Chapter 7 - Serving

Question 1

Correct temperature for hot food:

Answer 1

135F or higher.

Question 2

Correct temperature for cold food:

Answer 2

41F or lower.

Question 3

How often to check food temps:

Answer 3

At least every four hours.

Question 4

How long you can hold cold food without temperature control:

Answer 4

Six hours - cannot exceed 70F during service and must be 41F or lower when removed from refridgeration.

Question 5

How long you can hold hot food without temperature control:

Answer 5

Four hours - must be 135F or higher before removing.

Question 6

How to store serving utensils properly between uses:

Answer 6

Place handle extended above the container rim.
Leave the utensil on a clean and sanitized food-contact surface.

Question 7

Reserving Food:

Answer 7

Only unopened, prepackaged food in good condition can be re-served to a guest, such as packets of ketchup, jelly, or wrapped crackers.

Question 8

Self-Service Areas:

Answer 8

Label the food.
Hold food at the correct temperature.
Separate raw food from ready-to-eat food.
Customers are not allowed to refill dirty plates or use dirty utensils.

Question 9

Off-Site Service:

Answer 9

Use insulated, food-grade containers which will keep food from mixing, leaking, and spilling.
Label food - use-by date and time, reheating, service instructions.
Vehicles should be regularly cleaned.

Question 10

Vending machines:

Answer 10

Check products daily.
Discard cold food prepped on-site and not sold within seven days.
Serve TCS food using its original container.