Chapter 9 - The Flow Of Food Service

Cold TCS food must be held at an internal temperature of 41 F or higher

• True

• False

Hot TCS food must be held at an internal temperature of 120 F or higher.

• True

• False

If food has been stored, _________ , and stored properly and then served immediately, it is less likely to cause illness.

• fixed

• held

• prepared

What is one General Rule for Holding Food?

(Multi Choice)

• Check internal temperature

• check temperature of food at least every 4 hours

• Dont cover foods

• All of the above

What should you do to protect food from contamination?

• Cover food

• Use sneeze guards

• All of the above

Hot TCS foods should be held at what internal temperature?

• 141 F or higher

• 125 F or higher

• 135 F or higher

• 200 F or lower

Cold TCS foods should be held at what interal temperature?

• 36 F or lower

• 41 F or lower

• 15 F or lower

• 0 F or lower

The Flow of Food contains what?

• Preparing and cooking

• Holding and cooling

• Receiving and reheating

• All of the Above

Should you label cold foods with the time you removed it from the refrigerator?

• no

• yes

With hot foods you should do what within 4 hours?

• remake, keep, or serve

• sell, serve, or discard