SS Ch 9 Test Review The Flow of Food: Service

What item must guests take each time they return to a self-service area for more food? *

• Extra napkins

• clean plate

• Hand sanitizer

• New serving Spoon

Bare hand contact with drinking glasses is acceptable if they are stacked and carried with two hands? *

• false

• true

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? *

• 4

• 8

• 6

• 2

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? *

• 6

• 2

• 8

• 4

Which part of the plate should a food handler avoid touching when serving guests? *

• Edge

• Side

• Top

• Bottom

At what maximum internal temperature should cold TCS food be held?

• 32

• 41

• 60

• 0

A pan of lasagna at 165F (74 C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? *

• Use-by time and reheating and service instructions

• Use-by date and reheating and service instructions

• Use-by date and time and reheating and service instructions

• Use-by date and time and reheating instructions

At what minimum temperature should hot TCS food be held?

• 125

• 145

• 155

• 135

How often MUST you check the temperature of food that is being held without temperature control? *

• At least every 4 hours

• At least every 6 hours

• At least every 8 hours

• At least every 2 hours

Which of the following are items that can be re-served to customers?

• wrapped crackers and condiment packets

• uneaten salsa

• uneaten bread or roll baskets

• uneaten basket of chips