servsafe liu quiz 3

at what minimum temperature should hot TCS food be held?

135 F

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

14 inches

what is the minimum cooking temperature for ground beef?

155 F

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

155 F

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

165 F

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

165 F

what temperature must TCS food be reheated to if it will be hot-held?

165 F

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 hours

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

41 F

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?

7 days

what is the maximum water temperature allowed when thawing food under running water?

70 F

An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

8

How far above the floor should food be stored?

At least 6 inches (15 cm)

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

clean plate

What must food handlers do to food immediately after thawing it in the microwave oven?

cook it

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

cross contamination

what is the problem with storing raw ground beef above prepped salads?

cross-contamination

what must be included on the label of TCS food that was prepped in-house?

date that the food should be thrown out

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?

in front of food with later use-by-dates

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

which food item can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

nuts in the shell

Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?

rare hamburger

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

sink of ice water

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

time-temperature abuse

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

time-temperature abuse

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

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