Always Food Safe Chapter 7

What is the minimum temperature at which hot-held food must be kept to protect against bacterial multiplication?

• 120°F

• 135°F

• 150°F

• 100°F

What is the best way to hot hold food on a service counter?

• Use a bain-marie or heat lamps

• Use a microwave

• Leave it at room temperature

• Use a refrigerator

You should add new food to old food when hot holding to save time and reduce waste.

• True

• False

What should you do with leftover food at the end of service?

What is the maximum temperature at which cold-held food must be kept?

• 41°F or below

• 135°F or below

• 45°F or below

• 60°F or below

According to the guidelines for holding food without temperature control, cold food should be held at ____°F or lower before removing from storage.

• 41°F

• 45°F

• 50°F

• 32°F

According to the guidelines for holding food without temperature control, the cold food on display does not exceed ____°F while being served.

• 70°F

• 50°F

• 80°F

• 60°F

According to the guidelines for holding food without temperature control, cold food must be destroyed after how many hours?

• 6 hours

• 2 hours

• 8 hours

• 10 hours

According to the guidelines for holding food without temperature control, hot food can be held for up to how many hours?

• 4 hours

• 2 hours

• 6 hours

• 8 hours

According to the guidelines for holding food without temperature control, hot food must be at ____°F before removing from its temperature control.

• 135°F

• 120°F

• 150°F

• 100°F