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Serv Safe Chapter8
Flow of food - service
| Question | Answer |
|---|---|
| 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
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