Always Food Safe Chapter 7.0

What is the minimum temperature required for hot-holding food to prevent bacterial multiplication?

• 120°F

• 135°F

• 150°F

• 165°F

How often should the temperature be checked when hot-holding food?

• Every 15 minutes

• Every 30 minutes

• Every 45 minutes

• Every 60 minutes

What should be done with leftover food at the end of service?

• Store it for the next day

• Mix it with new food

• Throw it away

• Freeze it for later use

What is the recommended maximum time for hot-holding food?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

What is a good practice to prevent cold spots in hot-held food?

• Stir the food regularly

• Cover the food tightly

• Add new food to old food

• Keep the food uncovered

What is the maximum temperature at which cold food must be held?

• 50°F

• 41°F

• 60°F

• 70°F

How long can hot food be held without temperature control?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

What must be done to cold food on display to ensure safety?

• It must be labeled with a discard time, 6 hours from removal from storage.

• It must be held at 50°F.

• It must be served immediately.

• It must be cooked before serving.

What is a key factor in preventing foodborne illness at the front of house operation?

• Serving food quickly

• Cross-contamination prevention

• Using more spices

• Cooking food at high temperatures

What should you do if you are serving food at an outside event without access to a cooler unit?

• Use a covered ice-bed

• Serve food immediately

• Keep food in the sun

• Use a microwave