Chapter 9: The Flow of Food: Service Test

What is the correct internal temperature for food being hot-held for service?

• 70°F (21°C) or above

• 125°F (52°C) or above

• 135°F (57°C) or above

• 155°F (68°C) or above

At 12:00 p.m., a food handler puts soup in hot-holding equipment for lunch service. At 2:00 p.m., the soup’s temperature reads 125°F (52°C). What corrective action should the food handler take?

• Throw the soup away.

• Reheat the soup.

• Serve the soup immediately.

• Check the soup again at 3:00 p.m. and reheat if necessary.

What is the maximum allowable internal temperature when cold-holding TCS food?

• 41°F (5°C)

• 45°F (7°C)

• 51°F (10°C)

• 55°F (13°C)

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

• Throw the food away.

• Cool the food to 41°F (5°C) or lower.

• Serve the food immediately.

• Cook the food to 165°F (74°C).

Why is it hazardous to reheat food with hot-holding equipment?

• The equipment can scorch the food.

• The risk of cross-contact is significantly increased.

• Cross-contamination becomes a greater risk later in the cooking process.

• Most equipment does not pass food through the temperature danger zone quickly enough.

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When they check the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

• Sell the remaining chicken salad immediately.

• Sell the remaining chicken salad within 2 hours.

• Cool the chicken salad to 41°F (5°C).

• Discard the chicken salad.

Why should food be covered when it is being held?

• Covers help maintain a food’s internal temperature.

• Covers primarily protect food from cross-contact.

• Covers help food reach the correct temperature.

• Covers keep hands from contact with food.

What is the purpose of a sneeze guard?

• To keep allergens off food

• To prevent time-temperature abuse

• To protect food from contaminants

• To prevent chemicals from contaminating food

At 11:00 a.m., a caterer removes a tray of lasagna from the oven and places it on a buffet table without temperature control. By what time must the lasagna be thrown away?

• 1:00 p.m.

• 2:00 p.m.

• 3:00 p.m.

• 4:00 p.m.

With approved procedures in place, how long can cold food be held without temperature control if it does not exceed 70°F (21°C)?

• 2 hours

• 4 hours

• 6 hours

• 8 hours