SS Chapter 9 Flashcard

Front

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

Back

135°F (57°C) or above

Front

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?

Back

Reheat the soup.

Front

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

Back

41°F (5°C)

Front

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

Back

Throw the food away.

Front

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

Back

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

Front

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?

Back

Discard the chicken salad.

Front

Why should food be covered when it is being held?

Back

Covers help maintain a food’s internal temperature.

Front

What is the purpose of a sneeze guard?

Back

To protect food from contaminants

Front

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?

Back

3:00 p.m.

Front

Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 10 p.m. The lasagna was served to guests without temperature control and discarded at 8 p.m. What mistake was made?

Back

The discard time on the label was wrong.