SERVESAFE CH 7

Front

WHICH PART OF THE PLATE SHOULD A FOOD HANDLER AVOID TOUCHING WHEN SERVING CUSTOMERS?

Back

Front

AN OPERATION HAS A SELF-SERVICE SALAD BAR WITH EIGHT DIFFERENT ITEMS ON IT. HOW MANY SERVING UTENSILS ARE NEEDED TO SERVE THE ITEMS ON THE SALAD BAR?

Back

8

Front

AT WHAT MAXIMUM INTERNAL TEMPERATURE SHOULD COLD TCS FOODS BE HELD?

Back

41⁰F (5⁰C)

Front

WHAT ITEM MUST CUSTOMERS TAKE EACH TIME THEY RETURN TO A SELF-SERVICE AREA FOR MORE FOOD?

Back

Front

AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?

Back

135⁰ F (57⁰C) or higher.

Front

AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?

Back

135⁰ F (57⁰C) or higher.

Front

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?

Back

4

Front

How often must you check the temperature of food that is being held with temperature control? Options: At least every 2 hours, At least every 4 hours, At least every 6 hours, At least every 8 hours

Back

At least every 4 hours

Front

A PAN OF LASAGNA AT 165°F (74° C) WAS PACKED IN A HEATED CABINET FOR OFF-SITE DELIVERY. WHAT IS THE MINIMUM INFORMATION THAT SHOULD BE ON THE PAN LABEL?

Back

Use-by date and time and reheating and service instructions

Front

WHICH MAY BE HANDLED WITH BARE HANDS?

Back