Food Safety Quiz 7

Hold cold TCS food at an internal temperature of 41°F (5°C) or lower.

• True

• False

Hold hot TCS food at an internal temperature of 120°F (49°C) or higher.

• True

• False

Your operation may be allowed to hold chicken salad at room temperature if the operation has an approved, written procedure and the salad has a label specifying that it must be thrown out after eight hours.

• True

• False

When holding TCS food for service, the internal temperature must be checked at least every four hours.

• True

• False

Under each picture, describe what the server is doing wrong and explain what the server should do instead.

Under each picture, describe what the server is doing wrong and explain what the server should do instead.

Under each picture, describe what the server is doing wrong and explain what the server should do instead.

Why shouldn’t a server use a glass to scoop ice?

When serving food, how many serving utensils must be available?

• Three utensils should be used for items

• A separate utensil should be used for each item

• One utensil should be used for all items

• Two utensils should be used for the items