Chapter 9: The Flow of Food: Service

What is the minimum internal temperature that must be maintained when holding hot soup for service? a. 100°F (38°C) b. 120°F (49°C) c. 135°F (57°C) d. 155°F (68°C)

135°F (57°C)

TCS food being hot-held for service must be held at what internal temperature? a. 70°F (21°C) or above b. 125°F (52°C) or above c. 135°F (57°C) or above d. 155°F (68°C) or above

135°F (57°C) or above

A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service at a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out? a. 12:00 p.m. b. 2:00 p.m. c. 3:00 p.m. d. 4:00 p.m.

3:00 p.m.

What is the maximum allowable internal temperature when cold-holding TCS food? a. 41°F (5°C) b. 45°F (7°C) c. 51°F (10°C) d. 55°F (13°C)

41°F (5°C)

With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C). a. 2 b. 4 c. 6 d. 8

6

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? a. 41°F (5°C) b. 50°F (10°C) c. 60°F (16°C) d. 70°F (21°C)

70°F (21°C)

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? a. 1 b. 2 c. 4 d. 8

8

Which action could contaminate food at a self-service area? a. Keeping hot TCS food at 135°F (57°C) b. Allowing customers to reuse plates c. Labeling all containers and handles d. Taking food temperatures every hour

Allowing customers to reuse plates

Which is not safe when handling dishware and utensils? a. Holding dishes by the edge b. Carrying glasses in a stack c. Storing flatware with the handles up d. Holding glasses by the middle

Carrying glasses in a stack

Why should food be covered when it is being held? a. Covers help maintain a food's internal temperature. b. Covers primarily protect food from cross-contact. c. Covers help food reach the correct temperature.

Covers help maintain a food's internal temperature

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do? a. Sell the remaining chicken salad immediately b. Sell the remaining chicken salad within 2 hours c. Cool the chicken salad to 41°F (5°C) d. Discard the chicken salad

Discard the chicken salad

How should food in vending machines be dispensed? a. In original packaging b. In reusable packaging c. Washed and rewrapped d. In plastic wrap

In original packaging

How should utensils for serving TCS food be stored during service? a. Lying flat on top of the food b. Alongside the food on a side towel c. On a clean and sanitized plate next to the food d. In the food with the handle above the container rim

In the food with the handle above the container rim

What type of containers should be used to transport food offsite? a. Insulated b. Disposable c. Reusable d. Biodegradable

Insulated

Why shouldn't you use hot holding equipment to reheat food? a. It can scorch the food b. The risk of cross-contact is too great c. There is a risk of cross-contamination when doing this d. Most do not pass food through the temperature danger zone quickly enough

Most do not pass food through the temperature danger zone quickly enough

Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made? a. The food was held at the wrong temperature. b. The food was labeled with the wrong time. c. The food was discarded at the wrong time. d. No mistakes were made.

No mistakes were made

Which is not safe when handling ready-to-eat food? a. Using tongs to handle fried chicken b. Using a spatula to plate a hamburger c. Using deli sheets to handle donuts d. Scooping ice into a glass with bare hands

Scooping ice into a glass with bare hands

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? a. Throw the food away b. Cool the food to 41°F (5°C) or lower c. Serve the food immediately d. Cook the food to 165°F (74°C)

Throw the food away

What is the purpose of a sneeze guard? a. To protect food from contaminants b. To direct sneezes back to the customer rather than onto food c. To keep allergens off food d. To prevent chemicals from contaminating food

To protect food from contaminants

Which item may be re-served to another customer? a. A partially used cup of salsa b. Unopened condiment packets c. Uneaten bread from a bread basket d. An uneaten pickle used as a plate garnish

Unopened condiment packets

What must food handlers do when handling ready-to-eat food? a. Wear gloves b. Use hand sanitizer c. Cover wounds with bandages d. Touch the food as little as possible

Wear gloves

Which food does not need additional packaging or other protection from contamination when placed on display? a. Whole raw fruit b. Bread c. Danish d. Open condiments

Whole raw fruit

What are the requirements when a utensil is stored in water between uses a. Running water at any temperature, or a container of water at 135 F (57 C) or higher b. Running water at any temperature, or a container of water at least 70 F (21 C) or lower c. Running water at 135 F (57 C) or higher, or a container of water at 135 F (57 C) or higher d. Running water at 70 F (21 C) or lower, or a container of water at 70 F (21 C) or lower

a. Running water at any temperature, or a container of water at 135 F (57 C) or higher

A server notices that guests at her table did not finish all their tortilla chips. What should she do with the leftover chips? a. Throw the chips away b. Re-serve them to another guest c. Combine them with leftover chips from another table d. Take them to the back of the house to share with the staff

a. Throw the chips away

A pan of lasagna at 165 F (74 C) was packed in a heated cabinet for off-site service. What is the minimum information that should be on the pan label? a. Use-by date and time and reheating and service instructions b. Use-by date and reheating and service instructions c. Use-by time and reheating and service instructions d. Use-by date and time and reheating instructions

a. Use-by date and time and reheating and service instructions

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? a. 3 b. 4 c. 5 d. 6

b. 4

At what minimum temperature should hot TCS food be held? a. 115 F (46 C) b. 125 F (52 C) c. 135 F (57 C) d. 145 F (63 C)

c. 135 F (57 C)

At what maximum internal temperature should cold TCS food be held? a. 0 F (-18 C) b. 32 F (0 C) c. 41 F (5 C) d. 60 F (16 C)

c. 41 F (5 C)

Cold macaroni salad was removed from refrigeration at 12 p.m. and held without temperature control. The temperature never exceeded 70 F (21 C). At what time must any remaining product be discarded? a. 2 p.m. b. 4 p.m. c. 6 p.m. d. 8 p.m.

c. 6 p.m.

Cold TCS food has been without temperature control for three hours and the temperature has exceeded 70 F (21 C). What should b done with the food? a. Cool the food back down b. Heat the food up c. Throw the food out d. Serve the food

c. Throw the food out

What item must guests take each time they return to a self-service area for more food? a. New silverware b. Extra Napkins c. Hand sanitzer d. Clean plate

d. Clean plate

Which part of the plate should a food handler avoid touching when serving guests? a. Bottom b. Edge c. Side d. Top

d. Top

Soup that is being hot-held on a buffet should be labeled with the a. name of the food. b. prep date. c. soup's ingredients. d. use-by date.

name of the food

Which of these operations is never allowed to hold TCS food without temperature control? a. catered event b. nursing home c. quick-service operation d. convenience store

nursing home

When delivering food for off-site service, raw poultry must be stored a. at a lower temperature than ready-to-eat food. b. separately from ready-to-eat food. c. without temperature control. d. above raw beef.

separately from ready-to-eat food

Food for off-site service should be labeled with reheating and service instructions and a(n) a. list of ingredients. b. use-by date and time. c. date of preparation. d. inspection stamp.

use-by date and time