Ch 9 ServSafe Flashcard

Front

At what temperature should cold TCS foods be when added to the buffet line?

Back

40°F

Front

What is the purpose of the serving utensils in a cafe with 8 different items on the serving line?

Back

To keep food handlers from making bare hand contact with the food

Front

At what maximum internal temperature should cold TCS foods like cole slaw be held?

Back

41°F

Front

A new container of chicken salad has been placed on the salad bar. What is the maximum temperature the chicken salad can reach?

Back

70°F

Front

At what minimum temperature should hot TCS foods like baked potatoes be held?

Back

135°F

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

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? Bread rolls, Nuts with shell, Sushi grade raw fish, Steamed shrimp

Back

Nuts with shell

Front

What must a label on a HOT pan of food indicate if an operation wants to use time as a public health control?

Back

The 4 hour time limit when it must be thrown out

Front

Which of the following off-site service options need to follow the same rules required as a permanent foodservice kitchen? Temporary food kiosk, Mobile food truck, Catering event, All of the above

Back

All of the above

Front

When catering foods off-site, you must ensure that _______________________.

Back

All foods are labeled with their ingredients, The off-site facility is supplied with appropriate handwashing facilities, Food temperatures are maintained during transport and holding before service.