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Serv Safe Chapter 7
| Question | Answer |
|---|---|
| True or false: You should hold cold TCS food at an internal temperature of 41F or lower? | true |
| True or false: You should hold hot TCS food at an internal temperature of 120F or higher. | false |
| True or false: Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. | false |
| True or false: When holding TCS food for service, the internal temperature must be checked at least every four hours. | true |
| Why shouldn't a server ever use a glass as a scoop for ice? | A glass may chip or break, creating a physical hazard in the ice bin. |
| 4 examples of physical barriers that can be used between you and food so that you are not touching it with your bare hands. | 1) spatulas 2) tongs 3) deli sheets 4) gloves |
| True or false: You can re-serve food that was returned by one customer to another customer. | false |
| A customer eats a hamburger and fries at a fast food restaurant. She does not use all of her ketchup packets and leaves them on the table when she goes. Can these packets be saved and reused, yes or no? Why or Why not? | Yes. If they are in good condition and have no sign of damage they may be re-served. |
| If your operation wants to preset tables with utensils, what must they do to prevent it from contamination? | wrap it |
| what is a physical barrier | Physical barriers are structural obstacles in natural or manmade environments that prevent or block mobility or access. |
Created by:
Makayla Neal