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Chapter 7 Servsafe
| Question | Answer |
|---|---|
| When should you change the linen in a bread basket? | Every time it is being served to a new guest. |
| What temperature should hot foods be held at? | 135F or higher. |
| Why are guest required to use new plates and silverware when at self-service areas? | Because Pathogens can be easily transferred from reused plates and silverware. |
| Why should you clean inside of the delivery trucks? | To prevent contaminants from getting into the food or product. |
| Which part of the plate should the food handler hold when serving it? | The bottom. |
| What is the maximum internal temperature of cold TCS foods? | 41F |
| How many hours should you wait to serve, sell, or throw out cold food? | Six hours. |
| How many hours should you wait to serve, serve, or throw out hot food? | Four hours. |
| What protects food from contamination at a self service area? | Sneeze guard/food guard. |
| What should you do when you want to go get more food at a self service area? | Grab and new plate and new utensils. |
| What temperature should cold food not exceed while being served? | 70F. |
| What kind of gloves should kitchen staff use to serve RTE foods? | Single Use. |
| How often should you clean and sanitize utensils? | Every four hours. |
| Why is it not smart to stack glasses? | They can fall and shatter, hurting someone. |
| Why is labeling bulk items so important? | Because it shows the customers exactly what the food is and prevents any confusion. |
Created by:
Janellekak24