ServSafe Chapter 7 Service

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

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

True or False: You should never use hot holding equipment to reheat food, unless it is built to do so.

• True

• False

True or False: If you primarily serve a high-risk population, you cannot hold TCS food without temperature control.

• True

• False

If you're using serving utensils continuously, how often must you clean and sanitize them?

• Every 2 hours

• Every 4 hours

• Every 6 hours

• Every 8 hours

You put hot fried chicken out on a table at 12pm to be served without temperature control. What time must the fried chicken be discarded?

• 2pm

• 4pm

• 6pm

• 8pm

HOW OFTEN MUST YOU CHECK THE TEMPERATURE OF FOOD THAT IS BEING HELD WITH TEMPERATURE CONTROL?

• At least every 2 hours
• At least every 4 hours
• At least every 6 hours
• At least every 8 hours

ICE SHOULD BE HANDLED USING

• a scoop.

• a glass.

• your hands.

• a pitcher.

LEFTOVER CHILI TO BE PUT IN HOT-HOLDING MUST BE REHEATED TO

• 135⁰ F (57⁰C) or higher.

• 145⁰ F (63⁰C) or higher.

• 155⁰F (68⁰C) for 15 seconds within two hours

• 165⁰F (74⁰C) for 15 seconds within two hours