Chapter 7

Question 1

What are the guidelines for holding hot and cold food?

Answer 1

• Food covers and sneeze guards
• Temperature: Hold cold food at 41 F or lower, Hold hot food at 135 F or higher
• Thermometer to temp internal temp every 2-4 hours
• Do not use hot holding equipment to reheat food

Question 2

When and how can food be held without temperature control?

Answer 2

• When displaying food for a short time such as off-site catered event
• When electricity is not available to power you holding equipment
• Hold hot food for up to 4 hours
  ○ Hold at 135F or higher before removing from temp control
• Label
• Hold cold food for up to six hours
  ○ Hold at 41 F or lower before removing from refrigerator
  ○ Label with time removed and time to be thrown out (6 hours)
  Food temp can not exceed 70 F while being served

Question 3

How can you prevent contamination when serving food and in self-serve areas?

Answer 3

• Using glove when in contact with food
• Clean and sanitized utensils
• Serving utensils
• Refilling take-home containers

Question 4

Which part of the plate should a food handler avoid touching when serving customers?

Answer 4

Top

Question 5

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?

Answer 5

8

Question 6

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

Answer 6

41F

Question 7

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

Answer 7

Clean plate

Question 8

At what minimum internal temperature should hot TCS food be held?

Answer 8

135 F

Question 9

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?

Answer 9

4

Question 10

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

Answer 10

At least every 4 hours

Question 11

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?

Answer 11

Use-by date and time and reheating and service instructions

Question 12

When a utensil is stored in water between uses, what are the requirements?

Answer 12

Running water at any temperature, or a container of water at 135F or higher