Chapter 9 Quiz

What part of the plate should a food handler avoid touching when serving guests? Mark only one oval.

• Top

• Bottom

• Edge

• Side

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? Mark only one oval.

• 8

• 2

• 4

• 6

At what maximum internal temperature should cold TCS food be held? Mark only one oval.

• 60°F

• 0°F

• 32°F

• 41°F

What item(s) must guests take each time they return to a self-service area for more food? Mark only one oval.

• New serving spoon

• Clean plate

• Extra napkins

• Hand sanitizer

At what minimum temperature should hot TCS food be held? Mark only one oval.

• 145°F

• 115°F

• 125°F

• 135°F

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? Mark only one oval.

• 8

• 2

• 4

• 6

How often must you check the temperature of food that is being held with temperature control?

• At least every 8 hours

• At least every 2 hours

• At least every 4 hours

• At least every 6 hours

How often must you check the temperature of food that is being held with temperature control if you want to leave room for corrective action?

• At least every 8 hours

• At least every 2 hours

• At least every 4 hours

• At least every 6 hours

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

• Use-by date and time and reheating instructions

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

• Use-by date and reheating and service instructions

• Use-by time and reheating and service instructions

Which may be handled with bare hands? Mark only one oval.

• Pickled watermelon for garnish

• Cooked pasta for salad

• Chopped tomatoes for soup

• Canned tuna for sandwiches