1
What is the correct internal temperature for food being hot-held for service?
a. 70°F (21°C) or above
b. 125°F (52°C) or above
c. 135°F (57°C) or above
d. 155°F (68°C) or above
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?
Discard the chicken salad.
With approved procedures in place, how long can cold food be held without temperature control if it does not exceed 70°F (21°C)?
6 hours
Which is a safe practice when handling dishware and utensils?
a. Holding glasses by their rims.
b. Carrying glasses in a stack.
c. Storing flatware with the handles down.
d. Holding plates by their edges.
Which action could contaminate food at a self-service area?
a. Keeping hot TCS food at 135°F (57°C)
b. Allowing customers to reuse plates
c. Labeling all containers and handles
d. Taking food temperatures every hour
1. 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?
2. How should food in vending machines be dispensed?
1 Reheat the soup.
2. In original packaging
Why should food be covered when it is being held?
Covers help maintain a food’s internal temperature.
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
a. 41°F (5°C)
b. 50°F (10°C)
c. 60°F (16°C)
d. 70°F (21°C)
Which item may be re-served to another customer?
a. A partially used cup of salsa
b. Unopened condiment packets
c. Uneaten bread from a breadbasket
d. An uneaten pickle used as a plate garnish
Which food does not need additional packaging or other protection from contamination when placed on display?
a. Pastries
b. Bread
c. Whole raw fruit
d. Open condiments
What is the maximum allowable internal temperature when cold-holding TCS food?
41°F (5°C)
What is the purpose of a sneeze guard?
To protect food from contaminants
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?
The discard time on the label was wrong.
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
8
When delivering food for off-site service, raw poultry must be stored
separately from ready-to-eat food.
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Throw the food away.
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?
3:00 p.m.
What must food handlers do when handling ready-to-eat food?
Wear gloves.
How should utensils for serving TCS food be stored during service?
In the food with the handle above the container rim
What type of containers should be used to transport food offsite?
Insulated
Why is it hazardous to reheat food with hot-holding equipment?
Most equipment does not pass food through the temperature danger zone quickly enough.
TCS food should never be held without temperature control at a
a. catered event.
b. nursing home.
c. quick-service operation.
d. convenience store.
Which is a safe practice when serving ready-to-eat food?
a. Scooping ice with a sanitized glass.
b. Plating hamburgers with bare hands.
c. Using deli sheets to handle donuts.
d. Serving rolls and fried chicken with the same pair of tongs.
Soup that is being hot-held on a buffet should be labeled with the
name of the food.
Food for off-site service should be labeled with reheating and service instructions and
the use-by date and time.