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Serv Safe Chapter8

Flow of food - service

When serving avoid touching what part of the plate Top
Serving utensils should be used to serve a maximum of how many times one
Cold TCS food should be held at a maximum of what internal temperature 41 degrees
When at a self service line, people should never refill their plate
Hot TCS foods should be held at what internal temperature 135 degrees
TCS hot food can be held without temperature control for a maximum hours before sold or thrown out 4 hours
Vending machines can hold food for how many days and at what temperature 7 days at 41 degrees or lower
Sneeze guards should be how far above the counter 14 inches and extends out 7 inches beyond the food
Preset Table settings should be removed when guests are seated or cleaned and sanitized after guest leave
Cold food should be labeled when placed out to be served and when it should be thrown out, but can only stay out 6 hours
Hot food should be labeled with a throw out time which is how long after the food has been removed from temperature control time 4 hours
Created by: pklein