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ServSafe

Chapter 7

QuestionAnswer
Why are food covers and sneeze guards important? They are important because it protects the food from contaminants.
What temperature do you have to hold hot and cold food? Hold hot food at 135 degrees or above, Hold cold food at 41 degrees or below.
How often do you have t check the food's internal temperature? Every four hours.
What part of the thermometer do you NOT use to check the internal temp. of food? Don't use the temperature gauge on a holding unit.
Why can't we use hot-holding equipment to reheat food? It does not pass food through the temperature danger zone fast enough.
When might food be held without temp. control? When displaying food for a short period of time like off-site catering events.
How should you hold a plate taking the food to the customer? Hand underneath the plate with no fingers touching the edge.
Should you stack cups? Explain. No use the cup rack because stacking the cups can lead to cracking and you putting germs onto the cups.
How do you gold utensils? On the handle.
With what type of foods should you avoid bare-hand contact? Ready to eat foods.
Why should you never use the glass to scoop ice? A glass my break and that leads to physical cross contamination.
Why can't people reserve themselves Using the same plate and utensils? Pathogens can be transferred.
How should you label food? Use by date and time, with also reheating and service instructions for staff.
Do you have to clean Delivery vehicles and how often? Yes and it has to be cleaned regularly.
Should you store raw and ready to eat foods together? No store them separately so the raw food doesn't contaminate the ready to eat food.
Created by: Angie1324
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