or lower

when you thaw food in a cooler, it should be at what temperature

time-temperature abuse

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

true

A pizza delivery truck should be clean and the delivery person should have good personal hygiene.

4

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?

135F or higher

At what minimum temperature should hot TCS food be held?