The flow of food: Service Chp. 7

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

A. New plate

A pan of lasagna at 165°F was packed in a heated cabinet for offsite delivery. What is the minimum information that should be on the pan label? A. Used by date and time and reheating and service instructions B. Used by date and reheating and service instructions C. Used by Time in reheating in service instructions D. Used by date and time and reheating instructions

A. Used by date and time and reheating and service instructions

And operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can of display hot TCS food without temperature control before the food must be sold serve or thrown out? A. 2 B. 4 C. 6 D. 8

B. 4 hours

How often must you check the temperature of food that is being held with temperature control? A. At least every two hours B. At least every four hours C. At least every six hours D. At least every eight hours

B. At least every four hours

Which may be handled with bare hands? A. Cooked pasta for salad B. Chop potatoes for soup C. Canned tuna for sandwiches D. Pickles 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 or lower B. Running water at any temperature or a container of water at 135°F or higher C. Running water at 70°F or lower or a container of water at 70°F or lower D. Running water at 135°F or higher or a container of water at 135°F or higher

B. Running water at any temperature or a container of water at 135°F or higher

At what minimum internal temperature should hot TCS food be held? A. 115°F B. 125°F C. 135°F D. 145°F

C. 135°F

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 a 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 I food handler avoid touching one serving customers? A. Bottom B. Edge C. Side D. Top

D. Top