Show:
Chapter 7 - A
Chapter 7 - B
Chapter 7 - C
Chapter 7 - D
Chapter 7 - E
100
Never re-serve food
What is you can not re-serve food to another customer?
100
7 days
What is how many days refrigerated food prepped on-site must be thrown away?
100
Bare hands or glass
What is never scoop ice this way?
100
Single-use gloves
What is what food-handlers wear when handling RTE foods?
100
Trays and cup racks
What is how you carry glasses?
200
Prepackaged food good condition.
What food can be used to re-serve to other customers?
200
4 hours.
What is checking internal food temperature every ____ hours?
200
135 degrees F. or higher temperature.
What is how to keep hot foods hot?
200
70 degrees F. temperature.
What temperature does food that is being served have to be kept at?
200
135 degrees F or 41 degrees F
What temperature does hot and cold food have to be kept at?
300
Condiments such as mayo, ketchup to customers.
What is offering individual packets or portions of condiments to customers?
300
Sneeze guards and display cases.
What do you install on food self-serve lines to protect food from contaminants?
300
14 inches from counter top.
What is how far above a display counter should a sneeze guard be located?
300
Middle, bottom or stem.
What is how do you hold glasses?
300
Bread
What is not serving to other customers in a bread basket?
400
Pathogens such as Norovirus spread
What is why you not use dirty plates to refill at self service areas?
400
Bottom or edge.
What is how a dish should be held when served?
400
Top portion.
What is the part of the plate that should be avoided by a food handler when serving customers?
400
7 inches outer.
What is how far the sneeze guards should be from the self-service cart?
400
By the cup handle.
What is how coffee cups should be handled?
500
Refill
What is when returning to self-service lines for more foo, customers should not _________ their dirty plates?
500
Clean plate
What is an item that a customer must take each time they return to self-service area for more food?
500
No claim about health or nutrient content.
What is not needed in self-service area, bulk prepackaged food labeling?
500
Touching the tines or knife blade.
What is not be touched by the food handler when setting a table of flatware?
500
Vending machine.
What is food that is proper procedures and care as food prepped for restaurant service?