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

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

What items must customers take each time they return to a self-service are for more food?

At what minimum temperature should hot TCS food be held?

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?

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

Should you throw out or can you re-serve this item: Chili held without temperature control for 5 hours

Should you throw out or can you re-serve the following item: Previously served, but untouched, basket of bread

Should you throw out or can you re-serve the following item: Bottle of ketchup

Should you throw out or can you re-serve the following item: Untouched slice of pie with whipped cream returned by a customer

Should you throw out or can you re-serve the following item: Individually wrapped crackers

Should you throw out or can you re-serve the following item: Unwrapped butter served on a plate

Should you throw out or can you re-serve the following item: Mustard packets

Should you throw out or can you re-serve the following item: Ice used to hold cold food on a self-service area

Should you throw out or can you re-serve the following item: Breaded, baked fish returned by a customer who wanted broiled fish

Should you throw out or can you re-serve the following item: An apple that has been in a vending machine for 8 days that has been washed and wrapped