SERVESAFE CH 7

WHICH PART OF THE PLATE SHOULD A FOOD HANDLER AVOID TOUCHING WHEN SERVING CUSTOMERS?

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AN OPERATION HAS A SELF-SERVICE SALAD BAR WITH EIGHT DIFFERENT ITEMS ON IT. HOW MANY SERVING UTENSILS ARE NEEDED TO SERVE THE ITEMS ON THE SALAD BAR?

• 2

• 4

• 6

• 8

AT WHAT MAXIMUM INTERNAL TEMPERATURE SHOULD COLD TCS FOODS BE HELD?

• 0⁰F (-17⁰C)

• 32⁰F (0⁰C)

• 41⁰F (5⁰C)

• 60⁰F (16⁰C)

WHAT ITEM MUST CUSTOMERS TAKE EACH TIME THEY RETURN TO A SELF-SERVICE AREA FOR MORE FOOD?

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AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?

• 115⁰ F (46⁰C) or higher.

• 125⁰ F (52⁰C) or higher.

• 135⁰ F (57⁰C) or higher.

• 145⁰ F (63⁰C) or higher.

AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?

• 115⁰ F (46⁰C) or higher.

• 125⁰ F (52⁰C) or higher.

• 135⁰ F (57⁰C) or higher.

• 145⁰ F (63⁰C) or higher.

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?

• 2

• 4

• 6

• 8

HOW OFTEN MUST YOU CHECK THE TEMPERATURE OF FOOD THAT IS BEING HELD WITH TEMPERATURE CONTROL?

• At least every 2 hours
• At least every 4 hours
• At least every 6 hours
• At least every 8 hours

A PAN OF LASAGNA AT 165°F (74° C) WAS PACKED IN A HEATED CABINET FOR OFF-SITE DELIVERY. WHAT IS THE MINIMUM INFORMATION THAT SHOULD BE ON THE PAN LABEL?

• Use-by date and time and reheating instructions

• Use-by date and reheating and service instructions

• Use-by time and reheating and service instructions

• Use-by date and time and reheating and service instructions

WHICH MAY BE HANDLED WITH BARE HANDS?

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