10/19 Daily Attendance

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?

• 2

• 4

• 6

• 8

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

• 0⁰F (-17⁰C)

• 32⁰F (0⁰C)

• 41⁰F (5⁰C)

• 60⁰F (16⁰C)

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

• 115⁰ F (46⁰C) or higher.

• 125⁰ F (52⁰C) or higher.

• 135⁰ F (57⁰C) or higher.

• 145⁰ F (63⁰C) or higher.

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?

• 2

• 4

• 6

• 8

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

WHEN A UTENSIL IS STORED IN WATER BETWEEN USES, WHAT ARE THE REQUIREMENTS?

• Running water at any temperature, or container of water at 70°F (21° C) or lower

• Running water at any temperature, or container of water at 135°F (57° C) or lower

• Running water at 70°F (21° C) or lower, or container of water at 70°F (21° C) or lower

• Running water at 135°F (57° C) or lower, or container of water at 135°F (57° C) or lower

Which method of cooling chili is unacceptable?

• Place it in an ice-water bath and stir it.

• Stir chili with ice paddles.

• Place it in a blast chiller.

• Place it in the cooler.

• The chili could also be made with less water than required. Cold water or ice could then be added after cooking to cool the chili and provide the remaining water.

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

• every 4 hours

• once a week

• never

• every 3 hours

What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?

• Test the solution with a sanitizer test kit

• Use really hot water

• Try out the solution on a food contact surface

• Miz the solution with equal parts of cleaner and really hot water

The final rinse cycle of a high-temperature dishwasher must be at least?

• 165

• 182

• 175

• 180