Chapter 9 Foods II Review

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

41°F

How often must you check the temperature of food that is being held with temperature control if you want to leave room for corrective action?

at least every 2 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?

4

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

clean plate

When delivering food for off-site service, raw poultry must be stored

separately from ready-to-eat food

Hot TCS food being hot-held for service must be at what temperature?

135°F (57°C) or above

Cold food can be held intentionally without temperature control for ____ hours as long as it does not exceed 70°F (21°C).

6

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

Which food item can be safely re-served at a foodservice operation?

Individually packaged breadsticks

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

at least every 4 hours

Which may be handled with bare hands?

chopped tomatoes for soup

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

throw the food away

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

70°F (21°C)

A movie theater sells popcorn in reusable popcorn buckets to guests. The theater allows the guests to bring the buckets back on subsequent visits for a discounted price on the popcorn refill. Which of the following popcorn buckets would be permitted to be refilled.

A plastic bucket from the movie theater that has been cleaned and sanitized

Which action could contaminate food at a self-service area?

Allowing customers to reuse plates

Soup on a buffet should be labeled with the

name of the food

What part of the plate should a food handler avoid touching when serving guests?

top

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

3:00 pm

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

At what minimum temperature should hot TCS food be held?

135°F