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Servsafe Chapter 7
| Question | Answer |
|---|---|
| Which part of a plate should avoid touching when serving customers? | Top |
| If self service bar has 8 different items than how many utensils should be used? | 8 |
| What maximum internal temperature should TCS food be held at? | 41F |
| What item should customers take when going back to a self service area? | A clean plate |
| What maximum internal temperature should hot TCS food be held at? | 135F |
| Hot TCS food without temperature control must be sold, served, or thrown out within how many hours? | 4 hours |
| How often must you check the temperature of food that is being held with temperature control? | Every 4 hours |
| What is the minimum information that can be on a label? | Use-by date and time and reheating and service intructions |
| What food may be handle with bare hands? | Food that will be cooked afterward (chopped potatoes for soup) |
| What are the requirement for utensils stored in water? | Running water at any temperature, or container of water ar 135F or higher |
| How long can cold TCS be held at 41F? | 6 hours |
| Should you wear gloves when pickling watermelon for garnish? | Yes |
| When should you wear gloves? | When handling ready-to-eat food |
| Why should you avoid the top of a dish when serving? | To avoid touching the food |
| If food is held in a vending machine what should staff do? | They should check the shelf life time daily |
Created by:
Kassandra17