chef 1305 - chapter 9-
At what minimum temperature should hot TCS food be held?
135degrees°F (57degrees°C)
Hot food in a vending machine must be held at
135degrees°F (57degrees°C) or higher.
Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least ______.
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 (35 cm)
Sneeze guards must be placed over self-service areas at a minimum height above the counter of
14 inches (36 centimeters).
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
At what maximum internal temperature should cold TCS food be held?
41degrees°F (5degrees°C)
What is the maximum internal temperature at which cold food should be held before removing it from refrigeration?
41degrees°F (5degrees°C)
Hold cold food at _______or lower before removing it from refrigeration.
41°C
Sell, serve, or throw out cold food within ____ hours of being removed from refrigeration.
6
When holding cold food without temperature control, make sure the food temperature does not exceed _____.
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
At a minimum, how often should food temperature be checked?
At least every four hours
Which of the following are accurate statements about self-service areas?
Bulk-food labels must be in plain view of the customer. Food guards should be located 14 inches (36 centimeters) above the counter and extend 7 inches (18 centimeters) beyond the food.
Vending operators should:
Check product shelf life daily. Keep TCS food at the correct temperature. Dispense TCS food in its original container. Wash and wrap fresh fruit with edible peels before putting it in a machine.
What item must customers take each time they return to a self-service area for more food?
Clean plate
Which item can be re-served to customers?
Condiment bottles
If leftovers are sent home with a catering company's customers, what must be sent along with the food?
Directions on how to store and reheat the food
On average, how often should food temperature be checked when holding hot or cold items
Every 4 hours
What is one of the first steps to take if delivery vehicles are not holding food at the correct temperature?
Explore possible ways to shorten the overall delivery routes
Raw and ready-to-eat food is never offered for self-service.
F
The conditions for holding cold food and those for holding hot food are exactly the same.
F
Use a temperature gauge on a holding unit to check food temperatures.
F
Under what two conditions do extra or unused table settings not have to be wrapped or covered?
Firstly, they do not need to be wrapped/ covered if they are removed when guests are seated. Secondly, if left on the table, they are cleaned/sanitized after guests have left
What does a manager need to know if planning on holding food without temperature control?
Food can be held without temperature control if set conditions are met.
What should a manager know about vending machine food items safety?
Fresh fruit with edible peels should be washed and wrapped before being put into the machine.
How should glasses be correctly handled?
Held by the middle, bottom, or stem
When can raw unpackaged meat, seafood, and poultry be offered for self-service in a restaurant?
If they will be cooked and eaten immediately on the premises
How should the ladle for a self-serve pot of soup be stored
In the soup with the handle above the rim of the pot
Why should you typically not use hot-holding equipment to reheat food?
Never use hot-holding equipment to reheat food unless it is built to do so, because temperature doesn't pass through danger zone quick enough to reheat correctly.
Is the built-in temperature gauge on a holding unit suitable to check food temperatures?
No, it doesn't check the internal temperature of the food.
Which food items 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
How often are managers required to check the shelf life of products in a vending machine?
Once a day
Kitchen staff should avoid touching which part of glasses?
RIM
What should a food handler know about the safe use of serving utensils?
Separate serving utensils should be used for serving each food item.
What should be done in order to minimize customers contaminating self-service areas?
Stock food displays with the correct serving utensils.
Covers will help maintain a food's internal temperature.
T
If a bulk unpackaged food makes no claim regarding health or nutrient content, it does not have to be labeled in self-service areas.
T
Never re-serve uncovered condiments
T
The longer the time between preparation and consumption, the greater the risk that food will be exposed to contamination or time-temperature abuse.
T
Vending machines must have controls that prevent TCS food from being dispensed under certain circumstances.
T
When handling dishes and glassware, the general rule to follow is avoid touching any food-contact areas.
T
Which part of the plate should a food handler avoid touching when serving customers?
TOp
Under which of the following conditions does bulk unpackaged food not need to be labeled?
The product makes no claim regarding health or nutrient content. There are no laws requiring labeling. The food is manufactured or prepped on the premises. The food is manufactured or prepped at another food operation or processing plant owned by the same person. The operation must be regulated.
When it comes to preventing temperature abuse when holding food, what two internal temperatures should be kept in mind?
There are two things that you need to keep in mind, they are 135 degree Fahrenheit is the minimum temperature to hold hot food. On the other hand, 41 degree Fahrenheit or lower is what needed to hole cold food. One extremely caution is 41 degree Fahrenheit to 135 degree Fahrenheit is called danger zone.
What two types of utilities must caterers make sure they have in order to follow food safety rules?
They must make sure to have safe water, garbage stored away from food prep, storage and serving areas.
After four hours, a server checked the holding temperature of the cold tuna salad in the buffet. It was 71degrees°F (22degrees°C). What should be done with the tuna salad?
Throw it out.
Which food item is permissible to re-serve to customers?
Unopened cracker packages
Which is an approved method of handling ready-to-eat food?
Wear single-use gloves to put a pickle on a plate.
How should you safely get ice in order to minimize bare-hand contact?
You should use clean and sanitized utensils for serving, store serving utensils properly, and practice good personal hygiene
Change linens used in bread baskets after each _________.
customer
When taking cold food out of the cooler and holding it without temperature control, the food must be labeled with the time it was removed and when it must be
discarded.
If you meet certain conditions, you can hold hot food without temperature control for up to _________ hours.
four
It is unacceptable for a food handler to serve a bagel from a display case by
grabbing the bagel with bare hands.
The longer the time period between food preparation and consumption, the
greater the chance of possible contamination.
Which of the following statements is true
iobox It is best to use disposable, single-use items.
Covers help protect food from contaminants and
maintain the food's internal temperatures.
Which of the following statements is true?for time and temperature requirements for holding hot and cold TCS food
obox Hot-holding equipment should not be used for reheating, because most units do not pass food through the temperature danger zone quickly enough.
Create _____ about how long the operation will hold food and when it will be thrown out.
policies
Store ready-to-eat food separately from ______ food.
raw
Food handlers must wear ____ gloves whenever handling ready-to-eat food.
single-use
Install _______ above buffets to protect food from contaminants.
sneeze guards
When holding cold food without temperature control, it can be kept for up to 6 hours as long as
the food's temperature does not exceed 70degrees°F (21degrees°C) while it is being served
When vending machine refrigerated food that was prepped on-site is not sold within 7 days, it should be
thrown out.
Temporary units that serve food should be constructed
to keep dirt and pests out.
