NPHS ServSafe Chapter 7 -Domain 5

Hot TCS food must be held at?

• 70 degrees or higher

• 100 degrees or higher

• 125 degrees or higher

• 135 degrees of higher

Cold TCS food must be held at?

• 70 degrees or lower

• 51 degrees or lower

• 41 degrees or lower

• 31 degrees or lower

True or False: If you do not have a thermometer, you can use the built-in temperature gauge on the food holding unit.

• True

• False

Why should you not rely on the built-in temperature gauge on the food holding unit?

• It does not give accurate temperatures

• It does not give internal temperatures

• It does not give air temperatures

• All of the above

If you have food that is being held, how often must you check the food's temperature?

• Every 4 hours

• Every 3 Hours

• Every 6 hours

• Every Hour

What is recommended for checking the temperature of food that is being held?

• Check the temperature every 2 hours, in case the temperature needs to be adjusted, you will have time to do so

• Check the temperature every 6 hours, in case the temperature needs to be adjusted, you will have time to do so

• If it is hot to the touch then it is OK

• All of the above

True or False: You should never use hot holding equipment to reheat food.

• True

• False

True of False: TCS food should never be held without temperature control.

• True

• False

How long can you hold cold food without temperature control, if you meet all of the conditions to do so?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

All of the following are required conditions to hold cold TCS food without temperature control, EXCEPT:

• Food must have been stirred and mixed well to evenly distribute the temperature prior to being removed from refrigeration

• Hold the food at 41 degrees or lower before removing it from refrigeration

• Sell, serve, or throw out the food within 6 hours

• Make sure the food temperature does not exceed 70 degrees

• Label the food with the time it was removed from refrigeration and the time it must be thrown out