Chapter 7

Which may be handled by bare hands?

Chopped tomatoes for soup

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 temp, or a container of water at 135F (57C) or higher

Which part of the plate should food handlers avoid touching when serving guests?

Top

A pan of lasagna at 165F (74C) was packed in a heat 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

At what minimum temperature should hot TCS food be held?

135F (57C)

How many hours can hot TCS food be displayed without temperature control before the food must be sold, served, or thrown out? (if allowed)

4

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

41F (5C)

How many serving utensils are needed to serve 8 items on a salad bar?

8

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

At least every 4 hours