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serv safe chapter 7

QuestionAnswer
what temperatures do you hold TCS food ? Hold TCS food at the right temperature​ -Hot food: 135°F(57°C) or higher ​ -Cold food: 41°F(5°C) or lower​ Check temperatures at least every 4 hours​ -Throw out food not at 41°F (5°C) or lower ​
how can food be held without temperature control for up to 4 hours ? -It was held at 135°F (57°C) or higher before removing it from temperature control​ -It has a specifying when the item must be thrown out​ -It is sold, served, or thrown out within 4 hours​
How do you prevent contamination while serving food ? -Wear single-use gloves whenever handling ready-to-eat food​ -Use clean and sanitized utensils for serving​ -Use separate utensils for each food​ -Clean and sanitize utensils after each task​
What should you never re-serve ? -Food returned by one customer to another customer​ -Uncovered condiments ​ -Uneaten bread ​ -Plate garnishes​
What should you do when labeling bulk food in self-service areas? -Make sure the label is in plain view of the customer​ -Include the manufacturer or processor label provided with the food​
What do you do when delivering food off-site ? Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling​ -Clean the inside of delivery vehicles regularly​ -Label food with a use-by date and time, and reheating and service instructions​
What do you do when delivering food off-site ? -Make sure the service site has the ​ correct utilities​ -Store raw meat, poultry, and seafood, and ​ ready-to-eat items separately​ -Check internal food temperatures​
How do you keep vended food safe ? -Check product shelf life daily​ -Refrigerated food prepped on site and not sold in 7 days must be thrown out​ -Keep TCS food at the correct temperature​ -Dispense TCS food in its original container​
Created by: n4nii
 

 



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